Archive | June, 2012

Homemade Chili

Homemade Chili Recipe from The Organized Cook Weekly Meal Plan System

Homemade Chili

Homemade Chili

Ingredients

  • ground sirloin- 1 lb
  • dark beer- 1 bottle (optional)
  • white onion- 1, peeled and minced
  • chili beans - 1 28oz. can, not drained
  • dark red kidney beans- 1 14oz. can, drained
  • diced tomatoes - 1 15oz. can
  • STAPLES
  • garlic salt- 1 tablespoon
  • chili powder - 1 tablespoon
  • paprika- 1 teaspoon
  • onion powder- 1 teaspoon

Instructions

  1. In large soup pot or Dutch oven, brown beef over medium-high heat
  2. Add beer and let it simmer until foam is gone, approximately 5 minutes
  3. Season beef with all seasoning including garlic salt, chili powder, paprika and onion powder
  4. Add onion, chili beans, kidney beans and tomatoes
  5. Bring to boil
  6. Once boiling, cover pot and reduce heat to low to simmer until beans are tender, approximately 20 minutes
  7. Serve with shredded cheddar cheese and Goldfish crackers for kids
https://tonispilsbury.com/homemade-chili/

 

Homemade Chili Recipe

 

Homemade Chili Recipe

Homemade Chili Recipe

 

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Weekly Meal Plan System

 

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Pork Fried Rice

If you have leftover pork chops, this recipe is the perfect meal to “Reincarnate The Leftover”.

Pork Fried Rice

Pork Fried Rice

Ingredients

  • frozen stir-fry vegetables- 16 oz. (like Birds Eye broccoli stir-fry blend)
  • cooked boneless pork chops- 1 lb (perfect for leftover pork chops), diced
  • cooked rice- 3 cups
  • this recipe is perfect with leftovers from Lemon-Pepper Pork Chops with Rice Pilaf
  • STAPLES
  • sesame or vegetable oil- 4 tablespoons
  • soy sauce- 2 tablespoons

Instructions

  1. Heat oil in wok or large skillet over medium-high heat
  2. Add vegetables and sauté until tender, approximately 4 minutes
  3. Add rice and pork chops to sauté while seasoning with soy sauce until rice begins to brown
https://tonispilsbury.com/pork-fried-rice/

 

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Greek Yogurt Swedish Meatballs with over Spinach Pasta

Greek Yogurt Swedish Meatballs over Spinach Pasta

Greek Yogurt Swedish Meatballs over Spinach Pasta

Ingredients

  • 1. ground beef - 1 1/2 lbs (if cooking extra meatballs for [Weekly Meal Plan|http://
  • 2. onion, white - (1) minced; store ½ of minced onion for day 5-shrimp with penne pasta
  • 3. spinach pasta - 1 lb
  • 4. cream of mushroom soup - (1) 10-14oz. can
  • 5. Oikos Organic Plain Greek Yogurt- (1) cup (half of 16oz. container)
  • 6. grape tomatoes - (1) pint, sliced into halves
  • STAPLES
    Meatballs:
  • 8. seasoned bread crumbs - 1 cup
  • 9. eggs - (2)
  • 10. season salt – 1 tablespoon
  • 11. olive or canola oil- ¼ cup
  • Sauce:
  • 12. milk - ½ cup
  • 13. paprika - 2 tbspns

Instructions

  1. In large mixing bowl combine ground beef, minced onion, seasoned breadcrumbs, eggs, and season salt
  2. Heat oil in large deep skillet over medium-high heat (unless using the Meatball Baker)
  3. Hand roll beef mixture into small 1½-inch meatballs
  4. Cook meatballs in batches in skillet, turning gently with a large spoon until all sides are brown, approximately 15-20 minutes total before transferring cooked paper towel lined plate to cool
  5. If making extra meatballs, store half of cooked meatballs for [Meatball Subs/http://tonispilsbury.com/meatball-subs]
  6. Pasta:
  7. Boil pasta in salted water until tender
  8. Before draining cooked pasta, use a glass measuring cup to scoop out about ¼ cup of cooking water to reserve
  9. Drain pasta and transfer to a serving bowl
  10. Add cooking water to pasta in bowl and toss
  11. Sauce:
  12. Combine soup, yogurt, milk and paprika in medium saucepan over heat medium heat until hot, approximately 3 minutes
  13. Serve spinach pasta individually topped with meatballs and Swedish sauce, garnish with sliced tomatoes
https://tonispilsbury.com/swedish-meatballs-over-spinach-pasta/

Meal Plan Simply Delicious

Simply Delicious Weekly Meal Plan

 

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Balsamic Chicken & Walnut Gorgonzola Salad

Balsamic Chicken & Walnut Gorgonzola Salad

Balsamic Chicken & Walnut Gorgonzola Salad

Ingredients

  • Boneless skinless chicken tenderloins- 2 lbs (if cooking extra chicken to store for Weekly Meal Plan, use 3 lbs
  • Creamy balsamic salad dressing - (1) bottle
  • Mixed spring lettuce - (1) ready-to-eat bag
  • Pears - (2) sliced discarding core
  • Walnuts, chopped - (1) 2oz. bag
  • Gorgonzola cheese, crumbled - 4 oz.

Instructions

    Chicken
    For best results,marinade chicken ahead of time, 2-3 hours to overnight
  1. Combine chicken and ¾ of bottled dressing in large zip-top baggie or shallow dish; seal and place in refrigerator to marinate
  2. Chicken can be cooked on outdoor grill, or indoor grill or griddle over medium-high heat
  3. Remove chicken from marinade and cook, turning once, until brown and cooked thoroughly, approximately 7 minutes each side
  4. Salad
  5. Place lettuce in salad or mixing bowl
  6. Top with pear slices and walnuts
  7. Drizzle with remaining salad dressing and toss
  8. Garnish with Gorgonzola cheese crumbles
https://tonispilsbury.com/balsamic-chicken-walnut-gorgonzola-salad/

 

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