Tanking this option has many benefits and advantages:
- You save money as they are cheaper that the ready make one you can buy
- The meal is healthier as you cooked it yourself from healthy ingredients
- You are always ready for those unexpected guests you have to feed.
- You can save a lot of time by designating a weekend to cooking and then you are free for a long time from any meal time worries.
To give you an idea of such a recipe, here is a tasty one for chili:
Have Me Later Chili
What You Need:
- 1 lb ground chuck
- 1 lg onion, chopped
- 2 garlic cloves, minced
- 2 (14 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 T chili powder
- 1 t ground cumin
- 1/2 t salt
- 1/4 t pepper
- 2 (15 oz) cans chili beans
- 2 T cornstarch, optional
- 1/4 C water, optional
How to Make It:
- Place the ground chuck in a large skillet over medium heat.
- Add the onions and garlic.
- Cook until meat is browned through and vegetables are tender.
- Drain well.
- Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
- Place over high heat.
- Bring to a rapid boil.
- Add the meat and beans.
- Reduce heat to low.
- Cover and simmer for 1 hour.
- Remove lid and continue cooking for 10 minutes.
- Place saucepan in the refrigerator for a rapid cool.
- Pour chili into freezer containers and freeze (in your Frigidaire Chest Freezer) for up to 3 months.
- To reheat, remove chili from the freezer.
- Place 1/4 C of water in a saucepan.
- Add the chili and cook over medium heat until heated through.
- To thicken chili mix the cornstarch and 1/4 C water together.
- Add to the chili and stir well.
No comments:
Post a Comment