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Saturday, 13 June 2015

Spicy Mexi-Bean Dip

Posted By Kyle J. Norton
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

Recipe contributed by diabetic cooking "Great tasting recipe for the entire Family" by Jean Pare, published by Company coming.

Make this recipe in accompany fresh tomato salsa. Serve both with Crispy barbecue Chips

Cooked (or 1 can 19oz., 540ml) black bean, drained and rinse 1/12 cups 375ml
Dice jalapeno pepper and seed removed 1tbsp. 15 ml
Salsa 1/4 cup 60ml
Light sour cream 1/4 cup 60ml
Grated light Monterery jack cheese 1/12 cups 375ml
Mash beans with fork or masher in medium bowl until broken up. Add next 3 ingredients and 1/2 of cheese. Spoon into shallow1 quart (1L) casserole. Sprinkle remaining 1/2 cheese on top. Bake, uncovered in 350 degree F (175 degree C) oven for 20 minutes or until bubbly. Make 2 cups (500ml)
2 tbsp. (30ml); 67 calories; 3.6 g total fat (2.4g sat., 10.3 mg cholesterol); 118 mg sodium; 4g protein; 5g carbohydrate; 1g dietary fiber.
Choice; None


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