1 14 1/2 ounce can no-salt-added stewed tomatoes
1 tablespoon Cajun seasoning
1 cup frozen veggie "meat" crumbles
3 cups risotto from Corn and Shrimp Risotto (on www.familycircle.com)
4 large green peppers, tops cut off and seeds removed
Roasted Carrots from Corn and Shrimp Risotto (on www.familycircle.com)
Heat oven to 350 degrees F. In a medium-size saucepan, combine tomatoes, Cajun seasoning and veggie crumbles. Heat over medium heat until bubbly, breaking apart tomatoes with a wooden spoon.
Stir in risotto and continue to cook until heated through. Turn off heat.
Place steamer insert into a large saucepot. Fill with 1-inch water. Add peppers, cut-side down, and bring to a boil over high heat. Reduce heat to medium-high; cover and steam for 5 to 6 minutes.
Per Serving: cal. (kcal) 326, Fat, total (g) 4, sat. fat (g) 1, carb. (g) 60, fiber (g) 6, pro. (g) 10, sodium (mg) 1233, Percent Daily Values are based on a 2,000 calorie diet