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Craig’s Sugar-Free BBQ Rub

Ingredients:
2 parts dry mustard powder
2 parts ground cumin
1 part ground cayenne pepper
1 part ground black pepper

Instructions:
Place all ingredients into an empty salt shaker. Cover the top with a piece of plastic wrap, and shake to combine. Just shake a little over your meat 10-30 minutes before you go to cook it, and it’ll get that BBQ flavor with no guilt.

Lillie’s Lemon and Garlic Summer Squash

Ingredients:
1tbsp oil, walnut, refined
1 medium garlic cloves, minced
1lb sliced summer squash
1tsp dried rosemary, crumbled
2tbsp fresh lemon juice
1 pinch black pepper (to taste)

Directions:
1. Heat the oil in a nonstick skillet. Sauté the garlic for about 1 minute. Mix in the squash and cook for 4 minutes,
stirring often.
2. Add the rosemary, lemon juice, and pepper. Cook until heated through.

Makes 4 servings

Lucy’s Lemon Zucchini and Cucumber Salad

Ingredients:
1 zucchini, sliced into rounds
1 cucumber, peeled and thinly sliced
1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
1 twist lemon peel for garnish

Directions:
1. Place the zucchini slices into a steamer basket and set over one inch of water in a saucepan. Bring to a boil, cover
and steam for 3 to 5 minutes, or until tender. Remove from the steamer and cool slightly.
2. In a salad bowl, combine the zucchini and cucumber slices. In a separate bowl, whisk together the balsamic
vinegar, olive oil, lemon juice, salt and pepper. Pour over the zucchini and cucumber. Toss to coat, then garnish with
lemon peel.

Makes 4 servings

Greta’s Grilled Garlic Zucchini

Ingredients:
3 small zucchini
2tbsp olive oil
2tbsp fresh lemon juice
2 medium garlic cloves, finely chopped
¼ tsp black pepper, coarsely ground
1 pinch salt
Pam (nonstick cooking spray)

Directions:
1. Peel the zucchini, and cut lengthwise into thin matchstick pieces. Combine the oil, lemon juice, garlic, pepper,
and salt in a medium-sized bowl.
2. Toss the zucchini with the garlic mixture, and let stand for 10 minutes to allow the zucchini to absorb the flavors.
3. Lightly coat the grill with the nonstick cooking spray for grilling, and preheat for 5 minutes. Grill for 4-5 minutes,
or until tender-crisp.

Additional instructions:
Make sure you slice the zucchini very thin for best results.

Makes 4 servings

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