Low-Point Corn and Vegetable Bake (7 Points Total)
Ingredients

  • 1 can (14.5 oz) sweet corn, drained (about 1 3/4 cups) – 7 points
  • 2 cups zucchini, diced – 0 points
  • 1 bell pepper, diced (any color) – 0 points
  • 1/2 cup cherry tomatoes, halved – 0 points
  • 1/4 cup onion, diced – 0 points
  • 1/2 cup egg whites – 0 points
  • Salt and pepper to taste
  • Optional seasonings: garlic powder, smoked paprika, Italian seasoning

Directions

  1. Preheat oven to 350°F (175°C).
  2. Prepare Vegetables: In a large mixing bowl, combine the corn, zucchini, bell pepper, tomatoes, and onion.
  3. Season: Add salt, pepper, and any additional seasonings as desired. Mix well.
  4. Add Egg Whites: Pour the egg whites over the vegetables, stirring gently to combine.
  5. Bake: Pour the mixture into a lightly greased baking pan (about 10-cup capacity). Bake for 30-35 minutes, or until the mixture is set and the top is slightly golden.
  6. Serve: Let cool slightly before slicing. Each 2-cup serving is about 1 point.

Nutritional Information and Points (Per Serving)

  • Total Points: 7 points for the entire dish
  • Serving Size: 2 cups
  • Points Per Serving: Approximately 1 point per 2-cup serving

Tips:

  • Add Protein: For extra heartiness, stir in some shredded rotisserie chicken breast (0 points) for added protein without changing the point value.
  • Switch Up the Veggies: Feel free to add other zero-point vegetables, like spinach or mushrooms, for extra volume and flavor.

Benefits:

This corn and veggie bake is a low-calorie, high-fiber dish that’s filling and nutritious. The addition of egg whites gives it a light, quiche-like texture, making it versatile enough for any meal.

Conclusion:

Enjoy this Low-Point Corn and Vegetable Bake as a meal-prep staple or a hearty side dish. With just a few simple ingredients, you have a filling dish that’s delicious, nutritious, and easy to portion out for the week.

Ingredients

  • 1 can (14.5 oz) sweet corn, drained (about 1 3/4 cups) – 7 points
  • 2 cups zucchini, diced – 0 points
  • 1 bell pepper, diced (any color) – 0 points
  • 1/2 cup cherry tomatoes, halved – 0 points
  • 1/4 cup onion, diced – 0 points
  • 1/2 cup egg whites – 0 points
  • Salt and pepper to taste
  • Optional seasonings: garlic powder, smoked paprika, Italian seasoning

Directions

  1. Preheat oven to 350°F (175°C).
  2. Prepare Vegetables: In a large mixing bowl, combine the corn, zucchini, bell pepper, tomatoes, and onion.
  3. Season: Add salt, pepper, and any additional seasonings as desired. Mix well.
  4. Add Egg Whites: Pour the egg whites over the vegetables, stirring gently to combine.
  5. Bake: Pour the mixture into a lightly greased baking pan (about 10-cup capacity). Bake for 30-35 minutes, or until the mixture is set and the top is slightly golden.
  6. Serve: Let cool slightly before slicing. Each 2-cup serving is about 1 point.

Nutritional Information and Points (Per Serving)

  • Total Points: 7 points for the entire dish
  • Serving Size: 2 cups
  • Points Per Serving: Approximately 1 point per 2-cup serving

Tips:

  • Add Protein: For extra heartiness, stir in some shredded rotisserie chicken breast (0 points) for added protein without changing the point value.
  • Switch Up the Veggies: Feel free to add other zero-point vegetables, like spinach or mushrooms, for extra volume and flavor.

Benefits:

This corn and veggie bake is a low-calorie, high-fiber dish that’s filling and nutritious. The addition of egg whites gives it a light, quiche-like texture, making it versatile enough for any meal.

Conclusion:

Enjoy this Low-Point Corn and Vegetable Bake as a meal-prep staple or a hearty side dish. With just a few simple ingredients, you have a filling dish that’s delicious, nutritious, and easy to portion out for the week.