Summer Squash Delight!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2Tbsp coconut oil or other healthy oilPam spray1 yellow summer squash, halved & sliced1 large Russet potato-chopped1cup bokchoy, chopped3 Tbsp onion flakesSalt & Pepper to taste4oz. Shredded cheese blend
Pour oil in pan, let heat.
Half & quarter and slice the potato; not too big but not too small. Cook in the skillet. Add 1 1/2 T onion flakes and some salt & pepper. Let cook for five minutes or so till they get tender.
Add both bokchoy and squash.
Spray with cooking spray so remaining onion flakes and s&p adhere well. Add and mix well.
Cook for an additional five minutes or so.
When squash and potatoes are tender but still firm, add cheese to top and cover with a lid.
Simmer for 3 minutes.
Serve & eat!
Serving Size: 1-4
Half & quarter and slice the potato; not too big but not too small. Cook in the skillet. Add 1 1/2 T onion flakes and some salt & pepper. Let cook for five minutes or so till they get tender.
Add both bokchoy and squash.
Spray with cooking spray so remaining onion flakes and s&p adhere well. Add and mix well.
Cook for an additional five minutes or so.
When squash and potatoes are tender but still firm, add cheese to top and cover with a lid.
Simmer for 3 minutes.
Serve & eat!
Serving Size: 1-4
Nutritional Info Amount Per Serving
- Calories: 279.6
- Total Fat: 19.3 g
- Cholesterol: 15.0 mg
- Sodium: 271.0 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 4.6 g
- Protein: 11.6 g
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