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4 servings
suggest servings
| 1 | pound | summer squash | |
| 1 | tablespoon | walnut oil | |
| 1 | clove | garlic | minced |
| 1 | teaspoon | rosemary leaves | crumbled |
| 2 | tablespoons | lemon juice |
Slice squash in 1/4 inch 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.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 6% |
| Sugars 3.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 5% | Vitamin C | 39% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...
I made just the chicken nuggets, but they were very very good! The marinade made a big difference. I also made honey mustard dipping sauce to go along with them. You can easily double (or triple!) the recipe for a party. Thanks for the recipe!
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