Skewerless Stovetop Kabobs

By srumbel

My family loves this quick and easy recipe so much, we never have any leftovers. It's also great on the grill. —Jennifer Mitchell, Altoona, Pennsylvania
from tasteofhome.com

Ingredients

• 1 pork tenderloin (1 pound), cut into 3/4-inch cubes (or chicken)
• 3/4 cup fat-free Italian salad dressing, divided
• 2 large green peppers, cut into 3/4-inch pieces
• 2 small zucchini, cut into 1/2-inch slices
• 1 large sweet onion, cut into wedges
• 1/2 pound medium fresh mushrooms, halved
• 1 cup cherry tomatoes (add at end so they don't get mushy)
• 1/4 teaspoon pepper
• 1/8 teaspoon seasoned salt

Preparation

Step 1

In a large nonstick skillet, cook pork over medium-high heat in 1/4 cup salad dressing until no longer pink. Remove from pan.

In same pan, cook peppers, zucchini, onion, mushrooms, tomatoes, pepper and seasoned salt in remaining salad dressing until vegetables are tender. Return pork to skillet; heat through. Yield: 4 servings.


Nutritional Facts

2 cups: 236 calories, 5g fat (2g saturated fat), 65mg cholesterol, 757mg sodium, 22g carbohydrate (12g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

"Surprised me, it was very good, My husband really liked it. It was healthy and lots of flavor. Has the kabob taste. I did not measure the dressing thought about 3/4 to a cup of lite Italian. I made roasted potatoes I would do rice next time. It was a little saucy enough for rice."

Love this healthy dish--very tasty and easy to prepare. I agree that the tomatoes should be added at the very end."