Ingredients:
- 4 potatoes (about 8 oz each)
- 4 cups assorted fresh vegetables, cut into pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
Directions:
- Prick each potato several times with fork.
- Arrange spoke-fashion in microwave oven.
- Microwave on HIGH 14 to 16 minutes until tender.
- Meanwhile, in 2-quart saucepan, bring 1 cup water to boil.
- Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.
- Add sauce, basil and red pepper to vegetables in saucepan.
- Heat to simmering, stirring.
- Season with salt and pepper.
- Split and fluff potatoes; place on four serving plates.
- Spoon vegetable mixture over potatoes, dividing equally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 445.2 Kcal (1864 kJ) | ||
| Calories from fat | 239.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.63g | 41% | |
|---|---|---|---|
| Cholesterol | 41.41mg | 14% | |
| Sodium | 1946.44mg | 81% | |
| Potassium | 388.49mg | 8% | |
| Total Carbs | 38.88g | 13% | |
| Sugars | 5.98g | 24% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 12.31g | 25% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.6mg | 9% | |
| Calcium | 370.2mg | 37% | |
| Amount Per 100 g | |||
| Calories | 339.38 Kcal (1421 kJ) | ||
| Calories from fat | 182.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.3g | 41% | |
|---|---|---|---|
| Cholesterol | 31.56mg | 14% | |
| Sodium | 1483.78mg | 81% | |
| Potassium | 296.15mg | 8% | |
| Total Carbs | 29.64g | 13% | |
| Sugars | 4.56g | 24% | |
| Dietary Fiber | 2.53g | 13% | |
| Protein | 9.38g | 25% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.4mg | 19% | |
| Iron | 1.2mg | 9% | |
| Calcium | 282.2mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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