COMFORT FOODS
Made Fast and Healthy!
By Healthy Exchanges

Creamed Corn Beef and Cabbage Bake

2 cups diced raw potatoes 1 cup chopped celery 1 cup sliced carrots 1 cup chopped onion

2 cups water

3 cups coarsely chopped cabbage

3 (2.5-ounce) packages Carl Buddig lean corned beef, shredded

1 (12-fluid-ounce) can Carnation Evaporated Fat Free Milk

3 tablespoons Bisquick Heart Smart Baking Mix

1 teaspoon dried parsley flakes

Preheat oven to 375 F. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium saucepan, combine potatoes, celery, carrots, onion and water. Cook over medium heat for 20 to 25 minutes or just until vegetables are tender. Stir in cabbage. Cover and continue cooking for 5 minutes. Drain well and return to saucepan. Stir in shredded corned beef. Evenly spoon mixture into prepared baking dish.

In a covered jar, combine evaporated milk and baking mix. Shake well to blend. Pour milk mixture into same saucepan sprayed with cooking spray. Stir in parsley flakes. Cook over medium heat for 5 to 10 minutes or until mixture thickens, stirring constantly. Evenly drizzle milk mixture over corned beef mixture. Bake for 25 to 30 minutes. Let set for 5 minutes. Divide into 6 servings.

. Each serving equals: 187 calories, 3g fat, 13g protein, 27g carb., 639mg sodium, 208mg calcium, 3g fiber. Diabetic Exchanges: 1 1/2 Vegetable, 1 Meat, 1/2 Fat-Free Milk, 1/2 Starch; Carb Choices: 2.

Visit Healthy Exchanges at www.healthyexchanges.com for more information about its "common folk" healthy recipes.

(c) 2007 King Features Synd., Inc.