Tuesday, February 14, 2012

Chili and Corn Muffins :)

These are the ingredients i will use to make dinner tonight!

Recipe for Chili: (which i got off of the back of the STONEMILL ESSENTIALS taco seasoning mix)

          1. Brown 1 lb. of ground beef or turkey (i am using beef) in a large skillet on medium-high heat. Drain excess fat.
          2. Add 2 cans (8oz. each) tomato sauce, or 1 can (14.5 oz.) diced tomatoes, undrained, and 1 can (15oz.) kidney beans undrained. Stir in Chili Seasoning mix. Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally.

          *Serve with shredded cheese, chopped onions or sour cream topping, if desired.*

I used one can (14.5oz.) of stewed tomatoes and zipped them in the blender to chunk them up. I added one can (8oz.) of tomato sauce to make the mixture go a little farther, and amp up the tomato taste. I also zipped the kidney beans in the blender because my younger brother and sisters don't like the texture of beans. This way they will still eat the beans and the flavor will be present, but they won't have to chew them, and they won't see them. :) I am also adding a package of heart shaped noodles; one because it's valentines day, and two because the chili recipe feeds 4 and there are 8 ppl. in my family.

Recipe for Corn Muffins: (which i got off the back of the "JIFFY" corn muffin mix)
Yields: 6-8 muffins depending on size

          1. pkg. JIFFY Corn Muffin Mix
          1 egg
          1/3 cup milk

Preheat oven to 400 degrees, Grease muffin pans or use paper baking cups.

 Blend ingredients. Batter will be slightly lumpy. (For maximum crown on muffins let batter rest for 3 to 4 minutes, re stir before filling cups.)
Fill muffin cups half full.
Bake 15 - 20 minutes or until golden brown.


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