Chipotle Chili Cornbread Bake

The Pampered Chef ® Chipotle Chili Cornbread Bake Recipe

1 medium green bell pepper 6 green onions with tops, divided 1 lb (450 g) 90% lean ground beef 1 can (16 oz or 398 mL) chili beans in sauce, undrained 1 cup (250 mL) chunky salsa 2 tbsp (30 mL) Chipotle Rub 1 pkg (8.5 oz) corn muffin mix (see Cook’s Tip) 1 container (8 oz or 250 mL) sour cream 1 egg 1/2 cup (125 mL) shredded cheddar cheese (optional) 1 plum tomato, seeded and diced (optional)

Coarsely chop bell pepper using Food Chopper. Thinly slice green onions using Color Coated Chef's Knife, separating white and light green bottoms from tops. Reserve 1 tbsp (15 mL) of the onion tops for garnish. Place remaining tops into Classic Batter Bowl. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot. Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili using Medium Scoop; spread evenly to edges of baker using Small Spreader. Microwave, covered, on HIGH 7-9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.

Yield: 8 servings

Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 37 g, Protein 18 g, Sodium 960 mg, Fiber 5 g

Cook's Tip: If desired, 1 tbsp (15 mL) finely chopped chipotle peppers in adobo sauce can be substituted for the Chipotle Rub. For homemade cornbread, omit corn muffin mix. Combine 3/4 cup (175 mL) flour, 1/2 cup (125 mL) yellow cornmeal, 3 tbsp (45 mL) sugar, 2 tbsp (30 mL) vegetable oil, 2 tsp (10 mL) baking powder and 1/4 tsp (1 mL) salt. for the corn muffin mix. Proceed as directed in Step 3, microwaving on HIGH 9-11 minutes.

© 2009 The Pampered Chef used under license.

Cranberry Buttermilk Scones

I have been looking for a good scone recipe for a LONG time! I used to eat a scone every morning when I worked at the school, until the place closed. My Aunt Vonnie and I happened to be talking about scones one day and she mentioned that she had a really good recipe. Well, I finally got it from her! I revamped it a little so that I can actually have one and not use all my points (Yes, WW points).

INGREDIENTS:

• 1 1/2 c. Whole Wheat Flour
• 1 1/2 c. White Flour
  
• 20 Splenda Packets
• 1/8 c. Sugar
• 2 1/2 tsp Baking Powder
• 3/4 tsp Salt
• 1/2 tsp Baking Soda
• 3/4 c. Cold Butter/Margarine
• 1 c. Buttermilk (I used 1TBS of Vinegar and the remaining of FF Milk)
• 1 c. Dried Cranberries
• 1 tsp Grated Orange Peel (I used more, just cause I like it)
• 1 TBS Milk
• Sweet Cinnamon Sprinkle
  

In a bowl, combine the flour, splenda & sugar, baking powder, salt and baking soda; cut in butter. Stir in buttermilk just until combined. Fold in the cranberries and orange peel. Turn onto a floured surface; divide dough in half. Shape each portion into a ball and pat into a 6-in circle. Cut each circle into 8 wedges. Place on stone. Brush with milk & sprinkle with cinnamon sprinkle. Bake at 400* for 20 min.

I calculated one of these to be 3 points. I'm sure if I used a lower fat margarine, it would be even less.

Chicken Biscuit Pie

This is a twist of Chicken Pot Pie, but made with biscuits, well because I didn't have pie crust =)

2 C. cooked chicken (I used left over's from last night)
2 cans of refrigerated biscuits
1/2 C. frozen vegis (whatever you like, I used the mix with carrots, green beans, peas & potatoes. Or you can substitute with Veg-All, 2 cans, drained)
2 cans Cream Of Whatever You Like
Salt & Pepper

Preheat oven to 400*. Take on can of biscuits & cut into fours. Place them into a 9x13" baking dish. Mix the other ingredients & pour over the biscuits. Then do the same with the other can of biscuits.
Bake for 20 mins or 'till the biscuits are cooked & filling is bubbly.