Guest guest Posted July 19, 2001 Report Share Posted July 19, 2001 This is for Sarah.... Being a teen vege is tough, especially in a small town. We are a " mixed " family. My daughter ( aged 16 ) is 100% vege, but does eat dairy and eggs. We adults eat occasional chicken and fish when out or when she is away, but cook vegetarian at home. As for fast food restaurants having vege burgers—well, I have not seen it. In cities there are natural fast food places and ethnic foods ( like falafel ) available as fast food, but usually not in small towns. My daughter told me that once when she asked for vegetarian choices at a ski slope snack place, the guy told her “yes, we have vegetarian burgers”. She got a chicken burger. When she complained, the guy told her that chicken burgers WERE vegetarian!! So good luck! I will try and post ( probably re-post ) some of the more popular teen recipes I have ( ie we serve them to non vege teens without complaint! ) Some contain cheese, but it could be left out if you do not eat cheese. I included these recipes in case there were other teens on the list who do eat dairy . Vegan teen friendly recipes are a little harder to find, but I will keep looking for some more for you. Mexican is popular here as well as meatless chilis, nachos, tostadas, risottos, pastas with veges. These foods have become standard at our table and it is a rare guest that actually notices that there is no meat. Invite friends over and make some interesting snacks or meals for them instead of going to a fast food restaurant. Become really good at a few delicious vegetarian food, your friends and family will ask you to make it over and over. My daughter, Kate, who claims to hate cooking, is excellent at making a Cesar salad ( no eggs in the dressing or anchovies )., lemon risotto, nachos, quesidillas ( cheese and green onions made placed between 2 tortillas and then cooked in a fry pan. Cut into wedges when done ) ,tomato bread salad, and gazpacho. Her non vege friends ask for these things over and over. Also try buying dry beans and make up dips, bean salads etc ( search the archives for ideas ) Dry beans are available most anywhere. Kate often makes panini sandwiches by putting cheese and tomatoes with herbs inside ( if you have none, use a sprinkle of dry oregeno or basil. ) placing it in a grill pan, and pressing down on it with a weight. A small iron pot is what we use. Consider making your own mixes--ie putting the dry ingredients together and freezing them and attaching a note about what " wet " or fresh ingredients to add in. I will keep looking for some for you. Consider chewy chocolate cookies or quick cakes and other chocolate laden treats instead of brownies. I included some from my cookbooks. Here are some ideas for brownies without eggs. I found only one after extensive internet seaching. Alas, no mixes so far. Use egg substitutes or powdered egg white substitutes, brownies and cakes without eggs are very rare * Exported from MasterCook * Egg free Brownies Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c flour 3/4 c cocoa powder 1 1/2 c sugar-in-the-raw 1 tsp baking powder 1/4 tsp baking soda 1/3 c oil 1 1/2 c soy milk or water 2 Tbsp cornstarch 2 tsp vanilla 1 c chopped walnuts 1 c semi-sweet chocolate chips Mix together flour, cocoa, sugar , baking powder and baking soda in a medium bowl. In a smaller bowl, beat together oil, soy milk, cornstarch and vanilla. Stir into dry ingredients until well blended. Fold in nuts and chocolate chips. - - - - - - - - - - - - - - - - - - - Per serving: 2320 Calories (kcal); 154g Total Fat; (55% calories from fat); 62g Protein; 211g Carbohydrate; 0mg Cholesterol; 822mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 28 Fat; 0 Other Carbohydrates NOTES : (no dairy, no eggs, no cholesterol) * Exported from MasterCook * Chocolate Crinkle Cookies Recipe By :The Eating Well Favorite Cookbook, pg.214 Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 1/2 cups confectioner's sugar 1/2 cup unsweetened cocoa powder -- (NOT Dutch process ) 2 1/2 teaspoons baking powder 1/4 teaspoon salt 3 1/2 ounces unsweetened chocolate -- coarsely chopped 3 1/2 tablespoons vegetable oil 1 1/2 