Week One – Preparations

Week one is off and running! The above picture is the inspiration for the meals for the week. I added a few ingredients, after the picture was taken, but everything was either in my pantry, fridge or freezer. Which means all the meals come to a total of zero.

I’ve had a hankering for cornbread for a while, and with summer upon us, well, it hasn’t been cool enough to just make a pan of cornbread. What to do, what to do? Create!

Try to follow the motto “Waste Not Want Not” in my use of the same ingredients, but in different ways.

The first recipe was inspired by Aarti Sequeira‘s post on July 8 and her idea of bacon and corn pancakes.

Ham (or Bacon) and Corn Corn Muffins

Makes 6 muffins

½ of a Cornbread Mix (I used Bob’s Red Mill Gluten Free Mix)

½ C extra milk, to thin cornbread batter

1 C Whole Kernel Corn

6 slices cooked bacon, crumbled OR 1 C cubed Ham

1 C Shredded Cheese (I used a 3-cheese Cheddar blend)

Preheat oven 350. Prepare a 6-cup muffin pan with grease or spray.

Prepare the cornbread mix according to directions. Mix all ingredients.

Divide batter between the 6 cups.

Bake 20 – 25 minutes. Test for doneness.

The fun part of this recipe was the fact that I was using my toaster oven (who wants to warm up a kitchen to bake all day!), and there was too much batter for the muffin pan. So, I warmed up my GT Express 101 Tabletop Grill, and made 2 hand-sized versions. Topped with salsa and sour cream. Oh, YummZ!

The second recipe just plain made sense – Taco Pie. All the recipes I found were based on either pie crusts or biscuits for crusts. Well, I had half a recipe of cornbread. More creativity needed!

Taco Pie

Makes 4 servings

½ of a Cornbread Mix (I used Bob’s Red Mill Gluten Free Mix)

½ cup milk, to thin cornbread batter

½ lb ground Turkey

½ onion, chopped

2 tsp garlic, crushed

½ tsp each: smoked paprika; cumin; ancho chili powder

1 can diced tomatoes, drained (I saved the juice and made a mock bloody Mary)

Preheat oven 350. Grease or spray an 8”x8”x2” baking pan, or similar casserole dish.

Prepare the cornbread mix according to directions. Set aside.

Saute onion and garlic. Add ground turkey and continue sauteing. Add spices and blend thoroughly.

Place half of the cornbread batter in the bottom of pan.

Add meat mixture on top of cornbread.

Top with remaining cornbread batter and bake 30 – 35 minutes.

This was a minor fail in that, the casserole was not the right size. It was too deep, and too narrow. The recipe will work, in the correct sized pan, but I don’t have one for the toaster oven. No worries, it will still get eaten!

Recipe 3 was a play on a casserole I had last year, during a kayak trip. It was called Mountain Man Breakfast Casserole. Traditionally baked in a cast iron Dutch oven. Again, not wanting to heat up the kitchen, I decided to take out the crock pot. And again, using some of the remaining ingredients to make a third dish for this week’s lunch.

Crock Pot Turkey Potato Casserole

Makes 6-8 servings

½ lb ground Turkey

½ onion, chopped

2 tsp garlic, crushed

½ tsp each: smoked paprika; cumin; ancho chili powder

1 can Cream of Mushroom soup

1 can beef broth

1 lb package frozen mixed vegetables

1 lb frozen shredded potatoes

2 C shredded cheese (I used a Mexican blend)

Saute onion and garlic. Add ground turkey and continue sauteing. Add spices and blend thoroughly. Place meat mixture in a 4-6 quart crock pot.

Add remaining ingredients and stir until thoroughly blended.

Cook on high 6 hours or on low 8 hours.

This dish will be my lunch all week, and I look forward to it.

So, the cooking is done, the dishes are done, and the lunches are packed. Blessings on your week, and may we all find Frugal opportunities

 

 

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