What we had for dinner

[Guest guest]

Here are two main dishes that I made this weekend. Posting them makes me

realize how much I miss Resa's past posts on her dinner menus. My husband

would like eating at her table more than mine since she is a much better

cook. Meals at our house are simple: a main dish, two veggies, fruit, and

sometimes bread.

 

Sweet Potato And Black Bean Hash

Taco Stuffed Shells

 

* Exported from MasterCook *

 

Sweet Potato And Black Bean Hash

 

Recipe By : Vegetarian Times Magazine, March 2000, page 41

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Potatoes Vegetables

30 Minutes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons vegetable oil

2 medium onions -- chopped.

1 medium sweet potato -- peeled

and cut Into 3/4 inch dice

2 large garlic clove -- minced

1 jalapeno pepper -- seeded and minced

4 teaspoons ground cumin

1/2 teaspoon salt

3/4 cup frozen corn

15 ounces canned black beans -- drained and rinsed

 

4 SERVINGS DAIRY-FREE

 

Canned black beans and frozen corn kernels are the shortcut ingredients in

this nicely spiced entree with a South American accent. Serve with chopped

fresh cilantro and lime wedges (to squeeze over the top) if desired.

 

In large heavy skillet, preferably cast-iron, heat oil over medium-high

heat. Add onions and cook, stirring often, until softened, about 5 minutes.

 

Add sweet potato and cook, stirring often, until beginning to brown in

spots, about 3 minutes. Stir in garlic, jalapeno, cumin and salt and cook,

stirring often, 30 seconds. Add 3/4 cup water and cook, stirring to scrape

any browned bits from bottom of pan, until potatoes are tender, about 5

minutes. Stir in corn and beans and cook, stirring occasionally, until

heated through. Season with freshly ground pepper to taste and serve hot.

 

PER SERVING: 207 CALORIES; 9G PROTEIN; 3G TOTAL FAT; (0G SAT. FAT) 38G

CARBOHYDRATE; 0MG CHOLESTEROL; 279MG SODIUM; 9G FIBER

 

 

 

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* Exported from MasterCook *

 

Taco Stuffed Shells

 

Recipe By : Meatless Gourmet by Bobbi Hinman, page 169

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces jumbo pasta shells -- uncooked

(about 16 shells)

16 ounces fat-free vegetarian refried beans -- canned

8 ounces canned salt-free tomato Sauce -- (or regular)

8 ounces jarred picante sauce -- (hot or mild)

3/4 cup shredded reduced-fat Cheddar cheese -- (3 ounces)

1/4 cup thinly sliced green onions

(green and white parts)

 

Italy meets Mexico in this cross-cultural version of a popular

favorite. Just fill the shells with refried beans, top with a quick sauce,

add cheese, and bake. It's pretty enough for a party and sure to please

the family as well.

 

Makes 4 servings

 

Cook shells according to package directions. Drain. Place shells on wax

paper in a single layer to keep them from sticking together.

 

Preheat oven to 350F.

 

Lightly oil a 6 x 10-inch baking pan or spray with a nonstick cooking spray.

 

Fill shells with beans, placing 2 tablespoonfuls in each shell.

 

Combine tomato sauce and picante sauce in a small bowl. Mix well. Spread

1/2 cup of the sauce in the bottom of the pan. Place shells in pan. Spoon

remaining sauce over shells. Cover tightly and bake 20 minutes.

 

Sprinkle cheese evenly over shells. Return to oven and continue to bake,

uncovered, 10 minutes more, until cheese is hot and bubbly.

 

To serve, top each shell with about 1 1/2 teaspoons of yogurt and sprinkle

with about 1/2 teaspoon of sliced green onions.

 

*Quick tip: Always keep a can of refried beans in the pantry. It comes in

handy.

 

Each serving provides: 381 Calories, 61 g Carbohydrate, 21 g Protein, 946

mg Sodium, 6 g Total fat (3 g Sat, fat), 16mg Cholesterol

 

 

 

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