Vegetarian Wednesday!

This is going to be a short and sweet post tonight as I am trying to catch up on email and paperwork I have neglected. I could not pass up this meatless dish that I created tonight. My meatless menu slowly dwindles around this time of Lent as we do meatless twice a week. I had done something similar with a Rachael Ray recipe(which I cannot find the link for..GRRRRR) a few months back and the girls LOVED it. I decided to turn it around and make it vegetarian style.

Vegetarian Chili Corn Bread Casserole

Ingredients:

2 Boxes of Corn Bread Mix

2 Eggs

Milk

1 Bag of Meatless Soy-Free Crumbles

1 Cup of BBQ Sauce

Onion

Green Pepper

The How To:

I first made the corn bread mix according to the directions on the box.

I added eggs and milk to the dry mix

Spray a 9x12 glass casserole dish with cooking spray.

Spread corn bread mix evenly in the baking dish. Bake at 400 degrees for about 12 minutes.

As the corn bread was baking I prepared the chili mixture. I first sautéed some green onions and green peppers.

I than added my soy less meat crumbles.

Once the ?meat? was cooked through I added a cup of BBQ sauce to add an extra chili flavor. I used another flavor of my favorite Russ and Franks All Natural BBQ sauce. I used the sassy flavor. It was so tasty- a little sweet and just enough spice.

Once the mixture had time for the flavors to mingle it was time to add it to the top of the corn bread.

I than sprinkled a little bit of cheese and baked the casserole for another 10 minutes or until the cheese and mixture bubble.

The girls were in corn bread bliss. They loved this meal. They ate so fast that I didn?t even have time to take a picture!

I have a lot of catching up to do with all of my favorite blogs. Happy Hump Day!