Baked Oatmeal

I have seen lots of baked oatmeal recipes floating around the web lately. This one was adapted from another blog Chocolate Covered Katie - who has lots of delicious healthier recipes. Her recipes are all vegan which is helpful for me looking for dairy-free recipes. This was a hearty little bowl of oatmeal! It would be neat to make for guests. You could multiply the recipe and bake in a muffin tin to serve more. This would also freeze well.

There are 2 versions Pumpkin and Applesauce, I'm jointly posting the recipe, but the picture above is of the pumpkin version. Mmm.....

Baked Oatmeal
Adapted from CCK's Pumpkin Boatmeal
Serves: 2, Serving Size 1 ramekin
Nutritional Info: (coming soon)

1/2 cup oats (50g)
1/2 tsp vanilla extract
3/4 tsp cinnamon (or 1 tsp pumpkin pie spice for pumpkin version)
3 Tbsp brown sugar
1/4 cup canned pumpkin or applesauce
1/4 cup milk or creamer or water ( I used almond milk)
1/8 tsp salt
pinch of raw sugar (turbinado)

Optional: 1 to 2T oil or favorite nut butter (if oil, scale the milk back a tiny bit)
Optional: raisins, walnuts, brown sugar for the top (I didn’t use any optional ingredients, but maybe next time I’ll add some nuts.)

Preheat oven to 375 degrees.

Combine all ingredients except for raw sugar.

Pour into a small baking pan, 1-cup ramekin, or mini-loaf pan. Sprinkle with raw sugar

Cook for 20 minutes, or more until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust).

Eggplant Parmesan (Light)

As a big fan of Italian food it is suprising I haven't made this sooner. I had no excuses not to when I discovered a bunch of eggplant in my CSA box. This lightened up version has afew extra steps than most recipes but trust me it is worth it! This was so good I think it will definitely be a regular in the rotation of dinner meals.

Eggplant Parmesan (Light)
Serves: 6, Serving Size 1/6th of pan
Nutritional Info (per serving *note: w/tomato sauce in recipe): Calories 330, Fat 9g, Sat Fat 4g, Cholesterol 15mg, Carbohydrates 40g, Protein 22g, Fiber 6g, Sodium 1520mg.

Ingredients
2 Medium globe eggplants (1 lb each) ends trimmed, cut crosswise into 1/3 inch thick rounds
Kosher salt
1 ½ cups panko (Japanese style bread crumbs)
1 tb olive oil
1 oz parmesan cheese, grated
½ cup unbleached all purpose flour
1 ½ tsp garlic powder
Ground black pepper
3 large egg whites
1 tb water
Vegetable oil spray
5 cups quick tomato sauce
8 oz reduced fat mozzarella cheese, shredded (about 2 cups)
2 tb minced fresh basil leaves

1. Toss half the eggplant with 1 ts of kosher salt, place in large colander to set over a bowl. Repeat with remaining eggplant and 1 more ts salt and transfer into colander with the first batch. Let sit until the eggplant releases about 2 tb liquid, 30 to 40 minutes. Spread eggplant slices on a triple thickness of paper towels and cover with another layer of paper towels. Press firmly on each slice to remove as much liquid as possible, and wipe off the excess salt.

2. Adjust the oven racks to the lower-middle and upper middle positions and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12 in nonstick skillet and toast over medium heat, stirring often, until golden, about 10 min. Spread the breadcrumbs into a shallow dish and let cool slightly; when cool, stir in the ½ cup parmesan. Combine the flour, garlic powder and ½ ts pepper together into a second shallow dish. In a third shallow dish, whisk the egg whites and water together.

3. Line 2 rimmed baking sheets with foil and coat with vegetable oil spray. Season the eggplant with pepper. Lightly dredge one side of each eggplant slice in the seasoned flour, shaking off the excess. Dip the floured side of the eggplant into the egg whites, and then coat the same side with the bread crumbs. Press on the crumbs to make sure they adhere. Lay the eggplants, breaded side up, on the baking sheets in a single layer.

4. Lightly spray the top of the eggplant slices with vegetable oil spray. Bake until the top of the eggplant slices are crisp and golden, about 30 minutes, rotating and switching the baking sheets half way through baking.

