| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Diabetic, Side dishes, Vegetables |
4 |
Sweet ones |
INGREDIENTS
| 1 |
lb |
Summer squash |
| 1 |
tb |
Walnut oil; |
| 1 |
cl |
Garlic; minced |
| 1 |
ts |
Dried rosemary; crumbled |
| 2 |
tb |
Fresh lemon juice; |
INSTRUCTIONS
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 O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”