xiaoxl/recipe_data huggingface dataset:
Akkras (Black Eye Pea Fritters)


Ingredients:
black-eyed peas, onion, water

Directions:
Soak the black eyed beans in plenty of cold water for 6-8 hours or overnight.  Drain the beans and then, with a brisk actions, rub the beans between the palms of your hands to remove the skins.
Return the beans to the bowl, top with water and the skins will float to the surface.  Discard the skins and soak the beans again for 3 hours.
Place the beans in a blender or food processor with the onion, chili, if using and a little water.  Blend to make a thick paste.  Pour the mixture into a large bowl and whisk for a few minutes.
Heat the oil in a large heavy sauce pan and fry spoonfuls of the mixture for 4 minutes until golden brown.
Chocolate Banana Milkshake
Category: drinks
By Rosemary62

Yummy milkshake for those hot summer days!

Ingredients:
1  banana, frozen and chunked
6 tablespoons powdered chocolate-flavored malt drink mix (such as Ovaltine®)
1 cup milk
2 cups vanilla ice cream

Directions:
Place the frozen banana chunks, powdered drink mix, milk, and vanilla ice cream into a blender, and blend until smooth and creamy. Pour into large glasses.

Prep time: 5 mins
Total time: 35 mins
Yields: 2 servings

Calories: 438.8
Fat: 17.1 g
Saturated fat: 10.6 g
Carbohydrates: 63.8 g
Sugars: 51.4 g
Dietary fiber: 2.5 g
Protein: 10.8 g
Cholesterol: 67.8 mg
Sodium: 197.5 mg
Barefoot Contessa's Caramelized Onions


Ingredients:
yellow onions, unsalted butter, ground cayenne pepper, kosher salt, fresh ground black pepper

Directions:
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.]
Heat the butter and oil in a large saute pan over medium heat.
Add the onions, cayenne, salt, and pepper and saute for 10 minutes.
Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
Chicken Tandoori


Ingredients:
skinless chicken breasts, plain yogurt, lemon juice, garlic cloves, ground cumin, ground coriander, ground turmeric, cayenne pepper, black pepper

Directions:
Place the chicken pieces in a shallow casserole.
Mix together the rest of the ingredients and spread over the chicken, then cover the dish and place it in the fridge to marinate for at least an hour.
Bake the chicken in the marinade at 400ºF for about 35–40 minutes until meat is cooked thoroughly. Do not turn.
No Bake Chocolate Pôts De Crème


Ingredients:
bittersweet chocolate, sugar, salt, heavy cream, vanilla extract

Directions:
Place the chocolate in a large bowl and set aside.
Whisk the egg yolks, sugar, and salt together in a bowl until smooth.
Bring the cream and milk to a simmer in a medium saucepan over medium heat, stirring occasionally. Remove the pan from the heat and slowly whisk about 1 cup of the cream mixture into the yolks. Slowly whisk the yolks back into the cream mixture.
Return the pan to low heat and cook, whisking constantly, until the mixture thickens slightly, just enough to coat the back of a spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 7 to 9 minutes.
Strain the mixture through a fine-mesh strainer into the bowl with the chocolate and let stand for 2 minutes. Slowly whisk the mixture until thoroughly combined. Stir in the vanilla and then divide evenly among six 6-ounce ramekins.
Cover with plastic wrap and refrigerate until firm, at least 4 hours.
Sliced Bread Pineapple Stuffing


Ingredients:
crushed pineapple, eggs, sugar, margarine

Directions:
Cream butter and sugar., Add eggs., Mix well., Lightly drain pineapple and stir into mixture., Fold in bread cubes., Baked in greased dish for 45-50 minutes at 350°.
Rotini Casserole


Ingredients:
rotini pasta, olive oil, Italian sausage, sharp cheddar cheese, butter, egg, low fat cottage cheese, ricotta cheese, egg, salt, fresh ground black pepper, mozzarella cheese, parmesan cheese, romano cheese

Directions:
Preheat oven to 350 f., Cook pasta., Brown Sausage in Olive Oil., Drain on paper towel., When pasta is done, drain., don't rinse., While Pasta is still hot stir in Cheddar, Butter, and 1 Egg., Spread 1/2 of the Pasta mix in a large greased casserole dish., Pour 1 cup of Spaghetti Sauce evenly over pasta mix., Combine Cottage Cheese, 1 Egg, Salt, and Pepper., Spread mixture evenly over casserole., Spread Sausage evenly over cottage cheese mix., Spread remaining Pasta mix over Sausage., Pour 1 cup Spaghetti Sauce over Pasta mix., Sprinkle Mozzarella on top., Bake 50 min., Remove from oven., Sprinkle Parmesan on top, return to oven., Bake 10 min. more, Remove, cover with loose foil tent, let rest 10 min., Serve., NOTE- If prepared the night before add 25 min, to the cooking time., NOTE- Be sure the dish can stand the sudden tempertaure change.
Cheese & Spinach Pie


