1. In skillet stir fry broccoli and carrots in margarine about 3 minutes.
2. Add squash and asparagus; stir fry until crisp-tender.
3. Reduce heat to medium.
4. Add velveeta, half and half, and oregano. Stir until melted.
5. Add remaining ingredients. Mix lightly.
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 395 (69%)|
|Amt Per Serving||% DV|
|Total Fat 43.9g||59 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 75.3mg||23 %|
|Sodium 1306.1mg||45 %|
|Potassium 571.1mg||15 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 23.9g|
|Protein 18.1g||26 %|
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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: 571
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