SUNNY'S TEX-MEX SPOONBREAD
Provided by Sunny Anderson
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
- For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
- In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
- Bake until the edges are golden brown and the center is set, 35 to 40 minutes.
CORN SPOON BREAD
This slow-cooked spoon bread is more tender than corn pudding made in the oven, and the cream cheese is a nice addition. -Tamara Ellefson, Frederic, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in cornbread mix just until moistened. , Pour into a greased 3-qt. slow cooker. Cover and cook on high until center is almost set, 3-4 hours.
Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 832mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
TEX-MEX SPOON BREAD
Head south from the comfort of your kitchen with this Tex-Mex Spoon Bread recipe. Cumin, cheese and corn muffin mix combine for greatness in this dish.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix first 5 ingredients in large bowl until blended. Stir in corn and 3/4 cup cheese.
- Pour mixture into 9-inch pie plate sprayed with cooking spray. Top with remaining cheese.
- Bake 20 to 25 min. or until lightly browned.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 390 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 6 g, Protein 5 g
TEX-MEX SPOON BREAD (LOW-FAT)
This is a version of an old favorite Tex-Mex Corn and Green Chili Spoon Bread recipe, that has been lightened up. This recipe originally called for "egg substitute equivalent to 2 eggs", which further lightens the recipe; however either version works. An attractive presentation for this side dish is to spoon it into tamale wrappers, tied at one end and open at the other. This recipe was adapted from, The Ultimate Low-Fat Mexican Cookbook, by Anne Lindsay Greer.
Provided by lynnski LA
Categories Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
- Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
- Add onion mixture and beaten eggs to the cornmeal mixture.
- Season with salt and pepper.
- In a separate bowl, beat the egg whites with sugar until stiff.
- Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
- Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
- Sprinkle Parmesan cheese on top.
- Place the pan in a larger pan partly filled with warm weater.
- Bake for 45 to 60 minutes.
- Allow the spoon bread to set for 5 minutes before serving.
Nutrition Facts : Calories 108.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 54.6, Sodium 73.2, Carbohydrate 17.3, Fiber 1.8, Sugar 2.1, Protein 6.1
TEX-MEX QUICK BREAD
Make and share this Tex-Mex Quick Bread recipe from Food.com.
Provided by PaulaG
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees, grease one 9x5 inch loaf pan or three 5x3 inch loaf pans; set aside.
- In a large bowl, combine the the cheese through egg, add flour to mixture; stir just until combined.
- Pour into prepared pan and bake for a 9x5 inch loaf 45 minutes or the 5x3 inch loaves 30 minutes or until toothpick inserted off center comes out clean.
- Allow to cool in pan for 15 minutes, remove from pan and cool on wire rack.
- These can also be made into muffins by spooning the batter into 12 well-greased muffin cups and baking for 20 minutes or until toothpick inserted off center comes out clean. Makes 12 muffins.
SICILIAN GREEN BEANS (LOW FAT)
Make and share this Sicilian Green Beans (Low Fat) recipe from Food.com.
Provided by Miss Diggy
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cover and microwave frozen green beans and 1/4 cup water in a quart microwave safe container for 11 minutes on high, stirring half way through.
- In another bowl combine mustard, vinegar, garlic, oregano, and pepper.
- When beans are done, drain liquid and then pour mustard mixture over beans, tossing to coat.
BANANA - RASPBERRY BREAD LOW FAT
This is an excellent cake/bread recipe with very little fat. Notice there is no butter or oil, just bananas. I cut down to 2 larger bananas but it was a little dry so I did actually add just a little canola oil, but I definitely wouldn't have if I had used all 4 bananas. Also, I subbed in blueberries (frozen unthawed) for the raspberries because it's what I had. I stirred them in towards the end of the gentle mixing with a silicon spatula so they wouldn't get mashed up.
Provided by mikey ev
Categories Quick Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Coat an 8" loaf pan with cooking spray.
