We have been busy up here--just haven't been blogging about it. All the extra-curricular stuff has been winding up (with year-end recitals, festivals and such), plus we've been dealing with some on-again-off-again viruses (the germ kind, not the computer kind) that have thrown a wrench into schoolwork.
And today Mama Squirrel volunteered to be a styling head, to help The Apprentice finish up the few things she has left to do before she becomes a licensed stylist. That was fun.
So Mr. Crockpot is handling the bulk of the dinner preparations. Mama Squirrel adapted a cookbook recipe and came up with this:
Beef and Pork Chili Mac
1 pound ground beef, browned in a skillet with a chopped onion and two cloves garlic
1 28-oz can diced tomatoes, drained
1 cup no-salt tomato sauce
1 tbsp. chili powder (the recipe called for two tbsp., but some of us here are wussy about hot stuff)
1/2 tsp. cumin
1/4 tsp. pepper
1 can baked beans, since we didn't have any cooked or canned plain kidney beans or chickpeas
1 cupful cut-up cooked pork from last Sunday's dinner
Hot cooked pasta
Cheese, optional
Combine hot ground beef plus onions and garlic with the other ingredients (not the pasta and cheese) in a slow cooker (we used a 3 1/2 quart size). Cook on low for the afternoon while you sit reading recipes under the hair dryer. Serve with hot cooked macaroni or other pasta. Top with cheese if desired.
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