Homemade Black Bean Veggie Burgers

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Nutritional Information

Homemade Black Bean Veggie Burgers

Servings Per Recipe: 4

Amount Per Serving

Calories: 198

• Total Fat: 3g
• Cholesterol: 53mg
• Sodium: 607mg
• Total Carbs: 33.1g
• Dietary Fiber: 9.8g
• Protein: 11.2g

Garbanzo Tomato Pasta Soup

This soup is very good and light. The recipe did not affect my blood sugar much at all, the only problem is I just couldn't seem to get full off of it. :+/ If you decide to enjoy is recipe, keep in mind you make want to cook a side or have something else small to go with it.

Ingredients

• 3 (14.5 ounce) cans vegetable broth
• 3/4 cup small seashell pasta
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Directions

1. Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
2. Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

Nutritional Information

Garbanzo Tomato Pasta Soup

Servings Per Recipe: 4

Amount Per Serving

Calories: 193

• Total Fat: 4.9g
• Cholesterol: 0mg
• Sodium: 1489mg
• Total Carbs: 33g
• Dietary Fiber: 4.7g
• Protein: 6.1g