I’ve finished week one of my physician imposed wheat/gluten/dairy free diet. Yeah!
I must admit, I cheated far more than I should have. Sometimes intentionally, and often unintentionally when we would eat out, or I had purchased a food that had wheat hidden in the ingredient information.
Still, I made it through the first week, and now that I know what to look for, I can do better this week.
Tonight’s meal made this eating plan so much easier. A grilled yellow summer squash and lamb chop recipe from the Better Homes and Gardens Cookbook. How could I go wrong? Even better, the honey, mustard and rosemary glazed both the chops and the squash making this a very quick meal to put together!
- 8 small lamb chops
- 2 medium yellow summer squash, halved, seeds removed and quartered lengthwise
- 2 tbs Dijon mustard
- 2 tbs honey
- 1 tbs rosemary, minced
- Season chops and zucchini with salt and pepper to taste.
- Combine mustard, honey and rosemary and baste chops and squash.
- Grill approximately 7 minutes per side until chops are 160 degrees and squash is crisp tender, basting with remaining mustard sauce.
5 g fat
326 mg sodium
1 g fiber
Weight Watcher’s Points 4
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