www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| Weight Watchers Recipe Points Value 5
(Suggest adding a shredded chicken breast to recipe - but would add pointss to meal) |
|||||
| Ingredients: | |||||
| 1 Cup | Corn, Thawed | ||||
| 1 Tbs | Green Chili Peppers, Chopped | ||||
| 15 Oz | Pinto Beans, Drained & Rinsed | ||||
| 1 Cup | Cooked Brown Rice | ||||
| 3/4 Cup | Mexican Style Shredded Cheese | ||||
| 3/4 Cup | Sour Cream, Fat Free | ||||
| 1/4 Tsp | Chili Powder | ||||
| 1/4 Tsp | Salt | ||||
| 1/8 Tsp | Black Pepper | ||||
| 2 Tbs | Scallions, Chopped (Green Part Only) | ||||
| 2 Tbs | Mexican Style Shredded Cheese | ||||
| Directions: | |||||
|
1. Preheat oven to 350F. Coat a 2QT glass baking dish with cooking spray.
2. In a large bowl, combine corn, chilies, beans, rice, 3/4Cup Cheese, sour cream, chili powder, salt and pepper, stir in scallions 3. Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 Tbs of cheese. Return to oven and bake until cheese melts and casserole is slightly bubble, about 10 minutes more. 4. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving |
|||||