(11 oz) whole kernel corn with red and green peppers, drained
4
c
Shredded romaine lettuce
1/4
c
Shredded cheddar cheese
1/4
c
Sliced green onions
Light sour cream
Corn chips; optional
INSTRUCTIONS
Source: Low Fat No Fat Cooking
Cook pasta according to package directions; drain. In same pan, combine
pasta, chili and corn. Cook over medium heat until heated through (2-3
minutes). For each salad, place 1 cup lettuce on salad plate. Top with 1
cup chili mixture, 1 tablespooon cheese and 1 tablespoon green onion. Serve
with sour cream and chips.
Per Serving: 230 calories, 11 g protein, 38 g carb, 4 g fat, 16% CFF, 5 mg
chol, 610 mg sodium (these are from the recipe, not with my substitution of
FF cheese). Posted to Digest eat-lf.v097.n191 by BunnyMama@aol.com on Jul
28, 1997
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”
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