Vegetable Baked Potato Meal

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Today's suggested meal:

Vegetable Baked Potato Meal

– by Jean Fisher

Tender, flavorful vegetables over a fluffy baked potato makes a healthy vegetarian meal.

Print out the recipe for Vegetable Baked Potato Meal

Serves 4

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4 baking potatoes, large
2 ounces cauliflower
2 ounces broccoli
2 ounces onion
2 ounces green bell pepper
2 ounces red bell pepper
2 ounces zucchini
2 ounces frozen green beans
1/4 cup frozen corn
4 stalks fresh cilantro
2 cloves garlic, chopped
1/4 cup ranch salad dressing
1/4 cup salsa
1 tablespoon & 1 teaspoon lemon juice
1 dash dill weed
1 dash marjoram
1 dash pepper
4 ounces mozzarella cheese, grated

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From kitchen to table in 2 hours

Directions

Scrub potato, wrap in foil and bake in oven at 400 degrees until easily pierced with a fork (1/2 to 2 hours).
Dice vegetables and place in saucepan.
Mix together Ranch salad dressing, salsa, lemon juice, dill weed, marjoram and pepper. Pour over vegetables. Heat over medium-high until bubbly stirring often. Cover and turn to low. Continue cooking until vegetables are tender (about 3 minutes).
Split potato and top with vegetables. Sprinkle mozzarella cheese over the top and serve.

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Nutritional information for Vegetable Baked Potato Meal

Calories: 295
Calories from Fat: 28

% Daily Value*

Total Fat 3g	5%
Saturated Fat 1.5g	9%
Cholesterol 10.5mg	4%
Sodium 421mg	18%
Total Carbohydrates 59.5g	20%
Dietary Fiber 5.5g	22%
Sugars 4.5g	~
Protein 11g	22%

Vitamin A	24%	Iron	7%
Vitamin C	192%	Calcium	17%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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