Sunday, October 17, 2010

Southwestern Corn Skillet - More yummy food!

Today is Sunday. I teach on Sundays. I love teaching. Despite this love, I come home pretty tired... no, I come home basically exhausted and in need of recharging. Cooking doesn't necessarily help me recharge when I feel completely spent. Nevertheless, I swore to be in control of my food this week. I am struggling to be in control, but I decided to keep struggling today. As I sit here rather bleary-eyed, I really am glad I decided to keep struggling. Another successful new recipe, and it's vegetarian!

Southwestern Corn Skillet
From Weight Watchers - 2 points per serving
Serves 4

1 Tbsp. corn oil (I used olive)
1 onion, chopped (I used both a yellow and 2 green onions)
1 garlic clove, minced
1 jalapeño pepper, seeded and finely chopped (I skipped this for the kids' palettes. I'm sure Aaron and I would like it)
10 ounces of corn kernels
1 medium zucchini, chopped
1 medium green bell pepper, seeded and chopped (I used peppers that were red and green at same time)
1/2 tsp. ground cumin
1 cup cherry tomatoes, halved (I used grape 'maters, sort of quartered)
2 Tbsp. chopped cilantro
3/4 tsp. salt (skipped it)
1/4 tsp. freshly ground pepper (didn't measure)

Heat the oil in a large nonstick skillet over medium-high heat, then add the onion, garlic, and
jalapeño pepper. Saute until softened, 3-5 mins. Add the corn, zucchini, bell pepper, and cumin; saute until softened, 7-8 mins. Stir in the cherry tomatoes and saute until just warmed through, about 1 minute. Remove from the heat and stir in the cilantro, salt and ground pepper.

1 cup = 1 serving

Notes from Jen:
I doubled the recipe. I added 2 cans of black beans to the doubled recipe. If you do a single recipe, just add 1 can. The cookbook suggests using this skillet for soft tacos by mixing in ground turkey breast, which I think sounds fantastic. Oh, and the original recipe suggests serving over rice, and we skipped it because I didn't bother to start the rice. We sprinkled shredded "Mexican" cheese on top (some kind of cheddar blend). Aaron described it as a dry chili. I thought it was like a dry salsa. It is surprisingly filling. Caleb had 2 good size servings. Ellie was tired and cranky, but she enjoyed the little bit she tried.

Lots of ingredients and lots of chopping, but definitely worth the effort!

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