|Monday||Ground Beef and Green Beans and Pot Stickers||mich|
|Tuesday||Hearty Beef Stew||mich|
|Wednesday||Pesto Tortellini with Grilled Chicken and Salad|
|Thursday||Chicken Taquitos with Corn on the Cob|
|Friday||Super Duper Tasty Burgers with Grilled Veggies and Avocado Fries||mich|
|Sunday||Sausage Bean Stew||mich|
Sausage Bean Stew
- 2 T. oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 clove garlic, minced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (14.5 oz.) stewed Italian-style tomatoes
- 1 can (14.5 oz.) Great Northern or Cannellini beans, rinsed
- 1 can (14.5 oz.) kidney beans, rinsed
- 1 can (14.5 oz.) corn
- 1 small can chopped green chiles
- ½ tsp. salt
- 1/8 tsp. pepper
- ½ lb. Kielbasa sausage, cut into small chunks
- Hot cooked rice
- Hot Sauce
- Grated cheese
- Saute’ onion, carrots, celery and garlic in the oil over med. heat until tender.
- Add the rest (except rice and cheese) and heat through over low heat.
- Serve over the rice with cheese and hot sauce on top.
- If it seems too dry, add chicken broth (or water with chicken bouillon).
We actually made these chimichangas probably about 2 years ago now? But we made them like 3 or 4 times in one month they were so good! Haha. And since I am craving chimichangas today I thought I would share this one before I forget where I found it… Or how amazingly delicious it is! YUM.
- 3 lb boneless beef rump, cut into one inch cubes
- 1 T chili powder
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 T flour
- 2 T canola oil
- 2 onions, chopped
- 3 tsp jalapeno, minced
- 2 T garlic, chopped
- 2 ¼ c beef broth
- ¼ c red wine vinegar
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- ¼ c lime juice (about 3 limes)
- ½ c fresh cilantro, chopped
- 10 flour tortillas, warmed in the microwave
- Oil for frying
- 2 ½ c shredded pepper jack cheese
- 2 c lettuce, shredded
- 1 c sour cream
- ½ c tomatoes, diced
- In a large stock pot over medium-heat heat. Add 2 tablespoons of canola oil. Add beef cubes and brown on all sides. Add onions and jalapeño pepper and sauté for 4 to 5 minutes. Add garlic and sauté for 1 additional minute. Mix in chili powder, cayenne, garlic powder, and flour. Cook stirring frequently for 2 to 3 minutes. Add beef broth and red wine vinegar. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.
- When the meat is fork tender, shred the beef with 2 forks. Add pinto and black beans, lime juice and cilantro. Cook until heated through. Remove from heat.
- In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon). Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Place a skewer threw the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.
- Lower chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown. Drain on paper towels. Fry in batches of 4. Serve with lettuce, tomato, and sour cream.
- 1 lb. bag salad shrimp
- 2 (8 oz.) pkg. of Imitation Seafood and Crab, chopped
- 1 red pepper, finely chopped
- 4 green onions, chopped
- ½ bunch of cilantro, chopped
- Juice of 1 lemon
- Juice of 2 limes
- Salt & pepper
- Hot sauce (I like Valentina Salsa Picante)
- Crispy corn tostada shells
- Farmer’s Cheese (Cotija) or Feta, crumbled
- Sour cream
- In a large bowl, gently mix the shrimp, crab, pepper, onion, and cilantro. Pour juices over the top and stir.
- Add salt, pepper and hot sauce to taste.
- Serve on tostada shells with cheese, sour cream and more hot sauce.
source: Brent Bird