Salsa-topped Onions (lowfat Crockpot)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Side dish, Tomatoes | 6 | Servings | |
INGREDIENTS
| 3 | Onions, peeled halved | |
| crosswise | ||
| 2 | T | Cilantro, chopped |
| 1 | Jalapeno pepper, seeded | |
| chopped | ||
| 2 | Tomatoes, peeled seeded | |
| chopped | ||
| 1 | Garlic clove, crushed | |
| 1 | T | Red wine vinegar |
| 2 | T | Vegetable oil |
| 1/4 | t | Salt |
INSTRUCTIONS
Place onion halves cut-side up in slowcooker. In small bowl, combine cilantro, jalapeno, tomatoes, garlic, vinegar, oil and salt. Spoon over onions. If all onions do not fit in one layer, place 3 halves on bottom and top with 1/2 sauce. Lightly cover with heavy-duty foil. Arrange remaining halves and sauce on top. Cover and cook on LOW 5 to 6 hours or until onions are tender. Serve warm or cold. Makes 6 servings. An interesting recipe to perk up a menu of bland foods. Serve with broiled chicken or fish. Note to me: This cookbook is published (1991) by Fisher Books (Bill, Helen & Howard Fisher). I got from West Slope library. ISBN is: 1-55561-046-3 Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc post 7/9/97 Recipe by: Mabel Hoffman's All-New Crockery Favorites Posted to MC-Recipe Digest V1 #663 by Badams <adamsfmle@sprintmail.com> on Jul 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 95
Calories From Fat: 47
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 375.5mg
Potassium: 370.1mg
Carbohydrates: 10.1g
Fiber: 4g
Sugar: 3.5g
Protein: 3.8g