Tuesday, September 16, 2014

What's for supper? Veggie vegetarian chili

Tonight's dinner menu, on a night when one Squirreling has a before-dinner music lesson and the other has an after-dinner choir practice:

Really Easy Mixed Bean Chili in the slow cooker, from Leanne Ely's book Saving Dinner: two cans of beans, corn, sweet potato, salsa, taco spices.  Never tried this one before, we'll see how it goes.  I didn't know how big her "jar of salsa" might be, so I settled for a cup and half of Walmart's Medium Chunky.  I started it at 12:30 on High, checked it after an hour and it seemed kind of dry (see photo), so I added a cupful of tomato sauce.

Leftover meat loaf for the meat eaters (that was from last night--Saving Dinner's Upside Down Meatloaf)
Leftover potatoes
Leftover Broccoli Slaw

Mango-Yogurt Freeze (run frozen mango cubes and yogurt through the food processor till they're smooth and fluffed up)

That's better (4:30 p.m.).

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