| 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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