Impromptu Chicken and Rice

Hi there! I made a meal tonight that my husband and I enjoyed so much that I had to share it. I call it "Impromptu Chicken" because I had no idea what I was going to cook when I started. I knew I had chicken so I started googling some ideas. I knew I wanted to do it semi-slow cooker style on the stovetop. I came across this recipe for Chicken and Potatoes, but quickly realized I had neither potatoes, nor italian dressing. So, I improvised with a few of the ingredients from the recipe plus a few more!

Impromptu Chicken & Rice

Yield: 2

Prep: 5 Min.

Cook Time: 30 Min. - 1 Hour (or so)

Ingredients

2 chicken cutlets or breasts, frozen

2 tsp worcestershire sauce

1 tbsp soy sauce

1/4 cup sesame ginger dressing

1 cup chicken broth

2 tbsp dijon mustard

1 tsp onion powder

1/2 tsp pepper

1/2 tsp paprika

1 tbsp italian seasoning

2 cloves of garlic, minced

1 tbsp cornstarch

Rice

1 cup long grain white rice

2 cups water

2 tb unsalted butter

Directions

As I've said before, I always forget to take meat out of the freezer to thaw in the fridge so I love any recipe when I can use frozen meat. That was the goal in doing a slow cooker stove top meal. I didn't really measure when I made the dinner so feel free to do the same. When typing up the ingredients, I just guessed at what I put in but it should be pretty close! 

First, stick the chicken breasts or cutlets in the bottom of a medium-large pot. I chose cutlets purely because that's what I had in the freezer. If you are cooking for more than two people or want to have leftovers, just put more than two in. If that's the case, you'll want to increase the other ingredients as well to compensate.

Add worcestershire sauce, soy sauce, dijon mustard, sesame ginger dressing, seasonings, garlic, and chicken broth. You may have to add more chicken broth if it looks like it's getting too low later on. For the sesame ginger dressing, I used Waldon Farms, which is carbohydrate free, sugar free, gluten free, fat free and everything! I like a lot of their dressings. You can find them online at Waldon Farms or at your local grocery store. 

Bring all of that to a boil and then reduce to a simmer and cover. Let sumer until chicken is cooked. I ended up cooking it for 1.5 hours but that was just because I was waiting on the husband to get home from the gym. I'd say 30 minutes to 1 hour but you can let it cook until you're ready. Get the rice started about 20 minutes before you want to eat. 

Cook the rice according to the package - 2 cups of water to 1 cup of rice. Throw in 2 tablespoons of butter too. Bring to a boil then reduce to simmer, covered, for about 20 minutes.

Add some cornstarch to the chicken, make sure to mix in it really well. Continue to simmer until the sauce thickens (about 5-10 minutes). 

Pour the sauce over chicken on a bed of rice and serve. You will not be disappointed.. this is just amazing and delicious!

Husband Rating: A+

Country Style Chicken & Green Beans

Hello there!

This is a meal I've made quite a few times. It's quick and simple, the best kind of recipes! Although, complicated ones can be fun too.

Country Style Chicken

Yield: 6

Prep: 15 Min.

Bake: 20 Min.

Ingredients

6 boneless, skinless chicken breast

1 egg

1 tablespoon water

3/4 cup bread crumbs

1/4 cup grated parmesan cheese

1 teaspoon paprika

1 tablespoon garlic powder

1 envelope onion soup mix

(Adapted from Taste of Home, More Fast Fixes with Mixes)

Directions

I forget to take the meat out of the freezer far too often so, be sure you've put your frozen chicken breasts into the fridge to thaw the day before you want to make this (or morning of). You'll want to get out a baking sheet and grease it however you'd like. I usually use cooking spray.

Flatten the chicken to about 1/2-inch thickness. Then cut the chicken breasts into 3-4 relatively equal, pieces. I prefer smaller portions but if you'd like to just cut them in half, you can. 

