Meatless Gourmet

[Guest guest]

These look like comfort foods for a cold and wintery dinner. Actually,

this whole cookbook is full of simple and comfortable foods.

 

Tex-Mex Lasagne

Three-Bean Chili

 

 

* Exported from MasterCook *

 

Tex-Mex Lasagne

 

Recipe By : Meatless Gourmet: Easy Lowfat Favorites, Hinman, p 184

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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16 ounces salsa -- (hot or mild)

24 ounces canned salt-free tomato sauce -- (or regular)

3/4 cup water

15 ounces reduced-fat ricotta cheese

1 tablespoon grated Parmesan cheese

1 1/2 cups shredded reduced-fat Cheddar cheese -- (6 ounces)

OR half Cheddar and half mozzarella

8 ounces lasagna noodles -- uncooked

8 ounces canned salt-free corn -- drained

(or regular)

1 cup canned black beans -- rinsed and drained

 

Makes 8 servings

 

Here's an interesting, delicious twist on an all-time favorite. Black

beans and corn add color and salsa adds flavor to this delectable dish.

Using uncooked noodles saves lots of time and makes the preparation easier.

 

Preheat oven to 350F. Lightly oil a 9 x13-inch baking pan or spray with

nonstick cooking spray.

 

In a large bowl, stir together salsa, tomato sauce, and water. In a small

bowl combine ricotta and Parmesan cheeses.

 

Set aside 1/4 cup of the Cheddar cheese for topping.

 

To assemble the lasagne, spread 1 cup of the sauce in the bottom of the

prepared pan. Top with a third of the noodles, then 1/2 cup of the sauce.

Spoon half of the ricotta cheese mixture over the noodles. Top with the

corn, followed by half of the remaining Cheddar cheese. Top with another

1/2 cup of the sauce.

 

Place another third of the noodles on top, pressing them down firmly onto

the filling. Follow with 1/2 cup of sauce, the remaining ricotta cheese,

the black beans, the remaining Cheddar cheese, and another 1/2 cup of

sauce. Top with remaining noodles, again pressing them down firmly.

 

Spoon remaining sauce over noodles, making sure the top noodles are covered

with sauce.

 

Cover and bake 40 minutes. Uncover and spoon sauce from sides of pan over

noodles. Sprinkle with reserved Cheddar cheese and continue to bake,

uncovered, 30 minutes more.

 

Let stand 5 minutes before serving.

 

Note: If you're using a 1-pound can of black beans, you can put the

remaining cup of beans in a food processor with a clove of garlic to make a

quick, delicious sandwich spread.

 

Each serving provides: 312 Calories 18g Protein 8g Total fat (4g Sat. fat)

42g Carbohydrate 895 mg Sodium 28 mg Cholesterol

 

 

 

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* Exported from MasterCook *

 

Three-Bean Chili

 

Recipe By : Meatless Gourmet: Easy Lowfat Favorites, Hinman, p 158

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons vegetable oil

1 cup chopped onion

1 cup chopped green bell pepper

4 large clov garlic -- crushed

28 ounces canned crushed tomatoes

16 ounces canned pinto beans -- rinsed and drained

(or 2 cups of cooked beans)

16 ounces canned black beans -- rinsed and drained

(or 2 cups of cooked beans)

16 ounces canned cannellini beans -- rinsed and drained

(white kidney beans)

(or 2 cups of cooked beans)

10 ounces frozen corn

(or one 12-ounce canned corn -- drained)

2 tablespoons chili powder

(more if you like it extra spicy)

1 1/2 teaspoons dried oregano

1 teaspoon ground cumin

1/2 teaspoon salt

2 teaspoons red wine vinegar

 

Makes 6 servings. (1 1/2 cups each serving)

 

One of the thickest, richest chilies around, this one is also quick and

easy. Just chop a few veggies, open a few cans, and cook for 20 minutes.

It's a great dish to throw together for a casual dinner when unexpected

guests drop in.

 

Heat oil in a large saucepan over medium heat. Add onion, green pepper,

and garlic. Cook, stirring frequently, 6 to 8 minutes, until tender. Add

small amounts of water, a few tablespoons at a time, to prevent sticking.

 

Add remaining ingredients, mixing well. Bring to a boil, stirring

occasionally. Then cover, reduce heat to medium-low, and simmer 20

minutes. Stir several times while cooking.

 

Quick tip: If you keep chopped onions and green peppers in the freezer, you

have a head start.

 

Each serving provides: 247Calories 13g Protein 4g Total fat (0g Sat. fat)

44g Carbohydrate 756mg Sodium 0mg Cholesterol

 

 

 

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