Succotash (3.5 PTS) Recipe - Cooking Index
Succotash (3.5 PTS) Recipe - Cooking Index
| 4 | Scallions - chopped | |
| 1 | Red pepper - chopped | |
| 1 cup | 237ml | Half and half |
| 1 | (10 oz) frozen lima beans - thawed | |
| 1 | (10 oz) frozen corn - thawed | |
| 1 teaspoon | 5ml | Fresh thyme leaves |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground black pepper |
| 1 | Red, yellow orange and green bell pepper - halved and seeded |
In nonstick skillet coated with cooking spray over medium heat, cook
scallions and pepper 2 minutes. Add half-and-half and bring to boil; cook
until reduced by half. Add next 5 ingredients; simmer 5 minutes. Put
pepper
halves, cut-side-down, in micro-safe dish; cover and cook 3 minutes on
High.
Spoon succotash into peppers.
Per Serving: Cal. 136; Pro. 6g; Carb. 22g; Fat 4g; Fiber 4g; Chol. 11mg;
Sod. 354mg.
MC Formatted by Donna ([email protected]); AllPointedRecipes
Description:
"Succotash in bright colored pepper halves!"
Source:
First for women/11/27/00 - Start to Finish Time: - 0:25
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