In a small bowl, beat the egg and water together. 

For the breading, you can either use a small bowl or a large ziplock bag. I've done it both ways, it's completely up to you! Combine the bread crumbs, parmesan cheese, paprika, garlic powder and onion soup mix in your chosen vessel - bowl or bag.

Dip the chicken pieces in the egg mixture then in the breading, coating them completely. Then place on the baking sheet. The original recipe said to drizzle with melted butter but I prefer olive oil, however, it's not completely necessary either way.

Bake uncovered at 350° for 20 minutes or until meat is no longer pink. If you choose to use larger pieces, you may want to bump it up to 25 minutes. You can test the meat with a thermometer, be sure it's above 165°.

Ignore my dirty, old baking sheet.

Green Beans

While the chicken is baking, you can start the green beans. You can also choose another vegetable if you don't like green beans. 

These are pretty simple though. You just need green beans, fresh is best but frozen will work. I never use canned though so I couldn't tell you how that would work. If you have fresh, be sure to pinch off the ends. You can break them in half if you need to but it's not necessary. 

Get a skillet! Put some olive oil in there! I used this fancy flavored olive oil that I get from this lovely little store in town that has a booth at the farmer's market (expensive, but awesome). 

I like to sauté them over low-medium heat. If the pan is too hot, you'll scorch the outside of the bean. You can put whatever seasoning you want in there. I usually use Italian Seasoning - a mix of a few spices. Be sure to move them around so they don't stick to the bottom. Basically, you just want to get them good and hot. Overcook them and you'll end up with limp little green beans and no one wants that. 

A friend of mine in college made green beans with honey and almond slivers. I still make it that way to this day but Ethan doesn't like it as much as I do. I LOVE doing it this way and definitely recommend trying it. You can spray the pan with cooking spray but you wouldn't need the olive oil in this case.

So... dinner done and positively delicious!

Husband Rating:

Thanks for reading! -K

7 weeks of meal planning

Hey there!

This weekend I sat down and went through all of my cookbooks and came up with a list of meals to try for dinner at Chez Manon. Here's what the next 7 weeks looks like at our house:
(note: we always eat out or pick up something on Fridays)

Week 1
M - Country Style Chicken & Green Beans
T - Meatloaf & Oven Crisp Potato Wedges
W - Turkey Skillet Casserole & Corn on the Cob
Th - French Herb Chicken & Eggplant Provencal
S - Grill! (burgers, squash, corn, etc)
Su - Shrimp Fettuccini (This is a ? because we'll be visiting my dad's house but this is one of my favorite new recipes so if it doesn't happen, I'm definitely rescheduling it)

Week 2
M - Sausage Spanish Rice
T - Dilled Chicken & Potatoes
W - Baked Halibut with Lemon and Capers & couscous
Th - Meatballs & Baked Sweet Potatoes
S - Vegetable Curry & Rice
Su - Walnut Crusted Steak & Squash Stuffing Casserole

Week 3
M - Smoked Sausage Gumbo & Rice
T - Shrimp & Pesto Pasta & Bread
W - Walnut Chicken Saute & Quartered Herbed Potatoes
Th - Loaded Pizza
Su - Sweet & Tangy Pot Roast and Mac & Cheese

Week 4
M - Oven Fried Fish & Chips
T - Chicken Parmigiana & Homemade Noodles
W - Shrimp with Pasta & Feta w/ Garlic Bread
Th - Spicy Chicken in Peanut Sauce & Rice
Su - Savory Beef Stew & Bread

Week 5
M - Cajun Macaroni
T - Mediterranean Shrimp with Veggies
W - Steak Kebabs with Long Grain & Wild Rice
Th - Mexican Rice with Chicken
S - Chili
Su - Greek Turkey Burgers & Asparagus

Week 6
M - Curry Chicken & Rice
T - Shrimp Jambalaya & Rice
W - Chicken Fingers & Sweet Potato Fries
Th - Rotelle with Walnut-Gorgonzola Sauce & Salad
Su - Chicken Chili

