1 teaspoon snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
1 tablespoon Dijon-style mustard
1 tablespoon fat-free milk
2 teaspoons honey
Snipped fresh rosemary (optional)
In a very large nonstick skillet, heat oil over medium heat. Add onion to skillet; cook for 3 minutes, stirring occasionally. Add sweet potato. Cook for 8 to 10 minutes or until potato is tender and browned, stirring occasionally.
Add ground meat substitute, zucchini and 1 teaspoon snipped or the dried rosemary. Cook for 3 to 5 minutes or until zucchini is tender, stirring occasionally.
In a small bowl, combine mustard, milk and honey. Stir mustard mixture into potato mixture; heat through. If desired, garnish with additional snipped rosemary.