Planning for an easy week ahead!

Sunday: Stew and crusty garlic loaf
Monday: Crock pot BBQ Chicken, corn bread, baked beans, broccoli
Tuesday: Whole wheat ravioli
Wednesday: Sakura drive-thru
Thursday: Leftovers
Friday: Out or pizza

I'm curious as to whether this really looks as good as it tasted, because it was yummy!

Monday evening was cold and dreary, and Bob and I had yet to do any grocery shopping, so when we ran to the store for essentials, I suggested we make chili for dinner.  We knew it would take longer than usual, but we planned to give the kids leftovers and dove in to the making of the chili.  It did turn out to be a delicious and comforting meal, but we had no idea that it would feature in Tuesday's dinner as well.

As we drove to get the boys on Tuesday we made the snap decision to reheat the chili and serve it with whatever pasta was in the pantry.  The boys would get the plain pasta, and we would have another comforting (and easy) dish: chili mac!  It was a big success for us grownups.  It only took as long as it took to boil the pasta, which turned out to be elbow and spiral noodles.  We all had a little bread with the dinner as well.

Taylor ate it all up.

The only downside to dinner was that Stephen refused a plate full of plain pasta, because, as we were soon to discover, he had a stomach bug.  Yup, dinner came to an abrupt end when Stevie was sick all over the table (and Bob).  We immediately moved into clean-up-everything mode, which was a sad way to end such a delicious meal.

It should be noted, though, that the chili was fabulous, and its ability to be repurposed for lots of other meals is a huge bonus for us.  I also love chili with brown rice (tons of fiber!).  Our pasta boasted to be full of fiber and protein, too.  I would make this again and again.

Basic chili recipe:

1 lb. lean ground beef (I also often use ground turkey)
1 green pepper, diced
1 sweet onion (any old size will do), diced
1 packet chili seasoning
1 can hot chili beans (I rinsed these beans since we also had the seasoning)
1 can spicy diced tomatoes
1 can tomato sauce
1 can regular petite diced tomatoes

In a big pot, brown our meat and veg and then add in all the other ingredients.  Let it all simmer as long as you want (or until you can't wait anymore!).

It's a little bit of prep with the chopping/dicing and can opening, but it's totally worth it.

Serve leftovers with pasta or rice.  You could also make some awesome burritos.

Menu for the week:
 -- Monday: Chili & cornbread
 -- Tuesday: Whole wheat ravioli w/zucchini
 -- Wednesday: Baked, seasoned tilapia, risotto, broccoli
 -- Thursday: Chicken marsala, bow tie pasta
 -- Friday: Pizza or Leftovers