In a large non-stick skillet, combine all ingredients. Cover and cook over medium heat, stirring frequently, until vegetables are tender-crisp, about 15 minutes. To turn this into a complete meal, add a few ounces each of shredded Mozzarella and Cheddar cheese. Cover and let stand for a few minutes until cheese melts. Makes 4 servings. FROM NEWSPAPER From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (185g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 399.4mg||14 %|
|Potassium 751.9mg||20 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 13.3g|
|Protein 4g||6 %|
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: 93
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!