Edee's Speedy Tamale Pie

 

This spicy mix of beans and tomatoes comes together quickly,

making it perfect for weeknight meals. From Prevention Healthy

Cooking.

 

Prep Time:15 min

Start to Finish:55 min

makes:6 servings

 

2 cans (15 oz each) salt-free pinto beans, rinsed and drained

2 medium zucchini, cut into 3/4-inch chunks

1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes

with mild green chilies

1 cup Cascadian Farm® frozen organic sweet corn

1 cup frozen lima beans

1 cup Muir Glen® organic medium salsa

2 teaspoons chili powder

1 tube (16 to 18 oz) refrigerated plain polenta, cut into

1/2-inch slices

1 cup shredded reduced-fat Cheddar or Monterey Jack cheese

1. Heat oven to 400°F. Spray shallow 2 1/2-quart baking dish

with cooking spray.

2. In 5-quart saucepan or Dutch oven, stir together beans,

zucchini, tomatoes, corn, lima beans, salsa and chili powder.

Heat to boiling. Reduce heat; cover and simmer 10 minutes. Spoon

into baking dish. Arrange polenta on top, overlapping slices

slightly if necessary. Bake 25 minutes or until bubbly at edges.

Sprinkle with cheese; bake 3 minutes longer or until melted. Let

stand 10 minutes before serving.

 

Nutritional Information

1 Serving: Calories 340 (Calories from Fat 25); Total Fat 3g

(Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 680mg;

Total Carbohydrate 60g (Dietary Fiber 14g, Sugars 6g); Protein

20g Percent Daily Value*: Vitamin A 15%; Vitamin C 25%; Calcium

25%; Iron 25% Exchanges: 3 Starch; 1/2 Other Carbohydrate; 1

Vegetable; 1 Lean Meat Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1 oz-equivalents Grains, 3 oz-equivalents

Meat & Beans, 2 c Vegetables, 1/2 c Dairy


Sugar Says:
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out,
 But when the darkness sets in, their true beauty is revealed only if there is 
a light shining from within.

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