Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 32 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Position knife blade in food processor bowl; add first 3 ingredients. Process 20 seconds, scraping sides of processor bowl once. Add 3/4 cup chopped onion and next 4 ingredients; pulse 5 times or until mixture is chunky. 2. Transfer mixture to a medium bowl; stir in tomato and green onions. Cover and chill thoroughly, around 30 minutes. Serve with commercial baked tortilla chips. Per Tablespoon: Calories 13 with 35% cff; Carbohydrate 1.9g; Protein 0.5g; Fat 0.5g; Fiber 0.4g; Cholesterol 0mg; Sodium 20mg; Calcium 5mg; Exchange Free. Estimated by SOURCE: The Jenny Craig Cookbook: Cutting Through the Fat (1995) Oxmoor ISBN: 0-8487-1496-2. notes- Instead of eliminating avocado from your diet, reduce the amount by combining them with other ingredients. You might increase the garbanzos to 1 cup (instead of the 2/3 cup) to get under the 30% cff quota. -pat Recipe by: Jenny Craig Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 14, 1998, converted by MM_Buster v2.0l.
