Have I told you how much I love, love, love my Slow Cooker (a.k.a. Crock Pot)? Well, I do! No matter how much I screw up, as in misread the instructions, measure incorrectly, or forget an ingredient, somehow or another, the slow cooker delivers a scrumptious and impressive meal.
This week, I tried out my new favorite recipe – Corn Bread Casserole – on new friends. That was brave of me, I thought! It was one of the best meals ever! Low in fat, low in calories, overflowing with fiber and flavor!
Without further ado, here follows the CORN BREAD CASSEROLE!!!
If you don’t have a slow cooker, treat yourself to one.
CORN BREAD CASSEROLE!
2 (15 oz.) cans Dark Red Kidney Beans (drained and rinsed)
1 large sweet onion chopped
1 red or orange pepper, chopped (I used orange; thought the color looked prettier with the green jalapeno peppers and the yellow corn – but that’s just me! Maybe the red is better?!)
2 jalapeno peppers, chopped
1 cup frozen corn kernels
1 tablespoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon cumin
1 tablespoon Arizona Dreaming ( its ingredients include ancho, chipte pepper, jalapeno and cocoa – no salt!)
1 tablespoon light brown sugar
3 tablespoons hot sauce (I used jalapeno hot sauce)
1 cup taco sauce (from the jar – easy enough, no?)
1 cup shredded Cheddar Cheese Light
1 box corn bread mix
Fresh Cilantro, few tablespoons chopped for garnish
Gently mix all ingredients together in the slow cooker, with the exception of the cheese, corn bread mix and the cilantro! Cover, cook on high for 2.5 to 3 hours.
Then … sprinkle the cheddar cheese on top.
While the cheese is happily settling into the beans, follow instructions on your corn bread mix.
When batter is sufficiently mixed, spread evenly over bean mixture and cook on high for 30 minutes.
When done, sprinkle the cilantro on top.
OMG!!! It’s gorgeous! So impressive, and as my friend said (and she’s a good cook, btw), “This is the best meal I’ve had in a long time!”
Spread the word … NOT the icing,
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