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| Recipe: Ann Ward's Yellow Squash Surprise |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 30 min.
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| Ingredients: |
- 4 slice bacon
- 1 largeonion\cooked, cut into 0-1/4 inch slices
- 3 carrot\cooked, cut into 0-1/4 inch rounds
- 1 red bell pepper\cooked, seeded and sliced
- 1/2 Lbs. mushrooms\cooked, fresh or canned, sliced
- 2 Lbs. yellow squash, cut into 0-1/2 inch rounds
- 3-1/3 cups canned tomatoes
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| Cooking Directions: |
Cook bacon in a heavy nonstick skillet over medium high heat 5-6 minutes, turning occasionally. Add remaining ingredients, except tomatoes. Reduce heat to low and simmer 20 minutes. Add canned tomatoes and simmer another 10 minutes. |
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| Per Serving:
calories 183, fat 9.4g, calories from fat 46%, protein 8.5g, cholesterol 6.0mg, dietary fiber 9.2g
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| Nutrients |
Exchanges |
| Calories |
183 |
Milk Exchanges |
0.0 |
| Protein |
8.5g |
Vegetable Exchanges |
6.9 |
| Carbohydrates |
34.2g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
9.2g |
Bread Exchanges |
0.0 |
| Sugar |
16.0g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
9.4g |
Lean Meat Exchanges |
0.3 |
| Saturated Fat |
3.5g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
3.3g |
Fat Exchanges |
0.4 |
| Poly-unsaturated Fat |
2.7g |
| % Calories from Fat |
46% |
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| Cholesterol |
6.0mg |
| Sodium |
463.5mg |
| Vitamins |
Minerals |
| Vitamin A |
1000.0IU |
Calcium |
157.0mg |
| Thiamin (B1) |
2.8mg |
Copper |
1.5mg |
| Riboflavin (B2) |
2.2mg |
Iron |
3.6mg |
| Niacin (B3) |
5.6mg |
Magnesium |
103.4mg |
| Vitamin B6 |
4.1mg |
Manganese |
1.3mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
241.9mg |
| Vitamin C |
78.8mg |
Potassium |
1000.0mg |
| Vitamin E |
2.1IU |
Selenium |
14.2mcg |
| Folate |
90.6mcg |
Sodium |
463.5mg |
| Pantothenic Acid |
2.2mg |
Zinc |
2.2mg |
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