Feast this fall with healthy Seasoned Vegetables Italiano recipe (Video)

Filled with fiber, vitamins and minerals, fall vegetables deserve space on your healthy foods shopping list. The one pitfall for dieters: heaping creamy sauces on low-calorie produce can turn them from a smart choice to a fattening meal. Avoid that fat trap with this tasty recipe for seasoned vegetables with an Italian flair. At just 43 calories per serving, you can feast without guilt. A fat reduction review can help you construct a clear describe of what you demand to focus on to carry out your fat loss objective if you're a rookie; or serve as a reminder for these who are at an intermediate or more improve level of their weight-loss plan. Following are seven steps that can serve as tips for your personal weight loss program. The first thing that one must understand is that losing weight and losing fat is not exactly the same thing. Many weight loss applications have misled people into thinking that it is the same, but most diets and weight loss applications only work by resulting in a person's body to burn more muscle tissue and water than actual body fat, more help please visit The Fat Loss Factor. Tip: Use this recipe all year long by substituting frozen veggies for fresh.

Ingredients:

• 1 3/4 cups Swanson chicken broth (low-sodium)
• 1 tablespoon canned diced tomatoes, drained
• 3/4 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning, crushed
• 4 cups cut-up vegetables (broccoli, cauliflower, celery, carrots)
• 1 tablespoon grated Parmesan cheese

Directions: Heat the broth, tomatoes, garlic powder, Italian seasoning and vegetables in a 2-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain and sprinkle with the cheese.

Reprinted with permission from Campbell's Kitchen.

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