Vegetable Cornbread

(makes 16 servings)

Ingredients for recipe:

• ½ package (10 oz) frozen chopped broccoli, thawed and drained
  
• 1 tbsp butter
  
• 1 (8 oz) package corn muffin mix
  
• ¾ cup low-fat cottage cheese
  
• 2 eggs, lightly beaten
  
• ¼ tsp ground black pepper
  
• 1 jar (2 oz) of diced pimiento, drained
  
• Low-fat cooking spray
  

Preparation:

• Preheat oven to 350 degreesF.
  
• Coat an 8 x 8 square pan with cooking spray. Add butter then place in oven until melted. Remove pan from oven and rotate until melted butter is spread on bottom. Raise heat of oven to 425ºF.
  
• Remove excess moisture from broccoli by pressing a paper towel on the pieces.
  
• In a medium bowl, combine muffin mix, broccoli, low-fat cottage cheese, pimientos, eggs, black pepper and mix thoroughly.
  
• Pour bread mixture into pan then bake for 25 minutes or until toothpick inserted in center of bread comes out clean.
  

Make 6 Servings:

Weight Loss Recipes Amount Per Serving (1 square (44 g)): 88 Calories, 4 g Protein, 11 g carbohydrates, 1 g Dietary Fiber, 3 g fat, 1 g saturated fat, 30 mg cholesterol, 218 mg sodium