- Recipes Home
- Interest Groups
Corn Tomato Pot Recipe
|Canned tomatoes||28 Ounce, chopped (1 Can, Undrained Or 3 Cups)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Frozen whole kernel corn||3 Cup (48 tbs), thawed|
|Brown sugar twin||1 Tablespoon|
|Dried parsley flakes||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1048 Calories from Fat 86
% Daily Value*
Total Fat 10 g15%
Saturated Fat 1.2 g5.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1098.8 mg45.8%
Total Carbohydrates 221 g73.7%
Dietary Fiber 33.4 g133.7%
Sugars 40.3 g
Protein 34 g68.7%
Vitamin A 149.3% Vitamin C 242.3%
Calcium 41.4% Iron 99.3%
*Based on a 2000 Calorie diet
In prepared container, combine undrained tomatoes, green pepper, and onion.
Stir in corn.
Add Brown Sugar Twin, parsley flakes, and black pepper.
Mix well to combine.
Cover and cook on LOW for 3 to 4 hours.
Mix well before serving.