Week 7
M - Almond Chicken Stir-Fry & Rice
T - Hamburger Supper
W - Skillet Braised Chicken with Roasted Veggies
Th - Pizza
(going out of town on this weekend)

In addition to the meals above, I'm going to make a number of soups to keep in the freezer for those nights that just don't pan out and for Saturdays with no meals planned. Here are the soups:

Corn Chowder
Butternut Squash Soup
Potato Leek Soup
Tomato Basil Soup
Mexican Chicken Soup
Chicken Soup
Chicken Noodle Soup with Sweet Potatoes
Chili
Chicken Chili

Based on what I currently have on hand, I have until Thursday to plan my grocery runs, find some coupons and do some research on freezing veggies. I'm hoping to hit a farmer's market or two this week as well. Local is always best!

Keep cooking!

Kara

Chocolate Covered Strawberry Cupcakes

This weekend is my best friend's Bachelorette party. I've been preparing, getting gifts ready for the girls that are attending and sorting through everything I want to do. First off, I've booked a two bedroom suite at a hotel in Castleton. We'll be eating at Harry & Izzy's, also in Castleton but going out to hit up some bars in the downtown Indianapolis area. I even made the invitations based on one I saw on Pinterest.

Isn't it adorable?

I changed the inside of it a bit from this one so in case you're wondering, this is what it said:

So, all the big things are all planned out, however, I'm still figuring out what I want to do at the hotel. I want to decorate it a little before Liz gets there and I also want to do some snacks and drinks (or course). I don't think I'll do any special drinks, just the normal assortment of booze and mixers. For snacks however, I want to do something fun. I started thinking cupcakes and I did go ahead and ask her what her favorite flavors were which I already knew - Strawberry and Chocolate. So, I got it in my head that I wanted a cupcake that tastes like a chocolate covered strawberry!

I decided to do a strawberry cake with a chocolate frosting (this was simply because I'm not a huge fan of chocolate cake - selfish, I know). I already have an awesome strawberry cupcake recipe, courtesy of Annie's Eats which was originally from Martha Stewart's Cupcakes (which I really should buy). Those cupcakes have a strawberry frosting with it which I've made but this time, we're going to mix it up to see if it will taste like chocolate covered strawberries.

Original Strawberry Cupcakes w/ Strawberry Frosting

I love cupcakes!!

Strawberry Cupcakes
Ingredients:
Yields 34 cupcakes, bake time: 25-28 minutes per batch
2 1/4 cups all-purpose flour
1/2 cup cake flour*
1 tbsp baking powder
1 tsp salt
2 sticks (1 cup) unsalted butter, at room temperature**
2 1/4 cups sugar
1 1/2 tsp vanilla extract
3 large eggs
1 large egg white
1 cup milk
2 1/2 cups finely chopped fresh strawberries (this takes a while by hand)

*I don't keep cake flour around so I found a substitute: For 1/2 cup, you can put 1 tbsp cornstarch in the bottom of your measuring cup and fill the rest of the 1/2 cup with all-purpose flour.
**15-20 seconds in the microwave with the wrapper on should do the trick if the butter is straight out of the fridge. Watch it though, last time I left it in too long and ended up with melted butter in the microwave.

