* Exported from MasterCook *
Mexican Calabacitas - Zucchini with Cheese and Corn
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 1/2 small zucchini
1 medium red tomato
1 fresh jalapeno peppers
1/2 garlic clove
1/4 pound mild Cheddar cheese
1 cup canned whole kernel corn
Cut the zucchini into 1-inch chunks. Chop the tomatoes into 1/4-inch pieces. Remove the stems and seeds from the jalapenos and chop into 1/4-inch pieces. Peel and mince the garlic. Cut the cheese into 1/2-inch cubes.
Combine the squash, tomatoes, peppers, and garlic in a large saucepan. Turn the heat to medium-low. Heat slowly until the ingredients are hot.
Add the corn and cheese. Cover and continue to cook until the cheese is melted.
Serves 2`
Cuisine:
"Mexican"
Source:
"The $5 Takeout Cookbook: Good Cheap Food for When You Want to Eat In by Parkinson, Kaeter, Hulin, & Kotylo, Adams Media, 2011"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 347 Calories; 20g Fat (48.7% calories from fat); 19g Protein; 28g Carbohydrate; 5g Dietary Fiber; 60mg Cholesterol; 635mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat.
NOTES : Total cost: $4.14
Nutr. Assoc. : 0 5296 0 0 2536 0
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