Are there days where you just want to forget about how badly you want a baby? Are there moments when you just wish everyone would treat you normally? Is there a day when you wake up and say, “not today, today I will not think about treatments or what’s next”? Health is so much more than physical…it is a mental, emotional, spiritual journey. We want to help you tap into those other areas. In our first year of the blog, we wanted to give you an idea as to who we are and why we started this Infertile Mommas journey. But now we want to evolve into much more than that. We want to create a place where you can escape, for even just a moment, and not feel weird or like something is “wrong” with you. So what does that look like? It may be recipes, workouts, relaxation tips, life hacks, favorite Pinterest projects…(or our epic Pinterest fails!)…just stuff that makes up our lives.
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First up…Not sure if you knew, it is like the frozen tundra here in Louisiana…meaning EVERYTHING has shut down! Schools, government offices, grocery stores, interstates…basically, we do not know how to function in below freezing temps! Soooooo I organize and cook when I have cabin fever….here is one of my favorite cold weather recipes…
There are many recipes for this dish, so you can look up based on your favorite ingredients. I always tweak mine based on what fresh ingredients I have on hand, use ground turkey and I cheat the cornbread and mix up a box of Jiffy (a Southern staple!). So this is not the only yummy recipe (AKA Tamale Pie), this is just one that I have found has a good base and allows you to substitute and make it your own!
Cornbread-Topped Chili Casserole- this recipe comes from Eating Well Magazine
- 4 tablespoons canola oil, divided
- 2 cups chopped onion
- 3 tablespoons chili powder
- 1 pound lean ground pork (see Tip)
- 2 cups diced zucchini
- ½ teaspoon salt, divided
- 2 cups corn kernels, fresh or frozen (thawed)
- 1 14-ounce can diced tomatoes
- 1½ cups stone-ground cornmeal
- ¾ teaspoon baking powder
- 1 large egg
- 1 cup buttermilk
Skip the bold print if you take the easy way out and buy boxed cornbread like Jiffy 😉
- Preheat oven to 400°F.
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes. Add pork, zucchini and ¼ teaspoon each salt and pepper and cook, stirring often, until the pork is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.
- (This is where I cheat and mix up some Jiffy!) Meanwhile, whisk cornmeal, baking powder and the remaining ¼ teaspoon each salt and pepper in a medium bowl. Whisk egg, buttermilk and the remaining 2 tablespoons oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined. Spread the batter over the pork and vegetables. Transfer the pan to the oven.
- Bake until the cornbread is just cooked through, 15 to 20 minutes.
- Depending on your supermarket, it might be hard to find a lean option for ground pork. But it’s easy to make your own in a food processor. Choose a lean cut, such as loin or tenderloin. Cut into pieces and then pulse in a food processor until uniformly ground (being careful not to overprocess, turning the meat into mush). Or ask your butcher to grind it for you. Using lean pork instead of regular ground pork saves up to 164 calories and 5 grams of saturated fat per 3 ounces of cooked meat.
Enjoy!! And Stay Warm!!