Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 108.2
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 135.4 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.1 g
- Protein: 1.6 g
View full nutritional breakdown of Seasoned vegetable saute or Chopped Veg calories by ingredient
Seasoned vegetable saute or Chopped Veg
Submitted by: CCLARK1143Introduction
This is a tasty dish for any meat or fish. If the vegetables are finely minced, it is a substitute for rice or potato at our house. It can also be eaten as part of a vegetarion meal.We vary the vegetables by the season, using fresh green beans, mushrooms, red or yellow peppers, apple, even chopped potato, brussel sprouts or turnips. Any firm veg seems to work. This is a tasty dish for any meat or fish. If the vegetables are finely minced, it is a substitute for rice or potato at our house. It can also be eaten as part of a vegetarion meal.
We vary the vegetables by the season, using fresh green beans, mushrooms, red or yellow peppers, apple, even chopped potato, brussel sprouts or turnips. Any firm veg seems to work.
Number of Servings: 4
Ingredients
-
1 cup cabbage, chopped
1 cup green pepper, diced
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 Tblsp olive oil
a dash of salt
1/4 tsp black pepper
A dash of no salt seasoning; Mrs. Dash, Montreal Steak, Coach's Low Country Boil or others.
The variety just adds to the meal.
Directions
Heat the olive oil in a non stick skillet or wok.
Toss in the vegetables. Sprinkle with the salt and pepper and seasoning of your choice.
Stir until vegetables are done but still a bit of crunch; 2 or 3 minutes. The smaller the vegetables, the quicker they cook.
Empty in bowl and serve hot.
Makes 4 (1/2 cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user CCLARK1143.
Toss in the vegetables. Sprinkle with the salt and pepper and seasoning of your choice.
Stir until vegetables are done but still a bit of crunch; 2 or 3 minutes. The smaller the vegetables, the quicker they cook.
Empty in bowl and serve hot.
Makes 4 (1/2 cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user CCLARK1143.
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