cups packed light brown sugar 1/3 cup light corn syrup 1 1/2 tablespoons vanilla 4 large egg whites Sift the flour, 1 1/2 cups of the confectioner's sugar, cocoa, baking powder and salt together in a large bowl. In a heavy saucepan, combine the chocolate and the oil; warm over very low heat, stirring frequently, until just melted and smooth. Be careful that the chocolate does not scorch. Remove form the heat and let cool slightly. Stir in brown sugar, corn syrup and vanilla until well blended. Using a whisk, beat egg whites into chocolate mixture until no lumps of sugar remain. With a spoon, gently stir the chocolate mixture until no lumps of brown sugar remain. With a spoon gently stir the chocolate mixture into the dry ingredients until smooth. Cove rthe dough and refrigerate until firm enough to shape into balls, at least 2 1/2 hours and up to 8 hours. Preheat oven to 350 degrees. Lightly oil 2 baking sheets or coat them with non stick cooking spray. Put the remaining 1 cup confectioners sugar in a shallow bowl. Dusting your hands with addtional confectioner's sugar, roll portions of dough into 1' balls between your palms. Dredge each ball in confectioner's sugar until heavily coated. Arrange the cookies on the baking sheets 1 1/2 inches apart. Bake for 8-10 minutes, or until the tops are almost firm when tapped. Let the cookies stand until they firm up slightly, about 2 minutes. With a spatula, transfer the cookies to wire racks to cool. The cookies can be stored in an airtight container for up to 3 days. - - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 2g Total Fat; (19% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Six-Minute Chocolate Cake Recipe By :Moosewood Restuarant Cooks at Home Serving Size : 0 Preparation Time :0:00 Categories : Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups white flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/2 cup vegetable oil 1 cup cold water or brewed coffee 2 teaspoons vanilla extract 2 tablespoons vinegar Preheat the oven to 375F Sift together the flour, cocoa, baking soda, salt and sugar into an ungreased 8-inch square or 9-inch round baking pan. In a 2 cup measuring cup, measure and mix together the oil, water or coffee, and vanilla. Pour the liquid ingredients into the baking pain and mix the batter with a fork or small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and the vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter. Bake for 25 to 30 minutes. Set asidecake to cool, and if you choose to make the glaze, reset the oven to 300F. For the glaze. Melt 1/2 pound bittersweet chocolate in a small ovenproof bowl or heavy skillet in the oven for 15 minutes. Stir the 1/2 cup hot water and 1/2 teaspoon vanilla into the chocolate until smooth. Spoon the glaze over the cooled cake. Refigerate the glazed cake for at least 30 minutes before serving. - - - - - - - - - - - - - - - - - - - Per serving: 2515 Calories (kcal); 115g Total Fat; (39% calories from fat); 25g Protein; 363g Carbohydrate; 0mg Cholesterol; 2336mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * California Gazpacho Recipe By :James Beard, pg 98 American Cookery Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves Garlic 3 pounds Tomatoes 2 seedless cucumber 1 green pepper -- minced 1 cup onion -- minced 4 cups tomato juice 6 tablespoons viniger 2/3 cup olive oil 1/2 teaspoon tabasco sauce 1/4 cup vodka -- ( more or less )--optional flavor enhancer salt and pepper -- to taste Cilantro Lowfat sour cream or yogurt croutons Process garlic + all other veges until smooth/chuncky, adjust garlic and tabasco. Add vodka if desired, serve ice cold with garnishes. - - - - - - - - - - - - - - - - - - - Per serving: 322 Calories (kcal); 25g Total Fat; (70% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 609mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : Garnish with garlic croutons, cilantro and sour cream Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fat Albert's Spinach salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large bunch Spinach -- washed well 6 tablespoons walnuts -- toasted 1 Red Onion -- sliced thinly 1/4 cup Black beans 4 ounces Feta cheese – crumbled ( optional ) ground cloves 2 cloves crushed, cooked garlic or lefover baked garlic -- ( or garlic powder ) Tomatoes Cook the black beans in water or a pressure cooker according to whatever recipe you normally use for this. When the beans have been cooked, rinse, cool and toss with a small amt of ground cloves and garlic and just enough oil to moisten the beans Add the spinach to the salad bowl with the beans, onions, cheese ( if using ) walnuts and tomatoes. Toss with an oil and viniger based dressing. - - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 13g Total Fat; (54% calories from fat); 10g Protein; 14g Carbohydrate; 25mg Cholesterol; 324mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : This is my attempt to rereate a favorite salad from Fat Apple's Restuarant in Berkeley, California.. Feel free to play with the proportions to your taste. . * Exported from MasterCook * Seattle Chopped Salad Vege version Recipe By :variarion on a recipe from Simply Classic ( Seattle Junior League ) Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Salads Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR SALAD... 1 head romaine lettuce -- finely chopped 4 plum tomatoes -- seeded, finely chopp 1 green pepper -- seeded and diced 1 cup Swiss or cheddar cheese -- diced fine 1 cup mozzarella cheese -- diced 1 cup very firm tofu ...or cheese of your choice -- diced 1 cup canned garbanzo beans -- drained 1/2 cup green onions -- thinly sliced FOR DRESSING 1/2 cup red wine vinegar 2 tablespoons lemon juice 3 cloves garlic -- minced 2 teaspoons oregano -- crumbled 1 teaspoon freshly ground pepper 1/2 teaspoon salt 1/2 teaspoon sugar 1 cup olive oil Chop ingredients...In order to maintain consistent texture, it is important to chop the salad ingredients by hand or by using a mandoline. Using a food processor or a Kitchen Aid mixer does not give a good result. For Dressing: Place Vinegar, lemon juice, mustard, garlic, oregano and sugar in blender or food processor with steel blade inserted. Blend for 30 seconds. Slowly drizzle oil until emulsified. Combine all ingredients in a large bowl and toss to mix. Pour dressing over and toss again to distribute evenly. Serve immediately. Per serving: 424 Calories (kcal); 41g Total Fat; (84% calories from fat); 7g Protein; 10g Carbohydrate; 17mg Cholesterol; 273mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : In order to maintain consistent texture, it is important to chop the salad ingredients by hand Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Bean Salad with Green Olives and Tarragon Recipe By :Deborah Madison Serving Size : 0 Preparation Time :0:00 Categories : Beans Main Dish Salads Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked white beans -- rinsed if canned 2 small celery ribs -- thinly sliced 15 Spanish green olives -- pitted and sliced 2 tablespoons chopped tarragon 1 tablespoon sherry vinegar 1 garlic clove -- minced 1/2 teaspoon paprika Salt and freshly milled pepper 4 tablespoons extra virgin olive oil -- up to 5T Put the beans in a bowl with the celery, olives, and tarragon and gently mix everything together. In a small bowl, combine the vinegar, garlic, paprika, and 1/4 teaspoon salt, then whisk in the oil. Taste and adjust the seasonings, then pour the dressing over the beans. Add pepper and mix gently again. Serve at room temperature. - - - - - - - - - - - - - - - - - - - Per serving: 1246 Calories (kcal); 56g Total Fat; (39% calories from fat); 53g Protein; 140g Carbohydrate; 0mg Cholesterol; 103mg Sodium Food Exchanges: 9 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates NOTES : Your beans can be cannellini, heirloom Aztecs, navy beans, flageolets, or even frozen limas. A mixture of types is unusual and makes the salad interesting to look at-and to eat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Panzanella Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Salads Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons Fresh basil -- cut in thin strips 4 tablespoons Virgin Olive oil 2 tablespoons Balsamic vinegar 2 cloves Garlic -- finely chopped Salt and pepper -- to taste 8 cups Tomatoes -- cut into 1 " pieces 2 cups Italian bread -- Cubed Mix together Basil, Olive Oil, Garlic, Vinegar, Salt and Pepper in large salad bowl. Add tomatoes and toss very gently. The add the bread cubes and toss gently again. Let sit for 10 minutes. Toss again and serve, - - - - - - - - - - - - - - - - - - - Per serving: 347 Calories (kcal); 13g Total Fat; (31% calories from fat); 9g Protein; 51g Carbohydrate; 0mg Cholesterol; 482mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Risotto al Limone ( Lemon Risotto with Peas ) Recipe By :Risotto, pg. 305 Serving Size : 4 Preparation Time :0:00 Categories : Risotto Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups chicken broth 2 tablespoons unsalted butter 1 tablespoon olive oil 1/4 cup onion -- finely chopped 1 1/2 cups arborio rice 1/2 cup fresh lemon juice -- (about 2 lemons ) 1/4 cup dry white wine 1/4 cup peas -- (fresh or frozen) 1/4 cup light cream 1/3 cup parmesan cheese -- grated 2 tablespoons fresh snipped chives -- optional Bring the broth to a steady boil in a large sucepan, keep it simmering. Heat the butter and oil in a heavy 4 quart pan over moderate heat. Add the onion and saute for 1-2 minutes until it begins to soften, being careful not to brown it. Add the rice and stir using a wooden spoon for one minute, making sure all the grains are coated. Add the lemon juice and wine and stir until they are completly absorbed. Begin to add the simmering broth, using a ladle and adding 1/2 cup or so at a time, stirring frequently. Wait until each addition of broth is almost completely absorbed before adding the next 1/2 cup, reserving 1/4 cup to add at the end. Stir frequently to avoid sticking. After about 18 minutes, when the rice is tender but still firm, add the reserved broth, peas, cream and parmesan. Stir vigorously to combine with the rice. Serve immediately NOTE; We often leave out the cream and just add a few spoonfuls of milk instead. - - - - - - - - - - - - - - - - - - - Per serving: 467 Calories (kcal); 16g Total Fat; (31% calories from fat); 15g Protein; 62g Carbohydrate; 31mg Cholesterol; 1099mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Can be used to make risotto croquettes and served w/ fish Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * MB's Tortilla Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Mexican Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onions 4 large cloves garlic -- pressed 3 Tablespoons vegetable oil 2 minced chiles (1 inch long) -- (can use 1 chili for milder flavor) 1 tsp. cumin 1/2 tsp. oregano 5 cups chopped fresh tomatoes -- ( or canned tomatoes ) 3 cups chicken stock 1/3 cup lime juice GARNISHES: baked tortilla strips chopped fresh cilantro chopped fresh avacado sour cream or cream fraiche To make tortilla strips, use a sissors to cut old ( or new ) tortillas into 1/2 wide strips. Bake in a 400 degree oven on a nonsitck or lightly greased ( pam spray works well here ) baking sheet until golden brown. Watch carefully so they do not burn. Time varies, but is usually less than 10 minutes. These can be prepared ahead. In medium pot, saute onions and garlic in oil. Add chiles, cumin, and oregano and saute a few minutes. Add tomatoes. Sprinkle tomatoes with salt--make sure you get a light covering of salt over all the tomatoes, since this releases their juice. Cover, cook gently until tomatoes begin to release juices. Stir occasionally. Add stock and simmer, covered, for 15 minutes. Add lime juice and salt to taste. Serve topped with garnishes - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 12g Total Fat; (54% calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol; 1635mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nachos Recipe By :1,000 Vegetarian Recipes by Carol Gelles, page 67 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Mexican Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 tortilla chips 2 cups shredded Cheddar cheese 1 fresh or jarred jalapeño peppers -- up to 2 ( optional ),seeded and thinly sliced 1/4 cup Chopped green onions 1. Preheat broiler. 2. Arrange chips close together on a heat-proof platter. Sprinkle with Cheddar cheese. Sprinkle jalapeño peppers and/or onions over the cheese. 