here is a few recipes 4 those of you who are vegetarians
italian veggie cassorole
This is a quick and easy way to add a vegetable serving into your daily meal plan. Prep time: 25 minutes Ingredients:
1 zucchini, sliced
1 yellow squash, sliced
1/2 red bell pepper, chopped
2 tomatoes, chopped
1/4 c. fat-free Italian dressing
2 c. brown rice, cooked
1/4 c. soy parmesan cheese
non-stick cooking spray Directions:
Spray casserole dish with non-stick cooking spray.
Mix vegetables and dressing together in the casserole dish.
Cook vegetables in microwave for 10 minutes, stirring every 2 to 3 minutes.
Sprinkle parmesan cheese over the top of the vegetables.
Serve vegetables over rice.
Serves: 4 Serving size: 1 cup vegetables and 1/2 cup rice Nutritional analysis (per serving):
165 calories
2 g fat
0 g sat fat
7 g protein
31 g carbohydrate
4 g fiber
0 mg cholesterol
278 mg sodium
117 mg calcium
1.4 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:
You can also serve over this dish over pasta. If you would like more of a cheesy flavor, add soy mozzarella to the vegetables
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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veggie wrap:Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets. Prep time: 5 minutes Ingredients:
1/2 c. fat-free cream cheese
4 8-inch flour tortillas
2/3 c. romaine lettuce, shredded
2/3 c. red cabbage, shredded
1 red tomato, diced
1/4 c. red onions, sliced
1/3 c. carrots, grated
1/4 c. blue cheese
1 c. alfalfa sprouts
Directions:
Spread 2 tbsp. cream cheese over one side of each tortilla.
Divide remaining ingredients evenly among tortillas.
Roll up each tortilla.
Cut each rolled wrap in half diagonally.
Serves: 4 Serving size: 1 wrap Nutritional analysis (per serving):
182 calories
10 g protein
5 g fat
2 g sat. fat
24 g carbohydrate
2 g fiber
9 mg cholesterol
443 mg sodium
157 mg calcium
1.6 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:
Use a variety of vegetables. Try flavored cream cheese
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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strawberry smoothie
This tastes great with fresh fruit, but can also be made with frozen fruit. If you don't have any strawberries on hand, use any other type of fruit you find tasty! Prep time: 10 minutes Ingredients:
1/2 c. vanilla soy yogurt
1/2 c. strawberries
2 ice cubes
2 tsp. vanilla extract Directions:
Blend all ingredients in a blender until smooth.
Serves: 1 Serving size: 1 cup
Nutritional analysis (per serving):
102 calories
3 g protein
1.6 g fat
0 g sat fat
20 g carbohydrate
2 g fiber
0 mg cholesterol
14 mg sodium
30 mg calcium
0.6 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
This is a scrumptious and easy recipe. If you have leftovers, consider serving the beans on a salad the next day. Prep time: 30 to 40 minutes Ingredients:
2 15 oz. cans black beans, drained
1 c. onion, chopped
2 bay leaves
4 cloves garlic, minced
1 tbsp. cilantro
14 oz. can diced tomatoes (low sodium)
1/2 c. frozen corn niblets, thawed
1 c. hot cooked rice
1/4 c. jalapeño jack cheese, shredded
1/2 tsp. cumin
1/2 tsp. chili powder
red pepper flakes to taste (optional) Directions:
Sauté 3/4 cup onions, garlic, and bay leaves in oil.
Add black beans, cilantro, tomatoes, cumin, chili powder, red pepper flakes, and corn.
Simmer until heated through and flavors meld.
Make a mold of cooked rice on a platter.
Pour bean mixture over the rice.
Garnish with 1/4 cup chopped onions.
Sprinkle cheese over the beans.
Serves: 4 Serving size: 1/4 cup rice and 1 1/4 cup beans Nutritional analysis (per serving):
307 calories
15 g protein
3 g fat
2 g sat. fat
55 g carbohydrate
12 g fiber
8 mg cholesterol
765 mg sodium
157 mg calcium
3.4 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:
If you do not have canned tomatoes, try using salsa. Add sliced red peppers.
