Pantry Raid!

Last week, we had an unintended hiaitus - Suzanne's schedule was incredibly crazy with work events, travel and meetings and April's life was it's normal chaotic bliss.  April did make some turkey tacos, but she didn't take any pictures, so we won't mention it.

This week, in honor of the beginning of fall, we decided to go with some cooler-weather recipes, both of which can be made with things you'll usually find in your refrigerator and pantry.  We had Brunswick Stew, Dressed-Up Corn Muffins and a simple salad.  A tasty dinner that can be made ahead, especially in the crock pot.

 

Brunswick Stew

from WeightWatchers Comfort Classics: 150 Favorite Home-Style Dishes

1 Tablespoon all-purpose flour

1/4 teaspoon cayenne

4 (5-ounce) skinless, boneless chicken breasts, cut into 4 pieces

2 slices center-cut bacon

2 stalks celery, cut into 1/2-inch pieces

1 onion, halved and cut into 1-inch thick slices

1 medium red bell pepper, cut into thick strips

1 14-1/2 ounce can diced tomatoes

1 cup thawed frozen mixed vegetables (corn, carrots, peas and green beans)

1 Tablespoon apple cider vinegar

1/2 teaspoon Worcestshire sauce

1/8 teaspoon hot pepper sauce

Gratuitous bacon shot.

Combine the flour and cayenne in a medium bowl.  Add the chicken and toss to coat.

Cook the bacon in a large saucepan until crisp.  Drain on paper towels and coarsely crumble.  Add the chicken to the saucepan and cook until lightly browned, 2-3 minutes on each side.  Transfer to a plate.

Add the celery, onion and bell pepper to the saucepan; cook, stirring occasionally, until the vegetables are softened, 4-5 minutes.   Stir in the chicken, bacon, tomatoes, mixed vegetables, vinegar, Worcestshire sauce, and pepper sauce; bring to boil.

Reduce the heat and simmer, partially covered, until the vegetables are very tender and the stew is thickened, 20-25 minutes.

Serves 4, points value of 5 each.

April: Oh my God it was good.  It was just really good.  I thought it would be more tomato-y, but it was still really really good.

Suzanne: Soooo delicious.  Spicy but not too spicy.  Went perfectly with the corn muffins!

Dressed-Up Corn Muffins

adapted from the Martha White Cornbread package

2 packages Martha White Sweet Yellow Cornbread Mix

1 cup fat-free skim milk

2 eggs, beaten

1 cup Del Monte Whole Kernel Golden Corn - No Salt Added, drained

1/3 cup shredded cheddar cheese

Combine mix, eggs and milk in a bowl; stir until just smooth. Fold in corn and cheese.  Fill cupcake cups 2/3 full.  Bake at 400 for 16-19 minutes or until golden brown.

April: Perfect with the stew.  Even though it's got pieces of corn in it, finnicky people be not afraid, it doesn't have a corny texture.

Suzanne: I went with the Martha White mix instead of Jiffy because it had a slightly lower calorie content.  Turns out, it had a slightly lower taste content too.  I will make these again, maybe next time with more cheese, and with the Jiffy mix instead.  Not bad, especially when slathered in butter. :)

Makes 18 muffins, points value of 3 each.