Instructions:
1. Preheat the oven to 350˚ F and line cupcake pans with paper liners. If you're like me and don't have enough pans, you'll have to do a 2nd batch after the first is finished but that leaves time for the first to cool while you're making the frosting. 
2. In a medium bowl, whisk all flour, baking powder and salt. In your electric mixer (which you really need to have for this), combine butter, sugar and vanilla. Beat on medium-high speed until light and fluffy (about 3 minutes). 
3. One at a time, beat in the eggs and egg white, mixing well after each addition (scrape down the sides as needed). 
4. With the mixer on low speed, add the flour mixture in two additions, alternating with the milk, mixing each addition, just until incorporated. 
5. Gently fold in the chopped strawberries with a spatula.
6. Divide the batter between the paper liners, filling each about 3/4 full. Bake until light golden and a toothpick inserted in the center comes out clean, about 25-28 minutes, rotating the pans halfway through baking (I've never done that last part - oops!). 
7. Allow to cool in the pan(s) for a few minutes, then transfer to a wire rack to cool completely. I still don't have a wire cooling rack for this part of cupcake making but I've found that our toaster oven racks work well.
____
For the chocolate frosting, I started hunting the web for something interesting. Oddly enough, I ended up back on the Annie's Eats website. I haven't actually made this frosting yet but I will be on Friday night. I'll let you know how it goes. But, in the meantime, here's the recipe:

Chocolate Frosting by Annie's Eats (slightly adapted from Martha Stewart's Cupcakes)
Ingredients:
Frosts about 2 dozen cupcakes
9.5 oz. bittersweet chocolate, finely chopped
6 oz. cream cheese, at room temperature
6 tbsp unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
4 tbsp unsweetened Dutch-process cocoa powder
pinch of salt
2/3 cup plus 1 tbsp. sour cream
For le garnish: quartered strawberries (or halved... or whole!)

Instructions:
1. Melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy (about 3-4 minutes).
3. Gradually mix in the confectioners' sugar, cocoa powder and salt.
4. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended.
5. Frost cupcakes immediately before the chocolate hardens and the frosting sets.

All-in-all, I'm pretty excited to make these cupcakes. I can't wait to see how they mix together! I really hope it tastes like a chocolate covered strawberry.

Thanks for reading. -K

A true beginner dinner meal

Bertolli meal soup for two: tomato florentine & tortellini with chicken AND grilled cheese. Deliciously simple. This was chosen purely to cut down on time after our grocery trip.

Calories:
Soup -
410 per serving (half of bag)

Grilled cheese -
100 two slices of bread (Wonder SmartWheat)
75 butter (1.5 tbs)
105 American cheese (1.5 slices)

A little high if you count calories like me but worth a light lunch.

BBQ chicken

3 chicken breasts (recipe says frozen but mine were thawed)
1 12 oz. bottle of BBQ sauce (I used sweet baby ray's)
1/2 cup italian dressing (I used low fat)
1/4 cup brown sugar
2 tbs worcestershire sauce

Mix everything but chicken in a bowl. Place chicken in slow cooker and pour sauce over it. Cook on low for 4 hours (if chicken is thaw).

Pull chicken apart and mix a little. You may have to turn it on high for a little to thicken the sauce.

French Toast for lunch? Yes, please!

Combine in med/small bowl:
4 eggs
2/3 cup milk
1/3 cup flour
1/3 cup sugar
1/2 tsp vanilla
1/4 tsp salt
1/8 tsp cinnamon (or a little more)

Get 6 pcs Texas toast and dunk each side of each one and put on a hot skillet, heated with pam or butter. Cook each side to desired doneness.

Butter finished toast, sprinkle on powdered sugar and serve with syrup :)

This week's plan

Not sure if you can read it but here's the plan!

Turkey burgers and potatoes tonight! Pretty simple here, no recipe needed.

Indian Spiced Chickpea and Fire-Roasted Tomato Soup

Tonight's menu: Soup and grilled cheese!

http://www.rachaelray.com/recipe.php?recipe_id=1174

Sorry!!!

Hey, if anyone is still paying attention to this. I'm super sorry I haven't been posting lately. I will catch up soon, I promise. Still cooking (not as much as I'd like) but haven't had time to post. I have lots of yummy dishes to catch you up on!

Kara

My apologies

I've been distracted by Google+... be back tomorrow with the recap on our meal tonight. It was good... 4 stars from the husband :)

Baked Mac & Pimento Cheese

Hello!

