Sunday, October 2, 2011

Southwest Batter Bake from E-Mealz

While recovering from number four c-section, a friend from MOPS brought us dinner that had been on her E-Mealz Low Fat (I believe) menu.  It was very yummy and kinda different which made it nice!

Note: We don't use fat free milk or egg substitute, so I'll be using regular eggs and our non homogenized, local dairy milk.  I am assuming it'll turn out the same!

1.5 lbs boneless skinless chkn breasts
1/2 packet of taco seasoning
(4c cooked rice)
15 oz can pinto beans w/ some juice
1/2 bunch green onions, diced
1 large tomato, diced
15 oz can corn, drained
(Salsa, FF sour cream) optional
8 oz. box cornbread mix
(Egg sub, FF milk)

Layer in 13x9:  rice, beans, green onions, tomatoes, chicken- (sprinkle with taco seasoning), corn, and then corn bread batter.  Substitute egg sub and FF milk in cornbread batter.  Bake at 350 for 25-35 min, until cornbread is done.  Serve with salsa and sour cream.

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