Ingredients:
eggs, mozzarella cheese, provolone cheese, ham, ricotta cheese, parmesan cheese, frozen spinach, oregano, pepper

Directions:
Prepare pie crusts either from your own recipe or using pre-made crusts from the grocery store.
Preheat oven to 375 degrees.
In a large bowl, slightly beat 3 eggs. Add remaining ingredients and mix well.
Spoon filling mixture into piecrust-lined pan. Top with second crust and flute edges. Cut slits in top to vent.
May brush top crust with a beaten egg and sprinkle with an additional tablespoon of grated Parmesan cheese, if desired.
Bake on lowest rack for 50 to 60 minutes or until golden brown.
Let stand 10 minutes before serving.
Apple Zucchini Stuffing


Ingredients:
salt, zucchini, apples, red onion, eggs, sage, thyme, walnuts, sunflower seeds

Directions:
Grate up zucchini, dice onion, peel, core, and chop up apples.  In a frying pan head up oil on medium/medium low head.  Mix zucchini, onion, and apple, put in fry pan, salt to taste.  Steam veggies in the oil, about 10 minutes until all are soft.
In large bowl mix breadcrumbs, sage and thyme.  (optional: add sunflower seeds, walnuts, and almonds].  In separate bowl beat eggs until well mixed.
Add zucchini mixture to breadcrumbs.  Mix well.  Pour eggs over, mix well.
Stuffing is ready to go into the turkey, or whatever else you'd like to put it into.
Old-Fashioned Pecan Pie(ATK)


Ingredients:
maple syrup, light brown sugar, heavy cream, molasses, unsalted butter, salt, pecans

Directions:
Make Filling: Adjust oven rack to lowest position and heat oven to 450 degrees. Heat syrup, sugar, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
Bake Pie: Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature before serving.
Fiesta Skillet Spaghetti


Ingredients:
olive oil, ground chicken, onion, bell pepper, tomato sauce, water, fat-free cheddar cheese

Directions:
Heat oil in a 12" skillet over medium heat., Add chicken, onions, and bell peppers., Cook until chicken is no longer pink and vegetables are tender., Stir in water, tomato sauce and taco seasoning mix., Bring to a boil., Add the uncooked spaghetti., Reduced heat covered and simmer until spaghetti is tender, about 25 minutes., Sprinkle with cheese.
Mushrooms & Kale With Red Wine


Ingredients:
olive oil, butter, garlic cloves, mushrooms, kale, red wine

Directions:
In large saucepan, melt olive oil and butter., Add chopped garlic and sliced mushrooms., Saute until browned and then add salt & pepper., Add chopped kale and wine.  Toss and cover., Simmer for 8-10 minutes until wilted and tender., Before serving salt and pepper to taste.
Dill Dip III
Category: appetizers-and-snacks
By Darby “SilverSprite2004” Kenne

My mother gave me this recipe, and told me never to share it, but I think everyone should enjoy it. This dip is definitely better if you make it one day ahead. It can be easily halved, because it makes so much!

Ingredients:
2 cups mayonnaise
2 cups sour cream
1 tablespoon dried parsley
3 tablespoons grated onion
3 tablespoons dried dill weed
1 ½ tablespoons seasoning salt

Directions:
In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 4 cups

Calories: 131.4
Fat: 14 g
Saturated fat: 3.5 g
Carbohydrates: 1.5 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 11.5 mg
Sodium: 215.6 mg
Taco Soup II
Category: soups-stews-and-chili
By Julie

This is a really good and easy recipe. Top with shredded cheese, and serve with chips.

