Don’t be fooled by the hubby’s big pearly white smiling teeth.
You would guess the words out of his mouth would be something like, “Oh sweety I would love to have last night’s meal reheated so I can enjoy it tonight TOO!”
That look on my face is pretty common around dinner time.
I know what your thinking…That’s my sexy blue steal right?
Of coarse. But that’s all I have to do. One look of blue steal and I can get him to eat anything I want.
Ha! Ya flippen right!
He has a fear of leftovers…It doesn’t matter how unhealthy it is, he won’t touch it the next day.
Now, some people are the same way, like my dad for example hates leftovers.
I however could eat the same thing for dinner every day. I love to be spontaneous!
So the greatest way to enjoy leftovers, without actually eating the same exact thing the next night, is to make something different with it.
On halloween when I made Crockpot Tempeh Veggie Chili,
I had more than enough leftovers. Chili is great to freeze, and I thought about doing that, but I wanted to do something different. I then thought about $. (what’s new…)
Of coarse leftovers help you save $ right? See hubby…I will learn EvEnTuAlLy!
I really wanted to make a casserole type dish, something that I could mix and throw in the oven…not a lot of prep.
And who doesn’t LOVE a casserole?!
If you do, then I have about 587 recipes from my grandma, ranging from chicken and rice to green jello casserole…
But I promise, this casserole is far more tastier than a green jello casserole.
Even Baby Boo thinks so too!
Chili Cornbread Casserole
Leftover Tempeh Veggie Chili, or any chili you want.(I used about 2 C. because that’s what I had left.)
Cornbread(recipe to follow)
1/3 C. non dairy cheddar cheese or regular cheddar cheese (I like daiya)
Cornbread: Adapted from Baby Cakes
2/3 C. non dairy milk mixed with 1 TB. apple cider vinegar, then set aside
3/4 C. whole wheat pastry flour(of if GF, use 3/4 C. Gluten free baking flour)
1/2 C. cornmeal
1/2 C. corn flour(ground cornmeal in blender)
2 tsp. baking powder
1 tsp. baking soda
(if making GF, add 1 tsp. xantham gum)
1/2 C. coconut oil.
1/3 c. honey(or agave for vegan version)
1/3 c. applesauce
2 tsp. vanilla
1. Make your cornbread first. Combine dry ingredients together, then add wet(minus the milk+vinegar mixture.) Stir until combined, then gently fold in milk mixture.(it will be chunky like buttermilk.)
2. In a greased casserole dish of preference, add your chili. For this recipe you could use more chili than cornbread, or more cornbread than chili. It really is all preference. We like ours with more cornbread, so I used about 2 C. chili and half of the cornbread mixture. I’m saving the rest of the cornbread mix for breakfast in the morning. 🙂
3. Top chili with dollops of desired amount of cornbread, and then sprinkle with cheese.
4. Next fold your ingredients together slightly, just so you incorporate some of the cornbread through out the chili.
This is actually my way of doing it, but I know some people like the cornbread on top and chili on bottom. If that’s the case then go ahead and do it that way. It will work out just the same.
It will look like this when mixed:
5. Bake in a preheated oven of 325 for about 35-40 minutes, or until center is cooked.
I loved being able to slice this like a pie!
Baby Boo and I ate ours on top of a baked sweet potato with a drizzle of honey:
And well, the hubby put his with a side of ‘NO NO!’…
I’m not even going to tell you what those are, even though your probably already know.
Some people may never learn.
Speaking of which hubby…I accidently bought a dress online.