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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Does you skip breakfast because there's no time to make it? This smoothie is ready in minutes and is loaded with vitamins. Prep time: 5 minutes Ingredients:
1/3 c. apple juice
1/2 c. (4 oz.) soft tofu, drained
1 c. fresh or frozen berries
1 banana
4 oz. nonfat fruit-flavored yogurt
1 tsp. honey
4 ice cubes Directions:
Place apple juice, yogurt, tofu, berries, banana, and honey in a blender. Cover and process until well blended.
While the blender is still running, drop ice cubes into the blender one at a time (through the hole in the lid) until smooth.
Pour the smoothies into tall glasses.
Serves: 2 Serving size: 1 1/3 cup Nutritional analysis (per serving):
175 calories
7 g protein
3 g fat
0 g sat. fat
33 g carbohydrate
3 g fiber
2 mg cholesterol
33 mg sodium
131 mg calcium
1.3 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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The peppers, herbs and spices season the rice nicely. This fat free and lactose free side dish can be served with practically anything. Prep time: 35 minutes Ingredients:
1/2 c. onion, finely chopped
3 cloves garlic, minced
1 c. long grain rice, uncooked
3 tbsp. jalapeno peppers, finely chopped
2 c. vegetable broth
3/4 tsp. cumin
2 tbsp. fresh cilantro, minced
salt to taste (optional) Directions:
Spray saucepan with nonstick butter spray.
Sauté onion and garlic in saucepan until tender.
Add rice, jalapenos, broth, and cumin to saucepan and bring to a boil.
Reduce heat; cover and simmer for 20 to 25 minutes or until liquid is absorbed and rice is tender.
Remove from heat and stir in cilantro.
Add salt to taste (optional).
Serves: 6 Serving size: approximately 2/3 cups (2 carbohydrate exchanges)
Nutritional analysis (per serving):
116 calories
2 g protein
0 g fat
0 g sat fat
27 g carbohydrate
0 g fiber
0 mg cholesterol
384 mg sodium
8 mg calcium
1 mg iron
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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Note: This recipe is for anyone following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
Here's a sneaky way to increase your daily intake of fruit! Prep time: 20 minutes Ingredients:
1 apple, cored
2 tbsp. raisins
1/2 c. light vanilla ice cream
pinch of cinnamon Directions:
Take a cored apple and cut it in half.
Sprinkle raisins over the apple.
Place on a baking sheet and bake it in the oven for 15 minutes at 350 degrees Fahrenheit (176 degrees Celsius).
Remove the sheet from the oven and put a pinch of cinnamon over each apple half.
Place the ice cream over the apple halves.
Serves: 1 Serving size: 1 apple with 1/2 cup ice cream Nutritional analysis (per serving):
236 calories
4 g protein
4 g fat
2 g sat. fat
50 g carbohydrate
4 g fiber
20 mg cholesterol
52 mg sodium
99 mg calcium
1 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:
Use a variety of dried fruit. Sprinkle chopped nuts over the ice cream.
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
Serve these tasty muffins for breakfast or as an after-school snack. Prep time: 40 minutes Ingredients:
1 1/3 c. all-purpose flour
1 c. rolled oats
¼ c. brown sugar
1 tbsp. baking powder
½ tsp. cinnamon
1 c. skim milk
1 egg, beaten
3 tbsp. vegetable oil
1¼ c. blueberries
¾ c. raspberries Directions:
Preheat the oven to 425° Fahrenheit (218° Celsius).
Line the cups of a muffin pan with paper liners.
Combine flour, oats, brown sugar, baking powder, and cinnamon in a large mixing bowl.
In another bowl, combine milk, egg, and oil. Whisk together.
Add the wet mixture to the flour mixture in the large bowl. Stir until combined.
Fold in berries.
Spoon the mixture into the muffin cups, approximately 2/3 full.
Bake for 25 to 30 minutes or until light golden brown.
Serves: 12 Serving size: 1 muffin Nutritional analysis (per serving):
146 calories
4 g protein
4 g fat
1 g sat. fat
23 g carbohydrate
1 g fiber
18 mg cholesterol
227 mg sodium
103 mg calcium
1 mg iron Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:
Consider adding chopped nuts. You can use a variety of berries. Store leftovers in an airtight container.