Ingredients:
2 pounds lean ground beef
1  onion, chopped
1 (4 ounce) can diced green chiles
1 teaspoon salt
1 teaspoon ground black pepper
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (1.25 ounce) package taco seasoning mix
1 ½ cups water
1 (1 ounce) package ranch dressing mix
1 (15 ounce) can white hominy, drained
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can kidney beans, drained and rinsed

Directions:
In a large Dutch oven, brown the beef and chopped onion over medium heat.  Drain off any fat. Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes. Top with shredded cheese, and serve with chips.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 6 - 8 servings

Calories: 668.6
Fat: 32.9 g
Saturated fat: 12.8 g
Carbohydrates: 52.2 g
Sugars: 6.1 g
Dietary fiber: 13 g
Protein: 38.5 g
Cholesterol: 113.5 mg
Sodium: 2300 mg
Harvest Cider Poutine


Ingredients:
yukon gold potatoes, canola oil, cooked pork, cider, apple cider vinegar, olive oil, dry mustard, celery seed, sugar, salt

Directions:
Prepare the fries by cutting 8 med-sized Yukon Gold potatoes into 3/8" strips. Soak in water for 15 minutes and then blanch in canola oil for 5 min at 300°F Drain and let cool. Raise temperature to 350F and cook for approximately 5-7 minutes (until crispy on the outside and sweet & moist inside]. Note: Colour of fries may vary but golden brown is the ideal!
Next prepare the gravy. Infuse your favourite gravy with Molson Canadian Cider. Mix a ratio of 10:1 --> Gravy: Molson Canadian Cider (adjust according to taste]. Combine in a saucepan and simmer for 10 minutes.
While simmering the gravy, prepare the coleslaw. Combine 1/8 cup of Molson Canadian Cider, apple cider vinegar, olive oil, dry mustard and salt in a bowl and add in one bag of coleslaw mix. Stir in 1 Granny Smith apple finely sliced into 1' bite-size pieces.
Once you have prepared all toppings place 1 cup of cooked fries in a shallow bowl (one bowl per person], add tempered curds and pour on gravy. Top with pulled pork and ¼ cup of coleslaw.
Pair with a glass of Molson Canadian Cider and ENJOY!
Bailey's Cupcakes


Ingredients:
caster sugar, self raising flour, unsalted butter, eggs, vanilla extract, irish cream, chocolate

Directions:
Pre-heat oven at 180°C., Beat Butter and Sugar together with an electric whisk until smooth., Add 1 teaspoon of flour then 1 egg and fold into the mixture., Add another teaspoon of flour then the second egg and fold inches., Add vanilla extract fold into mixture with a wooden spoon., Add Flour and Bailey's alternately, folding into the mixture., Place mixture into cake cases and cook in a pre heated oven for 20-25mins., Decorate the finished cakes with melted chocolate.
Pita Crisps Parmesan, Garlic and Paprika


Ingredients:
garlic granules, paprika, olive oil, parmesan cheese

Directions:
Pre-heat the oven to 180 - 200 degrees Celsius.
Cut the pita bread into quarters.
In a small bowl, combine the paprika, garlic and olive, mix together.
Brush the oil over the pita pieces, ensuring the surface is covere don both sides.
Place the pita pieces in a large baking dish, ensuring the pieces are NOT laying over the top of one another. NOTE - this may mean you have to cook them in batches.
Sprinkle the parmesan over the top and place in the oven.
Cook for about 10 minutes,or until golden brown.
Tabbouleh With Fruit


Ingredients:
bulgur, lemon juice, extra virgin olive oil, ground cumin, ground cinnamon, salt, black pepper, tomatoes, cantaloupe, fresh strawberries, fresh blueberries, fresh raspberry, red onion, flat-leaf Italian parsley, of fresh mint

Directions:
In medium bowl, combine orange juice and bulgur.
Let stand 30 minutes or until bulgur is tender and softened.
In small bowl, whisk together lemon juice, oil, cumin, cinnamon, salt and pepper.
Drain bulgur and place in large bowl.
Gently stir in tomato, cantaloupe, strawberries, blueberries, raspberries, onion, parsley and mint.
Pour lemon juice mixture over salad tossing to coat well.
Let stand at least 15 minutes to allow flavors to blend.
Polish Sausage and Cabbage Soup


Ingredients:
potatoes, onion, caraway seeds, Polish sausage, chicken broth

Directions:
Add first 5 ingredients to a 4-quart slow-cooker.
Pour broth over all.
Cover and cook on LOW for 8-10-12 hours.
Season to taste with salt and pepper; serve hot.
Hearty Whole Mung Bean Soup


Ingredients:
water, garlic cloves, chilies, onion, olive oil, cooked ham, frozen spinach, Tabasco sauce

Directions:
Place beans in a large pot and add 4 cups water; bring to a boil.
Reduce heat to a simmer and cook for approximately 30 to 40 minutes, or as long as needed until the marjority of the beans pop their skins and the water is absorbed (if your water cooks out and the beans are not cooked, simply add more water as needed and continue cooking until beans burst; it is better to overcook than undercook, but in any event, continue cooking until the water is all absorbed].
Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
Season with salt and pepper, if desired, and serve.
Apricot-Glazed Roasted Asparagus (Low Fat)


