Tacos/Burritos with black beans, and corn
We call this meal Qdoba at home, as we enjoy eating out at Qdoba on a somewhat regular basis. (Once every two months maybe.)
Make your taco meat as you usually do and add one can of black beans (We add no sodium added black beans.). When the meat is ready, place on the table with taco sauce, salsa perhaps, some cooked corn, maybe some other sauce like enchilada sauce, lettuce, cheese, etc. Everyone then prepares their own taco or burrito. Heat the flour tortilla shell for about 16 seconds in the microwave and then make your burrito. This is all served with corn. Sometimes when we have left over rice, we will use that too. This time we used a mole sauce. I had purchased a long time ago a jar of mole concentrate and it has been in the fridge for oh, maybe a year after being opened. We fully made the rest of it up and used some of that. Was very good. Had the rest for lunch today.
Pizza night, but we decided to go out for dinner tonight at Rocky Rococo’s. I still had pizza and salad and one breadstick. Not too bad diet wise. We are somewhat keeping it easy with what we will be cooking on Thursday (Thanksgiving) and Friday.
Soup with Rice served with Rhode’s Multigrain Rolls and salad
Soup with Rice
Description: Comfort food one pot dish
Yield: 4 servings
Prep Time: 15 minutes
Cooking Time: White Rice 35-40 minutes; Brown Rice ~50 minutes
1 lb. Ground Beef
1 cup Onion, chopped
10.75 ounce Can Of condensed Vegetable Beef Soup
1 cup Rice
1 lb. Mixed Vegetables
Water Enough For The Rice, slightly diminished (typically 1 ½ cups water for white rice or 2 cups water for brown rice)
Spice To Suite Your Tastes , (suggest 1 rounded tsp bangkok blend)
In a large heavy skillet over medium high heat, cook onion and ground beef until done. Degrease. Add spices if desired. Add soup, water and rice.
Bring to boil. Stir. Reduce heat to simmer, cover and cook until rice is done, adding water if needed. When the rice is done, add frozen veggies and cook until warmed, about five minutes. Serve with soy sauce.
Wheat pasta, meatballs, Ragu pasta sauce
Turkey (We were odd on this one. We skinned it, as we don’t like to eat the skin and sprinkled it with Penzey’s poultry seasoning which is heavy in sage. Was good, but the drumstick was a bit dry. The rest was fine.)
Gravy made from the gravy packet that comes with the turkey
Mashed potatoes (Wash potatoes and cut them up for boiling. I do not skin them, which means the mashed potatoes will be lumpy. After I boil them, I mash them with some milk and a tablespoon of butter until I reach the consistency I want. I made them a tad thicker this time as I was getting a bit low in milk. I despise Pick’n Save’s limit 1 when they have milk $1.98! I also add Penzey’s Sicilian salad seasoning and Brady Street Cheese Sprinkle to my mashed potatoes.)
Rice and Sausage Stuffing recipe from Joy of Cooking with a little bit of apple added in.
Bubble loaf rolls from the King Arthur Flour cookbook
Two Sara Lee pies (Apple and pumpkin) purchased at Pick’n Save’s BOGO sale. (Was hoping for better. I could not find the Sara Lee coupon referenced.)
Fend for self/lazy night. I heated up about 2.5 oz. of turkey with 1/4 cup of turkey gravy and served over a piece of toast. Yumm.
Pizza, Chips and Salad
(Watch for more turkey left over dishes next week!)