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LULUBELL17's Photo LULUBELL17 Posts: 1,673
10/7/08 11:16 A

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Quick & Easy 3 Bean Salad

3 of your favorite types of beans
Fat-free Italian dressing

~Toss together in a Tupperware container for a snack you can eat all week!

Lulu :)

"Success is a journey, not a destination. " -Ben Sweetland

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 current weight: 112.5 
 
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KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
10/5/08 7:34 P

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Veggie-Filled Enchiladas

1 T olive oil
1 lb. extra-lean ground beef OR 1 lb. soy crumbles
1 cup corn kernels
1 onion, chopped
1 red or green bell pepper, chopped
19 oz cannellini beans, drained
1/2 cup beef broth or vegetable broth
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1/8 cup cilantro
6 whole wheat flour tortillas
3 cups black bean salsa
1 cup shredded low-fat cheddar cheese


~ Preheat the oven to 375 degrees F.
~ In a large skillet over medium heat, brown the ground beef or soy crumbles. Remove from the skillet, and set aside.
~ In the same skillet, sauté the onion, bell pepper, and corn, until the vegetables are tender and the onion is golden. Add the garlic, and sauté for 1 more minute.
~ Blend the beans in a food processor until smooth.
~ In a large bowl, stir together the beef or soy crumbles, the vegetables, and the beans. Stir in the cilantro.
~ Spoon approx. 1 cup of bean mixture along the center of each tortilla. Sprinkle some cheese on top of bean filling, reserving enough cheese to top the final dish. Fold sides of tortilla over the filling, making sure they overlap.
~ Spread 1 cup salsa across the bottom of a 15X11" baking dish. Place the enchiladas, seam side down, on top of the salsa. Spoon the remaining salsa over the enchiladas, and top with the remaining cheese.
~ Bake for 20 minutes - until the enchiladas are cooked through and the cheese is thoroughly melted...


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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 Pounds lost: 1.6 
 
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5.5
11
16.5
22
KIERAE's Photo KIERAE SparkPoints: (177,778)
Fitness Minutes: (194,442)
Posts: 39,372
10/5/08 12:26 P

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Vegetarian Lentil Meatloaf
Prep Time: 45 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 30 Minutes
Yields: 6 servings

INGREDIENTS:

1 1/2 cups French green lentils
3/4 cup chopped onion
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
1/4 cup wheat germ
1/2 cup cooked brown rice
3/4 cup ww bread crumbs
1/4 cup crushed flax seed
2/3 cup egg whites
1 (6.5 ounce) can tomato sauce
1 tablespoon olive oil
2 teaspoons dried thyme
1 pinch cayenne pepper, or to taste
salt to taste

DIRECTIONS:
1. Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
3. In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.
4. Bake for 45 minutes in the preheated oven, until heated through and browned on the top.

Cool slightly before slicing and serving.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 1.6 
 
0
5.5
11
16.5
22
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