I bought two chipotle seasoned skillet steaks from Trader Joe’s today, and wanted to use the yellow squash my neighbor had shared with us as a side for the steaks. Mike and I aren’t big fans of zucchini or yellow squash, but free veggies are hard to pass up.
I decided to add a Mexican twist to this simple summer squash recipe, and surprisingly we both liked it! Maybe it’s the spices, fresh lime and cilantro that did the trick. The steaks were also fantastic! I would highly recommend picking some up if you are near a Trader Joe’s. Happy cooking!
- ½ tablespoon olive oil
- 2 small squash (e.g. zucchini), halved and sliced
- ½ tsp cumin
- ½ tsp chili powder
- ½ small onion, sliced
- 1 small lime, juiced 2 tablespoons
- cilantro, minced
- 1. Heat non-stick skillet on medium heat with olive oil. 2. Saute onion for two minutes until semi-soft. Add garlic, squash, lime juice, cumin and chili powder and saute another 5 minutes until tender, adding tablespoonfuls of water to keep food from burning. 3. Toss with cilantro.
NUTRITION FACTS Servings: 2 Amount Per Serving Calories: 82 Total Fat: 3.75g Cholesterol: — Sodium: 11mg Total Carbs: 12.91g Dietary Fiber: 4.35g Sugars: 2.22g Protein: 2.06g Weight Watchers Points 1