Spring Lamb Skillet from Healthy Diabetic Recipes

Spring Lamb Skillet Recipe

Recipe Ingredients:

2 tsp olive oil
1 lb boneless lamb, cut 1" cubes
2 cups thinly-sliced yellow squash
2 cups sliced fresh mushrooms - (abt 8 oz)
2 medium tomatoes, seeded, chopped
1/2 cup sliced green onions
3 cups cooked brown rice
1/2 tsp dried rosemary
1/2 tsp salt
1/2 tsp freshly-cracked black pepper

Recipe Instructions:

Heat oil in large skillet over medium heat until hot. Add lamb and cook 3 to 5 minutes or until lamb is browned. Remove from skillet; reserve.

Add squash, mushrooms, tomatoes and onions to skillet; cook 2 to 3 minutes or until vegetables are tender.

Stir in rice, rosemary, salt, pepper and reserved lamb. Cook until heated through.

This recipe yields 6 servings.

Exchanges Per Serving: 1 Starch, 2 Meat, 2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 261; Calories from Fat 28%; Total Fat 8g; Saturated Fat 2g; Protein 20g; Carbohydrates 27g; Cholesterol 52mg; Sodium 254mg; Dietary Fiber 3g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-25-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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