1 lb. kielbasa, cut into bite-sized pieces
2 tsp. oil
2 small zucchini squash, chopped
1 small red onion, chopped
1/2 lb. sliced mushrooms (white or portobello)
1/2 lb. baby spinach (save for last)
teriyaki sauce, to taste (your favorite)

In a hot skillet fry kielbasa till browned, remove from heat, set aside.

In another hot skillet, heat 2 teaspoons oil, add in chopped vegetables and mushrooms, cook until tender. Put spinach in last until wilted.

When vegetables are done add teriyaki sauce slowly, mix well.

Serve with kielbasa and freshly steamed rice.

ENJOY!

Submitted by: Deb Co.