Amount Per Serving
Fat: 10 g
Cholesterol: 43 mg
Sodium: 285 mg
Sugar: 10.5 g
Carbohydrate: 55 g
Protein: 17 g
PREP 20 Min
COOK 7 Hr 20 Min
TOTAL 7 Hr 40 Min
- 3 tsp chili powder
- 1 tsp dried oregano
- 1 1/2 cups whole-grain yellow cornmeal
- 1 1/2 tsp baking powder
- 1 large egg
- 1 1/2 cups skim milk
- 1 1/2 tbsp apple cider vinegar
- 2 tbsp melted coconut oil
- 1/2 cup low-fat shredded cheddar cheese
- 3 cloves garlic minced
- 28 ounce box diced tomatoes
- 8 ounces sliced baby Portobello mushrooms
- 1 cup diced yellow onion
- 1 jalapeno pepper seeded and minced
- 1 large zucchini diced
- 1 large red bell pepper diced
- 2 cups cooked black beans or 1 15-oz BPA-free can black beans, drained and rinsed
- 1/4 tsp sea salt
- 2 tsp ground cumin
I had no idea what to make for dinner tonight, so I looked in the fridge and decided that an egg bake was in store. I did not use my crock pot for it, I actually used the oven.
3 tbsp flour
1 tbsp butter (optional)
3/4 cup milk
Filling of your choice
Whisk together eggs, flour and milk. Pour into casserole that you’ve sprayed with non stick cooking spray. Add filling. Bake at 360 for 40 minutes.
To add some additional flavor, I sprinkled some garlic powder into the egg mixture. For the filling, I sauteed some fresh spinach, and 3/4 of a yellow onion and added it to the casserole dish. Then I added a handful of sharp cheddar cheese. It came out wonderful for not ever having made one before.
Next time, I will add in an extra tablespoon of flour since the spinach leaked a bit of water.
So, last night’s macaroni and cheese wasn’t a success, and the slow cooker bag sprung a hole making the cheese get baked to the side of the crock. I didn’t get it cleaned in time so I took some of the Baked Potato Soup from the other night out of the freezer. Except tonight, after heating it up, we added cheese, bacon bits (they are made of soy and therefore vegetarian), and sour cream.
I have to admit, it was SO MUCH BETTER the second day, and adding the extras to make it a loaded baked potato was my best idea ever. EVER.
Cooking oil spray
2 cups skim milk
1 (12 oz.) can evaporated milk
1 tsp salt
1/4 tsp. pepper
1 1/2 cups pre-shredded sharp cheddar cheese
2 cups uncooked elbow macaroni
Directions | Numbered…
Spray the pot of the slow cooker or if using a liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crock pot. Add cheese and uncooked macaroni. Stir gently to mix.
Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.
Jans tips: between the 3-4 hour mark on low, the edges start to get that crispy, cheesy edge. My kids love that part, but if yours don’t you’ll want to make this when you know you can cut it to warm or serve it at about the three hour mark.
The original recipe called for 1/4 tsp. salt , but I increased it for my own taste preferences. You can cut it back down if you prefer.
I was not impressed with this at all. It had pretty much no flavor. I will give it 1 out of 5 stars, and it will not go into the rotation.