6 comments | Posted in: Wordless Wednesdays
Wednesday, January 27, 2010
Tuesday, January 26, 2010
Weekly Menu
01/25/10 - 01/31/10
Monday: Nacho Chicken & Rice w/ Green Salad (Didn't get to it last week)
Tuesday: Bean & Cheese Burritos w/ left over Nacho Chicken & Rice
Wednesday: Meat Loaf, Mashed Potatoes & Caesar Salad (Didn't get to this one last week either!)
Thursday: Skillet Lasagna
Friday: Out For Dinner
Saturday: Teriyaki Chicken & Pinapple w/ Sesame Salad
Sunday: Traditional Shepherds Pie
Monday: Nacho Chicken & Rice w/ Green Salad (Didn't get to it last week)
Tuesday: Bean & Cheese Burritos w/ left over Nacho Chicken & Rice
Wednesday: Meat Loaf, Mashed Potatoes & Caesar Salad (Didn't get to this one last week either!)
Thursday: Skillet Lasagna
Friday: Out For Dinner
Saturday: Teriyaki Chicken & Pinapple w/ Sesame Salad
Sunday: Traditional Shepherds Pie
No comments | Posted in: Weekly Menu
Friday, January 22, 2010
Kathryn's Sweet Chili aka Smokey Sausage Chili
I love love love this recipe. I have always liked chili...but this is by far the best chili I have ever had/made and it's way easy! Yum! I could eat it everyday...well maybe not everyday but it's delicious! Thanks Kathryn!
How to Make it:
Brown in Skillet #1:
1lb lean ground beef
1 onion chopped
2 tsps. cumin
2 tsps. chili powder
Brown in Skillet #2:
1lb (aprox) Keilbasa Sausage
(Cut in 1/2 length wise and then in 1/2 inch peices)
How to Make it:
Brown in Skillet #1:
1lb lean ground beef
1 onion chopped
2 tsps. cumin
2 tsps. chili powder
Brown in Skillet #2:
1lb (aprox) Keilbasa Sausage
(Cut in 1/2 length wise and then in 1/2 inch peices)
Mix In Crockpot:
1 15oz can tomato sauce
1 15oz can chili beans
1 cup salsa
1/2 cup brown sugar
Add browned meats to crock pot.
Cover and simmer on low setting 4 hours.
(Time frame isnt manditory since the meat is already cooked but letting it simmer will really bring out the flavors!)
Optional: top with sour cream and cheese
So what was Asher doing while cooking this grand meal...
just hanging out!
Tip: To brown ground beef I use a 1/2 cup of water. This helps powdered flavoring or spices to spread to all the meat as well as keep it juicy!It also allows it to brown more evenly and seperate into finer crumbles! When the meat is done browning the water is usually soaked up or evaporated. (I also use 97% lean so I don't have to drain fat! eww!)
No comments | Posted in: Recipes
Wednesday, January 20, 2010
Tuesday, January 19, 2010
Weekly Menu
01/17/10 - 01/24/10
Monday: Take Out
Tuesday: Cheese Ravioli & Marinara Sauce w/ Garlic Toast
Wednesday: Kathryn's Sweet Chili & Corn Bread
Thursday: Relief Society Red Carpet Dinner
Friday: Nacho Chicken & Rice w/ Green Salad
Saturday: Meat Loaf, Mashed Potatoes & Caesar Salad
Sunday: Dinner @ Inlaws
Monday: Take Out
Tuesday: Cheese Ravioli & Marinara Sauce w/ Garlic Toast
Wednesday: Kathryn's Sweet Chili & Corn Bread
Thursday: Relief Society Red Carpet Dinner
Friday: Nacho Chicken & Rice w/ Green Salad
Saturday: Meat Loaf, Mashed Potatoes & Caesar Salad
Sunday: Dinner @ Inlaws
No comments | Posted in: Weekly Menu
