Simple Brunswick Stew
Cheddar Corn Muffins
Ingredients
- 1 cup diced onion
- 1 Tbsp olive oil
- 1 lb Yukon Gold potatoes, diced
- 1 (32-oz) carton low-sodium chicken broth
- 1½ cups frozen whole kernel corn
- 1½ cups frozen lima beans
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (16-oz) pkg pulled pork with hickory barbecue sauce (such as Jack Daniel's)
Instructions
- Sauté onion in hot oil in a Dutch oven over medium-high heat 5 minutes. Add potatoes; cook 3 to 5 minutes or just until potatoes begin to brown.
- Add broth and remaining ingredients; bring to a boil. Reduce heat, and simmer 12 to 15 minutes or until vegetables are tender.
Side Dish Ingredients
- 1 (6-oz) pkg buttermilk cornbread mix
- ⅔ cup skim milk
- ½ cup shredded reduced-fat Cheddar cheese
Side Dish Instructions
- Preheat oven to 450°F. Whisk together cornbread mix and milk in a bowl; stir in cheese. Scoop batter into 6 muffin cups coated with cooking spray.
- Bake 15 to 18 minutes or until golden brown.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
355
|
140
|
495
|
| Fat (g) | 8 | 4 | 12 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 17 | 5 | 22 |
| Carb (g) | 52 | 21 | 73 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 777 | 74 | 851 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
