Monday Menu: Chili Mac and Corn Muffins

It’s one of those weeks where I know I have many busy days ahead and dinner is not something I want to think about. This is one of those quick and easy meals that is also very satisfying.

Yummy photo from JeffreyW

This menu is from my Kids Night series. I loved chili mac as a kid, and it’s still one of those quick comfort foods I make when it needs to be easy and tasty.  

Chili Mac photo from JeffreyW’s collection

Chili Mac

• 12 oz elbow macaroni (or try something fun like radiatori or farfalle shapes)
• 2 tsp olive oil
• ½ onion, diced
• ½ green pepper diced
• 1 lb ground beef
• 14 oz can diced tomatoes
• 15 oz can kidney beans
• 1 tsp to 2 tbsp chili powder
• ¼ tsp salt
• pepper to taste
• 2 qt. saucepan, skillet

Cook macaroni according to package directions.  Drain.  While macaroni is cooking, heat oil in skillet, sauté onions & peppers.  Add hamburger, brown & crumble. Add hamburger, tomatoes, beans, chili powder & salt to drained macaroni.  Stir, let simmer on low heat for 10 minutes.

These are good muffins, but I will tell you that a box of Jiffy or  Krusteaz. Add buttermilk powder and water as a substitute for milk and you’ll have perfectly moist box muffins every time.

Corn Muffins

• 1 cup flour
• ¼ cup sugar
• 2 tsp baking powder
• ¾ tsp salt
• 1 cup yellow cornmeal
• 1 egg (well beaten)
• 8 oz can creamed corn
• ¾ cup milk (or substitute 3 tbsp buttermilk powder and 3/4 cup water)
• 2 tbsp vegetable oil
• If you want some heat, chopped jalapeno is a good optional ingredient

muffin pan, paper muffin cups

Mix dry ingredients, make a well in the center, add egg, corn, milk & oil.  Stir until just moistened, don’t overmix.  Add paper muffin cups to the pan, fill each 2/3 full.  Bake at 425° for 15-20 minutes.