Prep time: 10 minutes Cook time: 30 minutes
per serving: 400 calories; 15 grams protein; 10 grams total fat; 11 grams fiber; 6 grams saturated fat; 68 grams carbohydrates; 20 mgs cholesterol; 973 mgs sodium; 10 WW points plus
Vegetarian $12 Dinners Kid Friendly
Pinto and Corn Topped Baked Potatoes
4 medium baking potatoes
1/2 white onion chopped
1 teaspoon garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 15-ounce can pinto beans rinsed and drained
1.5 cups frozen corn
1.5 cups prepared chunky salsa
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro chopped
1/2 cup sour cream
Preheat oven to 400 degrees.
 Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging. Place in the oven and finish cooking for 25-30 minutes or until completely cooked.
 While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, cumin and chili powder; sautée for 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
 Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro and a dollop of sour cream. NOTE: if you would like to melt the cheese, place potatoes in microwave for a few seconds and then top with sour cream and cilantro.
Dinner Salad with Spicy Ranch Dressing
1/2 head Romaine lettuce torn
1 tomato cored, seeded and cut into wedges
1/2 cup shredded cheddar cheese
1/2 cup tortilla corn chips coarsely crushed
1 cup spicy ranch dressing
 Combine lettuce and tomato in a salad bowl and toss gently with dressing. Top with cheese and chips and serve.