Comments on: Quick Southwest Skillet Dinner

By: tortugita718

tortugita718 — Sun, 12 Aug 2012 21:06:50 +0000

Instead of using pasta, I used two pounds of collard greens and doubled the kidney beans. I used reduced sodium beans and no salt added tomatoes. One serving of this dish then contains half a pound of cooked greens and nearly a full pound of cooked veggies for those doing ETL. I also drain and rinse the beans to try to reduce the sodium content further; if I use beans from scratch, I’ll use 7 oz dried beans. Using the canned, here are the nutrition stats with my modifications:

Calories 373, Fat 2.5 g, Sodium 531 mg (using no salt added canned tomatoes), Carbohydrate 70.5 g., fiber 19.6 gm, and Protein 21 g.

By: Roxanna

Roxanna — Sun, 11 Sep 2011 21:46:19 +0000

I spread mine over quinoa and it was delish.

By: Denise

Denise — Sat, 03 Sep 2011 15:30:00 +0000

Great over brown rice. Thanks for the idea!

By: veganmamacooks

veganmamacooks — Wed, 31 Aug 2011 00:11:17 +0000

This was wonderfully quick and delicious. It has been added to our favorites folder. Black beans are a great sub for kidney beans as is brown rice for the noodles. Left overs great as nachos the next day–perhaps not with the noodles. This was not spicy at all.

By: Shelly

Shelly — Tue, 30 Aug 2011 09:52:42 +0000

My family loved this recipe. I changed it a bit to fit the ingredients I had available – red pepper instead of green pepper. Also, I sauteed the veggies in apple juice. That gave it a sweet flavor, along with the spicy flavor. My son, who hates whole wheat pasta, said I should make it everyday. My husband, who was looking for the meat, had mutiple servings.

By: Johnna

Johnna — Wed, 17 Aug 2011 22:25:48 +0000

We really liked this. However, it does have a bit of a kick. Maybe my chili powder was a bit spicy. I have younger kids and will probably use a bit less next time. It was very yummy!