Ingredients 1 can 15.5 ounce low-sodium black beans (drained and rinsed with cold water) 1 large egg 1/2 cup cooked brown rice 2 scallions (green and white minced about 1/4 cup) 2 tablespoons Chopped fresh cilantro (or basil leaves or…
Ingredients 32 ounces lean beef (2 pounds, cubed) 1 tablespoon olive oil 1 onion (large) 1 garlic clove (finely chopped) 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup cilantro 1 can stewed tomatoes (15 ounces, low sodium) 2 ounces tomato…
The tomatoes in this dish provide extra vitamin C and B vitamins, while the Eating Smart Seasoning Mix gives you the option of adding flavor without adding additional salt.
Nutritious and flavorful canned beans and beets are just two of the many versatile canned ingredients in your pantry – they can be added to just about anything! Give yourself an extra dose of fiber and flavor tonight with this…
Making this side dish is a simple way to add leafy greens to your meal.
Ingredients 2 cups papaya chunks (fresh or frozen) 2 bananas (overripe, sliced) 1 cup plain low-fat yogurt 1 cup ice cubes Directions Put all the ingredients in the blender. Put the lid on tightly. Turn the blender to a medium…
BBQ sauce, chicken, and bell peppers jazz up these English muffin pizzas.
These baked burritos are a great way to use leftover cooked rice. Try them with brown rice for a whole grain boost.
Ingredients 2 cups kidney beans (canned, low-sodium) 1 tablespoon vinegar 3/4 teaspoon chili powder 1/8 teaspoon cumin (ground) 2 tablespoons onion (2 teaspoon, finely chopped) 1 cup cheddar cheese (grated) Directions Wash hands with soap and water. Drain the kidney…
Ingredients 4 cups pinto beans (cooked, or 2-15 ounce low sodium cans) 1/2 cup Monterey Jack cheese (reduced-fat) 1 tablespoon chili powder 8 flour tortillas (6 inch) salsa (optional) Directions Place beans in a large bowl and mash coarsely with…