| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Mexican | 1 | Servings |
INGREDIENTS
| Formatted for MM by | ||
| 2 | tb | Fresh cilantro leaves — |
| Chpd | ||
| Diane crhn32b | ||
| Or use coriander | ||
| 2 | c | Fresh chopped tomatoes — 1 |
| Lb | ||
| Limes — juice only | ||
| 3 | Inch jalapeno pepper — | |
| Chpd | ||
| 1/4 | ts | Salt |
| 1/4 | md | Onion — chopped |
| 1 | ts | Corn oil |
| 20 | ml | Garlic — chopped |
| 1/3 CUP SERVING—– | ||
| *Calories | ||
| *gm fiber | ||
| *gm protein | ||
| *mg sodium | ||
| *gm total fat | ||
| *mg calcium | ||
| *gm carbo | ||
| EXCHANGES—– | ||
| *Fat | ||
| *Vegetable |
INSTRUCTIONS
In a bowl combine the tomatoes, jalapeno pepper, onion, garlic, and cilantro. Add the lime juice, salt, and oil, mix well. YIELD: Makes 2 1/2 cups SOURCE: The N/S Flavor Set-Point Weight-Loss Cookbk Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Famous last words: I did it my way”