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Suggest a better description4 SERVINGS DAIRY-FREE The flavor of this dish depends on the quality of the vegetables you include. You can use just about any combination of fresh vegetables you like, just be sure to select the ingredients based on what looks best. In large skillet, heat oil over medium high heat. Add potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes. Add onion, garlic, zucchini and green beans and cook, stirring often, 2 minutes. Add broth and cook, stirring occasionally, 2 minutes. Add corn, tomatoes and herbs. Cover and cook over medium heat just until potatoes are tender, about 3 minutes. Season with salt and pepper. Just before serving, sprinkle with cheese if desired. PER SERVING: 183 CAL.; SG PROT.; 30 TOTAL FAT (0 SAT. FAT); 37G CARB.; 0 CHOL.; 142MG SOD.; 5G FIBER. Recipe by: Vegetarian Times Magazine, September 1998, page 34
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Serving Size: 1 Serving (2671g) | ||
Recipe Makes: 1 | ||
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Calories: 834 | ||
Calories from Fat: 185 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 27 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 66.8mg | 21 % | |
Sodium 6319.4mg | 218 % | |
Potassium 3906.4mg | 103 % | |
Total Carbohydrate 144.8g | 43 % | |
Dietary Fiber 23.2g | 93 % | |
Sugars, other 121.6g | ||
Protein 30.8g | 44 % | |
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: 834
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