| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | And, Chicken, Entrees, Turkey | 4 | Servings | |
INGREDIENTS
| 2 | lb | Red potatoes |
| 14 | oz | Fat free turkey kielbasa |
| 1/2 | c | Red onion, finely chopped |
| 1/3 | c | Dijon mustard |
| 1 | T | Fresh lemon juice |
| 1/4 | t | Salt |
| 1/4 | t | Ground black pepper |
INSTRUCTIONS
Scrub potatoes and pierce several times with a fork. Bake at 425 for 45 to 60 minutes, or until easily pierced with a knife. Potatoes can be cooked ahead of time. Cool and refrigerate until needed. Place a medium nonstick skillet over medium-high heat until hot. Add sausage and saute for 2 minutes. Add cooked diced potatoes and remaining ingredients and toss well to coat. Per serving: 263.4 calories; 1.1 g fat (3.6% calories from fat); 20.5 g protein; 44.5 g carbohydrate; 44 mg cholesterol; 1585 mg sodium Recipe by: Cooking Light (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Jun 20, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 355
Calories From Fat: 113
Total Fat: 12.1g
Cholesterol: 129.2mg
Sodium: 1664.9mg
Potassium: 39.4mg
Carbohydrates: 28.6g
Fiber: 5.9g
Sugar: <1g
Protein: 30.6g