UPDATED for 2018! Cornbread Dressing

I’ve got this in parts all over my blog as I’ve updated it. Here it is all put together in one post ūüôā

This will make a THICK, heaped dressing. Feel free to use 2 baking dishes and FREEZE one!  Just thaw in fridge over night and start at dressing direction #5 to bake.

Old Fashioned Corn Bread

Ingredients:

  • 2¬†cup Yellow Plain Corn Meal
  • 2¬†cup plain flour
  • 2¬†tbsp sugar
  • 2¬†tsp salt
  • 2¬†tbsp baking powder
  • 4¬†eggs
  • 4¬†tbsp oil
  • 2.5¬†cups milk

Saute this together and add-in to wet batter! Trust me. This adds so much flavor to it that we almost don’t have to turn it into dressing!

  • 1 bag/2 cups frozen seasoning blend (or equivalent amount of onions, bell peppers, and celery), saut√©ed in light olive oil
  • Herbs to taste. I use:
    • ¬Ĺ-1 tsp sage
    • ¬Ĺ-1 tsp poultry seasoning
    • ¬Ĺ-1 tsp thyme
    • ¬Ĺ-1 tsp parsley flakes

CORNBREAD Directions:

  1. Preheat oven to 425¬į.
  2. Spray a large baking pan with cooking spray.
  3. Measure corn meal into mixing bowl with other dry ingredients.
  4. Beat together egg, oil and milk.
  5. Stir into dry ingredients until thoroughly mixed.
  6. Pour into prepared pan.
  7. Bake 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool, cube, stir/fluff, and leave in a cool place overnight, under a towel, to dry some.

Ingredients:

  • One large recipe of Old Fashioned Corn Bread with add-ins (Recipe above)
  • 1-2 cups preferred flavor stock/broth
  • 2-4 eggs, well beaten

DRESSING Directions (put gloves on and use your hands… it’s SO much easier!):

  1. Preheat oven to 350¬į.
  2. Crumble cubed cornbread lightly in a large bowl.
  3. Add in eggs and enough broth/stock to make a moist but not wet dressing.
    • How many/how much you add depends on how firm/moist you want it.
      • More eggs holds it together more.
      • More broth makes it more moist.
  4. Mix well.
  5. Gently pat into a large baking dish (or 2 small ones), liberally coated with non-stick spray.
  6. Cover tightly with foil and bake at 350¬į for 30 minutes; then remove foil and bake until top is slightly crispy and browned.

My 5PP Shepherd’s Pie

So, DH loves meat & potatoes.. who can blame him! I so sat down today with our traditional Shepherd’s Pie recipe today and broke it down to make it MyPP friendly.¬†It came out amazing and makes HUGE portions!

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My 5PP dinner!

My PP recipes will read like this in the ingredient list “Ingredient (total points plus score for that amount of ingredient)” so “1/4 cup nonfat sour cream (1)” means that there is one whole point in 1/4 cup fat free sour cream while “16 oz boneless skinless chicken breast (12)” means that whole pound has 12 points. This way, you can break it down with a lower point ingredient if you need to meet your daily allowance.

Ingredients:

Topping:

  • 2 large potatoes, approximately 1 pound after peeling, and cut into 2-inch pieces (11)
  • 1/4 cup nonfat sour cream (1)
  • 1 tablespoon reduced-calorie margarine (2)
  • 1/8 teaspoon table salt (0)

Filling:

the filling bubbling away

the filling bubbling away

  • 1/4 c water (0)
  • 1 cup onion, chopped (2)
  • 2 ribs celery, diced
  • 2 cups frozen peas & carrots (0)
  • 16 oz boneless skinless chicken breast, diced small, or use a ground poultry¬†(12)
  • 2 tablespoons corn starch (2)
  • Herbs to taste – Mrs. Dash, Tony’s, salt, pepper, rosemary, thyme, etc (0)
  • 2 cups chicken broth (0)

Directions:

