Lemony Summer Squash Recipe
Yield: 4 Sweet onesRecipe by luhu.jp
Ingredients:
1 lbs: Summer squash,
1 tbsp: Walnut oil,
1 centiliter: Garlic, minced
1 tsp: Dried rosemary, crumbled
2 tbsp: Fresh lemon juice,
Directions:
Slice squash in 1/4" rounds. Heat oil in a non-stick skillet and cook
garlic 1 minute. Add squash and cook, stirring gently, until tender,
about 4 minutes. Stir in remaining ingredients and heat through.
Food Exchange per serving: 1 VEGETABLES EXCHANGE; CAL: 31; CHO: 0mg;
PRO: 1mg; SOD: 3mg; FAT: 2g;
Source: Light & Easy Diabetic Cuisine by Betty Marks Brought you and
yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
garlic 1 minute. Add squash and cook, stirring gently, until tender,
about 4 minutes. Stir in remaining ingredients and heat through.
Food Exchange per serving: 1 VEGETABLES EXCHANGE; CAL: 31; CHO: 0mg;
PRO: 1mg; SOD: 3mg; FAT: 2g;
Source: Light & Easy Diabetic Cuisine by Betty Marks Brought you and
yours via Nancy OBrion and her Meal-Master
Source from luhu.jp