Wednesday, December 11, 2013

What's for Dinner? Wednesday



Happy What’s for Dinner? Wednesday! This Wednesday I’m cooking up what for me is a blast from the past. It's a dinner I used to make in college, which somehow was 10 years ago!  I don’t know where the time has gone. This recipe is adapted from my one in my first healthy cookbooks, Cooking Light’s 5 Ingredient 15 Minute Cookbook.

I present to you the ingredients for this “so easy a college student could do it” recipe: 

Ingredients for Six People:

1 medium onion, chopped
1 -15-ounce can low-fat chili beef soup
1- 11-ounce can corn , drained
1 cup shredded reduced-fat cheese (your choice)
1- 6 oz package cornbread mix (just add water variety)
2/3 cup water

How to put it all together:

Step One: Preheat your oven to 450 degrees.  Rock out to some classic 2000s tunes like "Miss Independent" or "Get Low" (you could time it so you get low when you load your oven....maybe?) while you wait for your oven to heat up.

Step Two:  Find a skillet and an 8-inch baking dish so you can be in the running for a record-breaking hands on cooking time of less than 10 mins! 

Step Three: Coat your skillet with cooking spray and warm it up on a medium-high setting.  Once it’s warm add your chopped onion and sauté it until it is tender.  If you think you’re going to cry while working with your onions, try wearing a pair of swim goggles.  It may or may not work, but it will definitely scare anyone who might otherwise be tempted to bother you while you're cooking (you're welcome)! Then add your canned goods (soup and corn) to the skillet and stir everything up well before removing it from the heat.

Step Four: Coat your 8-inch baking dish with cooking spray and pour the contents of your skillet into the dish.  Top this pie filling with your cheese of choice.

Step Five:  Make your chili dish into a pie! Find a bowl you can use to combine the cornbread and water to make a smooth batter.  Then pour this batter over your soup and corn mixture.  Bake your chili-cornbread pie for 18 minutes or until the top is golden brown. 

Enjoy a slice of chili-cornbread pie and have “dessert” for dinner!

Have a thought about this recipe or want to share your favorite song from the 2000s or your college days? I'd love to hear what you're thinking! Comment below: