Steak With Squash Medley Recipes

PEPPER STEAK WITH SQUASH

Serve this colorful stir-fry with savory strips of flank steak and plenty of veggies over rice for a satisfying supper that's on the table in less than half an hour. -Gayle Lewis, Yucaipa, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Pepper Steak with Squash image

Steps:

Mix broth and soy sauce with cornstarch until smooth. Set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., In same skillet, heat remaining oil. Stir-fry peppers about 2 minutes. Add zucchini, onion and garlic; cook and stir 2 minutes longer. Add snow peas, mushrooms and water chestnuts. Stir-fry until crisp-tender, about 2 minutes more., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return beef to skillet; heat through. Serve with hot cooked rice.

Nutrition Facts : Calories 229 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

Ingredients

1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch
2 tablespoons canola oil, divided
1 beef flank steak (1 pound), cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 medium zucchini, cut into thin strips
1 small onion, cut into thin strips
3 garlic cloves, minced
1 cup fresh snow peas
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice

SQUASH MEDLEY

I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. -Dolores Wolff Rosenberg, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

Squash Medley image

Steps:

Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

Ingredients

1 medium summer squash, halved sliced
1 medium zucchini, halved and sliced
4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 cups diced seeded and peeled fresh tomatoes

SPANISH SQUASH MEDLEY

This fresh-tasting side dish of summer squash and zucchini goes well with chicken, pork or steak. But it's so colorful and flavorful that it might steal the spotlight from your entree.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Spanish Squash Medley image

Steps:

In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted.

Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 123mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

2 medium summer squash, halved and sliced
2 medium zucchini, halved and sliced
1/3 cup chopped onion
1-1/2 teaspoons olive oil
1 large plum tomato, diced
1 tablespoon butter
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup shredded Monterey Jack cheese

HARVEST SQUASH MEDLEY

To me, cooking is an art, and I love trying new recipes. For this one, I dressed up baked butternut squash, sweet potatoes and apples with citrus and spices. -Ruth Cowley, Pipe Creek, Texas

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

Harvest Squash Medley image

Steps:

In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish., In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes. , Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.

Nutrition Facts :

Ingredients

6 cups water
1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
1/4 cup honey
1/4 cup orange juice
3 tablespoons butter
1 tablespoon grated orange zest
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 small apples, peeled and sliced
1/2 cup chopped walnuts, toasted

TWO-SEASON SQUASH MEDLEY

Both winter and summer squash star in this fun, colorful vegetable stir-fry. I've cooked in several restaurants and for many guests in my home, and this dish has been well-received for years. -Mary Beth LaFlamme, Eagle Bridge, New York

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 12

Two-Season Squash Medley image

Steps:

In a large skillet, heat the butter and oil over medium heat. Add vegetables, garlic and thyme. Cook and stir until tender, about 15 minutes. Add garlic salt and pepper.

Nutrition Facts : Calories 97 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 90mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
3/4 pound butternut squash, peeled, seeded and julienned
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 to 4 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon garlic salt
1/4 teaspoon pepper

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