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Cheesy Veggies and Chips


  • 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


  1. Cut the vegetables into small cubes.
  2. Heat oil and seasonings in skillet over medium heat.
  3. Add vegetables and pine nuts to skillet and cook for 10 minutes, stirring frequently.
  4. Add cheese as the last ingredients and leave it to melt just lightly.
  5. Serve it on top of tortillas or accompanied with tortilla chips.


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Serving Suggestions

Great as a snack or side dish! Use whatever vegetables are in season.

Courtesy of:
Raquel Pereira MS RD LD

Nutrition Facts Servings Per Recipe: 6
Amount Per Serving Calories 353
Total Fat 19.7g
Saturated Fat 3.7g
Monounsaturated Fat 6.0g
Polyunsaturated Fat 8.5g
Sodium 579.4mg
Total Carbohydrate 36.5g
Dietary Fiber 6.0g
Protein 11.4g

Exchanges per Serving

1 vegetable
2 starch
1 medium-fat meat
3 fat
2 Carbohydrate Choice