Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Boneless beef top round 1/3 c Reduced or fatfree Italian
-steak, 3/4" thick -salad dressing
2 cl Garlic, minced 4 Green onions, thinly sliced
1 md Yellow summer squash, halved -(1/2 c)
-and sliced diagonally 6 oz Fettuccine or linguine,
2 c Fresh or frozen broccoli -cooked and drained
-flowerets 1 tb Finely shredded Parmesan
1 ts Cooking oil -cheese
1 c Cherry tomato halves

Trim fat from beef. Thinly slice beef across the grain into bite size
strips. Spray an unheated wok or large skillet with nonstick spray.
Heat over medium heat. Stir fry garlic about 15 seconds. Add squash
and broccoli; stir fry 4-5 minutes or till crisp tender. Remove
vegetables from wok. Add beef to wok; stir fry 3-4 minutes until of
desired doneness. return vegetables to wok. Add cherry tomatoes,
salad dressing and green onions. Toss to mix. Cover and heat through.
Serve over hot cooked pasta and sprinkle with Parmesan cheese. 4
servings.

Per serving: 336 cal., 8g fat, 43mg chol., 241mg sod., 42g carb., 4g
fiber, 25g pro, 1 vegetable, 2 bread, 2 meat and 1/2 fat exchanges.

BHG Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-02-95

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