Photo: Randy Mayor; Styling: Jan Gautro

Try this stopwatch-timed menu from the Cooking Light kitchen. Serves: 4

Cincinnati Turkey Chili


Jack-corn muffins
Combine 1 (8.5-ounce) package corn muffin mix, 1/2 cup shredded Monterey Jack cheese with jalapeño peppers, 1/2 cup corn kernels, 1/3 cup 1% low-fat milk, and 1 large egg. Divide batter evenly among 8 muffin cups coated with cooking spray. Bake at 400º for 16 minutes or until browned.

March 29, 2010

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