Source: USDA, adapted from California Health Department-Los Angeles County
4 cups water
1-1/2 cups corn meal, or polenta uncooked
1 (11-ounce) can whole kernel corn mixed with green and red peppers, drained
1 (7-ounce) can green chilies
1/2 teaspoon salt
1 tablespoon margarine
6 ounces low-fat shredded cheddar cheese
1 (15-ounce) can rinsed black or pinto beans, drained
1 red bell pepper, cut into rings
In a medium sauce pan, bring water to a boil. Gradually add the cornmeal or polenta. Reduce heat to low.
Makes 8 servings
1 (3 pound) sirloin pork roast 1 tablespoon vegetable oil 2 tablespoons soy flour blend 2 tablespoon brown sugar 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon garlic salt ¼ teaspoon ground cinnamon 1 cup apple juice Brush roast with vegetable oil. Combine in small bowl soy flour blend, brown sugar, cumin, smoked paprika, garlic salt and cinnamon. Coat roast with spice mixture. Place roast in slow cooker. Add apple juice.More >>
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