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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: In a large skillet, saut onion and garlic in oil until tender. Add squash,
tomatoes and beans. Reduce heat; cover and simmer 15 minutes or until
squash is tender. Add corn, salt and pepper. Cook for 3 minutes or until
corn is tender. Serves 12.
Diabetic Exchanges: One serving (prepared without added salt) equals 2
vegetable; also, 59 calories, 184mg sodium, 0 cholesterol, 11gm
carbohydrate, 2gm protein, 2gm fat.
SOURCE:* Taste of Home Magazine Aug./Sept. 94 POSTED BY: Jim Bodle 9/94
| Ingredients:
1 large Onion, sliced -cut into 1/2 inch cubes
2 medium Tomatoes, peeled and chopped 3/4 lb Fresh green beans,
3 Centiliter(s) Garlic, minced -cut into 1 inch pieces
1 Tablespoon(s) Olive oil 1 1/4 c Fresh sweet corn
1 Pound(s) Yellow squash, cut 1 ts Salt into 1/2 inch cubes 1/4 ts Pepper
1 Pound(s) Pattypan squash, |
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