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1 tablespoon olive oil 1 cup sliced onions 2 cups broccoli florets 1 1/2 cups sliced mushrooms 1 cup sliced yellow summer squash 1 can (28 ounces) plum tomatoes, drained and chopped 1/4 cup chopped fresh basil 1/2 teaspoon dried savory 1/4 teaspoon dried thyme 1/4 teaspoon hot-pepper sauce
Directions
1. In a large no-stick skillet over medium heat, warm the oil. Add the onions and saute for 5 minutes, or until soft. Add the broccoli, mushrooms and squash and saute for 5 minutes. 2. Add the tomatoes, basil, savory, thyme and hot-pepper sauce. Cover and cook for 20 minutes, or until the vegetables are tender.
Nutritional Facts per serving
CALORIES 129.7 CAL FAT 3.9 G SATURATED FAT 0.6 G CHOLESTEROL 2 MG SODIUM 538.6 MG CARBOHYDRATES 20.3 G TOTAL SUGARS 11.3 G DIETARY FIBER 5.9 G PROTEIN 4.8 G
Posted by HoodiaPharm HungerAway ::
7:15 AM ::
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