Monday: Chili---I tried a new recipe of my own concoction. Awhile ago I asked the meat dept. guy what kind of meat was "stew meat." He told me it could be anything they had small pieces of--so basically any kind of roast or cheaper cut steak. So instead of paying $3.50 a pound for them to cut it I bought $1.99 a pound round steak on sale and cut it myself. I used some of this for my chili!
1/2 pound stew meat
1/2 cup black beans
1/2 cup red beans
1/2 cup white beans
1 green bell pepper diced
1 onion diced
1 cup frozen corn
1 tablespoon garlic
2 tablespoon chili powder
3 teaspoons cumin
1 can diced green chilies
1 can diced tomatoes
1 can tomato sauce
a few dashes of Arizona Gunslinger
Soak all the beans (I soak the whites separately from the darker beans) overnight in water and cumin. Boil the beans (all 3 together) with cumin (extra from the 3 teaspoons). Turn down heat and simmer for 1 1/2 hours. Saute onion, peppers, garlic, corn in some olive oil with a little salt and pepper. I dumped these into a bowl so I could use the same skillet to brown the steak meat, add beans, add chili powder and cumin, stir well. Add back in the veggies. Add the canned ingredients and gunslinger. Stir to combine. Simmer at least 30 minutes.
I forgot to take a photo, but it was very attractive and oh so yummy!!
1/2 cup black beans
1/2 cup red beans
1/2 cup white beans
1 green bell pepper diced
1 onion diced
1 cup frozen corn
1 tablespoon garlic
2 tablespoon chili powder
3 teaspoons cumin
1 can diced green chilies
1 can diced tomatoes
1 can tomato sauce
a few dashes of Arizona Gunslinger
Soak all the beans (I soak the whites separately from the darker beans) overnight in water and cumin. Boil the beans (all 3 together) with cumin (extra from the 3 teaspoons). Turn down heat and simmer for 1 1/2 hours. Saute onion, peppers, garlic, corn in some olive oil with a little salt and pepper. I dumped these into a bowl so I could use the same skillet to brown the steak meat, add beans, add chili powder and cumin, stir well. Add back in the veggies. Add the canned ingredients and gunslinger. Stir to combine. Simmer at least 30 minutes.
I forgot to take a photo, but it was very attractive and oh so yummy!!
Tuesday: Spaghetti and meatballs
Wednesday: French Dip with sweet potato fries and brussells sprouts. To make the sandwiches we prefer italian roast beef, but most of our grocery deli's don't have it so if I get regular I just season it with salt and pepper. Place open rolls on cookie sheet. Spread the roast beef on half and Havarti cheese on the other half. Warm in the oven until cheese is melted. Dip in Au Jus.
Thursday: Beef Roast with potatoes, carrots, celery and onions...I'm going to follow the Pioneer Woman's cookbook recipe for Pot Roast.
Friday: Pasta Fagioli -- the Olive Garden kind
Saturday: tacos
Sunday: Chicken Fajita Potatos
You can check out what everyone else is having and get some new ideas at Organizing Junkie.
Wednesday: French Dip with sweet potato fries and brussells sprouts. To make the sandwiches we prefer italian roast beef, but most of our grocery deli's don't have it so if I get regular I just season it with salt and pepper. Place open rolls on cookie sheet. Spread the roast beef on half and Havarti cheese on the other half. Warm in the oven until cheese is melted. Dip in Au Jus.
Thursday: Beef Roast with potatoes, carrots, celery and onions...I'm going to follow the Pioneer Woman's cookbook recipe for Pot Roast.
Friday: Pasta Fagioli -- the Olive Garden kind
Saturday: tacos
Sunday: Chicken Fajita Potatos
You can check out what everyone else is having and get some new ideas at Organizing Junkie.
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