Sunday, May 1, 2011

Quick Sofritas With Chili & Guacamole

21 Days of Rain in Illinois Has Triggered Another One of My Fibromyalgia & Arthritis Pain Flare-Ups.
My Recent Recipes Are All Made Using Prepared Products That Are Still 98% Healthy. No Subs for That.

1 24 Oz. Package Refrigerated Jaxon Corn Meal Mush or Refrigerated Polenta
Granulated Garlic For Sprinkling
1 15 Oz Can Kumer's Chili Beans No Salt Added or Other No Salt Added Brand, Rinsed & Drained
1 7 Oz Container Athenos Original Humus or other Brand
1 TBSP Cilantro
1 TSP Chopped Red Jalapeños From Jar
1 TSP Frontier Fajita Seasoning Blend or Other Salt Free Blend
2 100 Calorie Packages of Wholly Guacamole or 4 Oz of Another Low Cal Brand
1 Mixing Bowl
1 Masher
1 Large Pan Broiler Safe

Line Pan With Tinfoil
Slice Cornmeal Into 15 Slices And Place Onto Foil Lined Pan 3 To a Row
Add Rinsed Chili Beans, Humus, Cilantro, Jalapeños, Fajita Seasoning to Bowl & Mix
Use A Masher To Mash Everything In Bowl Till Chili Beans Are Semi-Mashed, Set Aside
Broil Cornmeal on High for 10-12 Minutes, Remove And Set Aside For a Few Minutes
Spread Bean Mixture Onto Each Cornmeal Slice
Spread Guacamole On Top Of Bean Mixture

Slice Into 15 Slices

Sprinkle Granulated Garlic Over Slices

Ready For Bean Spread

Rinse of Seasoning & Drain

Bean Spread

Bean Spread Over Broiled Cornmeal

Just Peel And Use
Buy a Box On Sale & Use a Coupon
Freeze The Whole Box
Take Down One As Needed

Spread With Guacamole
Ready To Eat As a Meal or Canapé
Leftovers Can Be Eaten Cold Or Warm
Or You Could Blend All This For a Soup in Vitamix/Blender

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