Dinner Tonight...Tex-Mex Bean and Brown Rice Casserole and Mango, Jicama and Corn Salad

[Guest guest]

These 2 recipes looked so good, I'm trying them tonight.

The only thing I'm changing is the amount of chili powder.

AJ

 

Tex-Mex Bean and Brown Rice Casserole

 

2 cups cooked brown rice

1/4 cup fat-free, cholesterol-free egg substitute

1 1/2 cups picante sauce

1 cup reduced-fat cheddar cheese, shredded

1 (15 ounce) can pinto beans, drained

1/4 teaspoon chili powder (going to use 1 tsp)

 

Heat oven to 350 degrees.

Spray square casserole dish with nonstick cooking spray.

Mix rice, egg substitute, 1/2 cup picante sauce and 1/2 cup cheese and press in

bottom of baking dish.

Mix beans, remaining 1-cup picante sauce and spoon over rice mixture.

Sprinkle with remaining cheese and the chili powder.

Bake uncovered for 30 to 35 minutes or until cheese is melted.

Let stand for 5 minutes before serving.

To lower the sodium content, rinse the pinto beans with water and drain. You can

also use " no salt added " canned pinto beans or use dried pinto beans prepared

without salt.

Makes 8 servings.

Calories 256, Fat 3 g, Cholesterol 3 mg, Sodium 677 mg,

Carbohydrate 47 g, Protein 11 g, Fiber 3 g.

Points 5.

 

Mango, Jicama and Corn Salad

 

6 ears fresh corn

6 small mangoes, peeled, pitted and coarsely chopped

2 pounds jicama, peeled and chopped

1 cup chopped red onion

1/2 cup fresh chopped cilantro

1/2 cup fresh lime juice

 

Cook corn in pot of boiling salted water 2 minutes.

Drain and cool corn.

Cut off enough kernels to measure 4 cups; reserve remaining corn for another

use.

Place corn in medium bowl.

Add mangoes, jicama, red onion, cilantro and lime juice.

Toss to combine.

Season to taste with salt and pepper.

Cover and refrigerate until cold.

Can be prepared 3 hours ahead.

Serve cold.

Makes 8 servings.