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    You are in: Home / Recipes / Vegetable Skillet Supper Recipe
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    Vegetable Skillet Supper

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 09, 2003

      We loved this simple-to-make skillet supper. We used 4 cups of vegetables, and next time I will probably use a bit more to feed the four of us. The vegetables we used were baby carrots, broccoli, green beans and a little bit of asparagus--loved the combination--served this with (store bought) bread and we all ate every last bit. This was great for a Saturday night supper when we've been busy running around all day. Thanks Miss Nezz for posting another keeper recipe.

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    • on October 23, 2003

      This was just delicious, and very easy to make. I don't have a lot of time to cook since I commute so far to work, but this was so easy I had dinner on the table in under 30 minutes. I used the fresh veggies I had on hand, cabbage broccoli and zucchini. Very tasty! Thanks, this will be a regular at my house.

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    • on March 17, 2004

      This recipe was fast, easy, and tasty! My husband and I are trying to eat vegetarian dinners at least twice per week, and this is a nice choice. I think I will spice it up a bit next time, with additional cayenne pepper, hot sauce, and perhaps some diced green chiles (but we like our food really spicy :-) Otherwise, this was a nice vegetarian meal. Thanks!

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    Nutritional Facts for Vegetable Skillet Supper

    Serving Size: 1 (288 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 432.0
     
    Calories from Fat 164
    38%
    Total Fat 18.2 g
    28%
    Saturated Fat 8.7 g
    43%
    Cholesterol 39.5 mg
    13%
    Sodium 1031.8 mg
    42%
    Total Carbohydrate 46.4 g
    15%
    Dietary Fiber 14.4 g
    57%
    Sugars 5.4 g
    21%
    Protein 23.3 g
    46%

    The following items or measurements are not included:

    assorted fresh vegetables

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