Tex Mex Spoon Bread Low Fat Recipes

TEX-MEX SPOON BREAD

Steps:

• Heat oven to 400°F.
• Mix first 5 ingredients in large bowl until blended. Stir in corn and 3/4 cup cheese.
• Pour mixture into 9-inch pie plate sprayed with cooking spray. Top with remaining cheese.
• Bake 20 to 25 min. or until lightly browned.

TEX-MEX SPOON BREAD (LOW-FAT)

Steps:

• Preheat the oven to 350 degrees F.
• Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
• Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
• Add onion mixture and beaten eggs to the cornmeal mixture.
• Season with salt and pepper.
• In a separate bowl, beat the egg whites with sugar until stiff.
• Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
• Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
• Sprinkle Parmesan cheese on top.
• Place the pan in a larger pan partly filled with warm weater.
• Bake for 45 to 60 minutes.
• Allow the spoon bread to set for 5 minutes before serving.

SUNNY'S TEX-MEX SPOONBREAD

Steps:

• Preheat the oven to 400 degrees F.
• For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
• For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
• In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
• Bake until the edges are golden brown and the center is set, 35 to 40 minutes.

TEXAS SPOON BREAD

Steps:

• In saucepan, scald the milk; stir in cornmeal.
• Reduce heat; simmer 5 minutes, stirring constantly.
• Remove from heat; stir in butter, sugar, salt and baking powder.
• In small bowl, beat egg yolks.
• Gradually stir a small amount of the hot mixture into yolks; return all to pan and mix well.
• In mixing bowl, beat egg whites until soft peaks form.
• Fold egg whites into hot mixture until well blended.
• Pour into greased 8-inch square baking dish.
• Bake at 350° for 40-45 minutes or until well puffed.
• Use a spoon to serve.

TEX-MEX QUICK BREAD

Steps:

• Preheat oven to 325 degrees, grease one 9x5 inch loaf pan or three 5x3 inch loaf pans; set aside.
• In a large bowl, combine the the cheese through egg, add flour to mixture; stir just until combined.
• Pour into prepared pan and bake for a 9x5 inch loaf 45 minutes or the 5x3 inch loaves 30 minutes or until toothpick inserted off center comes out clean.
• Allow to cool in pan for 15 minutes, remove from pan and cool on wire rack.
• These can also be made into muffins by spooning the batter into 12 well-greased muffin cups and baking for 20 minutes or until toothpick inserted off center comes out clean. Makes 12 muffins.

THREE CORN AND CHEDDAR SPOON BREAD

Steps:

• Preheat oven to 350°F.
• Beat eggs in medium bowl.
• Add 1 cup cheese, cream style corn, whole kernel corn, muffin mix, sour cream and melted butter; mix until thoroughly combined.
• Pour mixture into greased 2-quart baking dish.
• Bake in oven 45 minutes to 1 hour or until center is set.
• Top with remaining cheese; bake 2 minutes more or until cheese is melted.
• For another option: Add 1 small can drained, diced green chilies or chopped pimiento to batter before baking).

SPINACH ENCHILADAS - LOW-FAT

Steps:

• Preheat oven to 350 degrees.
• In a large skillet combine spinach, mushrooms, onions, beans, 2 teaspoons chili powder and red pepper flakes over medium heat. Cook 5 minutes, stirring often. Remove from heat.
• Combine tomato sauce, water, remaining 1 teaspoons Chili powder, cumin and pepper sauce in a pie pan. Stir well. Dip tortillas into tomato sauce mixture and stack on wax paper.
• Divide spinach filling into 8 portions. Spoon onto centers of tortillas. Roll up and place tortillas in a baking dish. (You want the enchiladas to nestle together.).
• Spread remaining tomato mixture over enchiladas. Cover dish with foil and bake for 20 minutes.
• Remove foil and spread cheese on top of enchiladas, returning them to the oven another 5-10 minutes until cheese is melted and gooey.
• Microwave option: After preparing enchiladas (step 4), cover dish with vented plastic wrap. Microwave at medium for about 10 minutes. Sprinkle with cheese. Microwave at Medium for about 1 minute or until cheese is melted.

OLIVE OIL AND PARMESAN GARLIC BREAD "LOW FAT"

Steps:

• Split loaf lengthwise with a serrated knife AND PREHEAT OVEN to 425 degrees.
• Brush both halves with olive oil till well coated.
• Sprinkle with salt.
• Sprinkle with garlic powder.
• Sprinkle with the rest of the seasonings.
• Spread 1 tsp of minced garlic per half of loaf.
• Finally sprinkle both halves with Parmesan and bake for 10-15 minutes until bread is fragrant and the edges are starting to lightly brown.
• Cool slightly, Cut and serve! Bon Appetito.

LOW FAT TEX-MEX CHICKEN AND RICE CASSEROLE RECIPE

Steps:

• In a saucepan cook onion in hot oil over medium heat until tender.
• Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
• Stir in broth and water. Bring to boiling; reduce heat.
• Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
• Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.
• Transfer to a 8 x 8 inch casserole dish.
• Bake, covered, at 425 degree oven for 25 minutes.
• Uncover and sprinkle with cheese.
• Let stand about 5 minutes or until cheese melts.

MEXICAN SPOON BREAD

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, mix corn, milk, and oil.
• Stir in the eggs.
• Add the corn meal, baking soda, and salt; stir well.
• Pour half of the batter into a greased 8" x 8" baking pan.
• Add the chopped green chiles and half of the cheddar cheese to the remaining batter and spread over the batter in the pan.
• Top with the rest of the cheese.
• Bake at 375F for 45 minutes.