Courtesy of:
Raquel Pereira MS RD LD
Ingredients:
1 cup canned vegetables (such as corn, green beans or artichoke hearts
if available)
10 baby carrots
1 cup of frozen vegetable mix
1 cup of broccoli florets
2 tomatoes, diced
1/2 cup nuts (your choice: almonds, walnuts or pine nuts)
4 TBSP canola oil or olive oil
1/2 TSP salt
1/2 TSP black pepper
rosemary and parsley to taste
juice of 1/2 lemon
1 cup of shredded cheese (mozzarella or fresh cheese)
6 cups of baked tortilla chips
Directions:
- Cut the vegetables into small cubes.
- Heat oil and seasonings in skillet over medium heat.
- Add vegetables and pine nuts to skillet and cook for 10 minutes, stirring frequently.
- Add cheese as the last ingredients and leave it to melt just lightly.
- Serve it on top of tortillas or accompanied with tortilla chips.
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Exchanges
per Serving 
1 vegetable
2 starch
1 medium-fat meat
3 fat
2 carb choices
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