Ingredients

• 1 (8 ½-ounce) box corn muffin mix
• 1 egg
• 1 cup reduced fat milk
• ¾ cup sharp Cheddar cheese
• 1 teaspoon salt
• ⅛ teaspoon white pepper
• ¼ teaspoon baking powder
• 2 tablespoons flour
• butter cooking spray
• ½ cup peach salsa

Steps

1. Place in medium mixing bowl: muffin mix, egg, milk, cheese, salt, pepper, baking powder and flour. Stir together just until all ingredients are moistened.
2. Preheat large sauté pan on medium for 2-3 minutes.
3. Spray pan with cooking spray and pour batter into pan using ¼-cup scoop, cooking 3 cakes at a time.
4. Cook 4-5 minutes on each side, or until golden brown. Repeat step 3 until all batter is used.
5. Place 2 cakes on each serving plate and top with 2 tablespoons salsa. Serve.

Ingredients

• 1 (14-ounce) bag frozen whole green beans
• 2 cups frozen pepper stir-fry (contains sliced green/red/yellow peppers and onions)
• 2 tablespoons garlic butter
• 1 teaspoon roasted garlic
• salt and pepper, to taste

Steps

1. Place beans and pepper stir-fry in microwave-safe bowl.
2. Cover and microwave on high 8 minutes, stirring halfway through cook time.
3. Drain bean mixture. Add butter, garlic, salt and pepper.
4. Stir, cover and microwave on high 2 minutes. Stir and serve.

Ingredients

• 2 tomatoes
• ¼ cup balsamic vinaigrette
• ¼ cup feta cheese crumbles
• salt and pepper, to taste

Steps

1. Wash tomatoes and cut into quarters. Remove core and cut each quarter in half to create 8 wedges. Repeat with second tomato.
2. Place tomatoes in serving bowl, pour on dressing, sprinkle with cheese, salt and pepper; toss to coat.
3. Cover and refrigerate until ready to serve.