This was on my menu from last week, but we didn't end up having it.
Vegetarian Chili, cheddar jalapeno bread
This is a great cost-effective recipe because there is no meat. Zucchini is on sale this week at Kroger.
Better Homes and Gardens
3 cloves garlic, minced
1 T. cooking oil
2 14 1/2 oz. cans stewed tomatoes
1 12 oz. can beer (I use chicken or beef broth instead)
1 C. water
1 8oz. can tomato sauce
3-4 tsp. chili powder
1 T. dijon mustard
1 tsp. ground cumin
1/2 tsp. pepper
several dashes hot pepper sauce (optional)
15 oz. can pinto beans, rinsed and drained
15 oz. can white kidney beans, rinsed and drained
15 oz. can red kidney beans, rinsed and drained
1 1/2 C. fresh or frozen whole kernel corn
1 1/2 C. chopped zucchini or yellow summer squash
- In a 4 qt. pot cook garlic in hot oil 30 seconds. Stir in undrained tomatoes, beer (broth), water, tomato sauce, chili powder, oregano, mustard, cumin, pepper, and hot sauce. Stir in beans. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
- Stir in corn and zucchini. Simmer, covered, about 10 minutes more or till vegetables are tender, If desired, top each serving with shredded cheddar or Monterey Jack cheese.
- Makes 10 Cups.
Chicken Broccoli Casserole, rice, cooked carrots
Broccoli is on sale at Kroger this week. I also have exactly 1/2 lb. of Velveeta cheese left in the fridge.
Chicken Broccoli Casserole
2 boxes frozen broccoli or 1 head of fresh
4 chicken breasts, chopped
1 can cream of chicken soup
1/2 lb. Velveeta cheese, melted
1 (8oz.) sour cream
1 T. lemon juice
Cook broccoli in salted water until tender. Drain well. Cook chicken until tender. Drain well. Mix soup, cheese, sour cream, and lemon juice. Put broccoli in bottom of dish. Place chicken on top. Spread cheese mixture over chicken. Bake at 350 degrees until bubbly, about 30 minutes.
Stromboli, veggies and dip
Leftover chili, bread