Cornbread Mix

You know Mom's getting desperate when...

The other day I needed a dinner menu that was very convenient, very easy to prepare, and not at all cognitively challenging. Also, there needed to be slightly better than a snowball's chance in Hell that my kids would eat at least some of it. (The little dears seem to be more picky and behaving more obnoxiously at the dinner table lately, which is for sure going to drive me to drink an unreasonable amount of TJ's Two-Buck-Chuck Shiraz if our newly posted Mealtime Rules don't have their desired effect soon. See photo at left.)
While cruising the aisles of Trader Joe's with my little guy Hunter that morning, I decided on TJ's Turkey Chili (in a can; reheat and you're done) over tortilla chips, and cornbread made from TJ's Cornbread Mix.
I like making cornbread. I've never made it entirely from scratch, but I've had good luck with mixes. For awhile I was using a Marie Callender mix that required only the addition of water before baking, and it was moist and tasty, and the kids loved it. On this day, however, I found myself in TJ's staring down the Cornbread Mix and decided to go for it.
Score!

I like this cornbread's texture: it's a little grainy; the cornmeal used is ground coarsely enough to keep the bread from feeling too cake-like. It's also got---and please hold your judgment till the end---a very, very mild vanilla flavor, which sounds hideous, I know, but which actually works here and complements the flavor of the corn.
(Note: The vanilla is SO mild that at first I couldn't even place the flavor. I knew there was something ever so slightly different and yummy going on, but I had to read the ingredients list to know what it was. "Vanilla powder." Bingo! Tangential thought: Is it the same kind of vanilla powder the barista uses in my vanilla latte at our local coffee shop? I wonder.)
The cornbread's preparation was simple: Add oil, an egg, and milk. Combine. Bake at 350. Done!
Now the oooooooone little thing that bugs me just a smidge and will keep me from buying this mix too, too often is that it contains more sugar than I'd like. Sugar is, in fact, the second ingredient---it even beats out cornmeal for second place after wheat flour! One serving contains 15 grams of the stuff, which, if memory serves, was more sugar per serving than Dark Chocolate Covered Peanut Butter Wafer Cookies.
Wha?
So while this cornbread mix won't become a staple of my pantry because of the sugar content, I won't hesitate to buy it again next time we do a Chili Night (or even a "Chile Night," as I accidentally typed the first time around. "Hey, kids, who wants to discuss Pinochet and his Caravan Of Death over dinner this evening?" Also, did you know Chile is the longest country in the world in terms of length-to-width ratio? Thanks, Wikipedia!).

Reduced Guilt Mac and Cheese

Mac and cheese is a big deal in my household. For better or worse, it is a staple of my kids' diets: they eat it several times per week, it is their go-to menu item when dining out, and it's one of the few fairly nutritious foods they'll talk about with earnest reverence and near-zealotry. ("Yay! MAC AND CHEESE!!" they'll shout when I whip some up in the microwave, as if they hadn't just eaten it 48 hours before. And 48 hours before that.)
So when we happen upon a mac and cheese that's both quick-cooking AND exceptional in flavor and texture, that's something to get excited about over here at Chez Mo.
Reduced < Guilt Mac & Cheese is indeed exceptional in flavor and texture for a prepared, microwaveable mac and cheese entrée that's relatively low in fat. (Plus, there's a "less than" sign right there in the name of the product, which is, frankly, adorable, and earns it a couple of bonus points in my judgment.)
I cannot abide a mac and cheese whose sauce is thin, watery, bland, and lacking in strong cheese flavor. What's the point? Rather, a respectable mac and cheese must include a robust, gooey, perfectly cheesy, flavorful sauce. That kind of sauce is, after all, what separates a homemade mac and cheese from its boxed, instant-powdered-cheese-sauce counterparts.
I am pleased to report that Reduced < Guilt Mac & Cheese is fast-cooking and as easy as pushing a few microwave buttons, yet it reads more like a homemade mac and cheese than a boxed variety. And 3.5 grams of saturated fat for the entire tray (about two entrée-sized servings) is really very good. I can feed this to my family without feeling like I'm causing their arteries to instantly harden.

Pair it with some broccoli (which Maya will devour and Hunter will gingerly pick at) and an apple, and you really could do much worse for a kid-friendly, wholesome meal.
...and at the end of the meal, when the kids have bolted from the table and my husband and I are absentmindedly eating the remaining food off their plates while venting about work and bills and our perpetually messy house, we get a nice, comforting couple of mouthfuls of mac and cheese minus the sky-high fat content. Not too shabby!

Sweet Apple Chicken Sausage

A caveat: These sausages aren't going to change your life or anything.

But, it occurred to me the other day while grabbing a couple of packages from the TJ's meat cooler for probably the 100th time since I first became a TJ's shopper that these humble Sweet Apple Chicken Sausages deserved a post on this blog. Here's why: They have become a reliable, highly valued staple of my (admittedly limited) meal-prep repertoire. Their versatility and quick cooking time come in SO handy on hectic, time-crunched weekdays, yet they're equally useful on a weekend morning. Plus---the importance of this cannot be overstated---MY ENTIRE FAMILY LIKES THESE SAUSAGES AND WILL HAPPILY EAT THEM. If you're a parent or friend of any small, highly particular, frustratingly ambivalent children, you understand my choice of all caps there.
We often eat these sausages butterflied and pan-fried for dinner, with rice and a vegetable on the side. Simple as that. We get a well-rounded meal of basic, not-too-bold flavors that everyone enjoys. Sometimes we'll make them part of a "breakfast dinner" and serve them alongside fried eggs, fresh fruit, and toast. They also work beautifully on a weekend morning as a protein to go with a stack of pancakes.

What makes these sausages so kid-friendly, besides their mild, sweet flavor, is the absence of a casing. So they're as easy to eat as hot dogs, but way better. (Love the juicy little apple chunks tucked inside!) And nutritionally, they seem pretty reasonable: no nitrates or nitrites, all recognizable ingredients, and a decent amount of protein.
Oh! They're precooked, too, which is a bonus for those of us who live in constant fear of undercooking our poultry and poisoning everyone in our homes with Salmonella.
:-)