Tex – Mex Veggie Skillet

Tex – Mex Veggie Skillet

Cliff likes this spicy mix alongside his favorite meat loaf, but his “favorite” changes all the time. ( A good thing, too , since he’s my primary taste tester!)

Serves 4 ( ¾ cup)

2 cups frozen cut green beans, thawed

1 cup chopped red pepper

½ cup chopped onion

1 cup frozen whole – kernel corn, thawed

1 ( 8- ounce) can tomato sauce

2 tablespoon SPLENDA Granular

1 teaspoon chili seasoning

In a large skillet sprayed with butter flavored cooking spray, sauté green beans, red pepper, and onion for 10 minutes or just until vegetables are tender. Stir in corn. Add tomato sauce, SPLENDA, and chili seasoning. Mix well to combine. Lower heat and simmer for 6 to 8 minutes, stirring occasionally.

Each Serving Equals

HE: 2 ¾ Vegetable * ½ Bread* 3 Optional Calories *

104 Calories * 0 gm Fat * 4 gm Protein *

22 gm Carbohydrate * 381 mg Sodium *

45 gm Calcium * 5 gm Fiber

DIABETIOC EXCHNAGES: 2 ½ Vegetable * ½ Starch