GARDEN SAUTE
1/4 cup chopped red onion
1 garlic clove, minced
2 tsp. olive oil
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
1/2 cup sliced fresh mushrooms
1 medium tomato, cut into wedges
1/4 cup chopped celery
1/2 tsp. lemon juice
1/4 tsp. dried rosemary, crushed
1/4 tsp. dill weed
1/4 tsp. Italian seasoning
1/8 tsp. fennel seed
1/8 tsp. pepper
In large skillet coated with nonstick cooking spray, sauté onion and garlic in oil until tender. Add the remaining ingredients; gently stir. Cover and cook over medium heat for 5 to 7 minutes or until vegetables are tender. 6 servings; 5 g. carbs
recipe submitted by Edith Weil
1/4 cup chopped red onion
1 garlic clove, minced
2 tsp. olive oil
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
1/2 cup sliced fresh mushrooms
1 medium tomato, cut into wedges
1/4 cup chopped celery
1/2 tsp. lemon juice
1/4 tsp. dried rosemary, crushed
1/4 tsp. dill weed
1/4 tsp. Italian seasoning
1/8 tsp. fennel seed
1/8 tsp. pepper
In large skillet coated with nonstick cooking spray, sauté onion and garlic in oil until tender. Add the remaining ingredients; gently stir. Cover and cook over medium heat for 5 to 7 minutes or until vegetables are tender. 6 servings; 5 g. carbs
recipe submitted by Edith Weil
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