| Cheese-and-Corn Stuffed |
4 x 8 ounce baking potatoes
2 tsp olive oil
1 cup chopped leeks
1 cup chopped onion
2 x garlic cloves minced
3/4 cup frozen whole kernel corn thawed and drained
1/2 cup lowfat cottage cheese
1/2 cup plain low-fat yogurt
1/2 tsp salt
1/4 tsp ground red pepper
# 1. Preheat oven to 375 oF.
# 2. Wrap potatoes in foil; bake at 375 oF for 1 hour or until tender.
# 3. Heat oil in a medium nonstick skillet over medium-high heat. Add leek, onion, and garlic; saute 4 minutes or until tender. Set aside.
# 4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mixture, corn, and remaining ingredients in a bowl; stir well.
# 5. Stuff shells with potato mixture; place on a baking sheet. Bake at 375 oF for 10 minutes or until thoroughly heated.
| Chile Corn and Peppers |
1 tsp Vegetable oil,
1/2 cup Onion, chopped
2 cup Whole-kernel corn OR,
1 pkt (10 oz)whole-kernel, thawed
1 sm Red bell pepper, diced
1 sm Green bell pepper, diced
1/2 tsp Hot dried chile pepper,
1/4 cup Tarragon vinegar OR,
1/4 cup White wine vinegar,
* In a large, non-stick skillet, heat oil and cook onion until transluent. Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just long enough to warm through.
| Chili Non Carne |
3/4 cup Chopped onion
2 x Cloves garlic
3 tbl Olive oil
2 tbl Chili powder
1/4 tsp Basil
1/4 tsp Oregano
1/4 tsp Cumin
2 cup Finely chopped zucchini
1 cup Finely chopped carrot
28 oz Can tomatoes, drain & chop
14 1/2 oz Can tomatoes, drain & chop
15 oz Can-kidney beans,undrained
30 oz Can-kidney beans, drained
And thoroughly rinsed
Chopped onions, tomatoes,
Lettuce, or green peppers
# 1. In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin.
# 2. Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally.
# 3. Stir in chopped tomatoes, undrained kidney beans, and drained kidney beans.
# 4. Bring to a boil. Reduce heat and simmer for 30-45 minutes or until
thick. Top with chopped onions, tomatoes, and lettuce or green peppers.
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