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This dish is packed full of nutrients. A serving has 59% of your daily Vitamin C requirements! It is also Induction acceptable.
INGREDIENTS:
12 oz. yellow summer squash
2 oz. yellow onion
2 oz. red bell pepper
2 T. olive oil
1 oz. sour cream
2 T. my homemade mayo: https://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/
¼ tsp. onion powder
pinch of beef bouillon cube, crumbled up
¼ tsp. my Seafood Spice Blend: https://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/
1 oz. crushed plain pork rinds
2 oz. grated cheddar cheese
DIRECTIONS:
Slice squash, red pepper and onion into ¼” slices and brown in the olive oil in a medium non-stick skillet. When just about done, add the sour cream, mayo, onion powder, bouillon crumbles. Stir and lower heat. Sprinkle the cheddar cheese on top of the squash. Now, in a saucer or paper plate, mix the crushed pork rinds and Seafood Spice Blend. Sprinkle on top and pop in a 350º oven just long enough to melt the cheese (about 10 minutes).
NUTRITIONAL INFO: Serves 3 adults, each serving contains:
336 calories
28.8 g fat
8.3 g carbs
1.83 g fiber
6.47 NET CARBS
14.6 g protein
395 mg. sodium
Buttoni's Low-Carb Recipes 