1 lb. red potatoes (about 3), cut into thin slices
1 onion, chopped
2 Tbsp. canola oil
1 pkg. (10 oz.) frozen peas and carrots, thawed
1/2 cup water
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Let's Make It
Place meat in large bowl. Add dressing mix; toss to coat. Place potatoes in large microwavable bowl. Add enough water to completely cover potatoes; cover with waxed paper. Microwave on HIGH 10 min. or until potatoes are tender.
Meanwhile, cook onions in hot oil in large nonstick skillet on medium-high heat 5 min., stirring frequently. Add meat; cook 5 min. or until meat is done, stirring frequently.
Drain potatoes. Add to meat in skillet along with peas, carrots and water; stir gently. Cover; simmer on medium-low heat 5 min. or until water is absorbed and mixture is heated through.
Cook potatoes up to 24 hours ahead of time. Refrigerate in tightly covered container until ready to use.
The peas and carrots in this hearty low-calorie skillet-meal provide a rich source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.