30
ENGLISH
CORN FRITTER CASSEROLE
Creamy cheesy corn dish.
Ingredients (Serves: 8)
2 tablespoons butter, softened
4 Eggbeaters
1 8-oz. cream cheese, fat free, softened
½ cup onion, finely chopped
½ cup red bell pepper, finely chopped
1 16-oz. whole kernel corn, drained
1 14-oz. can corn, cream-style
1 8-oz. cornbread mix, Jiffy
¼ teaspoon black pepper
Cooking spray
Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir
in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add
muffin mix and black pepper, stirring until well combined. Pour into casserole dish
sprayed with cooking spray.
On low rack, bake at 375ºF for 40 minutes, covering with foil during the last
minutes to prevent browning top too much.
ROASTED BRUSSEL SPROUTS
Even people that don’t think they like brussel sprouts will love these caramelized
juicy sprouts!
Ingredients (Serves: 4)
1 14-oz. bag frozen baby brussel sprouts
3 tablespoons olive oil
¾ teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
Put sprouts on frying pan and toss with remaining ingredients.
Roast on high rack at 450ºF for 15 – 20 minutes, or until done, turning occasionally.
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