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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.6
  • Total Fat: 11.6 g
  • Cholesterol: 9.7 mg
  • Sodium: 351.4 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 16.9 g

View full nutritional breakdown of Poly's vegetable/bacon-sauté calories by ingredient
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Poly's vegetable/bacon-sauté

Submitted by: POLY-E

Introduction

Quick and tasty! Quick and tasty!
Number of Servings: 6

Ingredients

    500 g Frozen chopped spinach
    300 g Squash (or Zucchini? - the US-terminology confuses me. It's the green curcumber-like ones I mean!)
    300 g Green beans
    300 g Turkey bacon
    100 g Mozzarella cheese
    2 cloves of garlic
    1 tsp chili flakes
    Olive oil
    Salt Pepper

Directions

Cut the turkey bacon and squash into pieces. Chop the garlic. Cut the Mozarella in slices.

Pour a little olive oil into a sauté pan and fry the turkey bacon in it.
Remove the bacon from the pan - if you like, let it sit on kitchen paper-towel to soak up excess fat.

Pour some fresh olive oil into the pan and add the chili flakes. When they start to sizzle the oil is warm and ready for the vegetables. Add the frozen spinach and let warm a little before the fresh vegetables are added, and sauté everything with garlic and spices.

When done drizzle the turkey bacon over the vegetables. Put the cheese slices on top and let sit until melted.

Makes app. 6 servings.

Done. Bon Appetit!

PS.: You can use any vegetable you like - fresh and frozen. I often use broccolli or celery root (not too much celery, though!) and sometimes add mushrooms. If you're pressed for time, there are lots of frozen vegetable-blends available, so you don't have to cut and chop anything.
I sometimes use real organic pork bacon. I always seperate the fat after frying the bacon and let the bacon sit on paper-towel to soak up excess fat. (The bacon-fat I mix with nuts and seeds and feed the birds in the garden with it in the winter!)

Number of Servings: 6

Recipe submitted by SparkPeople user POLY-E.






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