LOW FAT--Wild Mushroom Nachos

[Guest guest]

* Exported from MasterCook *

 

Wild-Mushroom Nachos

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers April '98

 

 

Amount Measure Ingredient -- Preparation Method

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

4 (6-inch) flour tortillas -- cut into quarters

Cooking spray

2 small portobello mushrooms -- sliced (about 1/2 pound)

1/4 cup vegetable broth

1 tablespoon fresh lemon juice

1 tablespoon low-sodium soy sauce

1 teaspoon olive oil

2 tablespoons chopped fresh basil

OR

2 teaspoons dried basil

1 tablespoon chopped fresh thyme

OR

1 teaspoon dried thyme

1 cup Refried White Beans

1/3 cup Roasted-Tomato Sauce

1/3 cup crumbled Feta cheese -- (about 1 1/2 ounces)

Lime rind (optional)

 

Preheat oven to 350º.

 

Place tortilla quarters on a baking sheet coated with cooking spray.

Bake at 350º for 8 minutes or until crisp.

 

Place sliced mushrooms in a shallow 2-quart baking dish. Drizzle

mushrooms with broth, lemon juice, soy sauce, and oil, and sprinkle with

basil and thyme. Toss well. Cover and bake at 350º for 15 minutes or

until tender. Drain mushroom slices, discarding liquid.

 

Spread 1 tablespoon Refried White Beans over each tortilla quarter, and

top with mushrooms. Top each serving with 1 teaspoon Roasted-Tomato

Sauce and 1 teaspoon feta cheese. Place tortilla quarters on a baking

sheet. Bake at 350º for 5 minutes or until tortillas are thoroughly

heated. Garnish nachos with lime rind, if desired. Serve immediately.

 

Serving Size: 4 nachos

 

Source:

" Cooking Light, April 1998, p.105 "

Copyright:

" © Cooking Light "

 

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

-

 

Per serving: 420 Calories (kcal); 11g Total Fat; (22% calories from

fat); 16g Protein; 66g Carbohydrate; 11mg Cholesterol; 770mg Sodium

Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

NOTES : Before making these simple nachos, you'll need to make the

Refried White Beans and Roasted-Tomato Sauce.

Nutr. Assoc. : 3310 0 4196 0 0 0 0 3332 0 2130706543 0 0 2130706543 0 0

3272 3949

 

 

* Exported from MasterCook *

 

Refried White Beans

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : April '98 Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons vegetable oil

1/2 cup finely chopped carrot

1 cup chopped green onions

3 large garlic cloves -- minced

1 1/2 teaspoons ground cumin

2 (15-ounce) cans cannellini beans or other white beans --

undrained

1/4 cup chopped fresh cilantro

 

Heat oil in a large nonstick skillet over medium-high heat. Add carrot;

sauté 5 minutes. Add onions and garlic; sauté 2 minutes or until tender.

Stir in cumin and beans; partially mash mixture with a potato masher.

Cook 10 minutes or until thick, stirring frequently. Stir in cilantro.

 

Serving Size: 1/4 cup

 

Source:

" Cooking Light, April 1998, p.107 "

Copyright:

" © Cooking Light "

Yield:

" 2 1/2 Cups "

 

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

-

 

Per serving: 116 Calories (kcal); 1g Total Fat; (9% calories from fat);

7g Protein; 20g Carbohydrate; 0mg Cholesterol; 9mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

0 Fat; 0 Other Carbohydrates

 

NOTES : Make ahead to use in the Wild-Mushroom Nachos or just for

dipping. The beans can be stored in an airtight container in the

refrigerator for up to two weeks.

Nutr. Assoc. : 0 20022 0 620 0 5512 0

 

 

* Exported from MasterCook *

 

Roasted-Tomato Sauce

 

Recipe By :

Serving Size : 32 Preparation Time :0:00

Categories : April '98

Sauces/Condiments/Marinades

 

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds plum tomatoes -- cut in half lengthwise

1 onion -- cut into 1/2-inch-thick slices

1 jalapeño pepper -- halved and seeded

Cooking spray

1 tablespoon fresh lime juice

1/4 teaspoon salt

1 drained canned chipotle chile -- seeded

 

Preheat oven to 500º.

 

Arrange the plum tomatoes, onion slices, and jalapeño pepper on a

jelly-roll pan coated with cooking spray, and bake vegetables at 500º

for 30 minutes. Remove jalapeño pepper from pan. Bake tomatoes and onion

slices an additional 15 minutes or until the vegetables are soft.

Combine the tomatoes, onion slices, jalapeño pepper, lime juice, salt,

and chipotle chile in a food processor, and process until tomato mixture

is smooth.

 

Serving Size: 1 tablespoon

 

Source:

" Cooking Light, April 1998, p.169 "

Copyright:

" © Cooking Light "

Yield:

" 2 Cups "

 

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

-

 

Per serving: 8 Calories (kcal); trace Total Fat; (9% calories from fat);

trace Protein; 2g Carbohydrate; 0mg Cholesterol; 19mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : Roasting the tomatoes, pepper, and onions gives them a rich,

caramelized flavor that stands up to the smoky taste of the chipotle.

Nutr. Assoc. : 4527 0 20103 0 0 0 2625