Cornbread... mashed potatoes... tamale pie?! Ahhhhhhh! It seems too good to be true, but HG's got guilt-free versions of all THREE. Check it out...   

Cheesy-Good Cornbread Muffins

PER SERVING (1 muffin): 85 calories, 1.5g fat, 240mg sodium, 14g carbs, 1g fiber, 2g sugars, 4g protein -- PointsPlus® value 2*

Cheesy cornbread muffins for only 85 calories each?! How can it be???




Ingredients:
1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup fat-free sour cream
1/2 cup reduced-fat shredded cheddar cheese
1/4 cup chopped scallions
2 tbsp. Splenda No Calorie Sweetener (granulated)
1 1/2 tsp. baking powder
1/4 tsp. salt
Optional: 1/4 tsp. hot sauce

Directions:
Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, baking powder, and salt in a large bowl. In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.

Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!

MAKES 12 SERVINGS 

HG's Miracle Mashies

PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- PointsPlus® value 2*

Mixing cauliflower and potato is a GREAT way to get true mashed potato taste and texture, with a healthier, lower calorie spin. Woohoo!

Ingredients:
1 large (about 13-oz.) potato
3 cups cauliflower florets
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt
pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic

Directions:
Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.

Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).

Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt. Enjoy!

MAKES 5 SERVINGS 

HG's Hot Tamale Pie

PER SERVING (1/6th of pie): 220 calories, 2.75g fat, 630mg sodium, 37g carbs, 3.5g fiber, 8g sugars, 16g protein -- PointsPlus® value 6*

This tamale pie is AWESOME. Make it NOW. Do not pass go. Do not collect $200.




Ingredients:

For Topping
1 pouch Betty Crocker Authentic Cornbread & Muffin Mix
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. no-sugar-added applesauce

For Pie
One 12-oz. package frozen ground-beef-style soy crumbles (like MorningStar Farms Meal Starters Grillers Recipe Crumbles or Boca Meatless Ground Burger**)
1/2 cup canned sweet corn kernels, drained
1/2 cup canned black beans
1/3 cup chopped onion
2 tbsp. taco sauce
1 tbsp. taco seasoning
1/2 tsp. ground cumin

Directions:
Preheat oven to 350 degrees.

Mix together cornbread mix, egg substitute and applesauce. Set aside.

In a large pan sprayed lightly with nonstick spray, begin to cook onions and soy crumbles over medium heat. Once crumbles have thawed, add in taco seasoning, cumin, and 1/4 cup of water. Stirring occasionally, continue to cook until the water has absorbed. Then add the taco sauce, corn, and black beans, and mix well.

Pour mixture into a large round casserole dish sprayed lightly with nonstick spray, and then evenly cover with the cornbread topping mixture.

Bake in the oven for 20 minutes, or until top is golden brown and firm.

MAKES 6 SERVINGS