Try this one. Very easy and great for spicing up any green salad and adding a little fiber and protein.
1 can kidney beans, rinsed well 1 clove of garlic, crushed 1 - 2 TBS olive oil salt & pepper to taste dried or fresh parsley to taste (optional)
Toss all together, cover and let sit in refrigerator for an hour before serving.
Note: If I have any leftover green beans or sliced onion laying around, I add them too. If feeling really adventurous, I add a splash or two of red wine vinegar.. : )
If life gives you lemons, throw them back, harder!
8/27/13 10:29 A
I use kidney beans all the time....eat them plain, add cheese. put on green salad, Mexican dishes, even add to spaghetti sauce....anything
"Create in me a pure heart,O God, and renew a steadfast spirit within me..." --Psalm 51:10--
Fitness Minutes: (11,285)
7/30/13 1:48 P
I love to use kidney beans, garbanzo beans and cut green beans in a three bean salad with onion slices and a vinegar/sugar dressing.
Fitness Minutes: (1,818)
771 7/30/13 8:09 A
Chili Beef Stuffing Bake Posted By: TURNAROUNDSUE
1 1/2 cups water, hot 6 ounces Stove Top Cornbread Stuffing Mix 1 1/2 pounds 90% lean ground beef, 10% fat 15 ounces kidney Beans, undrained 8 ounces Tomato Sauce 1 cup Salsa Chunky, Mild, Medium or hot 1 cup Kraft 2% Cheddar Cheese, shredded (4 oz)
1. Heat oven to 400 degrees. Add water to stuffing mix; stir just until moistened (omit oleo). Set aside.
2. Brown meat in large skillet; drain. Stir in beans, tomato sauce and salsa. Spoon into 2 quart casserole dish; top with cheese and stuffing.
3. Bake 30 minutes or until heated through.
4. Approximately 1 & 1/3 cup per serving.
Nutrition Facts Serving size: 1/6 of a recipe (13.1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.
Amount Per Serving Calories 433.18 Calories From Fat (34%) 148.36 % Daily Value Total Fat 16.73g 26% Saturated Fat 4.68g 23% Cholesterol 87.04mg 29% Sodium 1369.88mg 57% Potassium 799.37mg 23% Total Carbohydrates 38.08g 13% Fiber 5.58g 22% Sugar 6.25g Protein 35.24g 70%
Fitness Minutes: (1,818)
771 7/30/13 8:08 A
Slow Cooker Mexican Rice Casserole Created by Half my size Posted By: sissymonster
Ingredients Serves - 8
1 lb. extra lean ground beef 1 medium onion, chopped 1 large green pepper, chopped 16 oz. can kidney beans, rinsed and drained 14 1/2 oz. can diced tomatoes, un-drained 8 oz. can tomato sauce 1/4 cup water 1 pkg. taco seasoning 1 Tbsp. chili powder 1 cup instant rice, uncooked 1 cup fat free shredded Cheddar cheese
Methods/steps Brown ground beef and onions in a non-stick skillet. Combine all ingredients in slow cooker, except rice and cheese. Cook on LOW for 8 hours. Stir in rice; cover and cook until rice is tender. Sprinkle with cheese; cover and cook until cheese is melted.
Nutrition Information: 239 cal., 2.5 g. fat, 4.5 g. fiber
Try tossing some into your veggie salad! A good source of protien. Make a a bean salad, Kidney beans, cut green beans, Cut yellow beans or any other bean of choice, add a vinagerette dressing and serve cold.
Highest weight-340+ Started Spark-255 lbs Mini goal-200 lbs Goal- around 160 lbs
Fitness Minutes: (20,597)
7/25/13 9:41 P
I like to mix the beans with brown rice and diced tomatoes for a quick lunch.
My April Challenge: 150 mins cardio/wk Strength train 2X/wk
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