Recipe - Hearty Meatless Pasta And Vegetables

2 lg Baking potatoes
30 ounce Lowfat vegetarian chili with
beans
One fourth cup Salsa
2 ounce Shredded lowfat cheddar
cheese
2 ounce Baked tortilla chips

Scrub potatoes and pierce several times with a fork. Bake at 425 for 45 to
60 minutes, or until easily pierced with a knife. Potatoes can be cooked
ahead of time. Cool and refrigerate until needed.

In a medium saucepan, mix 3 cups cubed baked potatoes (about 2 large),
lowfat chili, and salsa. Heat through.

Serve topped with shredded lowfat cheddar cheese and crushed baked tortilla
chips.

Per serving: 315.2 calories; 2.5 g fat (6.9% calories from fat); 17.1 g
protein; 58.4 g carbohydrate; 3 mg cholesterol; 886 mg sodium

Recipe by: Prevention, Feb 1999 (modified)

Posted to EATLF Digest by Joanne McAndrews jmca@ibm.net on Mar 21, 1999,
converted by MM_Buster v2.0l.