Kelly_S
07-19-2000, 06:52 AM
* Exported from MasterCook *
Bean and Roasted Pepper Dip - 1 point
Recipe By :WW The Secrets of Success, Fall/Winter, 1997
Serving Size : 10 Preparation Time :0:00
Categories : REG 6 Suzanne C.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon extra virgin olive oil
1 cup onion -- chopped
2 tablespoons fresh basil -- chopped
15 ounces pinto beans, canned
3/4 cup roasted red pepper -- thinly sliced
Heat olive oil in a medium nonstick skillet over medium heat. Add chopped onion, and saute 4 minutes or until tender. Add basil and pinto beans; cook over low heat 5 minutes, stirring frequently. Partially mash beans. Stir in bell pepper. If you wish, serve with pita wedges (cut each round into 8 wedges) that have been baked in a 300 degree F oven for 200 minutes or until crisp. (1 additional point for 8 wedges).
NI: Calories 66; fat 0.7 gm; fiber 1.6 gram
Submitted to REG 6 by Suzanne C.
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 45 Calories (kcal); 1g Total Fat; (12% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 178mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Bean and Roasted Pepper Dip - 1 point
Recipe By :WW The Secrets of Success, Fall/Winter, 1997
Serving Size : 10 Preparation Time :0:00
Categories : REG 6 Suzanne C.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon extra virgin olive oil
1 cup onion -- chopped
2 tablespoons fresh basil -- chopped
15 ounces pinto beans, canned
3/4 cup roasted red pepper -- thinly sliced
Heat olive oil in a medium nonstick skillet over medium heat. Add chopped onion, and saute 4 minutes or until tender. Add basil and pinto beans; cook over low heat 5 minutes, stirring frequently. Partially mash beans. Stir in bell pepper. If you wish, serve with pita wedges (cut each round into 8 wedges) that have been baked in a 300 degree F oven for 200 minutes or until crisp. (1 additional point for 8 wedges).
NI: Calories 66; fat 0.7 gm; fiber 1.6 gram
Submitted to REG 6 by Suzanne C.
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 45 Calories (kcal); 1g Total Fat; (12% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 178mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0