Welcome and thank you for checking out my blog. Today's dinner is Cheesy Chili-Mac.
A few weeks ago I wrote about my chaotic life and how Thursdays tend to have a semblance of normalcy, today I'm going to write about my Mondays and the routine that I have to maintain in order to cook all of these dinners and succeed at my diet. My Mondays start early with a visit to the different venues that I work at to make sure that everything is torn down and put away. After that I go to the office and go over the schedule for the rest of the week. I usually finish around noon and take the rest of the day off to do personal errands.
Next I run to the store to buy groceries for the week, this usually takes about two hours. After the grocery shopping is done I head home. Next on my schedule is to put the groceries away and clean the kitchen, once that's done I am ready to cook dinner later in the evening. If I have time and energy I will do as much work around the house as possible before Ellen gets home around 4:00. From 4:00 to 5:45 we have together time and get ready for the rest of the evening. At 5:45 we go to our weekly weight loss meeting, we are typically there until 7:00. At this point it is 7:00 pm, we are tired and we are both hungry; this is when I make something quick, easy, and delicious. If you can relate to this you will appreciate today's dinner.
Cheesy Chili-Mac
Prep time 16 Min. Cook time 28 Min. Serves 8
Ingredients
1 spray, cooking oil
2/3 pound uncooked lean ground beef
2 medium uncooked onions, chopped
29 ounces canned stewed tomatoes, mexican-style (undrained)
2-1/2 cups canned tomato juice
4 ounces canned green chili peppers, diced, drained
2 tsp chili powder
1-1/2 servings uncooked macaroni, elbow-size
31 ounces canned pinto beans, rinsed and drained
1/2 cup low-fat shredded cheddar cheese
Instructions
Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat as it cooks, about 10 minutes; drain off fat.
Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese.
This recipe yields about 1 cup of chili and 1 tablespoon cheese per serving.
This is a great dinner for families, if you have kids they will enjoy this dinner. If you try this recipe check back here, leave a comment, and let me know how it turned out.
Next week - Crock Pot Chicken, Mushroom, and Brown Rice Casserole or A Few of My Favorite Things.
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