Dinner Dilemma…Done!

Yesterday we talked about:

Cafeteria Duty in an Online School, which offered ideas for tackling snacks and lunch to help make the day a bit more manageable.  Today let’s talk about getting dinner on the table.

When I broke out my Crockpot that had been hidden under the counter for so many years, preparing dinner became surprisingly fun and easy.  Some Crockpot dishes can be several steps including stovetop cooking first, but for weekday meals I choose the recipes that are literally place everything in the pot and let it simmer for hours.

Mmm…the aromas start filling our home and aside from everyone taking turns stirring, dinner is just about complete.

Some of my favorite Crockpot recipes are:

Slow Cooker Brown Lentil Soup

Baked Macaroni and Cheese

Vegetable Curry

Crock-pot: The Original Slow Cooker has a great collection of slow cooker recipes.

Vegetarian Chili is one of my all-time favorite dishes, but I cook this one on the stovetop.  Even though it’s not cooked in a Crockpot, it’s just as easy as Crockpot cooking because you put all the ingredients in and cook on low for hours. It’s the most versatile, healthy dish with mom in mind.  Over the years I’ve tried many different recipes and ended up with my own version.

Ingredients:

2 cans black beans, drained

1 can kidney beans, drained

1 can great northern beans or pinto beans, drained

2 cans diced tomatoes

1 onion, diced

1 heaping tbsp. garlic straight from the jar or 3 cloves garlic

1 bell pepper, diced (any color)

I tsp. chopped jalapeno pepper from the jar or fresh

1 12 oz. pkg. Smart Ground

Pam cooking spray or oil, whatever you have on hand or prefer

Chili powder, cumin, curry powder, salt, pepper

Preparation:

1-Spray the bottom of your pot with Pam or use oil to coat.   Add onion, garlic, bell pepper, and jalapeno to the pot and sauté.  Then add the Smart Ground, drained beans, tomatoes, and all the spices and mix well.

2-Reduce the heat to low and let it cook.  The longer you cook chili the better.  Sometimes I leave it on low for hours, but stir often.

The leftover Chili makes for a variety of lunches and snacks for the next day.  In my fridge, 9 times out of 10 you’ll find a Tupperware full of cooked Basmati rice and one full of shredded lettuce, along with flour tortillas, shredded cheese, and salsa.  And there’s usually taco shells in the pantry too. With just these few ingredients you can make great, quick and easy lunches and snacks, like:

Tacos

Burritos

Nacho platter

Chili over rice

Chili over a baked potato

Chili over shredded lettuce and rice with guacamole

Tortilla chips with chili, and salsa

Don’t forget to have a Plan B cause mama ain’t cookin’ every day!

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Comments

  1. That’s so great! I’m a pescetarian, so these recipes are wonderful for me! I cook mostly meat free, so excited to see these! Can’t wait to try some of these! Thanks so much!

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