Weight Watchers Recipes
Potato Corn Bake
4 Points Per Serving
2/3 cup nonfat dry milk powder
1/2 cup water
16 ounces creamed corn
2 teaspoons dried parsley
1/4 cup pimientos -- optional, diced
1/4 teaspoon black pepper
1/2 cup frozen whole kernel corn
6 cups hash browns, frozen
Preheat oven to 375º.
Spray a 9 x 13 inch baking pan with butter-flavored spray. In a large bowl,
combine
dry milk powder and water.
Stir in cream corn, pimiento, and spices. Add frozen corn and potatoes.
Mix well. Pour mixture into prepared pan. Bake 40-45 minutes.
Per serving: 200 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g
Protein;
43g Carbohydrate; 1mg Cholesterol; 229mg Sodium
1/2 cup water
16 ounces creamed corn
2 teaspoons dried parsley
1/4 cup pimientos -- optional, diced
1/4 teaspoon black pepper
1/2 cup frozen whole kernel corn
6 cups hash browns, frozen
Preheat oven to 375º.
Spray a 9 x 13 inch baking pan with butter-flavored spray. In a large bowl,
combine
dry milk powder and water.
Stir in cream corn, pimiento, and spices. Add frozen corn and potatoes.
Mix well. Pour mixture into prepared pan. Bake 40-45 minutes.
Per serving: 200 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g
Protein;
43g Carbohydrate; 1mg Cholesterol; 229mg Sodium
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