Spring Lamb Skillet

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1 lb	454g / 16oz	Boneless lamb - cut 1" cubes
2 cups	474ml	Thinly-sliced yellow squash
2 cups	474ml	Sliced fresh mushrooms - (abt 8 oz)
2 cups	125g / 4.4oz	Tomatoes - seeded, chopped (medium)
1/2 cup	31g / 1.1oz	Sliced green onions
3 cups	480g / 16oz	Cooked brown rice
1/2 teaspoon	2.5ml	Dried rosemary
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-cracked black pepper

Recipe Instructions

Heat oil in large skillet over medium heat until hot. Add lamb and cook 3 to 5 minutes or until lamb is browned. Remove from skillet; reserve.

Add squash, mushrooms, tomatoes and onions to skillet; cook 2 to 3 minutes or until vegetables are tender.

Stir in rice, rosemary, salt, pepper and reserved lamb. Cook until heated through.

This recipe yields 6 servings.

Exchanges Per Serving: 1 Starch, 2 Meat, 2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 261; Calories from Fat 28%; Total Fat 8g; Saturated Fat 2g; Protein 20g; Carbohydrates 27g; Cholesterol 52mg; Sodium 254mg; Dietary Fiber 3g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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