Sweet Jiffy Corney Bread

I love Jiffy corn bread! Its already sweet as it is but i like to add some more sweetness and some corn to it.

2 packages of Jiffy Corn Bread Mix
1 Can of Corn
1/4 C of Sugar

Directions:

Make the cornbread according to the package. Dont forget to double it since you are using two boxes. Mix in the sugar and a half to whole can of the corn depending on how much corn you want. Make it in either muffin tins or a 9x9 pan and bake according to box directions. Enjoy!

Easy Chili (super easy!)

When i say easy, this is easy. You can throw this together in less than 20 minutes. You can make it as spicy as you want or mild. Im not a big fan of chunky chili, so this one is all smooth.

2lbs Ground Beef (80/20 works best for me)
1 packet of Hot chili seaoning (mild if you dont like the heat)
2 cans of LIGHT Red Kidney beans
2 cans of Chili-Ready Tomatoes (or diced tomatoes)
Peppers (I use 2 Habeneros, or 4 seranos, or 6 jalapenos, all depends on how how hot you want it)

Directions:

Brown the beef and drain
In blender, blend up tomatoes, chili mix and peppers of your choice. Blend until smooth.
There are two ways of heating it up. Put it all in a crockpot on low for all day so its ready when you come home or put it in a pot on med-high until it starts to simmer.

Serve with Sweet Jiffy Corney Bread, sour cream, cheese-itz and some shredded cheese

Spicy Chicken and Rice

This one is one of my latest favorites. Its a spicier dish but once completed you can leave it in the crockpot to keep warm.

Chicken:

3lbs of boneless skinless chicken thighs
1 package of McCormic marinade mix (A mexican or Lime flavor)

Rice:
Goya Yellow Rice Spanish Style, Family size (You can make your own yellow rice if you have a recipe)

Salsa Verde:

4-5 Medium sized tomatillos
1 half of a large onion
1 clove of garlic
3-4 Jalapenos (I also use Habeneros, depends on how hot you want)
4 T. Oil
3 Stems of Cilantro
1/2 T. of Salt
1 T. Lime Juice

Directions:

Marinate chicken in the mix for at least 4 hours or overnight. Once done marinating, cook on a grill.
Cook rice according to the package.
Once chicken is done, Shred/Chop the chicken into small pieces.
For the salsa Verde/ In a frying pan, cook the tomatillos and peppers in oil until the become soft, rotating them around. Throw into a blender with the rest of the ingredients and blend until smooth.
Combine the chicken,rice and salsa in a crock pot and keep on warm
Serve on tortillas with sour cream and shredded cheese