4 more from 1001

[Guest guest]

These are my non-veg boyfriend's favorite recipes. These have wowed every

non-veg person I have fed them to.

 

Laura

 

* Exported from MasterCook Mac *

 

Chiliquiles

 

Recipe By : 1001 Low-fat Vegetarian Recipes, Sue Spitler

Serving Size : 8 Preparation Time :1:00

Categories : Mexican/Southwestern One Dish Meals

Stews and Casseroles

 

Amount Measure Ingredient -- Preparation Method

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

8 corn tortillas

-or-

8 flour tortillas

vegetable cooking spray

1 med green bell pepper -- thinly sliced

1/2 tsp jalapeno -- minced

1/4 tsp cayenne pepper

enchilada sauce -- recipe included

1 1/2 c cooked black beans -- rinsed and drained

1 c frozen corn -- thawed

8 ozs frozen pre-browned all-vegetable -- thawed

protein crumbles

1 lg tomato -- thinly sliced

Jalapeno con Queso Sauce -- recipe follows

medium or hot salsa -- to taste

 

Spray both sides of tortillas lightly with cooking spray; cook in small skillet

over medium-high heat to brown lightly, 30-60 seconds per side. Cook slightly;

cut into 1/2 inch strips.

 

Spray small skillet with cooking spray; heat over medium heat until hot. Saute

peppers until tender, 2-3 minutes; sprinkle with cayenne pepper. Stir in

Enchilada Sauce; heat until hot.

 

Arrange 1/3 of the tortilla strips in bottom of 2-quart casserole. Top with 1/3

of peppers mixture. Layer on 1/2 cup black beans, 1/3 cup corn, 1/3 of the

vegetable protein crumbels, 1/3 of the tomato slices, and 2/3 cup Janaleno cn

Queso Sauce. Repeat layers 2 times.

 

Bake casserole, uncovered, at 350 degrees until hot through, 25-30 minutes.

Serve hot with salsa.

 

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

 

 

Per serving: 235 Calories; 4g Fat (13% calories from fat); 8g Protein; 44g

Carbohydrate; 0mg Cholesterol; 210mg Sodium

 

NOTES : Again, I use canned enchilada sauce and cheese sauce.

 

 

* Exported from MasterCook Mac *

 

Enchilada Sauce

 

Recipe By : 1001 Low-fat Vegetarian Recipes, Sue Spitler

Serving Size : 8 Preparation Time :0:20

Categories : Mexican/Southwestern Sauces, dressings, condiments

 

Amount Measure Ingredient -- Preparation Method

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

1 ea ancho chili -- stems & seeds remove

boiling water

2 med tomatoes -- chopped

1 ea red bell pepper -- chopped

1 sm onion -- chopped

2 cloves garlic -- minced

1/2 tsp dried marjoram

1/8 tsp ground allspice

vegetable cooking spray

1 ea bay leaf

salt -- to taste

 

Cover ancho chili with boiling water in small bowl; let stand until softened,

10-15 minutes. Drain.

 

Process ancho chili, tomatoes, bell pepper, onion, garlic, marjoram, and

allspice in food processor or blender until almost smooth.

 

Spray small skillet with cooking spray; heat over medium heat until hot. Fry

sauce and bay leaf over medium heat until thickened to a medium consistancy;

discard bay leaf and season to taste with salt. Serve hot.

 

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

 

 

Per serving: 14 Calories; less than one gram Fat (9% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 72mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Enchilada Stack

 

Recipe By : 1001 Low-fat Vegetarian Recipes, Sue Spitler

Serving Size : 4 Preparation Time :0:45

Categories : Mexican/Southwestern One Dish Meals

Stews and Casseroles

 

Amount Measure Ingredient -- Preparation Method

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

vegetable cooking spray

1 med onion -- chopped

6 ozs frozen pre-browned all-vegetable -- thawed

protein crumbles

15 ozs pinto beans, canned -- rinsed and drained

3 sm tomatoes -- chopped

1 ea jalapeno -- minced

1 1/2 tsps ground cumin

1/4 tsp pepper

5 ea corn tortillas

enchilada sauce -- recipe follows

1/2 c lowfat cheddar cheese -- shredded

1/4 c fat-free sour cream

 

Spray medium skillet with cooking spray; heat over medium heat until hot. Saute

onion until tender, 3-4 minutes. Add protein crumbles, beans, tomatoes, jalapeno

chili, cumin, and pepper; cook over medium heat until hot, 3-4 minutes.

 

Place 1 tortilla in bottom of 1-quart souffle dish or casserole; spoon 1/4 of

the bean mixture over tortilla. Spoon 1/3 cup Enchilada Sauce over. Repeat

layers three times, ending with a tortilla and remaining 2/3 cup of Enchilada

Sauce. Sprinkle with cheese.

 

Bake, uncovered, at 350 degrees until hot through, 25-30 minutes. Let stand 5

minutes; cut into 4 wedges. Serve with sour cream.

 

 

 

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

 

 

Per serving: 236 Calories; 3g Fat (10% calories from fat); 12g Protein; 39g

Carbohydrate; 5mg Cholesterol; 746mg Sodium

 

NOTES : Can use black beans instead of pinto. I use canned Enchilada Sauce

'cause I'm lazy.

 

 

* Exported from MasterCook Mac *

 

Jalapeno con Queso Sauce

 

Recipe By : 1001 Low-fat Vegetarian Recipes, Sue Spitler

Serving Size : 8 Preparation Time :0:15

Categories : Mexican/Southwestern Sauces, dressings, condiments

 

Amount Measure Ingredient -- Preparation Method

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

vegetable cooking spray

1 tsp jalapeno -- finely chopped

1 tsp ground cumin

1/2 tsp dried oregano

8 ozs reduced fat pasteurized processed -- cubed

cheese product

1/3 c skim milk -- up to 1/2 cup

1 1/4 c fat-free cheddar cheese -- shredded

 

Spray medium saucepan with cooking spray; heat over medium heat until hot. Saute

jalapeno chili until tender, about 2 minutes; stir in cumin and oregano.

 

Add processed cheese product; cook over low heat, stirring frequently, until

melted. Stir in 1/3 cup milk and Cheddar cheese. Stir in additional milk if

needed for desired consistency, cooking until hot through, 1 to 2 minutes.

 

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

 

 

Per serving: 30 Calories; less than one gram Fat (3% calories from fat); 5g

Protein; 1g Carbohydrate; 3mg Cholesterol; 145mg Sodium