Directions:
- In a large nonstick skillet, saute pork in 2 tablespoons salad dressing until no longer pink. Remove and keep warm.
- In the same pan, cook the peppers, zucchini, mushrooms, onion, tomatoes, pepper and seasoned salt in remaining salad dressing until vegetables are tender. Return pork to skillet; heat through. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.91 Kcal (866 kJ) | ||
| Calories from fat | 24.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 4% | |
|---|---|---|---|
| Cholesterol | 74.53mg | 25% | |
| Sodium | 625.76mg | 26% | |
| Potassium | 1032.98mg | 22% | |
| Total Carbs | 17.95g | 6% | |
| Sugars | 11.81g | 47% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 28.13g | 56% | |
| Vitamin C | 78mg | 130% | |
| Iron | 1.8mg | 10% | |
| Calcium | 50.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 49.27 Kcal (206 kJ) | ||
| Calories from fat | 5.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 4% | |
|---|---|---|---|
| Cholesterol | 17.75mg | 25% | |
| Sodium | 149.02mg | 26% | |
| Potassium | 246mg | 22% | |
| Total Carbs | 4.28g | 6% | |
| Sugars | 2.81g | 47% | |
| Dietary Fiber | 0.93g | 16% | |
| Protein | 6.7g | 56% | |
| Vitamin C | 18.6mg | 130% | |
| Iron | 0.4mg | 10% | |
| Calcium | 12mg | 5% | |
* 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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