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside.
- In another bowl, combine bananas, milk, egg, and vanilla; fold in raspberries.
- Pour batter into center of dry ingredients; fold together until combined. Do not overmix.
- Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually.
Nutrition Facts : Calories 269.3, Fat 1.3, SaturatedFat 0.3, Cholesterol 26.6, Sodium 329.6, Carbohydrate 60.8, Fiber 3.6, Sugar 27.9, Protein 5.2
BAKED CILANTRO LIME RICE (LOW FAT)
This is one amazing rice recipe that is served at a local Tex-Mex restaurant in Utah. We went to a Halloween party, and this was served there, along with the 2 other recipes that I am going to put on here. I promise you will LOVE this rice!
Provided by Miss Diggy
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Turn your oven to 350-375 and then heat the chicken broth on the stove in a pan.
- Once heated through, but not boiling, squeeze juice from lime, and add the zest into broth.
- Place rice in baking dish, and then pour heated broth over rice, cover, and place in oven to bake for 20-30 minutes, or until the liquid is absorbed. Make sure to stir a couple times.
- Once done, add in the chopped cilantro and serve.
Nutrition Facts : Calories 394.3, Fat 1.9, SaturatedFat 0.5, Sodium 764.8, Carbohydrate 79.9, Fiber 1.5, Sugar 1, Protein 11.4
SPINACH ENCHILADAS - LOW-FAT
Some time ago there was a post in the Tex-Mex/Mexican Food Forum asking if it was possible to find reduced fat recipes. This recipe is proof positive that it can be done. I have not tried this yet but will soon.
Provided by justcallmetoni
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a large skillet combine spinach, mushrooms, onions, beans, 2 teaspoons chili powder and red pepper flakes over medium heat. Cook 5 minutes, stirring often. Remove from heat.
- Combine tomato sauce, water, remaining 1 teaspoons Chili powder, cumin and pepper sauce in a pie pan. Stir well. Dip tortillas into tomato sauce mixture and stack on wax paper.
- Divide spinach filling into 8 portions. Spoon onto centers of tortillas. Roll up and place tortillas in a baking dish. (You want the enchiladas to nestle together.).
- Spread remaining tomato mixture over enchiladas. Cover dish with foil and bake for 20 minutes.
- Remove foil and spread cheese on top of enchiladas, returning them to the oven another 5-10 minutes until cheese is melted and gooey.
- Microwave option: After preparing enchiladas (step 4), cover dish with vented plastic wrap. Microwave at medium for about 10 minutes. Sprinkle with cheese. Microwave at Medium for about 1 minute or until cheese is melted.
Nutrition Facts : Calories 391.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 5.9, Sodium 397.5, Carbohydrate 64.7, Fiber 18.8, Sugar 5.9, Protein 26.2
TEX-MEX MEATLOAF
Chilies and cumin punch up the flavor in a comforting low-fat meatloaf. Grab leftovers for tomorrow's lunch sandwich.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, mix all ingredients except salsa. Spoon mixture into 11x7-inch (2-quart) glass baking dish; pat into 9x5-inch loaf.
- Bake uncovered about 1 hour or until meat thermometer inserted in center reads 160°F. Drain any liquid before slicing. Serve with salsa.
Nutrition Facts : Calories 200, Carbohydrate 6 g, Cholesterol 65 mg, Fiber 0 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 1 g, TransFat 0 g
CHEESY CORN SPOON BREAD
This is from Taste of Home. My Mom made it for a dinner party we had. She got so many compliments and requests for the recipe!
Provided by Courtly
Categories Corn
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, sauté onion in butter until tender; set aside.
- In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
- Stir in corn bread mix just until blended.
- Fold in sautéed onion, jalapeño and 1 1/2 cup cheese.
- Transfer to a greased shallow 3-quart baking dish.
- Sprinkle with the remaining cheese.
- Bake, uncovered, at 375°F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.
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