This is a really handy recipe in that it uses the leftovers from Tex-Mex Pork & Mushroom Skillet. Double duty recipes, such as this one, can save you tons of time in the kitchen. They also cut down on the boredom typically associated with leftovers.
Remove pork pieces from the reserved Pork and Mushroom skillet mixture and cut them into small pieces. In a skillet re-combine pork and mushroom mixture. Stir in the kidney beans, salsa and corn. Simmer, covered until hot, about 10 minutes. If desired, serve over pasta and top with shredded cheese.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 4 | ||
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Calories: 41 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 389.1mg | 13 % | |
Potassium 256.9mg | 7 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 7.3g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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