SOUTHWESTERN HOMINY CASSEROLE
This colorful cheese-topped dish gets its great flavor from green chilies and a variety of seasonings. "It's sure to add pizzazz to most any meal," assures Martha Holland of Reno, Nevada.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large skillet that has been coated with cooking spray, saute onion and garlic until tender. Add the hominy, tomatoes, chilies, chili powder, cumin and pepper; mix gently. , Transfer to a 2-qt. baking dish that has been coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 76 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 223mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
SOUTHWESTERN CORN AND HOMINY SAUTE (WW CORE)
I am one of those people who likes hominy, particularly in Southwestern soups and stews. Came across this side dish in a new Weight Watchers cookbook and decided that it would soon be making an appearance on my dinner table.
Provided by justcallmetoni
Categories Corn
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the frozen corn from the freezer to begin defrosting.
- To prepare the Poblano chiles, place them directly over gas flame on your stove. Allow the skin to char and blister before turning using long tongs (or well padded fingers). Once all sides are charred, about five minutes, toss the peppers in a resealable bag and close. Set aside about ten minutes to allow the heat to steam the chiles. Once cooled, peel and seed the peppers, and give them rough chop.
- Heat the vegetable oil in a non-stick skillet over medium heat. Add the onions and cook for two or three minutes until the onions are tender. Stir in the garlic, cumin and epazote/oregano and continue to cook another 30 seconds.
- Add in the corn and hominy, stirring occasionally, and cook for two minutes. Stir in the Poblanos and salt to taste. Cook an additional two or three minutes until the everything is heated through.
- Remove from heat and mix in the cilantro and lime juice.
- Serve with lime wedges.
Nutrition Facts : Calories 195.3, Fat 5, SaturatedFat 0.7, Sodium 229, Carbohydrate 36.7, Fiber 5.5, Sugar 4.2, Protein 4.6
SOUTHWESTERN CORN AND PEPPERS
Make and share this Southwestern Corn and Peppers recipe from Food.com.
Provided by Beth A.
Categories Corn
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
- Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
- Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 150.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 317.7, Carbohydrate 29.7, Fiber 3.4, Sugar 2.1, Protein 4.2
SUMMER CORN, BACON AND POTATO CHOWDER - WW CORE
This is a Weight Watchers Core recipe. Although it uses skim milk, this produces a hearty, comforting and satisfying meal. For those counting points, it would be 4 per serving
Provided by KelBel
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 5 minutes. Allow to cool; peel and mash.
- Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
- Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
- Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.
Nutrition Facts : Calories 266.6, Fat 3.6, SaturatedFat 1.1, Cholesterol 17.8, Sodium 817.1, Carbohydrate 47.3, Fiber 5.2, Sugar 7.2, Protein 16.5
SOUTHWESTERN PAN SEARED CORN
I light, tasty side dish that goes well with bbq ribs or chicken. If you can't find poblano peppers (find them spicy, but other people say they are not), you can use jalapeno or cubano, but mince rather than dice them, and use 1/2 the amount or to taste; or just leave out.
Provided by threeovens
Categories Corn
Time 20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
- Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
- Turn heat to low, stir in remaining ingredients. Toss with corn and serve.
SOUTHWESTERN CHICKEN SKILLET (WW CORE)
One sixth of this recipe is 8 Weight Watchers points and contains 28g whole grains. All of the ingredients are Core. This was adapted from a recipe on the back of a Minute Rice box.
Provided by South Carolina Girl
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170 degrees F).
- Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to boil.
- Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted and rice has absorbed liquid.
Nutrition Facts : Calories 581.7, Fat 9.7, SaturatedFat 1.7, Cholesterol 72.6, Sodium 532.3, Carbohydrate 90.3, Fiber 6, Sugar 2.8, Protein 34.6
SOUTHWESTERN HOMINY
This recipe has been in our family for a long time, but I'm not sure where it originated. Though it has a Southwestern flair, we love it here in Missouri.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.
Nutrition Facts :
SOUTHWESTERN CORN
Provided by Barbara Kafka
Categories Side Vegetarian Quick & Easy Corn Bell Pepper Vegan Jalapeño Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings as a side dish
Number Of Ingredients 7
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes.
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