Spinach, Tomatoes, and Corn
Canned veggies make this dish easy to prepare at any time of the year! No fresh veggies necessary.
- Yield
- 5 servings
- Serving size
- 1/5 of recipe
- Rating
- 3.79 of 5 (42 ratings)
Food groups
- Vegetables: 1 cups
Ingredients
- 1 cup canned spinach
- 1 can (15.5 ounces) low-sodium diced tomatoes
- 1 can (15.2 ounces) low-sodium corn, drained
- 3 cups water
- 1 tablespoon margarine
Directions
- Wash hands with soap and water.
- Place all ingredients in a large saucepan.
- Cover.
- Heat thoroughly over medium-high heat, about 10 minutes.
- Add seasonings to taste.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 95.03 |
| Total Fat | 2.81 g |
| Saturated Fat | 0.47 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0.03 mg |
| Carbohydrates | 17.22 g |
| Dietary Fiber | 4.15 g |
| Total Sugars | 6.12 g |
| Added Sugars included | 0 g |
| Protein | 3.68 g |
| Calcium | 90 mg |
| Potassium | 433 mg |
| Sodium | 182.55 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 56 mg |
| Phosphorus | 76 mg |
| Selenium | 2 mg |
| Zinc | 1 mg |
| Vitamin A | 253 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 18 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 204 mcg |
| Folate | 80 mcg |
| Thiamin | 0.5 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 29 mg |
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Source
Recipe by: Creative Recipes for Less Familiar USDA Commodities Used by Household Programs — USDA Food and Nutrition Service — Food Distribution Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/spinach-tomatoes-and-corn. Federal works are public domain in the United States.