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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 151.0
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 265.3 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 6.9 g
  • Protein: 5.2 g

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

Submitted by: MUSCLEMOM_2

Introduction

Just took a bunch of veggies and stir "fried" them in olive oil to go with my taco salad and my famiy's crunchy tacos. Sounds weird, but it was REALLY awesome! Just took a bunch of veggies and stir "fried" them in olive oil to go with my taco salad and my famiy's crunchy tacos. Sounds weird, but it was REALLY awesome!
Number of Servings: 4

Ingredients

    1 yellow squash, sliced
    1 zucchini, sliced
    1/2 C red onion, sliced in larger pieces
    Beet Greens
    3/4 C Ranch style kidney beans, with about 4 Tbsp of the liquid
    Taco seasoning to taste
    Garlic powder to taste
    Black pepper to taste
    2 Tbsp Olive oil

Directions

Heat olive oil in pan. Add all veggies and stir fry until crisp tender. Add seasonings and beans and heat until beans are warm.

Serve alone or with a lean protein.

Number of Servings: 4

Recipe submitted by SparkPeople user MUSCLEMOM_2.






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