Nutrition Facts

Serving Size

Servings Per Recipe 6

Amount Per Serving
Calories 168
Total Fat 9.5
  Saturated Fat 0.9
  Monounsaturated Fat 5.7
  Polyunsaturated Fat 1.5
Total Carbohydrate 18.7
  Dietary Fiber 3.9
Protein 4.7
Sodium 316.9

Veggie Confetti


2 cups chopped fresh or canned vegetables, (if using canned, rinse and drain them)
Suggestions of vegetables: carrots, peas, corn, green beans, mushrooms or artichoke hearts
2 tomatoes, diced
½ cup nuts (almonds, walnuts or pine nuts)
2 Tbsp canola oil or olive oil
½ tsp salt
½ tsp black pepper
rosemary and parsley, to taste
juice of ½ lemon
3 oz of baked tortilla chips


1. Heat a medium sized skillet over medium heat. Add the nuts to toast, stirring them well for 3 minutes. Remove from the heat and set the nuts aside.

2. Re-heat over medium heat the skillet and add the oil.

3. Add vegetables and seasonings to skillet . Add nuts and cook for 5 minutes stirring frequently, or until vegetables are soft, but not overcooked. If using canned vegetables, cook for only 2 minutes.

4. Serve on top of tortillas or accompanied with tortilla chips.

Yield: 6 servings.

Serving Suggestions:

Serve with your favorite lean protein and fresh fruit.