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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 capsicum, 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 the first 3 ingredients in a large bowl, stirring with a whisk until
smooth. Stir in onion, capsicum, 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 190ºC for 40 minutes, covering with foil during the last
minutes to prevent excessive browning.
ROASTED BRUSSEL SPROUTS
Even people that don't think they like brussel sprouts will love these
caramelized juicy treats!
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 230ºC for 15 – 20 minutes, or until done,
turning occasionally.
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