Leftover Pork and Vegetables Recipe

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Ingredients:

Serving

1/3 cup chopped red onion
1/2 cup chopped sweet red or chopped green pepper
1 celery rib, chopped
1 tbsp olive oil
1 cup cubed cooked pork (1/2-inch cubes )
3/4 cup frozen sliced carrots, thawed
1 jar (4-1/2 oz) sliced mushrooms, drained
1/2 cup pork gravy
1/3 cup chicken broth
2 tbsp soy sauce
1/8 tsp pepper
hot cooked rice

Directions:

In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice. Yield: 2 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	691.9 Kcal (2897 kJ)
Calories from fat	334.54 Kcal
		% Daily Value*
Total Fat	37.17g	57%
Cholesterol	117.12mg	39%
Sodium	4462.93mg	186%
Potassium	1002.02mg	21%
Total Carbs	49.15g	16%
Sugars	21.02g	84%
Dietary Fiber	5.04g	20%
Protein	39.8g	80%
Vitamin C	57mg	95%
Vitamin A	0.5mg	16%
Iron	4.2mg	23%
Calcium	154.4mg	15%

Amount Per 100 g
Calories	173.32 Kcal (726 kJ)
Calories from fat	83.8 Kcal
		% Daily Value*
Total Fat	9.31g	57%
Cholesterol	29.34mg	39%
Sodium	1117.97mg	186%
Potassium	251.01mg	21%
Total Carbs	12.31g	16%
Sugars	5.27g	84%
Dietary Fiber	1.26g	20%
Protein	9.97g	80%
Vitamin C	14.3mg	95%
Vitamin A	0.1mg	16%
Iron	1.1mg	23%
Calcium	38.7mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

16.1

Points
18

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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