Name: Mexican Topping
Ingredients: 4 lg Idaho baking potatoes; baked; 1/2 c Prepared salsa; 1/4 c Shredded low-fat monterey jack cheese; 1 tb Chopped fresh cilantro

An important Old Testament truth is “The fear of the Lord is the beginning of wisdom” (Psalm 111:10; cf. Proverbs 1:7, 9:10). [For the Christian] it’s not the fear of being doomed to eternal torment, nor a hopeless dread of judgment that leads to despair. Instead, it’s a reverential fear, a holy concern to give God the honor He deserves and avoid the chastening of His displeasure. It protects against temptation and sin and gives motivation for obedient, righteous living.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy	Tex-Mex	Potatoes, Tex-mex, Luncheon	4	Servings

INGREDIENTS

4	lg	Idaho baking potatoes; baked
1/2	c	Prepared salsa
1/4	c	Shredded low-fat monterey jack cheese
1	tb	Chopped fresh cilantro

INSTRUCTIONS

1. Cut baked potatoes in half lengthwise, cutting almost to base of potato.
Mash slightly with fork, leaving in skins.
2. Spoon salsa over each potato, dividing evenly. Top with cheese and
cilantro.
Makes 4 servings. Preparation time: About 15 minutes.
Per serving: About 169 cal, 6 g pro, 33 g car, 2 g fat, 9% cal from fat, 4
mg cholesterol, 307 mg sod, 4 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Low-Fat Meals, Woman's Day, 4/96
Posted to MC-Recipe Digest V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on
Nov 09, 1997

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