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Corn & Roasted Peppers -- w

Source of Recipe

BH&G 5 Ingredient Slow Cooking
Corn & Roasted Peppers (crockpot) -- w
Serves: 8

3 10-oz. pkgs. frozen whole kernel corn � or � white whole kernel corn (shoe peg) in light or regular butter sauce
1 12-oz. jar roasted red sweet peppers, drained and chopped (1-cup).
2 T. thinly sliced green onion
2 c. milk
2 .9 to 15-0z. envelopes hollandaise sauce mix

Place frozen corn, roasted pepper, and green onion in 3-1/2-qt slow cooker. In a small whisk together milk and sauce mixes. Add sauce mixture to cooker, stir to combines (frozen chunks of vegetables may remain).

Cover and cook on LOW for 6 to 8 hours � or � on HIGH for 3 to 4 hours. Stir before serving.

One serving equals: 155 calories�2 gm fat (1 gm saturated)�5 mg cholesterol�249 mg sodium�32 gm carbohydrate�2 gm fiber�5 gm protein +++WWP:3