- 1 (8 ounce) box Jiffy cornbread mix
1/4 cup Egg Beaters egg substitute or 1/4 cup egg substitute
1/3 cup skim milk
16 fat free ranch dressing (OR make your own 1 pkg. dry Ranch salad dressing mix, 8 ounces fat-free sour cream, and 1 cup low-fa)
16 ounces canned pinto beans , drained and rinsed
16 ounces cranberry beans or 16 ounces october beans
3 cups shredded low-fat sharp cheddar cheese
3 large ripe summer Tomatoes , diced and drained or 1 pint sweet grape tomatoes , cut in half
1/2 cup green bell pepper , diced
1/2 cup red bell pepper , diced
3 medium spring onions , thinly sliced
4 ounces chopped green chilies , drained
15 ounces canned corn, drained
3 cups coarsely chopped romaine lettuce
1 cup frozen green pea , thawed
1/2 cup hormel real bacon bits (I use Hormel or Oscar Mayer)
2 ounces cooked elbow macaroni
16 ounces black-eyed peas , rinsed and drained
2 cups broccoli florets , cut into bite-size buds
2 cups diced celery
1 (6 ounce) can sliced water chestnuts , cut in quarters
16 ounces kidney beans , rinsed and drained
16 ounces canned great northern beans , rinsed and drained
16 ounces canned black beans , rinsed and drained