Ingredients:
asparagus spear, soy sauce, garlic powder, salt, black pepper

Directions:
Rinse spears under cold water then pat dry with paper towels.
Set oven to 375 degrees.
Grease a large baking sheet.
In a small bowl combine the apricot preserves with soy sauce, garlic powder and salt; pour over the asparagus on the baking sheet and toss using hands to coat with the mixture.
Bake for about 10-15 minutes or until the asparagus is crisp-tender.
Season with freshly ground black pepper to taste.
Copycat Cauliflower Rice Bowl with Cilantro
Category: main-dish
By thedailygourmet

This copycat Chipotle® cauliflower bowl comes together fast on busy weeknights! Toppings can be modified for taste preferences, and it's tasty wrapped up in a tortilla!

Ingredients:
2 (10 ounce) packages frozen riced cauliflower
¼ cup chopped cilantro
2 tablespoons lime juice
salt and ground black pepper to taste
1 pound cooked pork roast, shredded
½ (15.25 ounce) can whole kernel corn, drained
½ (15 ounce) can black beans, rinsed and drained
¼ cup shredded Cheddar cheese
1/4 cup Mexican crema con sal
¼ cup salsa
¼ cup cilantro ranch dressing
1  avocado, sliced, or to taste
1 medium lime, cut into wedges

Directions:
Steam cauliflower rice according to package directions, about 6 minutes. Once cauliflower is cooked, empty contents into a large bowl; add in cilantro, lime juice, salt, and pepper. Cover and set mixture aside. Meanwhile, heat cooked shredded pork in a pan on the stovetop until warmed through, 3 to 5 minutes. Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through, about 2 minutes. Assemble bowls by adding 5 ounces cilantro-lime cauliflower rice, top with 4 ounces pork, black beans, and corn. Add 1 tablespoon each: salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing to each bowl. Garnish with sliced avocado and lime wedges.

Yields: 4 servings

Calories: 486.5
Fat: 22.7 g
Saturated fat: 5.4 g
Carbohydrates: 34.1 g
Sugars: 3.5 g
Dietary fiber: 12.3 g
Protein: 40.9 g
Cholesterol: 94.3 mg
Sodium: 750.9 mg
Piquant Sauce


Ingredients:
brown sugar, ketchup, nutmeg, dry mustard

Directions:
"Mix thoroughly."
Yummy Pinto Beans!


Ingredients:
dried pinto beans, salsa, onion powder, garlic powder, salt, water, andouille sausage

Directions:
Rinse and sort beans to get any unwanted material out.
Soak Beans overnight 1 lb to 6 cups of water, I usually add a little bit of salt to my soak. The package also lists directions for a quick soak but I prefer to soak mine overnight.
Drain beans after soaking. You may use the same water you soak them in, it adds flavor and contains nutrients but, it causes an increase in flatulants.
Place the beans in the crock pot followed by the jar of salsa and 4 1/2 cups of water.
Stir in onion powder, garlic powder and dried onion flakes.
Add sausage  (I cut mine into 1/2 inch round pieces].
Cook on low for 8 hours or on high for 4. Stir occasionally and add more water if neccessary.
Add salt to taste and Enjoy with cornbread! Yummy!
Ground Pecan Crust (Low Carb)


Ingredients:
pecans, butter, Splenda sugar substitute

Directions:
Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
Add the Splenda to the ground nuts.
Add the butter (softened or outright melted].
Press mixture into a pie plate or springform pan.
Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
You can also make this crust ahead of time.
Broiled Bacon Cheese and Onion Sandwich


Ingredients:
bacon, American cheese, onion, mayonnaise

Directions:
Cook bacon and set aside to drain.
Meanwhile toast 2 slices of bread on one or both sides.
Put mayonnaise on both sides of bread.
Assemble starting with bacon, onion and top with cheese on of the slices of bread.
Put in broiler and melt cheese. As soon as you take out put the top on the hot cheese to seal.
Creme Caramel


Ingredients:
granulated sugar, eggs, salt, milk, vanilla extract

Directions:
Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.
Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
Bake for 1 hour until a knife inserted in the centre comes out clean.
Remove ramekins from Baking pan & cool on wire rack; refrigerate.
To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.
Chicken and Wild Rice


Ingredients:
butter, flour, milk, cheese, lemon juice

Directions:
Prepare rice as directed on box; spoon into greased casserole dish.
While rice is cooking, melt butter in medium saucepan. Blend in flour; add milk gradually. Stir over low heat until thick. Add cheese and lemon juice; stir well.
Mix chicken and sauce with rice and bake at 350 for 20 minutes or until hot and bubbly.
Warm Potato Salad with Olives
Category: salad
By lutzflcat

Set the mayo aside, and enjoy a simple and fresh potato salad with a tangy dressing.

Ingredients:
3 medium Yukon Gold potatoes, unpeeled
¼ medium red onion, thinly sliced
3 tablespoons sliced pitted Kalamata olives
3 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1 ½ tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon white sugar

Directions:
Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl. Add red onion, and Kalamata olives to the warm potatoes; toss gently. Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 185
Fat: 10.8 g
Saturated fat: 1.4 g
Carbohydrates: 20.4 g
Sugars: 0.6 g
Dietary fiber: 1.9 g
Protein: 2.4 g
Sodium: 644.2 mg
Chicken Perket Aka Croatian Chicken Stew


Ingredients:
plum tomatoes, red onion, green bell pepper, flour, garlic, boneless skinless chicken breasts, ground black pepper, paprika, white wine, angel hair pasta

Directions:
Set a 6 quart crock pot on high; spray inside with nonstick cooking spray.
Begin layering ingredients inside – tomatoes, onion, bell pepper, ¼ cup flour sprinkled evenly over all, 1 tablespoon garlic.  Place in the chicken breast pieces and spread the remaining ¼ cup of flour over them.  Add the mushrooms, remaining garlic; then evenly sprinkle over the black pepper and paprika.  Pour the stock and white wine over the top.
Cover and cook for 3 and ½ hours; remove chicken and 1/4 of the vegetables.  Use a stand or immersion blender to puree the remaining vegetables, and thicken the liquid.  Return the chicken and reserved vegetables to the pot; cover and cook for another half hour before serving.   Also during that last half hour, prepare the pasta to desired tenderness; place a serving into bowl and top with sauce, chicken and some vegetables.
Pecan Pie--No Corn Syrup


Ingredients:
butter, brown sugar, white sugar, eggs, milk, vanilla extract, flour, pecans, Bourbon, irish cream

Directions:
Heat oven to 350°F.
Melt butter in micro-safe bowl.
Blend in both sugars.
Add eggs and beat in until foamy.
Add milk and blend in well.
Add vanilla (and alcohol if using].
Add flour and blend completely.
Beat together for about 1-2 minutes until sugar no longer grainy.  (Test by pinching a little of the batter and rubbing between finger and thumb.  If still grainy add another  1-2 tsp milk beating until sugars are dissolved].
Stir in pecans until well coated.  If energetic arrange pecans in nice pattern on top after pouring into pie crust.
Pour into pie crust.
Bake for 30-45 minutes depending on your oven.  (I always cover crusts with crust protector or foil to avoid burning].
Pie will be done when nuts appear browned and filling is rising.  It will sink as filling cools.
Enjoy alone or with cream or ice cream or :-].
Salmon Cakes


Ingredients:
potatoes, onions, celery, olive oil, mayonnaise, Worcestershire sauce, egg, capers, dried thyme, all-purpose flour, salmon, olive oil, butter

Directions:
Saute onion and celery in olive oil until translucent and softly-cooked, about 10 minutes.
Set aside.
Remove skins from potatoes and grate coarsely into a large bowl.
Add onion and celery.
In a small bowl, whisk together mayonnaise, egg, Worcestershire Sauce, thyme, capers and season to taste.
Add to potato mixture and stir until combined well.
Add salmon and incorporate evenly.
Form 1/3 cup measures of salmon mixture into patties and dredge in flour.
In a large skillet, heat butter and oil over medium-high heat until hot but not smoking, and saute patties in batches for 3 minutes pr side, or until golden-brown.
Serve salmon cakes with lemon wedges.
Eat-Clean Breakfast Burrito


Ingredients:
nonfat cottage cheese, tomatoes, sweet onion, black beans, whole wheat tortillas, sea salt, fresh pepper

Directions:
Preheat oven to 170°F and place tortilla wraps in oven to warm while preparing remaining ingredients.
In a small bowl whisk egg whites, cottage cheese, salt and pepper.
In a medium skillet coated with cooking spray, sauté vegetables and beans until soft. Pour the egg/cottage cheese mixture over vegetables and cook until mixture sets. Once firm, divide egg mixture among the warmed tortillas. Roll each into a burrito.
Garnish with low-fat, low sodium salsa.