My Final Weight Loss Journey

When I first started Weight Watchers it was Thanksgiving time.  I freaked out wondering how to count the cornbread dressing .  I loved my Mom's dressing and I had just perfected copying her.  That is what started my search for a cornbread dressing that I could count correctly and one that tasted just like my Mom's!  A couple of years ago I ran across this recipe.  It is truly the closest to what my Mom cooks!  I hope you will try it!

Servings: 10
HUs:  6 per serving

Note:  Points are based on both the Speckled Corn Bread recipe and the ingredients that make the Southern Corn Bread Dressing.  I ran both recipes through the WW Recipe Builder.

Ingredients:
Speckled Corn Bread (recipe follows)
1 (12 ounce) can refrigerated buttermilk biscuits
2 tablespoons rubbed sage
1 teaspoon poultry seasoning
1/4 to 1/2 teaspoon pepper
1 teaspoon margarine
Cooking Spray
1 cup chopped celery
1 cup shopped onion
4 (10 1/2 ounce) cans low-salt chicken broth
2 large egg whites, lightly beaten

Crumble Speckled Corn Bread; set aside.  Bake biscuits according to package directions; let cool.  Tear 8 of the biscuits into small pieces; reserve remaining 2 for another use.  Combine crumbled corn bread, torn biscuits, sage, poultry seasoning and pepper in a large bowl; set aside.

Preheat oven to 350 degrees.

Melt Margarine over medium-high heat in a medium nonstick skillet coated with cooking spray; Saute celery and onion 8 minutes or until tender.  Let cool slightly.  Add vegetable mixture to dressing mixture, and gently stir in broth and egg whites.  Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.  Bake at 350 degrees for 55 minutes.

Calories: 262 (25% from fat); Fat 7.2g (sat 1.6g, mono 3.2g, poly 1.3g); Protein 8.8g; Cholesterol 1mg; Calcium 150mg; Sodium 782mg; Fiber 1.3g; Iron 3.2mg; Carbohydrate 9,3g

SPECKLED CORN BREAD

Ingredients:
1 teaspoon margarine
cooking Spray
1 cup frozen whole-kernel corn, thawed
1 cup chopped red bell pepper
1 1/3 cups self-rising yellow cornmeal mix
2/3 cup self-rising flour
1 teaspoon sugar
1/8 teaspoon ground red pepper
1 1/4 cups skim milk
2 large egg whites, lightly beaten

Preheat oven to 400 degrees

Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray.  Saute corn and bell pepper 8 minutes or until corn is lightly browned and pepper is tender; stir frequently.  Let cool.

Combine vegetable mixture, cornmeal mix, flour, sugar and ground red pepper in a large bowl; add milk and egg whites, stirring until moist.  Power batter into a 9-inch round cake pan coated with cooking spray.  Bake at 400 degrees for 30 minutes or until a wooden pick inserted in Center comes out clean.  Remove from pan; let cool completely on a wire rack.

Yield:  12 servings (serving size: 1 wedge)

CALORIES 100 (9% from fat); FAT 1g (sat 0.2g, mono 0.3g, poly 0.4g); PROTEIN 3.8g; CHOLESTEROL 1mg; CALCIUM 105mg; SODIUM 381mg; FIBER 0.5g; IRON 1.3mg; CARBOHYDRATE 19.8g

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