Ginger Glazed Carrots

Isn't that a great picture? Too bad I didn't take it! I did take some pictures of my carrots, but they didn't turn out so I had to "borrow" one from Flickr. So thanks to the photographer, I don't have to skip sharing my recipe. If you can believe this, I got this recipe from a Denise Austin diet book called Jumpstart. I am not much for diet cookbooks, but when I was trying to lose weight after the birth of my kids, I was a little desperate. Turns out, this is a great book. I didn't know eating low calorie could taste so good. My family raved about this recipe in particular. It's a handy and quick side dish to make. I usually substitute small cut carrots and add extra broth and spices to make up for it. Either way, it's really good.

Ginger Glazed Carrots

1 cup frozen carrots

1/2 cup defatted chicken broth

1 tsp. brown sugar

1/4 tsp. ground ginger

Pinch of white pepper

1/4 tsp. lemon juice

1 tsp. butter or margarine

Combine chicken broth with brown sugar, ginger, and a pinch of white pepper.

Boil carrots in this liquid uncovered, about 8 to 10 minutes, or until carrots are soft and liquid evaporates. Stir in lemon juice and butter/margarine.

Calories: 103

Fat: 4 grams

"I never worry about diets. The only carrots that interest me are the number of carats in a diamond."
-Mae West