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
Serve these tasty muffins for breakfast or as an after-school snack. Prep time: 40 minutes Ingredients:
1 1/3 c. all-purpose flour
1 c. rolled oats
¼ c. brown sugar
1 tbsp. baking powder
½ tsp. cinnamon
1 c. skim milk
1 egg, beaten
3 tbsp. vegetable oil
1¼ c. blueberries
¾ c. raspberries Directions:
Preheat the oven to 425° Fahrenheit (218° Celsius).
Line the cups of a muffin pan with paper liners.
Combine flour, oats, brown sugar, baking powder, and cinnamon in a large mixing bowl.
In another bowl, combine milk, egg, and oil. Whisk together.
Add the wet mixture to the flour mixture in the large bowl. Stir until combined.
Fold in berries.
Spoon the mixture into the muffin cups, approximately 2/3 full.
Bake for 25 to 30 minutes or until light golden brown.
Serves: 12 Serving size: 1 muffin Nutritional analysis (per serving):
146 calories
4 g protein
4 g fat
1 g sat. fat
23 g carbohydrate
1 g fiber
18 mg cholesterol
227 mg sodium
103 mg calcium
1 mg iron Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:
Consider adding chopped nuts. You can use a variety of berries. Store leftovers in an airtight container.
penut butter bars
Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
This is a delicious dessert. Bring it to your next school function! Prep time: 30 minutes Ingredients:
1/4 c. margarine
1 10 oz. package marshmallows (gelatin-free)
6 c. puffed rice cereal
1/2 c. peanut butter chips
1/2 c. chocolate chips
1/2 c. peanuts, chopped
nonstick cooking spray Directions:
Coat a baking pan with nonstick cooking spray.
In a large saucepan, melt margarine and marshmallows over low heat, stirring occasionally.
Remove the saucepan from heat and stir in the remaining ingredients.
Stir until all ingredients are well coated.
Press this mixture into the baking pan.
Chill the mixture in the refrigerator and cut into 2 x 1 1/2 inch bars.
Serves: 36 Serving size: one 2 x 1 1/2 inch bar Nutritional analysis (per serving):
94 calories
2 g protein
4 g fat
2 g sat. fat
14 g carbohydrate
1 mg cholesterol
0 g fiber
80 mg sodium
11 mg calcium
0.3 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:
The leftovers should be stored in an airtight container
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
Serve these tasty muffins for breakfast or as an after-school snack. Prep time: 40 minutes Ingredients:
1 1/3 c. all-purpose flour
1 c. rolled oats
¼ c. brown sugar
1 tbsp. baking powder
½ tsp. cinnamon
1 c. skim milk
1 egg, beaten
3 tbsp. vegetable oil
1¼ c. blueberries
¾ c. raspberries Directions:
Preheat the oven to 425° Fahrenheit (218° Celsius).
Line the cups of a muffin pan with paper liners.
Combine flour, oats, brown sugar, baking powder, and cinnamon in a large mixing bowl.
In another bowl, combine milk, egg, and oil. Whisk together.
Add the wet mixture to the flour mixture in the large bowl. Stir until combined.
Fold in berries.
Spoon the mixture into the muffin cups, approximately 2/3 full.
Bake for 25 to 30 minutes or until light golden brown.
Serves: 12 Serving size: 1 muffin Nutritional analysis (per serving):
146 calories
4 g protein
4 g fat
1 g sat. fat
23 g carbohydrate
1 g fiber
18 mg cholesterol
227 mg sodium
103 mg calcium
1 mg iron Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:
Consider adding chopped nuts. You can use a variety of berries. Store leftovers in an airtight container.
penut butter bars
Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
This is a delicious dessert. Bring it to your next school function! Prep time: 30 minutes Ingredients:
1/4 c. margarine
1 10 oz. package marshmallows (gelatin-free)
6 c. puffed rice cereal
1/2 c. peanut butter chips
1/2 c. chocolate chips
1/2 c. peanuts, chopped
nonstick cooking spray Directions:
Coat a baking pan with nonstick cooking spray.
In a large saucepan, melt margarine and marshmallows over low heat, stirring occasionally.
Remove the saucepan from heat and stir in the remaining ingredients.
Stir until all ingredients are well coated.
Press this mixture into the baking pan.
Chill the mixture in the refrigerator and cut into 2 x 1 1/2 inch bars.