5. Spread 1 cup of the tomato sauce in the bottom of a 13x9 inch baking dish. Layer in half of the eggplant slices, breaded side up, overlapping the slices to fit. Distribute the ½ cup of the sauce over the eggplant; sprinkle with half of the mozzarella. Layer in the remaining eggplant, breaded side up, and dot with 1 cup of the sauce, leaving the majority of the eggplant exposed so it will remain crisp. Sprinkle with the remaining mozzarella. Bake untill bubbling and the cheese is browned. About 10 minutes. Cool for 5 min, then sprinkle with the basil and serve, passing the remaining sauce and extra parmesan separately.

Source: Cooks Illustrated Best Light Recipe

Zuchinni Enchiladas

Are we zuchinnied out yet? My last zuchinni recipe for this week's CSA box was these delicious enchiladas. I was skeptical that they could taste so good (being to healthy and all), but they are really good and really filling! Beware this only makes 4 enchiladas so you may need to double it to feed the family.

Cheesy Zucchini Enchiladas
Gina's Weight Watcher Recipes
Servings: 4  Serving Size: 1 large enchilada Old Points: 5 pts • Points+: 7 pts
Calories: 258.7, Fat: 13.5g, Protein:22g, Carb: 30.2g, Fiber: 16.9 g

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 medium scallions, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchinis, grated
• kosher salt and fresh ground pepper
• 1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
• 4 Large La Tortilla Factory Low Carb tortillas
• chopped scallions (optional)
• chopped cilantro (optional)

Enchilada sauce:
• 1 garlic cloves, minced
• 1 tbsp chipotle chilis in adobo sauce (optional for more heat)
• 1 cups tomato sauce
• 1/4 tsp chipotle chili powder (to taste)
• 1/4 tsp ground cumin
• 1/2 cup fat free vegetable broth
• kosher salt and fresh pepper to taste

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile , chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees
In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.
Remove from heat and add 1/2 cup cheese; mix well
Divide zucchini between in each tortilla, roll and place seam side down in baking dish
Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!


Source: Gina's Skinny Taste Weight Watcher Recipes

Chocolate Chip Zuchinni Bread (Low-Fat)

Another zuchinni recipe to use up the abundance we had in our CSA box. I think chocolate chips pair with just about anything so this is a winner! Another great way to get picky eaters to get some veggies in.

Low-Fat Chocolate Chip Zucchini Bread
Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 1 slice • Old Points: 3 pts • Points+: 4 pts
Calories: 147.5 • Fat: 4.1 g • Protein: 2.2 g • Carb: 29.9 g • Fiber: 1.7 g Sugar: 17 g Sodium: 186.5 mg

Ingredients:

1 cup all purpose flour (I used unbleached)
1 cup white whole wheat flour (regular whole wheat flour would work)
1/2 cup brown sugar (not packed)
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 cup chocolate chips
1 large egg, beaten
2 tbsp melted butter
1 cup apple sauce
1-1/2 cups shredded zucchini (not packed)

Directions:

Preheat oven to 325°.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

Add chocolate chips and gently mix to combine.

In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.

Pour batter into a large 9x5 inch loaf pan

Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

Source: Gina's Skinny Taste Weight Watcher Recipes

Streuseled Zucchini Bundt Cake

I recently signed up with a CSA program (Community Supported Agriculture). I get a large box of produce delivered locally every other week. If you have ever considered it I highly recommend it! I just got my first box last week, in it were 3 very large zucchinis. This was the first thing I made with them, stay tuned for more zucchini recipes.

Streuseled Zucchini Bundt Cake
Serves: 14, Serving Size: 1/14th slice
Nutritional Info (per slice): 279 calories, 8 g fat (1 g saturated fat), 16 mg cholesterol, 233 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.

Ingredients
2 cups shredded zucchini, patted dry
1-1/3 cups fat-free plain yogurt
3/4 cup sugar
2 egg whites
1/3 cup canola oil
1 egg
3 teaspoons Vanilla Extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon dry bread crumbs
1/3 cup packed brown sugar
1/3 cup chopped walnuts
1/3 cup raisins
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup powdered sugar
2-3 tablespoons milk

Directions
1. In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and vanilla until well blended. In a small bowl, combine the flour, baking powder, baking soda and salt; gradually beat into zucchini mixture until blended.
2. Coat a 10-in. fluted tube pan with cooking spray; sprinkle with bread crumbs. Pour a third of the batter into pan. Combine the brown sugar, walnuts, raisins, cinnamon and allspice; sprinkle half over batter. Top with another third of the batter. Sprinkle with remaining brown sugar mixture; top with remaining batter.
3. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. In a small bowl slowly add milk to powdered sugar till desired consistency is acheived. Drizzle over cake.

