This week is a little harried -- Birthdays & canning so we are doing it super easy! all meals come ready made gluten-free
Sun: Leftovers
Mon: Hamburgers (with garden produce), Beans
Tues: Crockpot Chicken, Potatoes, & Carrots with peach pie
Wed: Taco Soup, Salad
Thurs: Whatever my son chooses, it is his birthday -- probably pizza -- again, my daughter chose it last week for her birthday
Fri: Gunge (cook rice, hamburger or chicken, and peas, broccoli or your favorite veggie, mix them altogether and top with soy sauce.)
Sat: Leftovers
As for kid friendly bean recipes -- I often half my hamburger or chicken requirements and replace them with a can of beans for casseroles or Mexican. I usually substitute 1 can:1 lb hamburger or chicken. Soup is also a great user of beans -- so excited for Soup season to come. My kids also like to eat kidney and black beans as a snack. