14. CORNBREAD & BEEF SKILLET PIE, I am concerned about the high caloric content in this recipe and so this will definitely be modified.
Ingredients
1 lb lean ground beef (I might change this to vegan or chicken), with dry vegan "meat" could transport easily.
1 can ranchero beans (also high calories, would substitute a green vegetable like zucchini), if I substituted vegetables, they could be dehydrated
1 an whole kernel corn (use frozen to avoid cans), also dehydrate
1 pkg cornbread mix (I am really not interested in this, too many chemicals, if I use camping the cornbread mix might be good, especially if I found one where all you have to do is add water
1/2 cup shredded pepper jack cheese (change to low fat, add jalapeno in above or red pepper flakes), once again milk products?, not for lactose intolerant, may just change to spices.
Directions
Heat oven to 400 F
Brown ground beef in a large skillet with heat proof handle over medium high heat. Stir in ranchero beans and drained whole kernel corn. Simmer 2 minutes.
Meanwhile, prepare cornbread mix as package directs.
Spook cornbread mixture on top of beef mixture in skillet. Sprinkle with shredded pepper jack cheese. Bake 15 minutes or until a wooden pick inserted in center of cornbread comes out clean. Cool 5 minutes
4 servings: calories 726, fiber: 7 grams.
Ingredients
1 lb lean ground beef (I might change this to vegan or chicken), with dry vegan "meat" could transport easily.
1 can ranchero beans (also high calories, would substitute a green vegetable like zucchini), if I substituted vegetables, they could be dehydrated
1 an whole kernel corn (use frozen to avoid cans), also dehydrate
1 pkg cornbread mix (I am really not interested in this, too many chemicals, if I use camping the cornbread mix might be good, especially if I found one where all you have to do is add water
1/2 cup shredded pepper jack cheese (change to low fat, add jalapeno in above or red pepper flakes), once again milk products?, not for lactose intolerant, may just change to spices.
Directions
Heat oven to 400 F
Brown ground beef in a large skillet with heat proof handle over medium high heat. Stir in ranchero beans and drained whole kernel corn. Simmer 2 minutes.
Meanwhile, prepare cornbread mix as package directs.
Spook cornbread mixture on top of beef mixture in skillet. Sprinkle with shredded pepper jack cheese. Bake 15 minutes or until a wooden pick inserted in center of cornbread comes out clean. Cool 5 minutes
4 servings: calories 726, fiber: 7 grams.
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