6 lg Baking potatoes
1 c Carrots; cut into 1/4″ dice
1/2 c Green beans
Cut into 1/4″ pieces
1 Recipe Sloppy Joes
1/4 ts Salt
1/8 ts Pepper
1 c Hot water; About
Paprika for garnish
-SLOPPY JOES-
1 c Textured soy protein
1 c Boiling water
16 oz Canned sloppy joe sauce
Put the leftovers on a baking sheet and freeze. Store them in a freezer bag
and reheat them for a quick meal another day.
Bake potatoes in a 425? oven for 45 minutes or longer, until they test
tender when pricked with a fork.
Prepare filling: While the potatoes are baking, cook the carrots and green
beans in a little simmering water until tender and prepare the Sloppy Joes
recipe. Drain the carrots and beans and mix into the Sloppy Joes mixture.
Prepare potatoes: Using a pot holder to protect your hands, slice the baked
potatoes in half the long way. Scoop out the white insides, leaving 1/4″
shell. Put the shells on a baking sheet and the white insides into a mixing
bowl. Using an electric mixer or potato masher, mash the potatoes with the
salt and pepper. Add hot water as needed to make potatoes the desired
consistency.
Sloppy Joes: To rehydrate the TVP, place the TVP in a medium saucepan and
pour the boiling water over it. Add the sloppy joe sauce to the TVP; cook
over low heat until heated through.
Assemble: Put 1/3 cup filling into each of the 12 potato shells. Spread 1/2
cup mashed potatoes over the top of each shell to cover the filling.
Sprinkle with paprika and bake at 350? for 20 minutes, until heated
through.
Yield: 6 servings Serving size: 2 potato halves
Per serving: 362 calories, 1 g total fat (0.1 g sat fat), 17 g pro, 78 g
carb, 11.2 g fiber, 540 mg sodium, 0 mg cholesterol. Exchanges: 3 starch, 1
vegetable, 2 other carbohydrate, 1 very lean meat
Yields
1 servings