Frugal Friday!

Here is my entry for this week.

I made a Black Bean soup with mini Corn bread muffins. This time of year is great to throw a pot of soup on. The recipe for the soup is from Pampered Chef. I have enjoyed many of their recipes. I went through a phase where I kept getting invited to parties, then coerced to throw a party, then people would buy stuff from you and book a party... and of course I felt obligated to go there and buy something. So anyway, I have plenty of their gear and recipes. The Corn Bread recipe, I got right off the can of cornmeal. I've tried several and this was the best one by far. And very quick to make also.

Quick Black Bean Chili

1 c chopped onion

1 c coarsely chopped red bell pepper

1 tbsp finely chopped jalapeno

2 tbsp snipped cilantro

1 tsp vegetable oil

2 garlic cloves, pressed

2 cans (15.5 oz) black beans, drained and rinsed

1 can (16oz) fat-free refried beans

1 can (14-14.5 oz) vegetable broth

1 tbsp lime juice

1 tsp ground cumin

1. Chop onion, bell pepper and jalapeno pepper.

2. Heat oil in saucepan over medium heat. Add onion, ell pepper, jalapeno pepper and pressed garlic; cook & stir 3 minutes. Add black beans, refried beans, broth, lime juice, and cumin; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

3. Remove from heat; stir cilantro into chili. Sprinkle with cheese, if desired.

Easy Corn Bread

1 - 1/4 c all purpose flour

3/4 c Corn Meal

1/4 c sugar

2 tsp baking powder

1/2 tsp salt

1 c skim milk

1/4 c vegetable oil

2 egg whites, or 1 egg, beaten

1. Heat oven to 400 degrees.

2. Grease your pan.

3. Combine all dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened.

4. Pour batter into prepared pan.

5. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. (For the mini muffins, I cooked them 18-20 minutes.)