| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | Low-cal, Vegetables | 4 | Servings |
INGREDIENTS
| 10 | oz | Pkg frozen whole kernel Corn |
| 1/4 | c | Chopped sweet Red Pepper |
| 1/4 | c | Cream Cheese (reduced cal.) |
| 1 | tb | Skim Milk |
| 1/4 | c | Chopped Green Pepper |
| 1/4 | c | Chopped Celery |
| 1/4 | c | Diced green Chili Peppers |
INSTRUCTIONS
In a medium saucepan combine corn, green pepper, red pepper, celery, and 1/2 cup water. Cook about 5 minutes or till corn is tender. Drain. Stir in cream cheese, chili peppers, milk, 1/4 teaspoon salt, and dash pepper. Heat through. ********************************************************* Per serving: 94 calories, 4 g protein, 17 g carbohydrates, 3 g fat, 0 mg cholesterol, 215 mg sodium, 144 mg potassium. Recipes culled from Better Homes and Gardens "Diet Recipe Card Library". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
A Message from our Provider:
“You can fool yourself. You can never fool God”