This has been a nice, light lunch this week.
5 c. sliced yellow squash
14.5 oz diced Italian tomatoes
3 oz turkey pepperoni, diced
2 oz light cream cheese
1/4 c. water
Combine all ingredients in medium saucepan and bring to a boil; stir, cover and let simmer until squash are done.
Yield: 4 servings. Per serving= 137 Calories; 6g Fat (36.0% calories from fat); 10g Protein; 12g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 487mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.