Meatless Gourmet

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Cheddar Bean Loaf Supreme

Chili Hominy Casserole

 

* Exported from MasterCook *

 

Cheddar Bean Loaf Supreme

 

Recipe By : Meatless Gourmet: Easy Lowfat Favorites, Hinman, p 108

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound pinto beans, canned -- rinsed and drained

OR 2 cups of cooked beans

15 ounces redeuced fat and meatless spaghetti sauce

1/2 cup vegetable broth

OR 1/2 cup of water and 1/2 teaspoon

Vegetable Broth Mix -- see separate recipe

1/2 cup dry bread crumbs

1/2 cup wheat germ

1/3 cup chopped onion -- finely chopped

1/3 cup chopped green bell pepper -- finely chopped

2 tablespoons chopped celery -- finely chopped

4 ounces reduced fat cheddar cheese -- shredded

2 egg whites

1/2 teaspoon garlic powder

1/4 teaspoon pepper

 

Preheat oven to 350 degrees. Lightly oil a 4x8-inch loaf pan or spray

with a nonstick cooking spray.

Place beans in a large bowl. Mash half of the beans, using a fork or

potato masher. Add 2 tablespoons of the spaghetti sauce. Set remaining

sauce aside.

Add remaining ingredients, except spaghetti sauce, to beans. Mix

well. Spoon mixture into prepared pan and press down firmly with the back

of a spoon.

Bake, uncovered, 45 minutes. Let stand 5 minutes, then run a knife

around the edges of the loaf and invert onto a serving plate. While loaf

is standing, heat remaining spaghetti sauce in a saucepan or by using a

microwave. Spoon about 1/4 cup of sauce over each serving.

Slice any leftover loaf and make hot or cold sandwiches, topped with

leftover pasta sauce or ketchup.

Serve-again hint: Slice any leftover loaf and make hot or cold

sandwiches, topped with leftover pasta sauce or ketchep.

 

Each serving provides: 215 caloreis, 15g protein, 6g total fat (3g sat.

fat) 26g carbhydrate, 596 mg sodium, 13 mg cholesterol

 

 

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Nutr. Assoc. : 0 0 32808 0 0 0 0 0 0 0 0 0 0 0 0

 

* Exported from MasterCook *

 

Chili Hominy Casserole

 

Recipe By : Meatless Gourmet: Easy Lowfat Favorites, Hinman, p 129

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons canola oil

1 cup chopped onions

3 cloves garlic -- finely minced

32 ounces hominy, canned -- rinsed and drained

16 ounces canned salt-free tomatoes or regular -- chopped

undrained

1 tablespoon cornstarch

1 teaspoon chili powder -- or more to taste

1 cup cheddar cheese, lowfat -- shredded

 

Preheat oven to 350 F. Lightly oil a 1 3/4 quart casserole or spray with

vegetable cooking spray.

 

Heat oil in a large nonstick skillet over medium heat. Add onions and

garlic. Cook, stirring frequently, 3 minutes. Add hominy and cook 3 more

minutes..

 

Add the tomatoes to skillet, reserving 1/4 cup of the liquid. Dissolve the

cornstarch in the reserved liquid and add to the skillet. Add the chili

powder. Mix well.

 

Reserve 1/4 cup of the cheese; stir the rest of the cheese into the skillet.

 

Bake, covered, 45 minutes. Then uncover, sprinkle with reserved cheese and

bake 5 minutes more.

 

Serve-again hint: Leftovers make a tasty topper for baked potatoes.

 

Each serving provides: 216 calories, 9g protein, 7g total fat (3g

sat.fat), 29g carbohydrate, 480 mg sodium, 13 mg cholesterol.

 

 

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