Description: Saucy chili with crumbled cornbread, all in one pan. Slice sweet, juicy oranges for dessert.

From: a cookbook

Ingredients:

• • Cooking spray

  • 1 Medium onion, chopped

  • 1 (15-ounce) can low-fat chili beef soup

  • 1 (11-ounce) can Mexican-style corn, drained

  • 1 cup (4 ounces) shredded reduced-fat Mexican blend cheese

  • 1 (6-ounce) package buttermilk cornbread mix

  • 2/3 cup water

Instructions:

• 1. Preheat oven to 450°.

  2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and sauté until tender.

  3. Add soup and corn to skillet, stirring well; spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle cheese over soup mixture.

  4. Combine cornbread mix and water, stirring just until smooth. Pour batter over mixture in baking dish; bake at 450° for 18 minutes or until golden.

Nutrition:

Per Serving: Calories 270 (24% from fat) Fat 7.3g (sat 2.7g) Protein 13.7g Carbohydrates 39.5g Fiber 3.5g Cholesterol 13mg Sodium 798mg

Exchange: 2 Starch, 1 Vegetable, 1 High-Fat Meat