A Lighter Samosa
1/2 cup chopped onion
1/2 cup chopped carrot
1 Tbs curry powder
2 garlic cloves, minced
1 can of any type of bean (I use chick peas), mashed. (you can use meat as well)
1 cup cooked, mashed unpeeled potato
1/4 cup frozen green peas, thawed
8 (6-inch) whole wheat flour tortillas
1. Preheat oven to 350 degrees.
2. Saute (in a little oil) onion, carrot, chick peas and garlic cloves with the curry. Remove from heat, stir in potato, peas.
3. Place 4 tortillas on a large baking sheet. Spread about 1/2 cup potato mixture over each tortilla and top with another tortilla. Bake at 350 for 15 minutes or until thoroughly heated. Cut each tortilla in to 4 wedges.
Yield: 4 servings.
NOTES:
1. You can add cheese before adding the second tortilla.
2. You can use any vegetables.
3. You can also wrap these up like burritos. ( I do this alot as I feel
it's like a comfort food)
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Diabetic Lowfat Texas Bean Dip
15 1/2 ounces black beans, canned - drained
15 1/2 ounces red beans - canned, drained
1 teaspoon canola oil
2 cloves garlic - minced
1/2 cup onion - chopped
1/2 cup tomato - diced
1/2 cup mild salsa
1/2 teaspoon ground cumin or 1/2 teaspoon chili powder
1 tablespoon jalapeno pepper - diced
1/4 cup reduced fat Monterey Jack cheese - coarsely grated
1 tablespoon fresh lime juice
Place beans in a bowl; partially mash with a potato masher or wooden spoon until chunky. Heat oil in a frying pan. Add onion and garlic; saute for 4 minutes over medium heat. Add beans, tomato, picante sauce, cumin, chili powder and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove from heat and stir in the cheese and lime juice. Stir until well blended and cheese has melted. Serve warm with tortilla chips.
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Just a note, most of the stuff I make I do by experimenting, so recipes are a little hard for me. lol
1/2 cup chopped onion
1/2 cup chopped carrot
1 Tbs curry powder
2 garlic cloves, minced
1 can of any type of bean (I use chick peas), mashed. (you can use meat as well)
1 cup cooked, mashed unpeeled potato
1/4 cup frozen green peas, thawed
8 (6-inch) whole wheat flour tortillas
1. Preheat oven to 350 degrees.
2. Saute (in a little oil) onion, carrot, chick peas and garlic cloves with the curry. Remove from heat, stir in potato, peas.
3. Place 4 tortillas on a large baking sheet. Spread about 1/2 cup potato mixture over each tortilla and top with another tortilla. Bake at 350 for 15 minutes or until thoroughly heated. Cut each tortilla in to 4 wedges.
Yield: 4 servings.
NOTES:
1. You can add cheese before adding the second tortilla.
2. You can use any vegetables.
3. You can also wrap these up like burritos. ( I do this alot as I feel
it's like a comfort food)
--------------------------------------------------------------------
Diabetic Lowfat Texas Bean Dip
15 1/2 ounces black beans, canned - drained
15 1/2 ounces red beans - canned, drained
1 teaspoon canola oil
2 cloves garlic - minced
1/2 cup onion - chopped
1/2 cup tomato - diced
1/2 cup mild salsa
1/2 teaspoon ground cumin or 1/2 teaspoon chili powder
1 tablespoon jalapeno pepper - diced
1/4 cup reduced fat Monterey Jack cheese - coarsely grated
1 tablespoon fresh lime juice
Place beans in a bowl; partially mash with a potato masher or wooden spoon until chunky. Heat oil in a frying pan. Add onion and garlic; saute for 4 minutes over medium heat. Add beans, tomato, picante sauce, cumin, chili powder and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove from heat and stir in the cheese and lime juice. Stir until well blended and cheese has melted. Serve warm with tortilla chips.
---------------------------------------------------------------------
Just a note, most of the stuff I make I do by experimenting, so recipes are a little hard for me. lol
