2 Servings Prep: 25 min. Cook: 10 min.
1 large baking potato, cubed
1/3 cup chopped sweet red pepper
1/4 cup chopped celery
1 garlic clove, minced
1-1/2 teaspoons olive oil
1/2 cup sliced baby portobello mushrooms
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and set aside.
In a nonstick skillet coated with cooking spray, cook the red pepper, celery and garlic in oil for 2 minutes. Stir in mushrooms; cook 3 minutes longer. Stir in the potato, paprika, salt and pepper; cook until lightly browned. Yield: 2 servings.
Nutrition Facts: 1 cup equals 194 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 321 mg sodium, 37 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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