Jalapeno Summer Squash
Recipe by: Terry Ward

1 pound yellow squash, zucchini or a combination -- sliced
1 small onion -- sliced
1 clove garlic -- minced
1/2 cup chopped red bell pepper
1 large fresh jalapeno or canned (or to taste) -- chopped
1/4 cup de-fatted chicken stock
1 to 2 tbl chopped fresh cilantro
1 small reduced fat cream cheese
1/2 cup shredded reduced fat cheddar or Monterey jack cheese
salt and fresh ground pepper to taste

In a nonstick skillet coated with cooking spray, saute the first 5 ingredients for 1-2 minutes.

Add chicken stock and cover skillet. Cook to desired doneness.

Add cream chesse (in small chunks) and remaining ingredients. Reduce heat to low, cover, and simmer until cheese melts.

Uncover and continue cooking until cheese is melted and all ingredients are well combined.