Nu-Train's Recipe of the Month: Summer Squash Saute - KATV - Breaking News, Weather and Razorback Sports

Nu-Train's Recipe of the Month: Summer Squash Saute

  • RecipesMore>>

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  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

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    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
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    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
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    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
By Heather Bauer, R.D., nu-train

Most recipes can easily be made trans-fat free as long as you're not using hydrogenated or partially hydrogenated oils, or products containing those items. This vegetable saute uses olive oil, a monounsaturated oil that helps to decrease bad cholesterol and increase good cholesterol. Plus, it's a colorful dish that will be sure to remind you that summer is right around the corner!

Serves: 4

Ingredients:

  • 1 Tablespoon olive oil
  • 2 medium onions, finely chopped
  • 5 small cloves garlic, finely chopped
  • 2 medium green zucchini, cut into 1-inch pieces
  • 1 medium summer squash, cut into 1-inch pieces
  • Salt and pepper to taste
  • Parsley, basil, thyme, or other herbs to taste (optional)

Directions:

  1. Heat the oil in a large pan over medium heat. Add chopped garlic and onion and sauté for about 5 minutes, or until translucent. Remove from pan.
  2. Add the squash and zucchini to the pan and sauté for about 6 minutes, stirring frequently. Lower the flame and cover pan. Cook on low for 6 to 10 minutes more, stirring occasionally.
  3. Uncover pan, add the cooked onions and garlic and cook on medium heat for about 5 minutes.
  4. Season with salt and pepper. If desired, add fresh herbs.

Calories per serving: approx. 70

Provided by Heather Bauer, a Registered Dietician (RD) specializing in the interrelation between eating habits, metabolism, and lifestyle. Visit nu-train for more tips and tricks and sign up for her monthly newsletter.
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