EATING HEALTHY
Ingredients
1cup(s) frozen corn kernels
2green onions, thinly sliced
1teaspoon(s) ground cumin
1 1/2 cup(s) salsa
1can(s) (15- to 19-ounce) low-sodium black beans, rinsed and drained
4burrito-size flour tortillas (96% fat-free)
1package(s) (8-ounce) reduced-fat (2%) shredded Mexican cheese blend
2tablespoon(s) chopped fresh cilantro leaves
Directions
Preheat oven to 450 degrees F. Spray large cookie sheet with cooking spray.
Spray 12-inch nonstick skillet with cooking spray; place over medium heat. Add frozen corn, green onions, and cumin; cook 3 minutes or until corn thaws. Remove skillet from heat; stir in salsa and beans.
Place 1 tortilla on cookie sheet; top with 1 cup bean mixture and 1/2 cup cheese. Repeat, starting with tortilla, to make 2 more layers. Top with remaining tortilla and cheese.
Bake pie 10 minutes or until heated through. Carefully transfer pie to cutting board; sprinkle with chopped cilantro. With sharp knife, cut into wedges to serve.
Ingredients
4large (about 8 ounces each) red potatoes, each cut lengthwise into 8 wedges
3tablespoon(s) olive oil
Salt and ground black pepper
1/3 cup(s) light mayonnaise
1/3 cup(s) plain nonfat yogurt
1tablespoon(s) chopped fresh parsley leaves
1
1
1
3
1
1 1/2 pound(s) skinless cod fillets, cut into 3-inch chunks
1
Directions
Preheat oven to 450 degrees F. In nonstick 15 1/2-inch by 10 1/2-inch jelly-roll pan (or pan lined with nonstick foil), toss potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until coated; spread in single layer. Roast potatoes, in lower third of oven, 30 to 35 minutes or until golden and tender, turning over once halfway through roasting.
In cup, combine flour, cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; use to coat cod.
In nonstick 12-inch skillet, heat remaining oil over medium-high heat. Add cod; cook 4 to 6 minutes or until cod turns opaque in center, turning over once. Serve with potatoes, tartar sauce, and lemon.
Meanwhile, prepare tartar sauce: In small bowl, combine mayonnaise, yogurt, parsley, capers, Dijon, and ground red pepper. Makes 3/4 cup.
In cup, combine flour, cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; use to coat cod.
In nonstick 12-inch skillet, heat remaining oil over medium-high heat. Add cod; cook 4 to 6 minutes or until cod turns opaque in center, turning over once. Serve with potatoes, tartar sauce, and lemon.
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