Summer Squash Medley in Creamy Herb Sauce

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* Exported from MasterCook *

 

Summer Squash Medley in Creamy Herb Sauce

 

Recipe By :Healthy Tomorrow 1999-10

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups regular soy milk

2 Tbsp cornstarch

1 Tbsp lemon juice

1/2 lb fresh mushrooms (optional) -- sliced

3 crookneck squash

or zucchini (or both) -- sliced in rounds

1 onion -- sliced in rings

1 cloves garlic -- minced (1 to 2)

1/4 tsp salt substitute

2 teaspoons Butter Buds® -- mixed with

2 tablespoons water

1 Tbsp chopped fresh chives

1 Tbsp chopped fresh parsley

2 Tbsp chopped fresh basil

1 Tbsp fresh thyme leaves

 

Stir-fry mushrooms, crookneck squash/zucchini, onion, garlic, salt and herbs in

Butter Buds over medium-high heat for 10 minutes until squash is crisp-tender.

Do not over cook. While vegetables are cooking, heat all but 1/4 cup milk over

medium heat. Add the cornstarch to the 1/4 cup milk to make a slurry. Add slurry

and lemon juice to heated milk and stir until thickened. Mix with sauteed

vegetables and toss lightly. (If vegetable mix is very watery, drain some of the

liquid off before adding the white sauce.) Serves 8. Serving size: about 3/4

cup.

 

Calories 64

Fat, gm 1

Cholesterol, mg 0

Sodium, mg 66

 

Recipe Source: Susan Lewis, MPH, RD, Cardiac Dietitian, Loma Linda University

Medical Center

 

 

Source:

" Loma Linda University Medical Center "

S(VegRecipes):

" Hanneman 2001-05-14 "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 44 Calories; 1g Fat (22.6% calories from

fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 26mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 5062 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0