  1. Preheat oven to 400¬ļ F.
  2. Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
  3. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt & pepper.
  4. Set aside.
  5. Meanwhile, heat 1/4 cup water in a large skillet over medium-high heat. This will replace 2 points of oil for sauteing!!!
  6. Add onions and celery. Cook until soft, stirring. About 3 minutes.
  7. Add vegetables and chicken. Cook until chicken is cooked through, breaking up the meat as it cooks, about 5 minutes.
  8. Add cornstarch, herbs, salt and pepper; stir to coat.
  9. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
  10. Transfer filling mixture to a baking dish (small rectangular or pie plate). I used an 11″ x 7″ Pyrex glass baking dish.
  11. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top.
  12. Bake until potatoes are golden, about 30 minutes.
  13. Divide into 6 servings and serve with a salad!
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HOT & fresh out of the oven!

My PP Break down:

  • Approximate¬†recipe points (30)
  • Approximate PP per serving (5)

Meal Plan Monday May 14

With very few days until the move actually starts¬†in¬†earnest¬†I’ve got to get back into meal planning so I can get the most tasks done with minimal effort.

I have packed up my kitchen, keeping out what I thought I would need and in cooking a full, SIMPLE meal on the stove I kept reaching for things I had packed up. So this week I’m going back to the crock pot – ALL WEEK!! I’m also using what is already in the freezer (less to move!) so that means lots of chicken!

Monday & Tuesday: Second Chance Meals Chicken Enchiladas & Enchilada Bean Soup
Wednesday: BBQ Rubbed Crock Pot Chicken
Thursday: Chuckwagon Stew
Friday: Four Bean Chili
Saturday:¬†MOVING DAY #1! We’ll eat somewhere, at some time… I promise?
Sunday: Leftovers or Creamy Farmhouse Garden Soup

I’ll also be adapting a few of these recipes. I pulled these from OLD blog posts before we started eating healthier, so I am going to do my best to adapt them to something a litte more suotableto match teh P90X@ meal plan we’ve been eating.

  • Less salt (the BBQ Rub has 1/4 cup!!!!!)
  • Less fats (including whole milks, butters, & creams)
  • More whole grains, like brown rice, etc.

I’ll update the recipes in a new post if I make any major changes, otherwise I’ll just add a note to the original. ūüôā

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Chicken Barley Soup

Those of you that know me well know that I never follow a recipe to a T. I have been doing well following the P90X2 recipes but we’ve been using them since January so I wanted to mix it up a bit. This came out even better than expected! I am AMAZED! I even had it for breakfast today! what?!?! It’s good! 

Chicken Barley Soup
Serves 6-8
Time till serving: approximately 1 hour


Ingredients
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 Tbsp minced garlic (2-3 cloves)
  • 1 tsp dry basil
  • 1 tsp original Mrs. Dash
  • 1/8 tsp cayenne (*optional)
  • 1/2 tsp sea salt
  • 2TBSP olive oil
  • 1 lb boneless skinless -chicken breast, diced small or chopped in processor (leave it out and it’s a great vegetarian dish!)
  • 1 qt chicken or vegetable broth
  • 1 can (14.5 oz) petite diced tomatoes
  • 1/3 c barley
  • 2 handfuls snap peas, snapped into bite sized pieces
  • 1 can white beans (cannoli, great northern, etc), do not drain
  • 2 medium potatoes, peeled & diced
  • water, as needed
Directions
  1. Saute onion, carrots, celery, garlic, dry herbs, and seasonings in olive oil over medium heat.
  2. When onions become transparent (5-10 minutes) add chicken and cook until opaque.
  3. Add in broth, tomatoes, and barley. Bring to a boil.
  4. Add water as needed to keep it approximately 1″ above the ingredients.
  5. Reduce to a simmer, cover loosely with a lid, and stir occasionally for 40 minutes.
  6. Add peas, beans, and potatoes and return to simmer for 20 minutes or until potatoes and barley are tender. (Barley will have a little “chew” to it,)
You’ll love it, I promise! 

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