Cut turkey kielbasa into 2 inch pieces; cut bell peppers, onions, and red potatoes into chunks and place in a 13 x 9 inch rectangle pyrex baking dish. Pour Italian salad dressing over, and toss to coat. Bake in a 325 oven for 1 hour. Per serving: 243.6 calories; 0.3 g fat (1.1% calories from fat); 19.3 g protein; 42.4 g carbohydrate; 44 mg cholesterol; 1620 mg sodium Recipe by: Womens Day, November 1998 (Elizabeth Dorn) (modified) Posted to EAT-LF Digest by Joanne McAndrews
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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