Recipe of the Month

Mexican-Style Creamed Corn
1 10-oz package frozen whole kernel corn
¼ c chopped green pepper
¼ c chopped sweet red pepper
¼ c chopped celery
¼ c reduced-calorie soft-style cream cheese
½ of a 4-oz can (½c) diced green chili peppers
1 tbsp skim milk

In a medium saucepan combine corn, green pepper, red pepper, celery, and ½ water. Cook about 5 minutes or until corn is tender. Drain.
Stir in cream cheese, chili peppers, milk, ¼ teaspoon salt, and dash pepper. Heat through. Makes 4 servings at 94 calories each serving.

Tortilla Pie
½ lb lean ground beef
1 c finely chopped onion
½ c finely chopped celery
1 clove garlic, minced
1 8-oz can red kidney beans, drained
1 c taco sauce
2 tsp chili powder
1 tsp ground cumin
Nonstick spray coating
6 6-inch corn tortillas
1 c low-fat cottage cheese, drained
1 c shredded Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers

Crumble beef into a 2-quart casserole. Stir in onion, celery and garlic. Cook  covered, on 100% power (high) for 6 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring once. Drain off fat. Stir in beans, taco sauce, chili powder, and cumin.
Spray a 9-inch pie plate with nonstick spray coating. Line pie plate with tortillas to form a shell. Spoon cottage cheese over tortillas. Top with meat  mixture.
Cook, covered with vented clear plastic wrap, on

high for 6 to 7 minutes or until heated through, giving the dish, giving the dish a half-turn once. Sprinkle with Monterey Jack cheese. Cook, covered, on high for 1 minute more or until cheese is melted. Let stand 10 minutes. Makes 6 servings at 288 calories per serving.