Photo: Charles Deluvio
Potluck Parties: Mag Club JanuaryLentil ChiliJor’s Specialty BeansZucchini Casserole
32 ingredients
Makes about 5 cupsServes 2IngredientsServes 8-10
openrecipes
Estimated Nutrition (whole recipe, rough)
1326
Calories
71g
Protein
65g
Fat
129g
Carbs
Counts 21 of 27 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Bulgur | not in our table | 0 |
| Wheat | not in our table | 0 |
| Sauce | not in our table | 0 |
| Bean | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 onion
- 4 cloves garlic, diced
- 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in)
- 1 small carrot, diced
- 4 oz white mushrooms, cut in half and then sliced
- 4 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 3/4 cup brown lentils
- 1/2 cup black lentils
- 1 14-oz can of diced tomatoes
- 1/4 cup quinoa
- 1/2 cup bulgur wheat
- avocado, cheddar, and/or sour cream for serving
- OK, so pretty much, in a sauce pan – put some olive oil – then add the garlic until golden brown
- once garlic is golden brown add the beans – make sure to drain the liquid (from both the beans and corn before adding to the pan).
- Toss around the garlic, beans, corn in the saucepan until crispy – then add the tomatoes.
- That’s pretty much it – you might also want to add some salt, or if you’re feeling very adventurous, you could smash the beans and corn – that tastes yummy too!
- 4 eggs
- 1 cup bisquick
- 1/3 cup olive oil
- 1 onion, chopped
- 1 cup Parmesan cheese
- 1/2 cup fresh dill
- 1/2 cup fresh parsley
- 8 ounces white mushrooms (optional)
- 2 cups sliced zucchini (about 2)
- 2 cups sliced summer squash (about 2)
- Cut half of the Parm into small chunks. Grate the remaining half. Set both aside.
- Beat the eggs in a large mixing bowl. Add the bisquick, the olive oil, and the onion.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes