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| IBCA Website |
| Category: (other) |
| Submited By: Wes Mason |
"Quick healthy dip for any party." |
| Cook Time | Prep Time |
| N.A. min | 15 min |
| Ingredients |
|---|
| 2 (15.5) oz Cans of Black-Eyed Peas, drained and rinsed
2 tomatoes, chopped 1 medium sweet onion, chopped 1/2 cup chopped jalapeno peppers 8 fluid ounces of Italian dressing Cayenne pepper to taste 2 avocados - peeled, pitted, and chopped |
| Directions |
|---|
| In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving. |
| Nutritional Information | |
|---|---|
| Servings: 0 | |
| Amount Per Serving | Calories: 0 |
| Fat: 0 |
| Submitted |
|---|
| March 9, 2010 |
| Category: (other) |
| Submited By: Wes Mason |
"Fluffy and nutritious hotcakes. So good you might not need syrup!" |
| Cook Time | Prep Time |
| 10 min | 10 min |
| Ingredients |
|---|
| 1/3 cup plus 1 tablespoon all-purpose flour
1/4 cup quick-cooking oats 3 tablespoons toasted wheat germ 2 teaspoons sugar 1-1/4 teaspoons baking powder 1/8 teaspoon salt 2/3 cup fat-free milk 1/4 cup fat-free plain yogurt 1 tablespoon canola oil |
| Directions |
|---|
| In a small bowl, combine the first six ingredients. In another bowl, combine the milk, yogurt and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupfuls onto a hot nonstick griddle coated with nonstick spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Yields: 4 pancakes |
| Nutritional Information | |
|---|---|
| Servings: 1 | |
| Amount Per Serving | Calories: 142 |
| Fat: 5 |
| Submitted |
|---|
| March 20, 2010 |
| Category: (sides) |
| Submited By: Pam Miller |
"Some snowy night, when the two of you need a little something to munch on before dinner, try these delicious mushroom bites." |
| Cook Time | Prep Time |
| 15 min | 15 min |
| Ingredients |
|---|
| 6 large fresh mushrooms
4-1/2 teaspoons finely chopped green pepper 4-1/2 teaspoons finely chopped onion 1 tablespoon butter 3/4 cup cubed day-old bread 1/8 teaspoon salt 1/8 teaspoon pepper Dash cayenne pepper |
| Directions |
|---|
| Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute the stems, green pepper and onion in butter until tender. Remove from the heat. Stir in the bread cubes, salt, pepper and cayenne.
Stuff into mushroom caps. Place in a baking dish coated with nonstick cooking spray. Bake, uncovered, at 350º for 15 minutes or until stuffing is lightly browned. Yields: 2 servings. |
| Nutritional Information | |
|---|---|
| Servings: 3 | |
| Amount Per Serving | Calories: 108 |
| Fat: 6 |
| Submitted |
|---|
| March 20, 2010 |