Low Calorie Breakfast Puffs

  1. In a 2-quart casserole, combine beans and the water.
  2. Cook, covered, on 100% power (High) for 5 minutes.
  3. Add potatoes.
  4. Cook, covered, on High for 8 to 10 minutes (10 to 12 minutes in low-wattage ovens) or until beans and potatoes are tender, stirring once.
  5. Drain in a colander; set aside.
  6. In the same casserole, stir together mayonnaise or salad dressing, yogurt, milk, onion salt and dill weed.
  7. Stir in beans and potatoes. Cover and chill for 4 hours or until thoroughly chilled.
  8. Stir in chopped tomato.
  9. Makes 6 servings.

flour, ground cinnamon, sugar, margarine, egg, nonfat milk, ground walnuts, whipped butter, eggplant, lean ground beef, onion, clove garlic, tomato sauce, margarine, allpurpose flour, salt, pepper, milk, nonstick spray coating, parmesan cheese, noodles, tuna, margarine, bread crumbs, green beans, mushrooms, onion, pepper, celery, instant chicken, clove garlic, dill weed, milk, cornstarch, swiss cheese, mayonnaise, fresh green beans, water, new potatoes, mayonnaise, yogurt, milk, onion salt, dill weed, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272507 (may not work)

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