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Entrees
Portabella Pot Roast Beef Fajita Salad Souped-Up Pasta Fagioli Garden-Style Stroganoff Farmers Market Fagioli Beef Stroganoff Florentine Shepherd's Pie Hearty Turkey Chili Potato Super Spinach Lasagna Simple Summer Barbecue Mexican Layered Salad Enchilada Casserole Risotto Riot Colorful Creole Creamy Pasta Broccoli Bonanza Luau Ginger Chicken Southwestern Beef Stew Very Vegetable Risotto Chili Mac Very Italian Ravioli Chunky Mediterranean Stew Creole Stuffed Pepper Spectacular Squash Casserole Baby Spinach Spectacular Mandarin Spinach Salad with Chicken Soups BeneFit Bars Flavorings
Portabella Pot Roast Beef Fajita Salad Souped-Up Pasta Fagioli Garden-Style Stroganoff Farmers Market Fagioli Beef Stroganoff Florentine Shepherd's Pie Hearty Turkey Chili Potato Super Spinach Lasagna Simple Summer Barbecue Mexican Layered Salad Enchilada Casserole Risotto Riot Colorful Creole Creamy Pasta Broccoli Bonanza Luau Ginger Chicken Southwestern Beef Stew Very Vegetable Risotto Chili Mac Very Italian Ravioli Chunky Mediterranean Stew Creole Stuffed Pepper Spectacular Squash Casserole Baby Spinach Spectacular Mandarin Spinach Salad with Chicken Soups BeneFit Bars Flavorings
Entrees
Mexican Layered Salad
1 HMR Turkey Chili with Beans Entree
1 cup red bell pepper, cut into small pieces
¼ cup salsa
¼ cup fat-free sour cream
3 cups chopped lettuce
½ cup tomatoes, chopped
1 small can roasted green chilies, chopped
1. Sauté bell pepper pieces in non-stick
cooking spray until soft.
2. In a separate bowl, mix the salsa and sour
cream.
3. Layer the ingredients on a plate in the
following order: entree, salsa and sour cream
mixture, lettuce, red peppers.
4. Sprinkle the top with green chilies.
Calories: 405
Vegetable servings: 3 ½
Try these other Veggie Mix-ins:
Corn, black beans, sweet potato, carrots, or your favorite vegetables
