VEGGIES JUNE 26 STIR FRY

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 53.5
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 56.2 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 1.6 g

View full nutritional breakdown of VEGGIES JUNE 26 STIR FRY calories by ingredient


Introduction

A BIG BUNCH OF LIGHTLY SAUTEED AND STEAMS VEGGIES TO ADD TO MY CHILI FOR MORE VOLUME, AND MORE VEGGIES FOR DH. A BIG BUNCH OF LIGHTLY SAUTEED AND STEAMS VEGGIES TO ADD TO MY CHILI FOR MORE VOLUME, AND MORE VEGGIES FOR DH.
Number of Servings: 6

Ingredients

    Zucchini, 1 LARGE
    YELLOW SUMMER SQUASH, 1 LARGE (THE TWO TOGETHER WEIGHED 1# 3 OZ, CHOPPED = 547G)
    Fennel, .5 bulb CHOPPED
    Celery, raw, 3 stalk, large CHOPPED
    bell pepper, red, sweet, raw, 1/4 LARGE
    Onions, raw, 1 large CHOPPED
    Carrots, raw, chopped, 1 cup
    *avocado oil, .4 tbsp
    GENEROUS SPRINKLE OF MONTEREY STEAK SEASONING
    ABOUT 2 TSP JOHNNY'S GARLIC SEASONING

Tips

This is my go=to comfort food since the quantity is virtually unlimited, it tastes good, and it is good for you. Eat a couple of cups of a variety of mixed veggies like this every day! Use whatever veggies you have, including greens.


Directions

Microwave carrots in small dish with a spoonful of water and covered in cling wrap for 3 minutes to tenderize. Heat 1 tsp oil in non stick pan. Add celery, onions, cook a bit, add remaining veggies and cook until tender. Sprinkle with seasonings and stir.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MARGOTINEZ.