COOKING LIGHT All-Time Top Rated Recipes by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Tags: CKB101000;HEA034000;CKB071000
Publisher: Liberty Street
Published: 2016-07-14T16:00:00+00:00

2 teaspoons canola oil

1 cup chopped onion

12 ounces ground chicken

1 tablespoon ground cumin

½ teaspoon chili powder

½ teaspoon salt, divided

1 cup chopped zucchini

¾ cup fresh corn kernels

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 (8-ounce) can unsalted tomato sauce

Cooking spray

½ cup coarsely ground yellow cornmeal

1½ cups water, divided

3 ounces Monterey Jack cheese, shredded and divided (about ¾ cup)

1. Preheat oven to 400°.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add chicken; cook 3 minutes, stirring to crumble. Stir in cumin, chili powder, and ¼ teaspoon salt; cook 1 minute. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 minutes, stirring occasionally. Divide chicken mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan.

3. Place remaining ¼ teaspoon salt, cornmeal, and ½ cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 minutes or until thickened, stirring frequently. Stir in 2 ounces cheese. Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with remaining 1 ounce cheese. Bake at 400° for 15 minutes or until light golden brown.

SERVES 4

CALORIES 355; FAT 16.8g (sat 6.4g, mono 6.6g, poly 2.5g); PROTEIN 24g; CARB 28g; FIBER 3g; CHOL 92mg; IRON 3mg; SODIUM 493mg; CALC 194mg

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