So last night we had BBQ Chicken and Mac & Pimento Cheese. I'm just sharing the side dish because Ethan made the chicken. He marinated it in Sweet Baby Rays and EVOO then grilled it (just in case you were wondering). Now, on to the Baked Mac & Pimento Cheese. What is a Pimento, you might ask? According to Wikipedia, a pimento is a large, red, heart-shaped variety of chili pepper. To be honest, I bought a jar of diced pimento, having no idea what it actually was. I recommend finding out what things are before buying them but in this case, it worked out just fine.

Baked Mac & Pimento Cheese

(Brought to you by 7-Day Menu Planner for Dummies)

Prep: 20 min     Cook time: 20-25 min, plus pasta

Yields 12 Servings (I'd say closer to 6 or 8 unless you only eat really small servings)

Ingredients

8 oz. elbow macaroni

3 tablespoons butter

1/4 cup flour

2 cups skim milk

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

8 oz. shredded 50% reduced fat sharp cheddar cheese

1 4 oz. jar diced pimentos, drained

1/2 cup fine dry bread crumbs

1/2 cup freshly grated parmesan cheese

Directions

1. Cook macaroni according to directions; drain. Heat oven to 350 degrees.

2. Meanwhile, in a large skillet, melt butter on medium. Gradually whisk in flour until smooth; cook, whisking constantly 1 minute.

3. Gradually whisk in milk, salt, cayenne pepper and garlic powder. Cook, whisking constantly, 3-5 minutes or until thickened (Kara Note: if it isn't thickening, stop whisking for a minute to give it a chance to heat up and continue whisking)

4. Stir in cheddar cheese and pimentos and cook until cheese is melted and sauce is smooth. Remove from heat. Stir in pasta. Spoon mixture into a 9x13 baking dish coated in cooking spray.

5. Stir together bread crumbs and parmesan cheese in a shallow dish (Kara Note: I did this with my hands in a bowl). Sprinkle over mixture.

6. Bake 15 to 20 minutes or until golden and bubbly.

And again I'm reminded I need to clean our oven.

By the time I had mixed everything together and poured it into the 13x9 pan, I was already pretty impressed with it. I'm standing there thinking wow, I just made homemade mac & cheese. Not too shabby.

I am thinking that I might prefer bread crumbs with a little more to them. The fine bread crumbs from the store worked out okay but it's almost too fine. I don't think I would put any effort into changing this though. It was great as is. The cayenne pepper and pimentos add a little kick to heat up the mac & cheese. It's a nice twist on a classic. Two thumbs up from me and Ethan thought it was...

I hope you all enjoy your evening!

Hmm.. I wonder what is on the menu tomorrow...

Broccoli Chicken Parm

Hello! Welcome back. Sorry I didn't post this on Thursday when we cooked it but it's been a busy couple of days. And we didn't eat until 8:30pm that night. I'm currently blogging during the Emmy's. I think this is my favorite awards show because it is actually funny and fun to watch. Anyways, back to the beginner dinner.

On Thursday, we had Broccoli Chicken Parm which was okay. Not terribly great but edible. I'm thinking this isn't one where you need the recipe because I wouldn't make it again. It was quick and easy but I reheated some today for lunch and it was bad. It was tasting pretty gross. Those leftovers will definitely be thrown out.

Husband rating:

In case you are confused, the thumb is sideways, not up or down, but sideways. :)

In conclusion, this isn't worth sharing.

hehe

Tomorrow

Look for some updates tomorrow. I will tell you about our Thursday dinner of Broccoli Chicken Parm and whatever it is we are cooking tomorrow (I can't remember!)

Until then...

:)

Flank Steak, Corn & Sweet Potato Fries

This is probably one of our favorite meals. It's pretty simple and absolutely delicious! There's no real recipe for this, you don't need one. You do need a grill though. Get a Flank Steak, Corn and Sweet Potatoes from the grocery store (number of corn on the cob and sweet potatoes will correlate to how many people are eating, we got 2). You will also need soy sauce, extra virgin olive oil, brown sugar and minced garlic. 

