If you were previously subscribed to Prevention RD to receive posts directly to your email inbox, you need to re-subscribe. To do so, click the green envelope icon on the right and enter your email address. I apologize for the inconvenience!! Thank you for your patience with my transition to an improved site!
As planned, I have been utilizing my crock pot lots this fall & winter. It makes me VERY happy to have a “home cooked” meal, even after being away for home all day.
It makes eating during 15-hour work days a bit easier, too. Here’s what I packed to go to work with me yesterday:
Breakfast: papaya & low-fat cottage cheese, coffee
Lunch: Crock Pot Tamale Pie leftovers
Snack: 2 clementines
Dinner: Lightened Up Caesar Salad
I know that if I don’t pack for a FULL day away from home, I’m going to make poor food choices. And that’s never a good thing! Leftovers help me pack my lunches, and crock pot meals are a great way to make multiple servings with no additional effort or time 😀
3/4 cup cornmeal
1 1/4 cup whole wheat pastry flour
1 cup skim milk
1/4 cup sugar Splenda granular
1 tsp baking powder
1 can black beans, drained and rinsed
1 can fire roasted tomatoes
1 can corn, drained
1 Tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1/4 cup 1/2 onion, diced
1/2 cup 2% shredded cheddar cheese
Spray your crock pot with cooking spray. Dump in the filling ingredients–cheese, too!– and stir well to distribute the spices. You will not be able to stir this again, so please check to see that the spices aren’t in a clump anywhere.
In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.
Cover and cook on low for 4-7 hours or on high for 2-4. I cooked on high and it took about 2.5 hours. Serves 6.
Nutrition Information (for 1/6th of recipe): 323 calories; 5 g. fat; 43 mg. cholesterol; 335 mg. sodium; 57.5 g. carbohydrate; 10.8 g. fiber; 12.2 g. protein
Result: If you like cornbread, you will love this recipe. The cumin and corm meal make this dish very savory while the beans and corn make it very hearty and filling, while being a great high-protein vegetarian meal. Mr. P enjoyed this recipe, too…he said there was a lot of cornbread on top and he liked that part. Of course. 😉 Enjoy![/print_this]
And while I am loving my crock pot, I am more than ready to say farewell to winter. Central Ohio has had ice and is expecting up to 5 inches of snow today. Thankfully, I have meetings just 5 minutes from home today. 😀
I want to apologize for somewhat falling off the face of the blogosphere. For the few moments a day I’m at my computer, I am often returning student emails. But I hope to catch up with everyone this weekend, if not sooner! 😀
Question: Are you satisfied with vegetarian meals, or do you prefer a serving of meat with your meals?