|6 larges||Baking potatoes|
|1 cup||Carrots; cut into 1/4" dice|
|½ cup||Green beans|
|Cut into 1/4" pieces|
|1||Recipe Sloppy Joes|
|1 cup||Hot water; About|
|Paprika for garnish|
|1 cup||Textured soy protein|
|1 cup||Boiling water|
|16 ounces||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 425ø 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 ¼" 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 ⅓ cup filling into each of the 12 potato shells. Spread ½ cup mashed potatoes over the top of each shell to cover the filling.
Sprinkle with paprika and bake at 350ø 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, 11⅕ g fiber, 540 mg sodium, 0 mg cholesterol. Exchanges: 3 starch, 1 vegetable, 2 other carbohydrate, 1 very lean meat Recipe by: 3/99
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