I usually skip the cheese and eat on chips rather than tortillas.
- chili powder
- uncooked instant rice
- milk or soy milk
- all-purpose flour
- white sugar
- creamed corn
- whole-kernel corn
- eggs
2/3 cup serving: CALORIES 151 (27% from fat); FAT 4.6g (sat 1.7g, mono 1.9g, poly .8g); PROTEIN 7g; CARB 23.1g; FIBER 2.4g; CHOL 9mg; IRON .6mg; SODIUM 325mg; CALC 111mg
- ears fresh corn
- 1% milk
- cornstarch
- sugar
- salt
- ground black pepper
- bacon
- chopped leek
I make this with organic canned kidney beans since I don’t have a pressure cooker yet, so I’m going to rewrite the recipe to reflect that, but if you have dried, you can certainly pre-cook them. Also, this is another recipe we sometimes double (the leftovers are great for days).
It was incredible cooked in a pumpkin (<a href="http://flickr.com/photos/chanale/297551026/">see photo</a>).
- large green pepper
- corn
- kidney beans
Per serving: calories 206, fat 13.1g, 54% calories from fat, cholesterol 15mg, protein 10.3g, carbohydrates 14.6g, fiber 2.4g, sugar 3.8g, sodium 352mg, diet points 5.2.
- olive oil
- cider vinegar
- spinach leaves
Very tasty, moist, and quick to make.
- stone-ground or degerminated cornmeal
- sweet white rice flour
- baking powder
- sugar
- baking soda
- eggs
- sunflower seed oil
- bowls