Oh man, tonights dinner was a-MAZ-ing! 🙌🏽 ended up being way more difficult than I anticipated simply because I had no eggs, but besides that, this could be a very simple and quick weeknight dinner. 🍲🍲🍲
I wanted to make a tortellini dish, and saw a dish on Pinterest of making it with tomato soup and I thought that sounded perfect! So I picked up a bag of Barilla spinach and cheese tortellini and a can of Progresso hearty tomato soup, which has chunks of stewed tomatoes and lots of flavor! 🍲🍲🍲
I wanted some type of bread to go with it, and decided on corn bread because... well because corn bread, honestly. 💁🏻 no reason needed.
But here goes me, searching cornbread recipes on Pinterest and I find there's such a thing as Mexican cornbread! Omg I HAD to make it.
Traditionally it's made with jalapeños, but since I didn't like the idea of spicy cornbread, I used mild green chiles instead. 🍞🍞🍞
So I get home and start maki everything and realize, I have no eggs to make the cornbread, and after looking through lists of like 25 egg substitutes, I finally found something I actually had at that moment that I could use- chia seeds! Who woulda thunk it?? 1 tablespoon of chia seeds plus 3 tablespoons water can substitute 1 egg. I mixed the two together until it turned into a gel. 🥚🥚🥚
So the cornbread ended up consisting of 1 box Jiffy mix, 1 can creamed corn, 2 tablespoons green chiles, and 1/2 cup of shredded cheese. It took about 35 minutes to cook, vs the 15-20 it said on the box because of all the extra ingredients.
While I was making that I had the soup simmering with the tortellini in it, and in the last few minutes before the bread was done, I added in a few cups of organic baby spinach. 🍲🍲🍲
This meal was SO good y'all!! I love me some cornbread anyway, but this super moist and flavorful version about knocked my socks off! Well, I live in California and I'm barefoot 98% of the time anyway, but still, this was SUPER good and I highly recommend it. 🤗🤗🤗
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