Thursday, November 12, 2009

Dinner Diva Menu Week of 11/15

It's national clean out the freezer week again. (It came twice in one year this year. Must be part of the "change") I want my freezer emptied to make room for Thanksgiving and for make-ahead recipes for Christmas...I'm thinking cookies and giant lasangas.

Sunday: Frozen meal from meal swap

Monday: Meal Swap Day, my turn to cook: fajitas

Tuesday: Pumpkin Waffles, fresh fruit, turkey bacon

Wednesday: Meal Swap Day, Kary's turn to cook

Thursday: hot dogs, edamame

Friday: leftovers, if any, or another frozen meal from meal swap

Saturday: hamburgers, sweet potato fries, raw veggies and dip

We've really been enjoying our soup of the week. Makes a super fast, satisfying lunch! This week's Soup of the week:

Chili Grande (the easiest, tastiest chili ever)

1 lb ground beef (or bison or turkey or venison)
2 cans stewed tomatoes, undrained
2 cans chili beans (like bush's --you choose your heat, we use mild)
1 green bell pepper, diced
1 onion, diced
1 envelope taco seasoning mix

Combine all ingredients in the crock of a crock pot. Cook on low 8 hours, on high 4 hours, or 2 hours on high then low for 4 hours. Serve with your choice of toppings; I like sour cream on mine, or crumbled corn bread

I think it's fabulous that you don't have to brown the meat first. This goes together in about 5 minutes one morning, if you take the time to chop the veggies the night before.