Add a chopped onion and sprinkle generously with salt and pepper.
Add a 16-oz pkg. frozen corn and another layer of tomatoes, and once again season with salt and pepper.
Put four more slices of turkey bacon on top. Cover and bake at 350 for 1 1/2 hours, or until lima beans are tender. Uncover for final 10 minutes so bacon becomes crisp.
This dish is colorful, nutritious, and delicious! A perfect something different when you are looking for a new side dish.
I also wanted to include a light dessert amidst my selection of rich ones.
And as you know, I have a true love for almost anything pumpkin - including pumpkin pie. I don't, however, love pie crust. When I came across a low-fat recipe for pumpkin custard it seemed like the perfect crustless alternative. I was so pleased with how these individual custards came out - all the flavor of pumpkin pie without the heaviness of the crust! They were also convenient to make the night before and refrigerate.
• 2 cups canned pumpkin
• 1 (12 ounce) can evaporated milk
• 8 egg whites
• 1/2 cup skim milk
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• fat-free whipped topping
In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.
Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.