Adapted from: Taste of Home

Granola Bars

Sorry I haven't posted in awhile. We were lucky enough to get to visit family for a quick trip up north for a wedding.

This is my favorite granola bar recipe. I consider it a base recipe meaning I add different things to it all the time. I change the type of nuts, add mini chocolate chips, dried fruit, etc. Feel free to play with the ingredients to find your favorite combination. The ones pictured above have chunky almond butter (for the peanut butter), dried apricots and coconut milk.


Granola Bars
Serves: 12 Serving Size: 1/12th pan (1 bar)
Nutritional Info: Calories 119.0, Total Fat 2.9 g, Saturated Fat 0.2 g, Polyunsaturated Fat 0.4 g, Cholesterol 0.1 mg, Sodium 11.3 mg, Potassium 69.7 mg, Total Carbohydrate 21.8 g, Dietary Fiber 2.2 g, Sugars 11.1 g, Protein 3.1 g

Ingredients
2 cups rolled oats
1 cup quick-cooking oats
1/2 tsp cinnamon
1/4 cup chopped almonds (or any type of nut)
1-1.5 Tbsp Peanut Butter
1/3 cup pure maple syrup
1/4 cup honey
1/4 cup milk (skim/nonfat, soy, almond, coconut)
Non-stick cooking spray


Directions
1. Preheat oven or toaster oven to 350 degrees F.
2. Process 2 cups rolled oats in blender or food processor until they become flour-like. Mix "oat flour" with dry ingredients in a bowl.
3. Add all wet ingredients to the dry mixture and stir until well combined.
4. Spray a small baking dish (about 5 inches x 12 inches, or similar) with non-stick cooking spray. Add mixture to the dish, pressing it down with a spatula.
5. With a knife, cut the whole sheet into 12 bars. Bake at 350 degrees for 15-20 minutes. Let cool, cut again, and store in an air-tight container for up to one week.

Adapted from a SparkPeople.com recipe

Hearty Minestrone

This soup will warm you up on a cold day and fill your belly! It makes a large amount which is great to reheat for lunch the next day, especially with a grilled margherita sandwich (tomato, basil, mozzarella).

Hearty Minestrone
Serves: 8 Serving Size: 1 1/2 cups
Nutritional Info: Calories 184.0 Total Fat 3.6 g Saturated Fat 0.6 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 1.4 g Cholesterol 3.8 mg Sodium 832.3 mg Potassium 513.6 mg Total Carbohydrate 31.5 g Dietary Fiber 6.5 g Sugars 8.3 g Protein 8.1 g

Ingredients
1 medium onion, chopped
1 tablespoon olive oil
2 celery ribs, chopped
2 medium carrots, chopped
1 medium green pepper, chopped
2 medium zucchini, chopped
6 garlic cloves, minced
3 cups reduced-sodium broth (chicken or vegetable)
2 cans (14-1/2 ounces each) Diced Tomatoes, undrained
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (6 ounces) tomato puree
1 can (15 ounces) Tomato Sauce
2 teaspoons dried basil
1 tablespoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 cup small tortillini pasta
Fresh basil leaves and shaved Parmesan cheese, optional

Directions
In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.

Yield: 8 servings (3 quarts).

Adapted from: Taste of Home

Farfalle with Tomatoes, Onions, and Spinach

This is a delicious and light pasta dish. I really enjoy this for lunch after a long run. Sometimes I add chicken or pork to made this a more substantial meal.

Farfalle with Tomatoes, Onions, and Spinach
Serves: 4, Serving Size: 1 1/2cups pasta mixture with 3 TB. Feta)
Nutritional Info (per serving): Calories:374, Fat:13.3g (sat 5g,mono 6.2g,poly 0.9g), Protein:13.7g, Carbohydrate:51.1g, Fiber:3.8g, Cholesterol:22mg, Iron:2.6mg, Sodium:632mg, Calcium:212mg

Ingredients
1 tablespoon plus 1/4 teaspoon salt
8 ounces uncooked farfalle pasta
2 tablespoons extra-virgin olive oil, divided
1 cup vertically sliced yellow onion
1 teaspoon dried oregano
5 garlic cloves, sliced
2 cups grape tomatoes, halved
1 tablespoon white wine vinegar
3 cups baby spinach
3 tablespoons shaved fresh Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese

Preparation
1. Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sauté 12 minutes or until lightly browned. Add garlic; sauté 2 minutes. Add tomatoes and vinegar; sauté 3 minutes or until tomatoes begin to soften. Add pasta and spinach; cook 1 minute. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta.

