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Lemon-Pepper
Vegetables ingredients 1 cup 1/4-inch yellow squash slices (about 1 medium)1 small red bell pepper, cut into 1/4-ich strips 1/3 cup diagonally cut celery slices (about 1 stalk) 1/3 cup green onions with tops (about 3) 1 tsp vegetable oil 1 tbs. lemon juice 1/4 tsp lemon pepper 4 oz. Chinese pea pods* * 1 - 6 oz package frozen pea pods, thawed can be substituted for fresh pea pods. directions Cook and stir squash, bell pepper, celery and onions in oil in a nonstick skillet over medium-high heat until pepper is crisp-tender, about 2 minutes. Stir in remaining ingredients; cook and stir until pea pods are hot, about 1 minute.6 Servings, 1/2 cup each |
