Vegetable Cornbread – Healthy Weight Loss Recipe

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(makes 16 servings)

 

Ingredients: Nutrition Facts for Vegetable Cornbread
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Lowfat cooking spray

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1 tablespoon butter

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1/2 package (10 oz.) frozen chopped broccoli, thawed and drained

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1 (8 oz.) package corn muffin mix

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3/4 cup lowfat cottage cheese

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2 eggs

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1 jar (2 oz.) of diced pimiento, drained

small bullet 1/4 teaspoon ground black pepper

 

Directions:
1. Heat oven to 350º.
2. Coat an 8 x 8 square pan with cooking spray. Add butter then place in oven until melted. Remove pan from oven and rotate until melted butter is spread on bottom. Raise heat of oven to 425º.
3. Remove excess moisture from broccoli by pressing a paper towel on the pieces. In a medium sized bowl, combine broccoli, muffin mix, cottage cheese, eggs, pimientos and black pepper and mix thoroughly.
4. Pour bread mixture into pan then bake for 25 minutes or until toothpick inserted in center of bread comes out clean.

 

TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1 square (44 g)
Servings Per Recipe: 16
Amount per serving
Calories 88
Calories from fat 30
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 30 mg
Sodium 218 mg
Total Carbohydrates 11 g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g
Vitamin A 6%
Vitamin C 15%
Calcium 2%
Iron 4%

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