Source: Cooking Light

Mashed Potatoes (Light)

I love mashed potatoes, but since I'm trying to count calories it wasn't a good choice to make until I found this recipe. It only has 260 calories per serving and I personally think it tastes better than the super fattening potatoes I used to make. Once you taste this you will not believe it's a low-fat/low-cal recipe.

Mashed Potatoes (Light)
Yields: 4 servings
Nutritional Info (per serving): Cal 260/ Fat 3.5g/ Chol 15 mg/ Carb 49g/ Protein 6g/ Fiber 4g, Sodium 190mg

Ingredients
2 lbs. russet potatoes (about 4 medium) scrubbed, peeled, and cut in 1 inch cubes
Salt
3/4 cup 2 percent milk, warmed
1 tablespoon unsalted butter, melted
1/4 cup low-fat sour cream
Ground black pepper

1. Place potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, and then reduce the heat to medium-low and simmer until fork tender (about 18 minutes). Drain potatoes.
2. (original step calls for food mill...I've edited) Working in batches mash potatoes using a stand mixer or hand masher.
3. Stir in the milk and melted butter with a wooden spoon until well incorporated. Gently fold in the sour scream. Season with salt and peper to taste and serve immediately.

Source: Cook's Illustrated, "The Best Light Recipe"

Fool-proof Mexican Rice

My mom found this recipe and gave it a try for a family get together. The rice was a bigger hit than the main course! She passed the recipe along to me, I made mine the next day and understood why it was such a hit; it is so tasty! Mexican rice usually is nothing to get excited over because of it's bland taste, but this recipe will change your mind.

Mexican Rice (Arroz Mexicano)
Serves:6 Serving Size: 0.75 - 1 cup rice
Nutritional Info: Calories 130.6 Total Fat 3.1 g Saturated Fat 0.5 g Cholesterol 0.0 mg Sodium 994.2 mg Potassium 403.4 mg Total Carbohydrate 22.8 g Dietary Fiber 3.0 g Sugars 0.9 g Protein 3.7 g

Ingredients
3 vine-ripened tomatoes
2 cups chicken broth, plus more as needed
1 tablespoon olive oil
1 large chopped onion
1 large finely diced carrot
1 large garlic clove, minced
2 cups medium-grain rice
2 teaspoons salt
1 bay leaf
1 whole serrano chile
1/4 cup fresh or frozen peas, thawed


Directions
1. Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
2. In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

Notes:
For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and serrano chile.

Source: Marcella Valladolid of Food Network

Harvest Souffle

I have enjoyed this dish over at my mother-in-laws many times and it is always delicious. I will never forget the first time I made it myself. I served it with roasted chicken and buttermilk biscuits. Shane said (and I quote...) "This is hands-down the best meal you have ever made". Guess this recipe is a keeper ;-)

Harvest Souffle
Serves: 6 Serving Size: Approx 1 cup serving
Nutritional Info: Calories 801.4, Total Fat 41.8g, Saturated Fat 17.7g, Cholesterol 124.1mg, Sodium 246.6mg, Potassium 416.2mg, Total Carbohydrate 73.6g, Dietary Fiber 6.0g, Sugars 35.2 g, Protein 7.4g


Ingredients
6 sweet potatoes
1 cup white sugar
1/2 cup milk
1/2 cup melted butter
1 teaspoon vanilla extract
2 eggs, beaten
1/2 teaspoon salt
1 cup dark brown sugar
1/3 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans

Directions:
1. In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish. (I have also made this in an 8" square, or 9" round pan - pix is of a 9" round)
2. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
3. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well. Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
4. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Source: Carol Marlin

Black Bean Salad

This seems to be quite the popular dish for the summer of 2010. I have seen so many variations of this versatile dish. This is my favorite version (from my mother-in-law). You could add some meat or tofu to make this a main dish or serve it over lettuce for a great lunch or dinner.

