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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 559.4
  • Total Fat: 22.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 57.0 mg
  • Total Carbs: 85.9 g
  • Dietary Fiber: 12.4 g
  • Protein: 10.5 g

View full nutritional breakdown of Veggie Sautee calories by ingredient
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Veggie Sautee

Submitted by: SARGE49

Introduction

A simple to make, colorful veggie dish. Great for breakfast to get that morning energy boost. Prepare at night, cool, and refrigerate two individual servings for the next two days' breakfasts. A simple to make, colorful veggie dish. Great for breakfast to get that morning energy boost. Prepare at night, cool, and refrigerate two individual servings for the next two days' breakfasts.
Number of Servings: 2

Ingredients

    2 Large or 3 small to medium sliced russet potatoes
    18 medium baby carrots
    1/2 cup chopped yellow onion
    1/4 cup chopped yellow bell pepper
    1/4 cup chopped orange bell pepper
    1/4 cup chopped red bell pepper
    1/2 cup sliced snap peas
    5 cloves fresh garlic
    2 tbsp extra virgin olive oil

Directions

Makes Two 2-Cup Servings

Pour olive oil into large sautee pan over medium-high heat.
Slice the potatoes lengthwise and then thinly slice and add to pan.
Slice carrots however you choose and add to pan.
Stir frequently. Potatoes should brown but not burn.
While the potatoes and carrots cook, chop the peppers, onion, and snap peas.
Mince garlic.
When the potatoes are tender, add the other ingredients to the pan and stir.
Cover and reduce to medium heat.
Stir every couple minutes until the potatoes are to your liking. (not mushy)
Season to taste. ( I use black pepper)

Dish up two cups as a stand alone dish, or 1 cup as a side to eggs.

Number of Servings: 2

Recipe submitted by SparkPeople user SARGE49.






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