Southern Stewed Squash Plus a Low Fat Version

You will need:

• Small yellow onion sliced
• 1-2 slices bacon
• 1 cup water
• salt and pepper
• 3 Tablespoons veg. oil
• 3 Large Yellow Squash

In a large skillet add veg. oil, bacon, onion, sliced squash, and water. Sprinkle with Salt and Pepper generously. Bring to a boil, then reduce heat cover with lid and stew on low-med heat until tender, stirring occasionally. Once they are tender in about twenty minutes, uncover and cook about thirty minutes more or until a lot of the juice has cooked out. Serve with fried cornbread or serve as a side dish.
Serves 4

Enjoy!

For A Low Fat Version of This Recipe:

Add 2 tsp. canola oil to the skillet, omit bacon, add onion slices, stir in oil and cook on medium heat for several minutes until the onion starts to soften and browns slightly, add sliced squash to skillet, sprinkle with salt and pepper, 1/2 tsp. sugar and 2 cups of water, stir together, cover and bring to a boil on medium- high heat, stir again, and then cook on low-medium heat (slow boil),until tender. I usually cook it about 30-45 minutes or so. Once tender, leave on low until ready to serve. Season to taste with more salt and pepper before serving. The longer it simmers the better it tastes.  

Mexican Enchilada In a Skillet

You will need:

• 1 pound ground beef
• 1/2 cup Water
• 1/2 cup of your favorite Salsa (I've used both Chi Chi's brand and Pace brand before)
• 1 can tomatoe soup
• small chopped onion
• 4-6 oz. grated cheddar cheese for the topping
• 10 Mission Brand soft yellow corn tortillas (6" size) cut into 1-2 inch pieces
• Salt, pepper, garlic powder sprinkled
• can of Old El Paso Enchilada Sauce

Brown the ground beef in a skillet with chopped onion, sprinkle with salt, pepper and garlic powder, drain fat and return to skillet. Add the water, salsa, tomatoe soup and cut up corn tortillas bring to a boil and stir, then cover and reduce heat to low for about 5-8 minutes stirring occasionally. Top with grated cheese and cover until melted. Put on serving plates and drizzle the skillet enchilada with heated enchilada sauce on each individual plate. Serve with chips and salsa, chips and guacamole dip (click HERE for my recipe for guacamole dip), refried beans or rice.
Serves 5
This recipe is about as easy as it gets, when you need something quick! This was a Campbell's Kitchen Recipe I found in a magazine....I changed a few things to suit my taste...like adding the enchilada sauce, onion, salt, pepper and garlic salt.
Enjoy!