1 lb Yellow crookneck; -=OR=- 1 lb Zucchini, -OR- 1 lb Pattypan squash; 1 ts Margarine; 2 tb Fresh lemon juici; 1 ts Fresh rosemary; chopped -=OR=- 1/4 ts Crushed dried rosemary; Cut 4 yellow crookneck, zucchini, or pattypan squash, about 1 pound total, in half lengthwise. Brush with a mixture of margarine, fresh lemon juice and rosemary. Grill over medium-hot coals, 4 to 6 inches source of heat, for 15 to 20 minutes, turning every few minutes, until tender when pierced. Food Exchanges per serving: FREE; CAL: 26; PRO: 1g; CAR: 1g; FAT: 2g; CHOl 0mg; SOD: 7mg; Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, PH.D., & Frances Tower Giedt. Brought to you and yours via Nancy O'Brion and her Meal-Master
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Barbecuing yellow squash is something that you do by first cutting the squash right down the center. Barbecue yellow squash with help from a registered dietician in this free video clip.
Expert: Chrisie Allemand Contact: nutritioncoach4life.com Bio: Chrisie Allemand is a National Fitness Champion, Registered Dietitian, Certified Personal Trainer, columnist and fitness fanatic. Filmmaker: DARRYL TOWNSEND
Series Description: You'd be surprised by just how easy it is to start learning your way around the kitchen once you start getting the hang of things. Get tips on being in the kitchen with help from a registered dietician in this free video series.
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