Adapted from CooksAid.com
Serving Size | ¼ of recipe |
Calories | 270 |
Total Fat | 10 g |
Saturated Fat | 3.5 g |
Sodium | 860 mg |
Total Carbohydrate | 40 g |
Dietary Fiber | 5 g |
Protein | 9 g |
Ingredients | Measures |
---|---|
Olive oil | 1 ½ tablespoons |
Small yellow onion, chopped | 1 |
Green beans, trimmed | 1 cup |
Cayenne pepper (optional) | Up to ¼ teaspoon |
Small zucchini, sliced | 1 |
Yukon gold potatoes, cut into 1-inch cubes | 2 |
Flat-leaf parsley, chopped | ½ cup |
Diced tomatoes, undrained | 28-ounce can |
Salt | ½ teaspoon |
Freshly ground pepper to taste | |
Feta cheese crumbles | ½ cup |
Exchanges
3 vegetables; 1 starch; 1 fat; 1 medium fat meat substitute
Side Suggestions: Crusty Bread