| 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 |
T |
Skim Milk |
| 1/4 |
c |
Chopped Green Pepper |
| 1/4 |
c |
Chopped Celery |
| 1/4 |
c |
Diced green Chili Peppers |
| 2 |
|
mg sodium, 144 mg potassium. |
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, Recipes culled from Better Homes and Gardens "Diet Recipe
Card Library". File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
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