Bring a little bit of Acapulco to your home with this stir-fry version of a Mexican food medley.
This is a colorful dish of reds, greens and yellows. If it is too hot/spicy, then cut back on the hot pepper seasoning and chili powder.
To make it into a main meal, on your plate, spread a layer of corn chips, then a layer of your choice of lettuce or other greens, add black beans to the Corn Medley and put on top. Mix it all together on the plate and enjoy!
To your health!
Christine Hunt
Acapulco Corn Medley
Preparation time; 15 min
Cooking time: 10 min
Serves: 4-6 as a side dish
Ingredients:
2 Tbs butter
1 medium-size onion, chopped
1 red or green bell pepper, seeded and chopped
1 lb zucchini, cut into 1/2 inch cubes
1 canned whole green chile, seeded and chopped
1.5 c. fresh corn kernels, cut from about 2 large ears of corn; or 1.5 cups frozen whole-kernel corn, thawed and drained
1 14 oz. can pear-shaped tomatoes, chopped
1/4 tsp liquid hot pepper seasoning
1 tsp paprika
1/2 tsp chili powder
Directions:
Place a wok or large frying pan over medium heat; when wok is hot, add butter. When butter is melted, add onion and bell pepper. Stir-fry until vegetables are soft (about 5 minutes).
Stir in zucchini, chile, corn , tomatoes, hot pepper seasoning, paprika and chili powder. Increase heat to high. Stir often until almost all liquid has evaporated and zucchini is tender to bite (about 5 minutes).
Per service: 102 calories, 3 g protein, 15 g carbohydrates, 7 g total fat
Source: The Complete Wok Cookbook
Adding lots of vegetables and other whole foods to your daily meal plan helps you lose weight and gives your body the vitamins, minerals and other nutrients it needs to thrive and overcome chronic illness.
