I absolutely loved creating this recipe! It was inspired by something my mom made when I was a kid. I don't remember much but I recall cornbread, ground beef and sour cream, and I remember loving it! I created my own rendition and my husband & I loved it! It's quick and easy and it's a win!

Ingredients

• 2 boxes (17 oz) Jiffy Corn Muffin Mix
• 1 pkg. Ground Turkey
• 1 pkg. (8 oz) Shredded Sharp Cheddar Cheese
• 1 can (4 oz) Diced Mild Green Chiles
• 1 pkg. (1.25 oz) Taco Seasoning Mix
• 1 Onion
• 2 eggs
• 2/3 cup of milk
• 1 (8 oz) Sour Cream
• Olive Oil Spray

Directions 

1. Preheat oven to 400 degrees and spray a Pyrex dish with (olive) oil.
2. Dice an onion and sauté in a skillet for 2-3 minutes or until soft and translucent. Transfer to a plate.
3. Add ground turkey to the hot skillet and cook on medium heat in a skillet. 
4. Once turkey is completely cooked, add taco seasoning mix with a little water to the skillet. (Follow directions on the taco seasoning packet)
5. Make 1 box of corn muffin mix as instructed and pour into greased Pyrex dish.
6. Evenly layer the cooked, seasoned ground turkey onto the corn muffin mix in the dish. (try to cover as much of the surface of the corn muffin mix evenly)
7. Evenly layer the onions on top of the ground turkey.
8. Evenly layer the green chiles making sure to cover any spots of uncovered corn muffin mix.
9. Lastly, evenly distribute shredded cheese making sure that all previous ingredients are covered as much as possible.
10. Make the 2nd box of corn muffin mix as instructed and pour into dish, covering the layer of cheese. Try not to lift the other ingredients as you spread the corn muffin mix evenly. (If a metal spoon doesn't work, try coating it with oil first or just use your clean finger like I did)
11. Gently place the dish into your preheated oven and cook as directed- about 15-20 minutes.
12. It's ready when you can stick a toothpick or butterknife in deeply and it's clean (no wet cornbread)  when you pull it out.
13. Slice cornbread into equal pieces & serve topped with a dollop of sour cream and a sprinkle of shredded cheese over the top. Enjoy!

I really enjoy this recipe on cold evenings! It's filling, super quick, easy and yummy after a long day at work!

Ingredients

• 2 tsp coconut oil
• 1 chopped onion
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp salt (optional)
• 1 cup green lentils
• 2 (15-ounce) cans black beans
• 1 (14.5-ounce) can diced tomatoes
• 4 cups (32 oz)  low-sodium vegetable or chicken broth
• *crackers or bread & butter (optional)

Directions 

1. Heat the oil in a large pot on medium heat. Sauté onions until softened, about 3-5 minutes. Add cumin and chili powder to the onions and cook for 1 minute until fragrant.
2. Add black beans, tomatoes, broth, salt and lentils to the pot. Bring to a boil, then cover with a lid and simmer for about 25-30 minutes.
3. Serve in a bowl and enjoy!

*You can even serve this with a side of saltine/oyster crackers or bread and butter.