Preparation: We were home over lunch so the husband marinaded the steak. First, score the steak. Get a large ziplock bag, put in the steak, and add some soy sauce, extra virgin olive oil, brown sugar and minced garlic. Close the bag and make sure the steak is fully coated in the mixture. Stick it in the fridge.

Now, in the evening, fire up the grill. We have a charcoal grill that Ethan loves. It wasn't as fun to use today because it's overcast and a little too chilly for me to sit outside. It looks like it could rain any second... no fun!

While the grill is heating up, preheat the oven to 350. Cut up the sweet potatoes in wedges and put them on a baking sheet. Dribble them with oil and put them in when the oven is preheated. Next, put the steak and then the corn (in the husk) on the grill. Note: You can pull the corn husk back and pull out the strings then pull the husk back up.

Sweet potatoes wedges! (hmm our oven might need cleaning)

Everything should be ready in about 30-35 minutes, the sweet potato fries take 30-35, steak is about 20 (10 minutes per side) and the corn takes 10 minutes . The corn takes a little less time so wait 10 minutes after you put the steak on then add the corn. When it's all done, cut the steak into strips. And it's so awesome, I hope you try it!

Yummmm!!

On a side note, I was told by some people at work (ANNE!) that I need to include a grade on the meal from my husband, Ethan. Well, since Ethan pretty much did this meal (and wouldn't even let me cut up the sweet potato - I worry him when I use large knives), I'd say he'd give it a...

I've also decided to give you an idea of how much meals cost. This one was $16.25, almost $15 of that was the steak. We already had the corn so that would be an additional expense. I will also add to my past posts what the meals cost. But maybe tomorrow, because it's late!

See you soon...

Bow-Tie Pasta with Winter Squash and Walnuts

Meal Rating: Mediocre

Tonight's dinner was decent, not great but okay. We had Bow-Tie Pasta with Winter Squash and Walnuts, courtesy of "7-Day Menu Planner for Dummies". The timing on this meal is tricky. I have some ideas of how to improve the recipe as well. 

Bow-Tie Pasta with Winter Squash and Walnuts

Prep time: 15 minutes, plus standing time   Cook time: 7 minutes, plus pasta

Yields 6 servings



Ingredients

1 pound winter squash (such as butternut, acorn, or kabocha), peeled, seeded and cubed

1 pound bow-tie pasta

1 tablespoon Extra-virgin olive oil (or as Rachel Ray says EVOO)

2 cloves minced garlic

3 tablespoons minced fresh parsley

salt and pepper to taste

2 tablespoons walnuts, chopped

1/4 cup freshly grated Parmesan cheese

Directions

1. Cook pasta according to directions.

2. Microwave cubed squash with a little water on high for 5-6 minutes or until almost tender, let stand covered 3 minutes, drain and MASH.

3. Heat oil in a large nonstick skillet on medium. Add garlic and cook 30 seconds. Add mashed squash, parsley and salt and pepper to taste.

4. Toss the drained pasta with the squash mixture and serve topped with walnuts and Parmesan cheese.



Squash mixture.. I missed the part where you were supposed to mash it so I had to do it in the pan.

Tips: I'm thinking of an overhaul for the recipe. First of all, the squash (I used butternut) doesn't bring enough taste into the mix. It's a little on the bland side. I'm thinking sweet potatoes instead of squash. I'm going to have to try it and get back to you on this. I'm also thinking that parsley, salt and pepper are not enough. Some additional spice options would be dill, oregano, marjoram, basil. I love the walnuts and Parmesan cheese in this, add more! On a side note, I've never peeled and seeded a squash before. It was interesting. I used a carrot peeler and it seemed like it might be the right tool. It was pretty in the bowl...



