| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | 4 | Servings | |
INGREDIENTS
| 2 | oz | (1/2 cup) uncooked medium dried pasta shells |
| 1 | cn | (15 oz) vegetarian or turkey chili with beans |
| 1 | cn | (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 [email protected] on Jul 28, 1997
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