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Veggie Skillet

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“From BHG. Per serving: 406 calories, 21 g fat, 20 mg cholesterol, 49 g carb, 5 g fiber, 10 g protein.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a big skillet, cook potatoes in hot oil over medium heat for 6 to 10 minutes or until nearly tender, stirring frequently.
  2. Add in spaghetti sauce, peas and carrots, and corn; stir to combine.
  3. Bring to a boil; lower heat, cover, and simmer for 5-7 minutes or until vegetables are tender.
  4. Season to taste with salt/pepper.
  5. Sprinkle with cheese; let stand, covered, for about 1 minute or until cheese starts to melt.
  6. **An alternative is to use 1 cup tomato sauce and 1 cup salsa in place of the spaghetti sauce.

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