Serves: 12


2 tbsp. margarine or butter
2 shallots
3 container Brussels sprouts
1 large red pepper
½ cup chicken broth
½ tsp. dried thyme
½ tsp. salt
¼ tsp. freshly ground black pepper
2 small yellow summer squash



In 12-inch nonstick skillet, melt margarine on medium-low. Stir in shallots; cover and cook 10 minutes or until soft.


Increase heat to medium; stir in Brussels sprouts, red pepper, chicken broth, thyme, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper and cook, covered, 7 minutes. Remove cover; stir in squash and cook 5 to 7 minutes longer.


Enjoy your meal!