Serves: 36 Serving size: one 2 x 1 1/2 inch bar Nutritional analysis (per serving):
94 calories
2 g protein
4 g fat
2 g sat. fat
14 g carbohydrate
1 mg cholesterol
0 g fiber
80 mg sodium
11 mg calcium
0.3 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions: Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
Serve these tasty muffins for breakfast or as an after-school snack.
Prep time: 40 minutes
Ingredients:
1 1/3 c. all-purpose flour
1 c. rolled oats
¼ c. brown sugar
1 tbsp. baking powder
½ tsp. cinnamon
1 c. skim milk
1 egg, beaten
3 tbsp. vegetable oil
1¼ c. blueberries
¾ c. raspberries
Directions:
Preheat the oven to 425° Fahrenheit (218° Celsius).
Line the cups of a muffin pan with paper liners.
Combine flour, oats, brown sugar, baking powder, and cinnamon in a large mixing bowl.
In another bowl, combine milk, egg, and oil. Whisk together.
Add the wet mixture to the flour mixture in the large bowl. Stir until combined.
Fold in berries.
Spoon the mixture into the muffin cups, approximately 2/3 full.
Bake for 25 to 30 minutes or until light golden brown.
Serves: 12 Serving size: 1 muffin Nutritional analysis (per serving):
146 calories
4 g protein
4 g fat
1 g sat. fat
23 g carbohydrate
1 g fiber
18 mg cholesterol
227 mg sodium
103 mg calcium
1 mg iron Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:
Consider adding chopped nuts. You can use a variety of berries. Store leftovers in an airtight container.
penut butter bars
Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
This is a delicious dessert. Bring it to your next school function! Prep time: 30 minutes Ingredients:
1/4 c. margarine
1 10 oz. package marshmallows (gelatin-free)
6 c. puffed rice cereal
1/2 c. peanut butter chips
1/2 c. chocolate chips
1/2 c. peanuts, chopped
nonstick cooking spray Directions:
Coat a baking pan with nonstick cooking spray.
In a large saucepan, melt margarine and marshmallows over low heat, stirring occasionally.
Remove the saucepan from heat and stir in the remaining ingredients.
Stir until all ingredients are well coated.
Press this mixture into the baking pan.
Chill the mixture in the refrigerator and cut into 2 x 1 1/2 inch bars.
Serves: 36 Serving size: one 2 x 1 1/2 inch bar Nutritional analysis (per serving):
94 calories
2 g protein
4 g fat
2 g sat. fat
14 g carbohydrate
1 mg cholesterol
0 g fiber
80 mg sodium
11 mg calcium
0.3 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions: Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
Serve these tasty muffins for breakfast or as an after-school snack. Prep time: 40 minutes Ingredients:
1 1/3 c. all-purpose flour
1 c. rolled oats
¼ c. brown sugar
1 tbsp. baking powder
½ tsp. cinnamon
1 c. skim milk
1 egg, beaten
3 tbsp. vegetable oil
1¼ c. blueberries
¾ c. raspberries Directions:
Preheat the oven to 425° Fahrenheit (218° Celsius).
Line the cups of a muffin pan with paper liners.
Combine flour, oats, brown sugar, baking powder, and cinnamon in a large mixing bowl.
In another bowl, combine milk, egg, and oil. Whisk together.
Add the wet mixture to the flour mixture in the large bowl. Stir until combined.
Fold in berries.
Spoon the mixture into the muffin cups, approximately 2/3 full.
Bake for 25 to 30 minutes or until light golden brown.
Serves: 12 Serving size: 1 muffin Nutritional analysis (per serving):
146 calories
4 g protein
4 g fat
1 g sat. fat
23 g carbohydrate
1 g fiber
18 mg cholesterol
227 mg sodium
103 mg calcium
1 mg iron Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:
Consider adding chopped nuts. You can use a variety of berries. Store leftovers in an airtight container.
penut butter bars
Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
This is a delicious dessert. Bring it to your next school function! Prep time: 30 minutes Ingredients:
1/4 c. margarine
1 10 oz. package marshmallows (gelatin-free)
6 c. puffed rice cereal
1/2 c. peanut butter chips
1/2 c. chocolate chips
1/2 c. peanuts, chopped
nonstick cooking spray Directions:
Coat a baking pan with nonstick cooking spray.
In a large saucepan, melt margarine and marshmallows over low heat, stirring occasionally.
Remove the saucepan from heat and stir in the remaining ingredients.
