Fiesta Cornmeal Pudding - Flat Belly Diet
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Fiesta Cornmeal Pudding - Flat Belly Diet calories by ingredient
Introduction
This recipe is from the Flat Belly Diet Book, pg. 153. To make it a FBD meal, serve with 2 slices Applegate Farms organic bacon. This recipe is from the Flat Belly Diet Book, pg. 153. To make it a FBD meal, serve with 2 slices Applegate Farms organic bacon.Number of Servings: 6
Ingredients
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2 1/4 cups water
1/2 teaspoon salt
3/4 cup yellow cornmeal
1 tbsp extra virgin olive oil
1 large red bell pepper, seeded and diced
4 scallions, chopped
2 cloves garlic, minced
1 1/2 c. pecans, chopped (MUFA)
1 box frozen spinach, thawed and drained
1 large egg white
1/4 tsp hot pepper sauce
1/2 cup shredded cheddar cheese
Directions
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.
Member Ratings For This Recipe
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AGASSIFAN
