Here are two of the recipes that were requested from this week's Menu Plan Monday.
This is a very child-friendly chili. No offending chuncks of veggies (although I've been know to sneak in a veggie puree)!
1 lb. ground beef, browned with onion and drained
32 oz. tomato sauce
4 C water
2 - 15 oz. cans kidney beans
2 T chili powder
1 t cumin
1/2 t salt
2 t garlic powder
2 t dried basil
2 t dried oregano
Combine all and simmer for one hour, or cook in the Crockpot all day on low.
We love it served over cornbread topped with cheese, raw onion, and sour cream.
Enchilada Chicken Soup
This is a new one for us, but it sounded so quick and easy I had to try it! This makes 7 servings, so we'll double it to have lunch leftovers.
1 - 11 oz. can fiesta nacho cheese soup, undiluted
1 - 10 3/4 oz. can cream of chicken soup, undiluted
2 2/3 C milk
1 - 10 oz. can chunk white chicken (I'll use leftover chicken here)
1 - 10 oz. can enchilada sauce
1 - 4 oz. can chopped green chilis (I run these through the food processor to be chunk-free)
In a large saucepan combine everything except sour cream. Heat through. Garnish with sour cream.
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