Easy Tamale Pie

I picked up this recipe at Whole Foods one day.  I tried it out and it to so delicious and it is something the kids love as well, which is such a bonus.  Not only do the kids like it, but it is super healthy.  It calls for no oil, very little salt and full of flavor.  I do however add some shredded cheese because there is no reason not to add cheese.  Everything is better with cheese.  Thank you Whole Foods!  This is delicious.  

Easy Tamale Pie

2 1/2 cups low-sodium vegetable or chicken broth

1 cup onion, diced

1 tsp chopped garlic

8 oz lean ground chicken (or shredded chicken)

1 cup crushed tomatoes 

1 1/2 cups fresh baby spinach, thinly shredded

1/2 tsp cumin

Pinch cayenne pepper

1 tsp chili powder

1 4oz can diced mild green chilies

1 15 oz can black beans no salt added, rinsed and drained

1 Tablespoon lime juice

1/4 tsp salt

1/2 cup instant polenta

1/2 cup cilantro, chopped

Instructions

Preheat oven to 350

Heat 1/2 cup of the vegetable (or chicken) broth in a nonstick saute pan over medium high heat.  Add the onion and garlic and steam saute for 3-4 minutes, until onions are translucent.  Add the chicken and cook for 6-8 minutes until cooked through.

Add the crushed tomatoes, spinach, cumin, cayenne, chili powder, diced green chilies, beans and lime juice.  Lower heat to medium low and simmer for 10 minutes.

In the meantime, bring the remaining 2 cups of vegetable broth with the salt to a boil, stir in polenta and cook for 3 minutes stirring constantly.  Remove from heat and stir in the cilantro.  

Spray a 8x8 baking pan with nonstick spray, place the bean mixture in the pan.  Spread the polenta evenly over the bean mixture.  Bake for 18-20 minutes.  

I usually put a layer of shredded cheese on top of the bean mixture and then add the polenta.  

Black Eyed Peas

Growing up we always had black eyed peas on New Years Day for good luck.  I have forgotten to make them the past few years.  This year I wanted to do a little spicy twist.  I knew that my kids wouldn't be a huge fan of eating black eyed peas right now, so I didn't worry about making them too hot.  

I took a bag of frozen organic black eyed peas and cooked them on the stove, just as the bag suggested.  

In a separate frying pan, I melted about a tablespoon of butter.  Added a few tablespoons of fresh minced garlic, half an onion chopped, a little salt and pepper and sauteed it for a few minutes.  Then I added chopped jalapeno peppers (about a tablespoon and a half, but you could add more or less depending on how hot and spicy you want it to be) and about a teaspoon of dried cilantro.  I sauteed that until the onions were clear and all the flavors had been cooking together, which was probably another three-five minutes.

I drained the black eyed peas, put them back in the pan and added the garlic, onion and jalapeno mixture.  I mixed it all up and then served it.  

This was a delicious side dish.  Throughout the week, I made spinach salads and added the black eyed peas to the salad.  It gave the salad an additional kick.