Weight Watchers 2 Points Creamed Corn Food

WEIGHT WATCHERS LIGHT & HEALTHY CLASSIC CORNBREAD

Steps:

• Position an oven rack in the center and heat your oven to 400F degrees. Spray an 8-inch square (or 9-inch round) baking pan with nonstick cooking spray.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
• In a small bowl, beat together the buttermilk and egg until they're well blended.
• Add the buttermilk mixture to the cornmeal mixture and stir just until everything is moistened. (Don't overmix or your cornbread will be tough.)
• Pour the batter into the prepared pan and spread it out evenly.
• Bake in the center of the oven until your cornbread is golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
• Remove from the oven and let cool in the pan on a wire rack for about 10 minutes.
• Cut into 12 pieces.
• Serve warm.

WEIGHT WATCHERS 2 POINT TOSTADAS

Steps:

• Preheat oven to 350.
• Bake corn tortillas for approximately 3 to 5 minutes per side until they are slightly brown on each side. You want the tortillas to be crispy. Watch carefully so they don't burn.
• Heat beans and spread 1/4 cup on each tortilla.
• Spread 1 tablespoon of fat free sour cream over the beans.
• Garnish with lettuce, tomatoes, green chile or salsa, and onions.

WEIGHT WATCHERS 2-POINTS CREAMED CORN

Steps:

• Melt butter in a large skillet over medium heat. Add scallions and sauté until soft, about 3 minutes. Add corn and sauté 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer.
• Reduce heat to low and cook, uncovered, until mixture thickens, about 8 to 10 minutes. Season to taste with salt and pepper. Yields about 1/2 cup per serving.

CORN BREAD

Steps:

• Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
• Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the centre; set aside.
• Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
• Bake until a wooden pick inserted near the centre comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.