| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Vegetarian | Meatless, Entrees | 4 | servings |
INGREDIENTS
| 2 | lg | Baking potatoes |
| 30 | oz | Lowfat vegetarian chili with beans |
| 1/4 | c | Salsa |
| 2 | oz | Shredded lowfat cheddar cheese |
| 2 | oz | Baked tortilla chips |
INSTRUCTIONS
Scrub potatoes and pierce several times with a fork. Bake at 425 for 45 to 60 minutes, or until easily pierced with a knife. Potatoes can be cooked ahead of time. Cool and refrigerate until needed. In a medium saucepan, mix 3 cups cubed baked potatoes (about 2 large), lowfat chili, and salsa. Heat through. Serve topped with shredded lowfat cheddar cheese and crushed baked tortilla chips. Per serving: 315.2 calories; 2.5 g fat (6.9% calories from fat); 17.1 g protein; 58.4 g carbohydrate; 3 mg cholesterol; 886 mg sodium Recipe by: Prevention, Feb 1999 (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Mar 21, 1999, converted by MM_Buster v2.0l.
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