Summer Squash Medley, 4.5oz.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 Med. yellow squash, sliced1/2 Lg. Green pepper, sliced1 Lg. Onion, chopped1 Med. Carrot, grated1/4 c. sliced Mushrooms3 cloves garlic, chopped1 c. Swanson lo-sodium chicken stock2 ts. Salted Butter1 Tbs. Olive Oil1 Tbs. Pecorino Romano grated cheeseSeasoning:1/2 ts. Cajun SeasoningSalt, Pepper
Fry onion & garlic in oil.
Add the rest of the veggies & chicken stock. Cook down on med-low heat until veggies are near tender. Add butter or margarine, seasoning & cheese & stir. Turn heat to medium or medium high & stir fry down veggies until all the liquid is gone.
Enjoy.
Makes appx. (10) 4.5 oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user OKLAHOMAWILDCAT.
Add the rest of the veggies & chicken stock. Cook down on med-low heat until veggies are near tender. Add butter or margarine, seasoning & cheese & stir. Turn heat to medium or medium high & stir fry down veggies until all the liquid is gone.
Enjoy.
Makes appx. (10) 4.5 oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user OKLAHOMAWILDCAT.
Nutritional Info Amount Per Serving
- Calories: 47.8
- Total Fat: 2.5 g
- Cholesterol: 2.5 mg
- Sodium: 141.4 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.7 g
- Protein: 1.9 g
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