Chili Paste
INGREDIENTS:
2 oz (1/2 cup) uncooked medium
-dried pasta shells
1 cn (15 oz) vegetarian or turkey
-chili with beans
1 cn (11 oz) whole kernel corn
-with red and green peppers,
-drained
4 c Shredded romaine lettuce
1/4 c Shredded cheddar cheese
1/4 c Sliced green onions
Light sour cream
Corn chips; optional
2 oz (1/2 cup) uncooked medium
-dried pasta shells
1 cn (15 oz) vegetarian or turkey
-chili with beans
1 cn (11 oz) whole kernel corn
-with red and green peppers,
-drained
4 c Shredded romaine lettuce
1/4 c Shredded cheddar cheese
1/4 c Sliced green onions
Light sour cream
Corn chips; optional
Cook pasta according to package directions; drain. In same pan, combine pasta, chili and corn. Cook over medium heat until heated through (2-3 minutes). For each salad, place 1 cup lettuce on salad plate. Top with 1 cup chili mixture, 1 tablespooon cheese and 1 tablespoon green onion. Serve with sour cream and chips.
Per Serving: 230 calories, 11 g protein, 38 g carb, 4 g fat, 16% CFF, 5 mg chol, 610 mg sodium (these are from the recipe, not with my substitution of FF cheese).