Friday, January 22, 2016

Tepanyaki Style Veggies

One of our favorite places to eat out are Tepanyaki style restaurants, like Benihanas or Shogun. You get dinner & a show AND the dinner is always amazing!!

I have really been craving their food lately, especially those veggies, so I figured I'd make some of my own. Now my recipe is a little different than theirs because I'm pretty sure they don't add Balsamic Vinegar, but the end result is extremely delicious.

This recipe makes 4 generous servings, but between my husband & I there were NO leftovers. This recipe goes great with steak =) Enjoy!

Tepanyaki Style Veggies- so good! Makes 4 generous servings. My husband & I devoured them all in minutes! No leftovers (macro/iifym friendly)


Ingredients:


  • 3 medium zucchini
  • 1 small onion
  • 1 8 ounce carton sliced mushrooms
  • 2 tbs reduced sodium soy sauce
  • 1 tbs balsamic vinegar
  • salt to taste
Directions:

  1. Slice onion & zucchini in larger chunks. (for zucchini cut into spears by cutting off ends, then cut into 3 (2 inch) sections, then cut into fourths lengthwise, don't do circular slices)
  2. Heat saute pan over medium-high heat, lightly coat with Pam cooking spray
  3. Add onions to the pan, allow to soften slightly before adding zucchini & mushrooms
  4. Cover for about a minute to speed up mushroom & zucchini cooking time
  5. Add seasonings, stir, and serve hot
**Zucchini spears instead of slices help to keep zucchini from getting too soggy during cooking process


Serving size: Makes 4 servings
Macros per serving: .5 g fat, 9.2 g carbs, 4.2 g protein

Tepanyaki Style Veggies- so good! Makes 4 generous servings. My husband & I devoured them all in minutes! No leftovers (macro/iifym friendly)

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