corn bread

Nothing warms your soul on a cold winter day quite like chili…and what goes better with chili than corn bread?!?!?! I never thought I’d like corn bread since I dislike corn meal on the bottom of pizza and most of the corn bread I’ve seen has actual pieces of corn in it (and I don’t eat corn). Knowing how much my husband loves corn meal and cornbread, I surprised him one evening by baking some and he loved it! The below recipe is based on the corn bread recipe in the Better Homes and Gardens Celebrating the Promise Limited Edition Cook Book. Using applesauce and a small amount of butter keeps the flavor while locking in moistness. :) Enjoy!

corn bread

corn bread

Ingredients:

corn bread ingredients

corn bread ingredients

½ Cup White Flour
½ Cup Whole Wheat Pastry Flour
¾ Cup Yellow Corn Meal
2 TBSP Sugar
2 ½ TSP Baking Powder
¾ TSP Salt
2 Large Eggs
1 Cup Buttermilk
3 TBSP Unsweetened Applesauce
1 TBSP Butter, Melted

 

Instructions:

Preheat oven to 400 degrees.

In a medium bowl stir together flour, corn meal, sugar, baking powder and salt. Make a well in the center of the dry ingredients and set aside.

corn bread - flour, cornmeal, sugar, baking powder and salt

corn bread – flour, cornmeal, sugar, baking powder and salt

In a small bowl whisk together egg, milk, applesauce and melted butter.

corn bread - egg, buttermilk, applesauce and butter

corn bread – egg, buttermilk, applesauce and butter

Add egg mixture at once to dry ingredients and stir just until moistened.

corn bread batter

corn bread batter

Pour mixture into lightly greased pan and bake about 17 minutes or until golden brown.

corn bread - before and after

corn bread – before and after

Yields 8 Servings
Weight Watchers: 1 piece = 4 points plus

homemade chips and guacamole

About 4 ½ years ago I tried avocado for the very first time, and I’ve been addicted ever since! I love to eat avocado on hamburgers, sandwiches or by itself, but my favorite way is mashed up into guacamole. There are many ways to make guacamole; some restaurants even offer tableside guacamole where you get to choose the ingredients and they make it in front of you. This guacamole recipe includes my favorite ingredients (and since I love garlic it’s full of that too!!). The chip recipe is something I learned in one of my Weight Watchers at Work Meetings. I find the Flat Out brand flatbread to work better than regular tortilla shells, but feel free to use any type or flavor tortilla, wrap or flatbread you like to make them your own :) Enjoy!

homemade chips and guacamole

homemade chips and guacamole

 

homemade chips and guacamole ingredients

homemade chips and guacamole ingredients

 

Ingredients (Guacamole):

9 oz Avocado, Shelled & Pitted
5 Cloves Garlic, Minced
½ Cup Fresh Tomatoes, Diced
¼ Cup Red Onions, Diced
2 Tsp Salt
1 Tsp Lime Juice

Ingredients (Chips):

1 Flat Out Flatbread (I like the Light Sundried Tomato Version)
1/2 TBSP Olive Oil
Salt to Taste

 

Instructions (Guacamole):

Place the shelled, pitted avocado in a small bowl and mash with a fork until it reaches a paste like consistency. A mortar and pestle also work well for mashing avocado.

homemade chips and guacamole - avocado

homemade chips and guacamole – avocado

Add the tomatoes and onions, mixing well after each addition. Add the garlic, salt and lime juice at once to the mixture, blending well. The guacamole should be smooth with slight lumps due to the tomatoes and onions.

homemade chips and guacamole - mixing the guacamole

homemade chips and guacamole – mixing the guacamole

Cover with plastic wrap, pressing gently into the top of the guacamole to ensure no air is left in the bowl.  Chill in the fridge about 15 minutes or until ready to serve.

NOTE: In the Good Eats episode Curious Yet Tasty Avocado Experiment on Food Network, Alton Brown states the best way to keep avocados from turning brown is to cover them this way, so I’ve been covering my guacamole like this ever since :)

homemade chips and guacamole - storing the guacamole

homemade chips and guacamole – storing the guacamole

Instructions (Chips):

Using a basting brush, spread oil evenly over the top of the flatbread, and then sprinkle with salt.

homemade chips and guacamole - making the chips

homemade chips and guacamole – making the chips

Using a pizza cutter, cut flatbread into 16 pieces, separating slightly so the corners of each chip are not touching.

Bake at 350 degrees for 7 to 9 minutes, or until golden brown and crunchy. Serve immediately.

homemade-chips-and-guacamole-baking-the-chips

homemade chips and guacamole – baking the chips

Yields 3 Servings Guacamole and 16 Chips

Weight Watchers: 1/3 Guacamole = 4 points plus*, 16 Chips = 5 points plus

* Value will increase based upon amount of avocado added to guacamole (if more than 9 oz is used). Value will also increase if the amount of guacamole consumed is greater than 1/3 of the above recipe