Lemon Rosemary Zucchini
Source: Revised Edition The New American Plate Meals(r) for a healthy weight & a healthy life Fresh herbs can make a big difference in flavor. Always choose fresh herbs when available. 1 tbsp extra virgin olive oil 1 med yellow bell pepper, diced 2 tsp finely minced fresh rosemary 2 c chopped zucchini (2 med) 1-3 tsp freshly squeezed lemon juice or to taste Salt & freshly ground black pepper to taste In med non-stick! skillet , heat olive oil over med heat. Add yellow pepper & rosemary & sauté 2 min. Add zucchini, salt & pepper, to taste. Continue to sauté another 4-5 min or until zucchini is just tender. Remove from heat & stir in lemon juice. 4 servings Per serving: 46 cal, 3g total fat, 1g sat fat, 4g carb, 1g protein, 1g fiber, 6mg sod thanks Lil When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