Black Bean Salad
Serves: 4-6, Serving Size about 3/4 cup
Nutritional Info (per 1/4 serving): Calories 256.0, Total Fat 8.3g, Saturated Fat 1.2g, Cholesterol 0mg, Sodium 14.2mg, Potassium 627.1mg, Total Carbohydrate 39.3g, Dietary Fiber 10.6g, Sugars 4.0g, Protein 10.7g


Ingredients:
2 cups roasted corn
2 TBSP oil
1 can black beans (rinsed and drained)
3/4 cup red pepper diced
2 TBSP onion, minced
2 TBSP jalapenos, minced
2-3 TBSP fresh lime juice
salt and pepper (to taste)

Mix all ingredients together and enjoy!

Source: Cooking Light

Sauteed Green Beans with Tomato and Basil

We love green beans in our house and could easily eat them everyday; so I'm always looking for a different way to serve them up. This is a great Italian version.

Sauteed Green Beans with Tomato and Basil
Serves: 6
Nutritional Info(per serving): Calories 115.0, Total Fat 6.2g, Saturated Fat 2.7g, Cholesterol 10.4mg, Sodium 30.1mg, Potassium 287.5mg, Total Carbohydrate 12.7g, Dietary Fiber 4.7g, Sugars 1.7g, Protein 2.9g


INGREDIENTS
1½ Lbs. Green Beans
2 T Unsalted Butter
1 T. Olive Oil
3 Shallots, Sliced
2 Garlic Cloves, minced
1 can (14oz) Diced Tomatoes
¼ c White Wine
2 T Thinly Sliced Basil
Salt & Pepper

DIRECTIONS
1.Cook green beans in a lg. pot of boiling water for 3 minutes. Drain; rinse with cold water.
2.In a large skillet melt butter and oil over medium heat. Add shallots and garlic. Sauté for 2 minutes. Add tomatoes (w/ juice); cook for 3 minutes.
3.Add green beans to skillet and cook until juices evaporate and beans are tender. Stir often.
4.Stir in wine and basil, simmer 2 minutes longer. Season with salt & pepper to taste.
5.Serve.

Source: Giada’s Everyday Family Dinners – Food Network

Spicy Mexican Tabbouleh

Don't be overwhelmed by the amount of ingredients. This is a very simple dish that is so delicious and good for you!

Spicy Mexican Tabbouleh
Serves 4 (serving size = ¾ cup)
Calories: 212, Fat 13.7g, Protein 4.6g, Carbs: 21.1, Fiber : 5.4


¾ c. bulgar
1¼ c. boiling water
1½ tsp. oil
1 c. cilantro
1 c. sliced red onion
¾ c. diced seeded tomato
½ c. sliced green onions
½ c. diced yellow pepper
½ c. chopped avocado
¼ c. queso fresco
¼ c. oil
2 TB lime juice
2 TB lemon juice
2 tsp diced jalapeno
¾ tsp dried oregano
½ tsp salt
¼ tsp cumin
¼ tsp red pepper
¼ tsp black pepper
¼ tsp paprika
¼ tsp chilli powder
1/8 tsp allspice
1 garlic clove, minced


1. Cook bulgar in water and 1½ tsp oil covered for 20 minutes. Drain bulgar, Place in a medium bowl.
2. Add remaining ingredients, toss well.

Source: Cooking Light Magazine, April 2010 issue

Sweet Corn Tomalito

There is nothing like Chevy's Sweet Corn Tomalito. When I worked at Chevy's I would bring this home by the pint! My younger brother and I would polish it off in just a few days (or one night if we stayed up watching a movie).

INGREDIENTS
6 c. Fresh corn kernels
1 c. Milk
¼ c. Butter
½ c. Prepared Mesa
2/3 c Sugar
¾ c Cornmeal
¾ t. Baking Powder
¾ t. Salt

DIRECTIONS
1.Preheat oven to 250. Blend 3 c. corn kernels and ¾ cup milk in food processor till smooth.
2.Whip the butter mesa and sugar together in food processor till fluffy (about 2 min). Add all remaining ingredients including pureed corn and 3 c. whole kernels into bowl; mix well.
3.Pour into a 13 x 9 pan, cover w/ foil. Fill a large roasting pan with water and set 13 x 9 pan inside (water should go ¾ inch up pan).
4.Bake for 1 ½ - 2 hours until thermometer reads 175 degrees.

Source: Chevy's Fresh Mex Cookbook