Greek-Style Carrots

Ingredients:

• 1 Tbsp. Country Crock® Spread
• 1/2 cup chopped red onion
• 1 clove garlic, chopped
• 1 bag (16 oz.) frozen baby carrots, thawed
• 2 Tbsp. water
• 1 Tbsp. red wine vinegar
• 1/4 tsp. dried oregano leaves, crushed
• 2 Tbsp. crumbled reduced fat feta cheese

Directions:

1. Melt Country Crock® Spread in 10-inch nonstick skillet over medium heat and cook onion, stirring occasionally, until crisp-tender, about 3 minutes. Stir in garlic and cook, stirring frequently, 1 minute. Stir in carrots, water, vinegar and oregano. Bring to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, until carrots are tender, about 5 minutes. Stir in cheese until melted, about 1 minute.

• TIP: Use fresh baby carrots instead of frozen carrots and increase cook time to desired tenderness.
• Cost per recipe*: $2.79.
  
  Cost per serving*: $.69.
  
  *Based on average retail prices at national supermarkets.
  
  
  See nutrition information for sodium content.