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- One Year Ago: Sourdough Pizza CrustTwo Years Ago: Pineapple Brown Sugar Frozen YogurtThree Years Ago: Corn and Black Bean Salsa
- Baby Potatoes with Tomato Corn Sautefrom Cooking Light June 2013
- Ingredients:
- 12 oz small baby potatoes, halved
- 1 tbsp olive oil
- 1 cup fresh corn kernels (I used frozen corn)
- 1 1/2 tsp thinly sliced garlic
- 1/4 tsp salt
- 1/4 tsp crushed red pepper (or more, to taste)
- 1 cup halved grape tomatoes
- 1/3 cup chopped fresh cilantro
- 1 oz fresh Parmesan cheese, shaved (about 1/4 cup)
View Full Recipe at The Sweets Life
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 557g | |
| Calories 656 | |
| Calories from Fat 200 | 30% |
| Total Fat 22.73g | 28% |
| Saturated Fat 7.01g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 1047mg | 44% |
| Potassium 2087mg | 60% |
| Total Carbs 96.24g | 26% |
| Dietary Fiber 11.9g | 40% |
| Sugars 7.0g | 5% |
| Protein 22.58g | 36% |
