Skillet Chipped Beef and Corn

Skillet Chipped Beef and Corn

Serves 4
*Freezes Well

1 (5-ounce) jar Hormel lean dried chipped beef, rinsed and shredded
1/2 cup finely chopped onion
1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
3 tablespoons all-purpose flour
1 cup (one 8-ounce can) cream-style corn
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
1 teaspoon dried parsley flakes
4 slices reduced-calorie white bread, toasted

In a large skillet sprayed with butter-flavored cooking spray, saute chipped beef and onion for 5 minutes. In a covered jar, combine evaporated skim milk and flour. Shake well to blend. Stir milk mixture into chipped beef mixture. Add corn, Cheddar cheese, and parsley flakes. Mix well to combine. Lower heat and simmer for 5 minutes, or until mixture is heated through, and cheese is melted. For each serving, place 1 slice of toast on a plate and spoon about 3/4 cup meat mixture over top.

Each serving equals:
HE: 2 1/4 Protein, 1 1/4 Bread, 3/4 Skim Milk, 1/4 Vegetable
293 Calories, 5gm Fat, 26gm Protein, 36gm Carbohydrate,
859mg Sodium, 443mg Calcium, 4gm Fiber
DIABETIC: 2 Meat, 1 1/2 Starch, 1 Skim Milk

"Corn... On & Off the Cob Cookbooklet, page 51."

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