Ingredients:
3 bags (12 oz each) Green Giant Valley Fresh Steamers Niblets frozen whole kernel corn
4 packages (3 oz each) cream cheese, cut into cubes
1 cup milk
1/2 cup butter or margarine, melted
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Directions:
Spread corn over bottom of 3 to 4 quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
Cover; cook on high heat setting 2 to 3 hours.
Stir well before serving. Corn will hold on low heat setting up to 2 hours; stir occasionally.
Makes 10 servings (1/2 cup each)
Recipe notes: Sprinkle thinly sliced green onions on top of the creamed corn just before serving to give the dish a dash of color. You can also substitute reduced-fat cream cheese (Neufchatel) in place of the regular cream cheese.
Nutrition information: 310 calories, 22 g fat, 65 mg cholesterol, 420 mg sodium, 22 g carbohydrate, 2 g dietary fiber, 6 g sugar, 5 g protein.
Source: Betty Crocker. You can find the recipe here.
Notes: I knew this one tasted too good to be low calorie!
Tangy Broccoli Salad
Ingredients:
3/4 cup Miracle Whip Light Dressing
2 tbsp. sugar
2 tbsp. vinegar
1 bunch broccoli, cut into florets (6 cups)
6 slices bacon, crisply cooked, drained, and crumbled
1 small red onion, chopped
Directions:
Mix dressing, sugar, and vinegar in large bowl.
Add remaining ingredients; mix lightly. Cover.
Refrigerate at least 1 hour before serving.
Makes 12 (1/2 cup) servings.
Nutrition information: 100 calories, 8 g fat, 10 mg cholesterol, 190 mg sodium, 7 g carb, 1 g fiber, 4 g sugar, 2 g protein.
Source: From the winter 2008 Kraft Food & Family magazine. You can find the recipe here.
Mulled-Cider Cranberry Sauce
Ingredients:
12 oz. fresh or frozen cranberries
1 tbsp finely grated orange zest
1 1/2 cups apple cider
1/3 cup packed light brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1 firm apple (such as Rome or McIntosh), peeled, cored, finely diced
Directions:
Put all ingredients in a medium-size heavy saucepan over medium heat; cook, stirring, until sugar dissolves, about 2 minutes. Reduce heat to low and simmer for 20 to 25 minutes, until cranberries soften and pop and sauce thickens, stirring occasionally (sauce will thicken more as it chills). Let cool, then cover and refrigerate until ready to serve.
8 servings.
Nutrition information: 82 calories, 0 g fat, 0 mg cholesterol, 2 g fiber, 0 g protein, 21 g carbohydrate, 1 mg sodium.
Source: This is an All You recipe. You can find it on Myrecipes.com here.
Notes: We made this last Thanksgiving. It was a fantastic cranberry sauce...on its own and with the turkey. A nice change from the canned stuff!
No comments:
Post a Comment