15 ounces creamed corn
15 ounces corn, whole kernel, canned – drained
1/2 cup egg beaters® 99% egg substitute
1 cup sour cream, light
1/2 large onion – chopped
1 box Jiffy corn muffin mix
1 cup cheddar cheese, lowfat – shredded
1 small can chopped green chiles
Salt and Pepper to taste
Mix everything together. Put into sprayed 9" x 13" pan. Bake uncovered at to 350ºF for 45 minutes.
12 servings @3 POINTS®
Harvest Zucchini
1 3/4 pounds zucchini (about 5 small) peeled and cut into 1/2 inch slices
1/3 cup finely chopped onion
1 ½ tablespoons olive oil
½ cup fat free sour cream
2 tablespoons skim milk
1 teaspoon salt
2 teaspoons paprika
2 teaspoons poppy seed
In a large skillet cook and stir the zucchini and onion, cover and stir occasionally until the zucchini is tender. In a small bowl, mix the remaining ingredients until blended. Gently stir into the zucchini and heat thoroughly.
4 servings @ 2 POINTS®
Roasted Vegetables
4 medium red potatoes
2 large cloves of garlic, diced or crushed
1 green pepper, cut into chunks
2 carrots, sliced diagonally into thick slices
1 onion, cut in half and sliced
1 zucchini
nonstick cooking spray
Line a baking sheet with foil, spray with nonstick spray. Preheat oven to 400 degrees. Scrub and dry potatoes; prick with fork and microwave 4 minutes on a microwave-safe plate. Cut into 6 to 8 chunks each. Place potatoes, garlic, green peppers, carrots and onions into a gallon Ziplock bag; spray a generous amount of nonstick spray into the bag, add salt and pepper to taste, toss. Dump mixture onto the baking sheet and bake for 15 minutes, stir. Cook 10 more minutes, stir. Spray tops of vegetables with more nonstick spray. Cut zucchini into 6 to 8 large chunks and add to the vegetable mixture. Bake for 10 minutes, or until potatoes are done and crunchy.
Roaster Potatoes (Oven Fries)
3 lbs potatoes
1 tablespoons olive oil
1/4 tsp salt
1/8 teaspoon black pepper
1 tsp minced garlic
Preheat oven to 450F. Place oven racks in top 1/3 of oven. Line baking sheets with parchment paper or use non stick spray. Peel potatoes and slice horizontally into 1/4 inch thick slices; mix oil, salt, pepper and garlic in lg bowl. Toss potatoes in seasonings. Place potatoes in a single layer and roast until browned on bottom, about 25 minutes. Flip potatoes and rotate baking sheets; roast until browned on other side, about 20 to 25 minutes more.
6 servings @ 4 POINTS®