As far as the timing of this, I reversed the first 2 steps when I typed it out because it makes more sense to start the pasta first. But you should have your squash already cubed at that point. Just get your water boiling first. I know my stove top takes a while to boil water. Make sure the pasta is in the pot before you start heating the pan with the oil. Wait a few minutes between this because the oil pan will not take long. Mash the squash (or sweet potato) while you are waiting. I think these changes will help make this meal better.

Until tomorrow...









Beef and Bean Chili Verde

Well, well, well. Tonight was super exciting! We left work at 5pm and went grocery shopping. I had my list all ready (and sorted in the appropriate order in which we would be walking through the store). I really thought this trip was going to be super expensive since we were shopping for 2 weeks worth of meals. Our last trip, just for last week's meals (as well as some basics that we needed at home) was $120. This time, $140! For 2 weeks! How sweet is that? Next time, I plan to be a little more prepared and print some coupons beforehand. We just have to get a working printer in our house. Mine needs ink and we can't find the cord for Ethan's printer (Ethan = husband). Oh well, we can save even more next time! I will add, that if you need chicken breasts, go to Kroger, it's on sale right now.

We arrived home and I got to work. Cutting up veggies and getting the ingredients together. I also rearranged our food storage which is on a small shelving unit in our breakfast nook. I can't wait to have a house with some serious storage. On tonight's agenda was Beef and Bean Chili Verde, brought to you by "7-Day Menu Planner for Dummies". Do believe the name because it is Chili, even if it doesn't look like traditional chili.

Ingredients

1 pound 93-95% lean ground beef

1 large red bell pepper, chopped

1 medium onion, chopped

6 cloves of minced garlic

2 teaspoons chili powder

2 teaspoons cumin

1/8 teaspoon cayenne pepper

1 12-16 oz. jar salsa verde or taco sauce

1/4 cup water

1 15 oz. can pinto beans, rinsed

For cornbread: Jiff Corn Muffin Mix, 1 egg, 1/3 cup milk

Directions

Before beginning, prepare the cornbread mix. Follow the instructions on the box of Jiff Corn Muffin Mix (cornbread instructions are on the side of the box). Put the mix together with ingredients and pour into pan, set aside for now. Don't forget to preheat your oven. (I added some corn to my cornbread.. it was delicious!)

In a large pan; cook beef, red pepper, onion on medium heat for 6-8 minutes or until beef is no longer pink and vegetables are softened. Put the cornbread in the oven. Add minced garlic (if using a jar of minced garlic, 1 teaspoon = approx. 1 clove of garlic), chili powder, cumin, cayenne pepper; cook for 15 seconds or until fragrant. Stir in salsa verde and water; bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally for 10 minutes. Stir in pinto beans and cook 1 minute or until heated.

Cornbread :) Yum

Looks a little funny during the cooking stage.. haha

Some tips: This is already a spicy meal but if you would like a little more kick, add some extra spices and throw in some cut up jalapeno. I am very sensitive to spice, so I tend to throw in what a recipe calls for, if not less. Ethan loves some kick though so I usually try not to cut out too much. This recipe is great, it's just the right amount of spice, I think. Suprisingly, I am also a very picky eater. I don't like peppers, tomatoes, mushroom and I would choose poultry over red meat, any day. However, this whole meal planning adventure, is helping me step out of the box. And not just once in a while, but every day!

Back to the tips (oops, sidetracked). Definitely get a high percentage lean ground beef. The other stuff might be cheaper but that means all the fat is going to cook off and you are left with a lot less meat then the better stuff. You can find the salsa verde with the salsa (just in case you've never bought any). As for the minced garlic, it's so easy to buy a jar of minced garlic and keep it in your fridge for another day. You can find that with the spices in your grocery store.

I hope you give this recipe a shot, it was very good, especially if you like a little something spicy!

Don't hesitate to comment if you have questions! (I was watching TV while writing this so I hope it makes sense) 

Until tomorrow....  :)