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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains, Dairy Tex-Mex Low-cal, Main dish, Vegetables 5 Servings

INGREDIENTS

1/3 c Flour
1 t Baking powder
Beaten Egg White
2 T Cooking Oil
1 c Chopped Onion
15 oz Can Garbanzo Beans, drained
15 oz Can Tomato Sauce
2 t Chili powder
1 1/2 t Cornstarch
1/3 c Yellow Cornmeal
1/4 t Salt
1/4 c Skim Milk
3/4 c Water
Clove Garlic, minced
15 oz Can Red Kidney Beans, drained
4 oz Can diced green chili pepper
1/4 t Salt

INSTRUCTIONS

In a med mixing bowl, stir together flour, cornmeal, baking powder,
and 1/4 t salt; set aside. In a small bowl combine egg white, milk,
and oil; set aside. In a 10" skillet combine the water, onion, and
garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or
till tender. Stir in garbanzo beans, kidney beans, tomato sauce,
drained green chili peppers, chili powder, and 1/4 t salt. In a small
bowl stir together cornstarch and 1 T water. Stir into bean mixture.
Cook and stir till slightly thickened and bubbly. Reduce heat. For
dumplings, add milk mixture to cornmeal mixture; stir just until
combined. Drop dumpling mixture from a Tablespoon to make 5 mounds
atop bean mixture. Cover and simmer for 10-12 minutes or till a
toothpick inserted in the center of a dumpling comes out clean.
*************************************************************** Per
serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0  mg
cholesterol, 1023 mg sodium, 839 mg potassium.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip
Culled from the Better Homes & Gardens "Diet Recipe Card Library".

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 335
Calories From Fat: 67
Total Fat: 7.7g
Cholesterol: <1mg
Sodium: 1379mg
Potassium: 804.2mg
Carbohydrates: 56g
Fiber: 11.8g
Sugar: 7.4g
Protein: 13.2g


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