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Recipe of the Day
Blue Cornbread Donut Stuffed with Andouille Sausage and Peppers
It's donuts for dinner with this hearty recipe.
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Recipes
Yield: Serves 4. 1/2 cups per serving.
Recipes
Warm Zucchini Salad
| Nutrition Information | |
| Calories: | 20 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 15mg |
| Carbohydrates: | 4g |
| Dietary Fiber: | 1g |
| Sugars: | 2g |
| Protein: | 1g |
| Vitamin A: | 200iu (4%) |
| Vitamin C: | 20mg (33%) |
| Calcium: | 0mg (0%) |
| Iron: | 0.7mg (3%) |
1 spray olive oil cooking spray
1 zucchini, slice thin
1 green bell pepper, sliced
1 cup sliced mushrooms
1 teaspoon Italian Seasoning (oregano, basil, marjoram)
1 teaspoon balsamic vinegar
Heat nonstick skillet over medium-high. Lightly spray with olive oil cooking spray. Add vegetables, cover and cook briefly (2-3 minutes) until tender but slightly crisp. Add seasoning and dash of balsamic vinegar. Remove from stove; serve warm.
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