Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 SQUASH MEDLEY Yield: 8 servings Source: " Fix-It and Forget-It Diabetic Cookbook " Info: http://diabeticgourmet.com/book_archive/details/77.shtml INGREDIENTS - 8 (up to 8 ounces total) summer squash, each about 4 " long, thinly sliced - 1/2 teaspoon salt - 2 tomatoes, peeled and chopped - 1/4 cup sliced green onions - Half a small sweet green pepper, chopped - 1 chicken bouillon cube - 1/4 cup hot water - 4 slices bacon, fried and crumbled - 1/4 cup fine dry bread crumbs DIRECTIONS Sprinkle squash with salt. In slow cooker, layer half the squash, tomatoes, onions, and pepper. Repeat layers. Dissolve bouillon in hot water. Pour into slow cooker. Top with bacon. Sprinkle bread crumbs over top. Cover. Cook on LOW 4-6 hours. Nutritional Information Per Serving (1/8 of recipe): Calories: 47, Fat: 2 g, Sodium: 339 mg, Carbohydrate: 6 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 2 g Diabetic Exchanges: 1 Vegetable, 1/2 Fat Quote Link to comment Share on other sites More sharing options...
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