Fiesta Cornmeal Pudding - Flat Belly Diet
- Number of Servings: 6
Ingredients
2 1/4 cups water1/2 teaspoon salt3/4 cup yellow cornmeal1 tbsp extra virgin olive oil1 large red bell pepper, seeded and diced4 scallions, chopped2 cloves garlic, minced1 1/2 c. pecans, chopped (MUFA)1 box frozen spinach, thawed and drained1 large egg white1/4 tsp hot pepper sauce1/2 cup shredded cheddar cheese
1.Preheat oven to 350. Coat a 9" baking dish with cooking spray.
2.Bring the water to a boil in a large saucepan over high heat. Add the salt. Reduce the heat to medium-low. Add the cornmeal in a slow, steady stream, whisking constantly. Reduce the heat to low, cover, and cook, stirring frequently, for 10 minutes, or until very thick. Remove from the heat.
3.Meanwhile, heat the oil in a medium nonstick skillet over medium heat. Add the bell pepper; cook, stirring, for 4 minutes. Add the scallions and garlic; cook, stirring, for 2 minutes, or until the vegetables are tender. Add the bell pepper mixture, spinach, egg whites, and hot-pepper sauce to the cornmeal. Stir well. Place in the baking dish. Sprinkle with the cheese. Bake for 30 minutes, or until firm, puffed, and golden.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANEANSYLVESTER.
2.Bring the water to a boil in a large saucepan over high heat. Add the salt. Reduce the heat to medium-low. Add the cornmeal in a slow, steady stream, whisking constantly. Reduce the heat to low, cover, and cook, stirring frequently, for 10 minutes, or until very thick. Remove from the heat.
3.Meanwhile, heat the oil in a medium nonstick skillet over medium heat. Add the bell pepper; cook, stirring, for 4 minutes. Add the scallions and garlic; cook, stirring, for 2 minutes, or until the vegetables are tender. Add the bell pepper mixture, spinach, egg whites, and hot-pepper sauce to the cornmeal. Stir well. Place in the baking dish. Sprinkle with the cheese. Bake for 30 minutes, or until firm, puffed, and golden.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANEANSYLVESTER.
Nutritional Info Amount Per Serving
- Calories: 337.0
- Total Fat: 27.4 g
- Cholesterol: 8.3 mg
- Sodium: 510.0 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 5.7 g
- Protein: 8.0 g
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