Stir until all ingredients are well coated.
Press this mixture into the baking pan.
Chill the mixture in the refrigerator and cut into 2 x 1 1/2 inch bars.
Serves: 36 Serving size: one 2 x 1 1/2 inch bar Nutritional analysis (per serving):
94 calories
2 g protein
4 g fat
2 g sat. fat
14 g carbohydrate
1 mg cholesterol
0 g fiber
80 mg sodium
11 mg calcium
0.3 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions: Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
Serve these tasty muffins for breakfast or as an after-school snack. Prep time: 40 minutes Ingredients:
1 1/3 c. all-purpose flour
1 c. rolled oats
¼ c. brown sugar
1 tbsp. baking powder
½ tsp. cinnamon
1 c. skim milk
1 egg, beaten
3 tbsp. vegetable oil
1¼ c. blueberries
¾ c. raspberries Directions:
Preheat the oven to 425° Fahrenheit (218° Celsius).
Line the cups of a muffin pan with paper liners.
Combine flour, oats, brown sugar, baking powder, and cinnamon in a large mixing bowl.
In another bowl, combine milk, egg, and oil. Whisk together.
Add the wet mixture to the flour mixture in the large bowl. Stir until combined.
Fold in berries.
Spoon the mixture into the muffin cups, approximately 2/3 full.
Bake for 25 to 30 minutes or until light golden brown.
Serves: 12 Serving size: 1 muffin Nutritional analysis (per serving):
146 calories
4 g protein
4 g fat
1 g sat. fat
23 g carbohydrate
1 g fiber
18 mg cholesterol
227 mg sodium
103 mg calcium
1 mg iron Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:
Consider adding chopped nuts. You can use a variety of berries. Store leftovers in an airtight container.
penut butter bars
Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
This is a delicious dessert. Bring it to your next school function! Prep time: 30 minutes Ingredients:
1/4 c. margarine
1 10 oz. package marshmallows (gelatin-free)
6 c. puffed rice cereal
1/2 c. peanut butter chips
1/2 c. chocolate chips
1/2 c. peanuts, chopped
nonstick cooking spray Directions:
Coat a baking pan with nonstick cooking spray.
In a large saucepan, melt margarine and marshmallows over low heat, stirring occasionally.
Remove the saucepan from heat and stir in the remaining ingredients.
Stir until all ingredients are well coated.
Press this mixture into the baking pan.
Chill the mixture in the refrigerator and cut into 2 x 1 1/2 inch bars.
Serves: 36 Serving size: one 2 x 1 1/2 inch bar Nutritional analysis (per serving):
94 calories
2 g protein
4 g fat
2 g sat. fat
14 g carbohydrate
1 mg cholesterol
0 g fiber
80 mg sodium
11 mg calcium
0.3 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used. Variations and suggestions:
The leftovers should be stored in an airtight container
This is a scrumptious and easy recipe. If you have leftovers, consider serving the beans on a salad the next day. Prep time: 30 to 40 minutes Ingredients:
2 15 oz. cans black beans, drained
1 c. onion, chopped
2 bay leaves
4 cloves garlic, minced
1 tbsp. cilantro
14 oz. can diced tomatoes (low sodium)
1/2 c. frozen corn niblets, thawed
1 c. hot cooked rice
1/4 c. jalapeño jack cheese, shredded
1/2 tsp. cumin
1/2 tsp. chili powder
red pepper flakes to taste (optional) Directions:
Sauté 3/4 cup onions, garlic, and bay leaves in oil.
Add black beans, cilantro, tomatoes, cumin, chili powder, red pepper flakes, and corn.
Simmer until heated through and flavors meld.
Make a mold of cooked rice on a platter.
Pour bean mixture over the rice.
Garnish with 1/4 cup chopped onions.
Sprinkle cheese over the beans.
Serves: 4 Serving size: 1/4 cup rice and 1 1/4 cup beans Nutritional analysis (per serving):
307 calories
15 g protein
3 g fat
2 g sat. fat
55 g carbohydrate
12 g fiber
8 mg cholesterol
765 mg sodium
157 mg calcium
3.4 mg iron
__________________ Jennifer DX-november 2005 glucophage 2000mg spironolactone 200mg yaz and nexium
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Vegetarian Recipes 
