| 1 | tablespoon vegetable oil |
| 1 | large onion, chopped (1 cup) |
| 2 | cups cubed peeled sweet potatoes or butternut squash |
| 1 | jar (16 oz) Old El Paso® Thick 'n Chunky salsa (2 cups) |
| 1/2 | cup water |
| 1/4 | teaspoon ground cinnamon |
| 1 | cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn |
| 1 | can (15 oz) Progresso® chick peas (garbanzo beans), drained |
| 1 | pouch (6.5 oz) Betty Crocker® cornbread & muffin mix |
| 1/2 | cup milk |
| 1 | tablespoon vegetable oil |
| 1 | tablespoon roasted sunflower nuts, if desired |
Serve with...
Rio Grande Melon Salad
Total Time:
10 min
| 1. | In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender. |
| 2. | Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans. |
| 3. | In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean. |
| Increase water to 1 1/4 cups. |
|
| Sweet potatoes with darker-colored skins are generally more moist and flavorful than the lighter ones. Two medium sweet potatoes or half of a small butternut squash will give you 2 cups of cubes.
|
|
| This pot pie is almost complete all by itself, but a salad of melon slices and orange segments drizzled with honey adds a finishing touch. For extra flavor, stir a small amount of cinnamon into the honey.
|
Nutrition Information:
550 ( 110); 12g ( 1 1/2g, 0g); 0mg; 1340mg; 97g ( 9g, 21g); 14g 230%; 10%; 10%; 25% 4 ; 2 1/2 ; 0 ; 2 6 1/2