When I got home from work last night, I made a totally deluxe dinner of a huge stir fry with lots of veggies and homemade won-tons which my sister had made the other day which inspired me. It took me like 1 1/2 hours to do everything, but I loved every minute of it. I’ll post that recipe another day. But, as I was cooking I was surprised that I was by myself for most of the prep for dinner. My oldest son was on the computer, my daughter was in her room listening to High School Musical 3 she got for her birthday and my other son was watching TV. I was reminded of how difficult dinner used to be with three little ones trying to keep them happy while all they wanted was my undivided attention. I then thought about when my daughter was little, from about 6 months, until she got too heavy, my sister in law had given me a baby back pack. I could strap her in, and then it had a belt that strapped to me. I guess you could use it for going on hikes or whatever, but I would frequently put her in it when I was doing housework, or doing dishes, or cooking. When her little legs were long enough, she would put her feet on my hips and push up so her head was right next to mine when I was cooking. I would talk to her about what I was making, or what ingredient was what. She never fussed while being in that back pack! So part of me was ecstatic to be in my kitchen, uninterrupted by breaking up fights, getting someone something to drink, whining, etc…but the other part of me kind of missed that too!
Anyway, I was thinking since so many people are cooking and the rest of the weekend you want to relax, a good crock pot recipe would do the trick! Especially if its cold outside. I was leafing through old Cooking Light Magazines, this recipe was in the November 2004 issue. Its kind of something different than your standard crock pot recipe!
6 servings (serving size: about 1 cup casserole, 1 tablespoon sour cream, and 1/4 teaspoon cilantro)
- 3 tablespoons diced green chiles, divided
- 1/2 cup salsa
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (11-ounce) can corn with red and green peppers, drained
- 1 (10-ounce) can enchilada sauce
- 1/2 cup egg substitute
- 1 (8 1/2 ounce) package corn muffin mix
- 2 tablespoons chopped bottled roasted red bell peppers
- 1 1/2 cups (6 ounces) shredded reduced-fat Mexican blend or cheddar cheese
- 6 tablespoons low-fat sour cream
- 1 1/2 teaspoons thinly sliced fresh cilantro
1. Place 2 tablespoons green chiles and next 6 ingredients (through enchilada sauce) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours.
2. Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix, and roasted bell peppers in a bowl. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.
3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.
- 385 (31% from fat)
- 13g (sat 5.9g,mono 0.0g,poly 0.0g)