START TO FINISH: 30 minutes MAKES 4 servings
• 1 medium onion, halved and thinly sliced
• 1 tablespoon olive oil
• 1 large sweet potato, peeled and cut into 1⁄2 -inch pieces
• 1 12-ounce package refrigerated or frozen uncooked ground meat substitute (soy protein), thawed if necessary
• 1 medium zucchini, chopped
• 1 teaspoon snipped fresh rosemary or 1⁄2 teaspoon dried rosemary, crushed
• 1 tablespoon Dijon-style mustard
• 1 tablespoon fat-free milk
• 2 teaspoons honey
• Snipped fresh rosemary (optional)
1. In a very large nonstick skillet cook the onion in hot oil over medium heat for 3 minutes, stirring occasionally. Add potato pieces. Cook for 8 to 10 minutes or until potatoes are tender and brown, stirring occasionally.
2. Add ground meat substitute, zucchini, and the 1 teaspoon rosemary. Cook for 3 to 5 minutes or until zucchini is tender. In a small bowl combine mustard, milk, and honey. Stir mustard mixture into potato mixture; heat through. If desired, garnish with additional snipped rosemary.
PER SERVING: 216 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 487 mg sodium, 20 g carb., 7 g fiber, 17 g pro.
