Let's begin with a little whining. My camera broke. I'm not happy about it. It's not an expensive camera, but it was all I had. Now it's not cooperating. My first thought was, "What's a food blog without photos to entice readers?!" Well, I can't prolong writing anymore, so I'm trusting you to use your imaginations! (I'm also accepting donations for a fancy, schmansy camera.)
Be sure and come back tomorrow for a recipe review not to be missed!
SAUTEED CEASAR VEGGIES
Ingredients:
One small zucchini, chopped
One small yellow squash, chopped
1/4 cup diced onion (I use frozen, prechopped to save time!)
1/4 tsp. garlic powder
1 Tbs. light ceasar salad dressing
1 tsp. reduced fat parmesan cheese
2 tbs. shredded low-moisture, part skim mozzarella cheese
salt/pepper
cooking spray
Cooking Method:
Preheat oven to 350. Spray non-stick skillet with cooking spray and preheat over medium heat on stove top. Sautee zucchini, squash and onions with garlic and salt/pepper for about 5-8 minutes, stirring often or until soft and beginning to brown. Add ceasar dressing and cook another minute. Sprinkle with cheeses and place in oven for about 5 minute or until cheese is melted.
This dish serves one as a meatless entree, or could be a side dish for 2-4 people.
Servings: 1
Weight Watchers PointsPlus Value: 4