3. Place under broiler until cheese is melted, about 3 minutes. ( Can also be made in the microwave ) - - - - - - - - - - - - - - - - - - - Per serving: 1080 Calories (kcal); 63g Total Fat; (51% calories from fat); 26g Protein; 108g Carbohydrate; 59mg Cholesterol; 1249mg Sodium Food Exchanges: 7 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Tostada Salad in a Baked Shell Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Salads Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- large flour tortilla OR corn tortillas - shredded lettuce black beans rinsed grated carrots avacodo slices tomatoes shredded cheddar cheese sliced radishes lowfat sour cream cilantro fresh salsa vinagrette or ranch salad dressing Form tortilla into mold or pyrex bowl and weigh down with pie weights or dry beans. Bake at 325 for 8-10 minutes until browned. Cool. Starting with a layer of cheese, place all ingredients ( except for tortilla, sour cream, salsa, dressing and cilantro ) in the shell and top with sour cream, salsa, dressing and cilantro. - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Shells can be prepared ahead Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Tacos Recipe By :15-Minute Vegetarian Gourmet (87), Paulette Mitchell, p 113 Serving Size : 4 Preparation Time :0:00 Categories : Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons safflower oil 1 clove garlic -- minced 1 small onion -- chopped ('/4 cup) 2 zucchini -- sliced 3 cups sliced mushrooms -- (8 ounces) 1 carrot -- shredded 2 tomatoes -- cubed 8 ounces canned tomato sauce -- (1 cup) 1 tablespoon chili powder 1/4 teaspoon ground cumin 1 dash hot pepper sauce 8 taco shells 2 cups shredded Cheddar -- (1/2 pound) 1/4 head lettuce -- shredded taco hot sauce -- (optional) ***GARNISH*** orange sections and alfalfa sprouts -- optional Mexican dishes adapt well to meatless versions. If served with refried beans, the taco shells and beans will combine to form a complete protein. I usually set the taco filling and condiments in a buffet and allow family or guests to assemble their own. ADVANCE PREPARATION: Taco filling may be prepared in advance and reheated. Assemble tacos just before serving. Preheat oven to 350F. In a large skillet, heat oil. Stir in garlic, onion, zucchini, mushrooms, and carrot. Toss until zucchini is crisp-tender, about 4 minutes. Stir in 3/4 of the cubed tomatoes, tomato sauce, chili powder, cumin, and hot pepper sauce. Cover and simmer for about 5 minutes. Meanwhile, place taco shells on a baking sheet and warm in the oven for about 5 minutes. To serve, spoon vegetable mixture into taco shells. Add cheese, lettuce, and remaining tomato. Top with a dash of taco sauce. Garnish plates with orange sections and alfalfa sprouts. 4 to 6 servings HINT • Store hot pepper sauce in the refrigerator to prevent it from darkening in color and to retain its flavor. VARIATIONS • add beans such as kidney beans or garbanzo beans to the taco filling • make your own taco hot sauce using the Tomato Hot Sauce recipe (see separate recipe) • rather than using taco shells, use the Veggy Taco mixture -as an omelet filling -as a pita bread filling -as a topping for English muffins: toast muffin halves first, spread on topping, top with cheese, and place under broiler for a few minutes to melt cheese - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 14g Total Fat; (46% calories from fat); 5g Protein; 30g Carbohydrate; 0mg Cholesterol; 139mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Seven Layer Dip Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can refried beans -- (16 ounce) 4 cups shredded Mexican-style cheese -- divided 1 container sour cream or yogurt -- (8 ounce)-- optional 1 cup guacamole 1 cup salsa 1 can black olives -- (6 ounce) chopped 1/2 cup chopped tomatoes 1/2 cup chopped green onions Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature. - - - - - - - - - - - - - - - - - - - Per serving: 741 Calories (kcal); 38g Total Fat; (43% calories from fat); 25g Protein; 88g Carbohydrate; 0mg Cholesterol; 2551mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 7 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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