bkeck01
07-23-2010, 05:10 PM
Make this side dish a main meal by simply adding cooked slices of chicken breast or lean beef.
Makes 4 servings. 1/2 cup per serving.
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
2 tablespoons water
1 cup thinly sliced zucchini
1 1/4 cups thinly sliced yellow squash
1/2 cup green bell pepper, cut into 2-inch strips
1/4 cup celery, cut into 2-inch strips
1/4 cup chopped onion
1/2 teaspoon caraway seeds
1⁄8 teaspoon garlic powder
1 medium tomato, cut into 8 wedges
Preparation
1. Heat water in a medium pan. Add zucchini, squash, bell pepper, celery, and onion.
2. Cover and cook over medium heat until vegetables are crisp-tender, about 4 minutes.
3. Sprinkle seasonings over vegetables. Top with tomato wedges.
4. Cover again and cook over low heat until tomato wedges are warm, about 2 minutes. Serve warm.
Nutrition information per serving:
Calories 24, Carbohydrate 5 g,
dietary Fiber 2 g, Protein 1 g,
Total Fat 0 g, Saturated Fat 0 g, Trans Fat 0 g,
Cholesterol 0 mg, Sodium 11 mg
Makes 4 servings. 1/2 cup per serving.
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
2 tablespoons water
1 cup thinly sliced zucchini
1 1/4 cups thinly sliced yellow squash
1/2 cup green bell pepper, cut into 2-inch strips
1/4 cup celery, cut into 2-inch strips
1/4 cup chopped onion
1/2 teaspoon caraway seeds
1⁄8 teaspoon garlic powder
1 medium tomato, cut into 8 wedges
Preparation
1. Heat water in a medium pan. Add zucchini, squash, bell pepper, celery, and onion.
2. Cover and cook over medium heat until vegetables are crisp-tender, about 4 minutes.
3. Sprinkle seasonings over vegetables. Top with tomato wedges.
4. Cover again and cook over low heat until tomato wedges are warm, about 2 minutes. Serve warm.
Nutrition information per serving:
Calories 24, Carbohydrate 5 g,
dietary Fiber 2 g, Protein 1 g,
Total Fat 0 g, Saturated Fat 0 g, Trans Fat 0 g,
Cholesterol 0 mg, Sodium 11 mg