LOWEST SUGAR BAKED BEANS RECIPES

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BAKED CORN TORTILLA CHIPS RECIPE - THE LEMON BOWL®



Baked Corn Tortilla Chips Recipe - The Lemon Bowl® image

A healthy version of the chips you buy at the store, corn tortillas are baked with olive oil and spices to create an addictive snack chip.

Provided by Liz DellaCroce

Categories     Appetizer    Snack

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 6

12 corn tortillas
2 tablespoons extra virgin olive oil (or canola oil if that's all you have)
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Pre-heat oven to 350 degrees and line two baking sheets with foil.
  • Using a pizza slicer, cut tortillas into 8 triangles by cutting in quarters then eighths; place in a bowl.
  • Drizzle olive oil and spices over tortilla triangles and mix well so all tortillas are evenly coated in oil and spices. Don't be afraid to use your hands!
  • Divide tortillas evenly between both baking sheets and spread out so that they are in an even layer.
  • Bake for 15-18 minutes or until browned. (Varies based on oven.)
  • Store in air tight container for up to 4 days.

Nutrition Facts : Calories 117 kcal, CarbohydrateContent 17.3 g, ProteinContent 1.8 g, FatContent 4.8 g, SaturatedFatContent 0.5 g, SodiumContent 300 mg, FiberContent 2.7 g, SugarContent 1.6 g, ServingSize 8 chips, UnsaturatedFatContent 4.3 g

BARILLA® DITALINI VEGETABLE SOUP | BARILLA.COM



Barilla® Ditalini Vegetable Soup | Barilla.com image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Barilla® Ditalini Vegetable Soup for a delicious meal!

Provided by Barilla

Prep Time 00:20

Cook Time 00:30

Yield 8

Number Of Ingredients 18

½ box Barilla® Ditalini
1 jar Barilla® Tomato & Basil sauce
4 Tablespoons Extra Virgin Olive Oil
½ Cup Onion, Chopped
1 Cup Celery, Chopped
1 Carrot, Chopped
1 Clove Garlic
2 Cups Cabbage, Sliced Thin
1 Zucchini, Chopped
1 Cup Fresh Peas
Black Pepper Salt Freshly Ground
64 Ounces Vegetable Stock
1 Bay Leaf
2 Cups Broccoli Florets
15 Ounces Canned Cannellini Beans, drained
1 Tablespoon Fresh Parsley, Chopped
1 Tablespoon Fresh Basil, Chopped
¾ Cup Parmigiano Reggiano Cheese, Grated

Steps:

  • Bring vegetable broth to a boil.
  • Heat olive oil in a large skillet over medium heat.
  • Add celery, carrots,  onion, and garlic; saute for 4-5 minutes or until vegetables are slightly tender.
  • Add to vegetable broth Add beans, cabbage, zucchini, sauce, broccoli, peas, and bay leaf to broth. Cover and cook 30-35 minutes.
  • Add Ditalini and cook 3 minutes less than the lowest recommended cooking time.
  • Season with salt and pepper to taste and add parsley and basil.
  • Let sit for 30 minutes, add Parmigiano Reggiano Cheese before eating.

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