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Potato, Tomato, and Corn Skillet
Source: dLife

Stir fry assortment of red potatoes, cherry tomatoes, and corn served with olive oil and lemon.

Rating:
Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 192.8
Total Carbs 34.4 g
Dietary Fiber 4.8 g
Sugars 4.0 g
Total Fat 5.3 g
Saturated Fat 0.8 g
Unsaturated Fat 0.9 g
Potassium 684.4 mg
Protein 4.7 g
Sodium 163.4 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

4 tbsp  olive oil
2 lb  small potatoes
2 pint  fresh cherry tomatoes
4 cup  Corn, yellow, sweet, kernels, fresh
2 tsp  fresh tarragon
2 tbsp  fresh lemon juice
0 3/4 tsp  salt
0 1/4 tsp  black pepper
Directions
  1. In a large nonstick pan, heat 1 tablespoon of olive oil over medium heat, add potato and saute until brown on the outside, soft on the inside, about 35 minutes. Stir occasionally. Place in a large bowl.
  2. Using the same pan, heat another 1 tablespoon of oil, add cherry tomatoes and saute, stirring constantly, 2 minutes.
  3. Stir in corn and tarragon, cook for 2 minutes. Place in bowl with potatoes.
  4. In a cup, mix the lemon juice, salt, pepper, and remaining 2 tablespoons of oil, poor over potato/tomato mixture, mix well.

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