1 small, chopped
1 medium clove(s), minced
Frozen corn kernels
2 cup(s), thawed and drained
Uncooked Swiss chard
3 cup(s), thick stems removed, coarsely chopped
Canned diced tomatoes
14½ oz, with chilies, well-drained
Cooked pearl barley
2 cup(s), quick-cooking recommended
¼ tsp, crushed
¼ tsp, freshly ground
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s), sharp-variety recommended
- Preheat oven to 350ºF.
- Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes. Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.
- Coat a 2 1/2- to 3-quart baking dish with cooking spray. Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese. Bake until cheese melts and mixture is hot, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before slicing into six pieces. Yields 1 piece per serving.