Every monday morning I take out my white board marker and plan the meals for the week. I use this menu to make my shopping list for the week. Sometimes our menu is like the one for today with two or more "Out" - entries. I like to write it down anyway - it makes me feel like there is a plan for the week and I am in control!
If you asked my kids their favorite meal that I make, I am fairly certain that it would be "Chi Night!" Which is Vegetarian Chili. We call it "Chi Night" because everything starts with "Chi." Chili, cheese and of course chips. I always double or triple the recipe (or more if my brother-in-law is coming for dinner!). I am trying to alter the recipe to use dry beans - but for now here it is.
Veggie Chili Recipe
1 red pepper, seeded and chopped
1 zucchini diced
1 summer squash diced
8 oz fresh mushrooms, chopped
1 large onion, chopped
1 T olive oil
2 cloves garlic or 1 tsp jarred
1 14 oz diced tomatoes, undrained
1 14 oz can red kidney beans, rinsed and drained
1 c caned corn
1 envelope chili seasoning (or make your own)
Prepare veggies. Heal oil over medium heat in a large pot. Add garlic and onion, sauté for 3-5 minutes. Add peppers, mushrooms zucchini and squash. Sauté until veggies are soft - 5 minutes. Add remaining ingredients. Stir until combined, lower heat and simmer for 15 minutes (or longer). Serve with shredded cheese, sour cream and chips. Leftovers are amazing!
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