Tex Mex Supper
Adapted from
Great American Home Cooking
8 servings
| 1 lb ground chicken breast skinless | 1/8 tsp black pepper | ||
| 1/2 c onions, chopped | 6 ozs cornbread mix | ||
| 1/2 c bell peppers, chopped | 1/3 c fat-free milk | ||
| 15 ozs no-salt-added tomato sauce | 2 tbsps Country Crock Light Spread, melted | ||
| 1 tbsp chili powder | 1/4 c egg whites | ||
| 1/4 tsp salt | 4 ozs cheddar cheese, shredded |
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in tomato sauce, chili powder, salt, and black pepper. Spread chicken mixture into prepared dish. Meanwhile, in a mixing bowl, combine cornbread, milk, spread, and egg whites. Mix until all is moistened. Add cheese into mixture. Spread the cornbread mixture evenly over top chicken mixture in dish. Bake for 20 minutes, or until cornbread top is browned.
| Calories | 247 | %CFF | 28 % | |
| Total Fat | 8 g | Saturated Fat | 3 mg | |
| Protein | 20 g | Cholesterol | 48 g | |
| Carbohydrates | 23 g | Sodium | 535 mg | |
| Sugars | 8 g | Fiber | 2 g | |
|
5.2 WW Points | ||||
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Rated by 4 users (5.0)
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