2013-04-11 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

Mary Magrum of Kintyre attended a workshop on diabetes and asked if I would like to share these recipes in the recipe column.

Baked Enchiladas
1 bag of prepared coleslaw mix
1 can (16 ozs.) beans (black, pinto or chili)
1 C. shredded sharp cheddar cheese
2 C. salsa
1 can (7 ozs.) green chili peppers,diced
1 can (4 ozs.) black olives, sliced
8 flour tortillas (8 in.)
8 tsps. sour cream, reduced fat

Preheat oven to 375°, combine beans, olives, chillies, coleslaw mix, cheese and 1 1/2 cups salsa in bowl. Mix well. Spread 1/8 of the bean mixture on each flour tortilla. Roll tortilla around mixture. Place tortilla seam side down on two 12x15 in. baking sheets. Bake about 15 minutes until crisp and lightly browned. Top each enchiladas with 1/2 teaspoon sour cream and 1 teaspoon salsa. Serving size=1 enchilada. Calories 305; total fat 11g; Saturated 4.5 g; Cholesterol 17 mg; Carbohydrates 41g; Protein 12g; Fiber 6 g; Sodium 795mg; Exchanges 2 1/2 starch; 1 meat (medium fat) 1 vegetable; 1 fat.

5 Minute-Key Lime Pie

1 graham cracker pie crust (9 in.)

1 pkg. lime-flavor gelatin, sugar free

1/4 C. boiling water

12 ozs. key lime flavor yogurt, low fat, can use 2-6 oz. containers

8 ozs. fat-free frozen whipped topping thawed

Add boiling water to dissolve gelatin in a large, heat resistant bowl. Stir in yogurt. Fold in whipped topping. Spread in crust. Refrigerate overnight or at least 2 hours before serving. Garnish as desired. Serving size=1/8 of a pie. Calories 274; Total fat 8 g; Saturated fat 2 g; Cholesterol 2 mg; Carbohydrates 35g; Protein 8 g; Fiber 1 g; Sodium 470 mg; Exchanges 2 starch; 2 fat.

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