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Fireside Potatoes And Vegetables

Yield 4 servings (serving size: 1 3/4 cups)
Try serving this dish with scrambled eggs for brunch.

Ingredients

  • 1 1/2 pounds baking potatoes, cut into 1/2-inch cubes
  • Olive oil-flavored cooking spray
  • 1 teaspoon olive oil
  • 2 cups chopped onion
  • 1 1/3 cups chopped green bell pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 (8-ounce) package pre-sliced mushrooms
  • 1/4 cup water
  • 1/2 cup chopped parsley
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 cup (4 ounces) reduced-fat shredded sharp Cheddar cheese

Nutrition Information

  • calories 260
  • fat 6.3 g
  • satfat 3.3 g
  • protein 13.8 g
  • carbohydrate 40.4 g
  • cholesterol 10 mg
  • iron 2.3 mg
  • sodium 943 mg
  • caloriesfromfat 21 %
  • fiber 5.4 g
  • calcium 298 mg

How to Make It

  1. Arrange potato in a vegetable steamer. Steam, covered, 10 to 12 minutes or just until tender.

  2. Coat a 12-inch nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; sauté 6 to 8 minutes or until tender. Stir in water. Remove from heat; add potato, parsley, salt, and black pepper. Toss gently. Top with cheese; cover and let stand 5 minutes or until cheese melts.

Oxmoor House Healthy Eating Collection