Cooking What I Like With Love

Amazing Tamale Pie

Amazing Tamale Pie

I hate dieting. I try to keep healthy, but the pounds creep up on me and I find myself struggling into my jeans and feeling sluggish. So, in preparation for my wedding, I started Weight Watchers. I have done Weight Watchers in the past. When I was 29, I saw a picture of myself and was horrified. I didn’t like the way I looked and I decided that if I didn’t make a change, I’d always feel like I could look and feel better. I started Weight Watchers and lost 60 pounds. I’ve kept it off for  seven years, but I’ve had a slow gain of about 20 pounds. It’s time to get back to where I like to be.

I love Weight Watchers because I don’t feel like I’m depriving myself. I love getting creative with recipes and seeing what I can come up with that’s delicious and still within the idea of eating healthier. So, I made up this Amazing Tamale Pie. It has a lot of things I like. It’s meaty and saucy with a slightly sweet cornbread base. The cornbread soaks up the flavors and becomes like a moist tamale. And it’s topped with cheese, which is always good. You can modify the spices to your taste. Add less chili powder and cayenne if you are a milder person. Add more if you like things kicked-up. I like to serve it with a dollop of light sour cream. Have fun with your new lifestyle. You don’t have to be hungry, or feel like your food has to be monotonous or boring. Simple changes, a lot of creativity, and a little time in the kitchen can make it easy to do what’s good for you. Especially if you sprinkle a bunch of cheese on top!

 

Preheat oven to 400°F. Spray deep-dish pie pan or 9-inch square pan with baking spray. Mix corn muffin mix, egg beaters, creamed corn, buttermilk, 1/2 of the jalapeño, 3/4 of scallions, smoked paprika (optional), and 1 tablespoon of chili powder until just combined. Spread evenly in baking dish and bake for 20-25 minutes until skewer comes out clean.

While your cornbread is baking, heat oil in large skillet over medium high heat. Add turkey, garlic powder, 1 1/2 tablespoons chili powder, 1/2 teaspoon salt, cayenne (optional) and brown for 2-3 minutes. Add onion, red pepper, and remaining jalapeño.

Sauté for a few minutes, until onions are translucent. Add chicken stock and tomato paste and simmer until the sauce has reduced almost completely. Add 1/4 of enchilada sauce and simmer. You want the turkey to look like it’s lightly coated in sauce. Taste for seasoning and add more spice or salt, if needed.

Once cornbread is baked, poke holes in the top with a skewer or fork.

Pour remaining enchilada sauce over the top of the cornbread, smoothing with a spoon. The sauce will soak in and flavor the cornbread.

Spread the turkey mixture evenly on top. Combine cheese with remaining scallions and 1 tablespoon chili powder. Spread cheese mix evenly over top of pie.

Bake for 10 minutes, until the cheese is melted. Let pie cool for 5-10 minutes, slice and enjoy with a little sour cream. It’s one of those recipes you can’t believe you can eat when you’re “dieting” and I think that’s pretty awesome. Hope you love it!

 

Nutrition: Calories: 292 Fat:8.2 g Sodium: 602 mg Protein: 21.5 g Carbs: 32.7

Weight Watchers Smart Points: 8

Weight Watchers Smart Points with Jiffy Cornbread Mix: 11

Notes:

The cornbread mix I used may not be available everywhere, so I added points for if you use a standard cornbread mix, like Jiffy.

If you don’t like your food very spicy, subtract 1/2 tablespoon of chili powder wherever it is in recipe and omit cayenne.

 

Amazing Tamale Pie

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 servings

Calories per serving: 292

Fat per serving: 8.2

Amazing Tamale Pie

A healthy twist on a Tex-Mex favorite! Your family won't believe you can eat this on your diet!

Ingredients

  • 1 7.5 oz. box Hodgson Mills Stone-ground Cornbread Mix (you want this type because it's much lower sugar than Jiffy or other cornbread mixes)
  • 1 10.5 oz can cream-style corn
  • 1/4 cup low fat buttermilk
  • 1/4 cup Egg Beaters (I used Southwestern- you can substitute 2 egg whites)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional)
  • 6 scallions, greens only, chopped, divided into 3/4 and 1/4
  • 1 tablespoon olive oil
  • 16 oz. 99% Lean Ground Turkey (I used Jennie-O)
  • 1 medium onion, chopped (about 3/4 cup)
  • 1 red bell pepper, chopped
  • 1 jalapeno, chopped and divided in halves
  • 3 1/2 tablespoons chili powder, divided in recipe instructions
  • 1 tablespoon garlic powder
  • 1 10.5 oz. can red enchilada sauce, divided in recipe instructions
  • 2 tablespoons tomato paste
  • 2 cups chicken stock
  • 8 oz. reduced fat Mexican cheese blend or sharp cheddar

Instructions

  1. Preheat oven to 400°F. Spray deep-dish pie pan or 9-inch square pan with baking spray. Mix corn muffin mix, egg beaters, creamed corn, buttermilk, 1/2 of the jalapeño, 3/4 of scallions, smoked paprika (optional), and 1/2 tablespoon of chili powder until just combined. Spread evenly in baking dish and bake for 20-25 minutes until skewer comes out clean.
  2. While your cornbread is baking, heat oil in large skillet over medium high heat. Add turkey, garlic powder, 1 1/2 tablespoons chili powder, 1/2 teaspoon salt, cayenne (optional) and brown for 2-3 minutes. Add onion, red pepper, and remaining jalapeño. Sauté for a few minutes, until onions are translucent. Add chicken stock and tomato paste and simmer until the sauce has reduced almost completely. Add 1/4 of enchilada sauce and simmer. You want the turkey to look like it's lightly coated in sauce. Taste for seasoning and add more spice or salt.
  3. Once cornbread is baked, poke holes in the top with a skewer or fork. Pour remaining enchilada sauce over the top of the cornbread, smoothing with a spoon. The sauce will soak in and flavor the cornbread. Spread the turkey mixture evenly on top. Combine cheese with remaining scallions and 1 tablespoon chili powder. Spread cheese mix evenly over top of pie.
  4. Bake for 10 minutes, until the cheese is melted. Let pie cool for 5-10 minutes, slice and enjoy with a little sour cream.

Notes

8 Weight Watchers Smart Points 11 Weight Watchers Smart Points if you use Jiffy Cornbread Mix

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