Ingredients
1 tablespoon extra-virgin olive oil
1 medium yellow bell pepper, diced
2 teaspoons finely minced fresh rosemary
2 cups chopped zucchini (2 medium)
Salt and freshly ground black pepper, to taste
1–3 teaspoons freshly squeezed lemon juice, or to
taste
Instructions
»
In medium nonstick skillet, heat olive oil over
medium heat.
»
Add yellow pepper and rosemary, and saute
2 minutes. Add zucchini, and add salt and pepper
to taste.
»
Continue to saute for another 4 to 5 minutes, or
until zucchini is just tender.
»
Remove from heat and stir in lemon juice.
Nutrition information
Makes 4 servings. Per serving: 46 calories; 3g total
fat (1g saturated fat); 4g total carbohydrates; 1g
protein; 1g dietary fiber; 6mg sodium; 316mg
potassium.
Source: American Institute for Cancer Research
Lemon Rosemary Zucchini
WINTER’S DELIGHTS
Add color, sweetness, variety and good health to
any holiday potluck with these recipes—and you
are guaranteed to wow!
Ingredients
Nonstick cooking spray
2 large eggs
¾
cup light brown sugar, firmly packed
⁄
cup canola oil
1 cup mashed, canned sweet potatoes
1 teaspoon pure vanilla extract
½
teaspoon orange extract
1
½
cups all-purpose flour
½
teaspoon cinnamon
½
teaspoon nutmeg
½
teaspoon allspice or mace
1 teaspoon baking soda
1 cup chopped, dried unsweetened cranberries
1–2 tablespoons turbinado or demerara sugar (optional)
Instructions
»
Lightly coat standard loaf pan (8-by-4- or 9-by-5-inch)
with cooking spray and set aside. Set oven rack in
middle and preheat oven to 350 degrees. In medium
bowl, whisk eggs, sugar, oil, sweet potatoes and
extracts until well combined.
»
In large bowl, sift together flour, spices and baking
soda. Make a well in center of mixture and add sweet
potato mixture. Mix until just moistened. (Do not
overmix or beat batter until smooth.) Lightly stir in
cranberries. Transfer batter to prepared pan. For a
more decorative presentation, dust top of batter with
light coating of turbinado or demerara sugar.
»
Bake 50 to 60 minutes, or until tester comes out clean. If
sugar has been added to top of bread, begin checking
bread after 30 minutes. If sugar darkens, lightly lay a
sheet of aluminum foil on top of pan to prevent burning.
»
Remove bread from oven and cool 10 minutes on
rack. Remove bread from pan and set back on rack
to completely cool. Seal bread tightly in plastic wrap,
then foil. Tightly wrapped in foil, bread can be stored
frozen for up to 1 month.
Nutrition information
Makes 6 servings. Per serving: 230 calories; 9g total
fat (2g saturated fat); 58g cholesterol; 162mg sodium;
60mg calcium; 1mg iron.
Source: National Heart, Lung, and Blood Institute
Cranberry
& Sweet
Potato
Bread
7
INFIRMARY HEALTH