Optional - salt to taste
Optional - Creole seasoning to taste (salt-free preferred)
HEAT oil in 12-inch skillet; add onion and bell pepper; sauté until slightly tender; stir in cabbage mixture. Cover and cook on low until softened. With spoon or in processor, break up stewed tomatoes to smaller pieces and add to skillet with RoTel. Cook, covered, 10 minutes for flavors to mellow. Add salt and Creole seasoning, if desire.
Makes 12 servings.
NUTRITION INFORMATION: (1/12 recipe) 35 calories; 10 calories from fat; 1.5 grams fat; zero grams saturated fat; zero milligrams cholesterol; 170 milligrams sodium; 6 grams carbohydrates; 2 grams fiber; 1 gram protein.
Cheddar corn muffins
1 8-oz. can cream style corn
1 8-oz. container plain nonfat yogurt
1/2 cup Smart Balance Buttery Spread, melted
2 egg whites
3/4 cup shredded 2% milk cheddar cheese
1 1/2 cups white self-rising cornmeal mix
IN bowl, whisk corn, yogurt, Smart Balance, egg and egg whites until well blended; stir in cheese and cornmeal mix. Divide mixture evenly into 12 paper-lined muffin cups. Bake at 350 degrees about 20 minutes or just until baked through. Serve hot.
Depending upon depth of muffin pan, makes 12 to 14. (I got 14.)
NUTRITION INFORMATION: (1/14 recipe) 110 calories; 40 calories from fat; 4.5 grams fat; 1 gram saturated fat; 15 milligrams cholesterol; 340 milligrams sodium; 14 grams carbohydrates; 1 gram fiber; 15 grams protein.
NOTE: If you add the green onion and bell pepper, carbs are 15 grams. Remaining numbers stay the same.
Reach Judy Grigoraci at ...@sudden