http://www.kraftrecipes.com/recipes/creamy-corn-zucchini-chipotle-94924.aspx
I tried this recipe tonight for dinner with some baked barbeque pork chops (6pp for 4 oz), and it was really good! I made some changes to the recipe to make it more WW friendly, but I would make some more changes if I made it again! Tonight, I used fat free zesty italian dressing, 1 small onion, turkey bacon, a small can of corn instead of frozen, 1 cup of 2% cheddar or WW Mexican blend, light sour cream & 2 Tbsp chipotle in adobo. The recipe says to use an entire can of chipotle in adobo, and I like a little kick, but I know for sure an entire can would be too hot to eat! I just pulled out 2 chilis and diced them up. Next time, I would suggest blending them in the food processor. It is 4pp for a 1/2 cup serving.
Next time, I may leave out the dressing and just spray the pan with some pam. I would leave out the bacon, sour cream and the cilantro because they didn't add anything to the dish. Making those changes brought it down to 3pp for 1/2 cup serving.
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