Spicy Chili Beans

[Guest guest]

Here are some more favorites from Veg Times.

 

Laura

 

* Exported from MasterCook Mac *

 

Confetti Coleslaw

 

Recipe By : Vegetarian Times, April 1996

Serving Size : 4 Preparation Time :0:30

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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dressing:

2 tbsps lowfat mayonnaise

1/4 c nonfat yogurt -- plain

1 tsp grainy mustard

1/4 tsp caraway seed -- lightly crushed

salt -- to taste

cayenne pepper -- to taste

slaw:

2 c cabbage -- shredded

2 c red cabbage -- shredded

2 med carrots -- shredded

1 med green bell pepper -- sliced thin

2 med scallion -- sliced

 

Dressing: In a small bowl, combine mayonnaise, yogurt, mustard and caraway

seeds. Add salt and cayenne pepper to taste.

 

Slaw: In a large se4rving bowl, toss together cabbages, carrots, green pepper

and scallions. Drizzle with dressing; toss until well coated. Cover and

refrigerate 10 minutes. Makes 6 cups (4 servings.)

 

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Per serving: 69 Calories; 3g Fat (34% calories from fat); 2g Protein; 10g

Carbohydrate; 0mg Cholesterol; 87mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Stuffed Poblano Chilies with Garlic Mashed Potatoes

 

Recipe By : Vegetarian Times, April 1997

Serving Size : 4 Preparation Time :0:45

Categories : Mexican/Southwestern Main Dish

 

Amount Measure Ingredient -- Preparation Method

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

2 baking potatoes -- peeled and diced

1 head garlic -- cloves whole, peeled

1/4 c fat-free sour cream

1/2 c lowfat cheddar cheese -- shredded

salt and pepper -- to taste

4 lg poblano peppers -- roasted and peeled

 

Place potatoes and garlic in medium saucepan and cover with cold water. Bring to

a boil over medium-high heat, cooking until potatoes are tender, about 20

minutes. Drain potatoes; mash with potato masher. Stir in sour cream and half of

cheese. Season with salt and pepper. Cool.

 

Preheat oven to 350 degrees. Fill each chili with potato mixture and place seam

side up on lightly oiled baking sheet. Sprinkle with remaining cheese. Bake

chilies until very hot, about 15 minutes. If desired, garnish with red and

yellow bell pepper strips and serve with salsa. Makes 4 servings.

 

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Per serving: 116 Calories; 1g Fat (10% calories from fat); 6g Protein; 17g

Carbohydrate; 5mg Cholesterol; 113mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Sweet Potatoes with Barbecued Black Beans

 

Recipe By : Vegetarian Times, April 1996

Serving Size : 4 Preparation Time :1:15

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

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

1 c black beans -- cooked and drained

1/2 c ketchup

1 tbsp molasses

1 clove garlic -- minced

1 tsp chili powder -- to taste

1 dash cayenne pepper

4 med sweet potatoes -- scrubbed

 

Preheat oven to 400 degrees.

 

Bean Sauce: In a small bowl, mix all ingredients except potatoes.

 

Potatoes: Prick potatoes with fork. Place on oven rack; bake until soft, 40-50

minutes (you may do this one day ahead.)

 

Reduce oven heat to 375 degrees. Spray a baking dish with nonstick cooking

wpray. Halve each potato; arrange cut side up on a baking dish and top with a

few tablespoons of sauce. Bake 20 to 25 minutes, or until sauce bubbles. Makes 4

servings.

 

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Per serving: 312 Calories; 1g Fat (3% calories from fat); 13g Protein; 65g

Carbohydrate; 0mg Cholesterol; 379mg Sodium

[Guest guest]

Er, that 2nd one should have had a new subject line...

 

Laura