Serving Size: 6 ounces; full recipe makes 5 servings
Freeze individual servings for easy heat-up leftovers!
1 large yellow onion
1 tablespoon olive oil
3 tablespoons flour
2 cups reduced sodium chicken broth
2 cups frozen and thawed corn kernels
1 large red bell pepper, diced
⅛ teaspoon cayenne or black pepper
1 cup skim milk (or dairy-free alternative)
Optional: 15 ounces warmed, cooked chicken breast
Approximate Nutrition Information per serving:
Add an additional 26 grams of protein per serving if optional chicken used.
|Serving size: 6 ounces|
|Amount per serving|
|% Daily Value*|
|Total Fat 3.7g||5%|
|Saturated Fat 0.5g||3%|
|Total Carbohydrate 21.6g||8%|
|Dietary Fiber 2.6g||9%|
|Total Sugars 6.7g|
|Vitamin D 0mcg||1%|
Adapted from the Department of Veterans Affairs Registered Dietician’s Cookbook
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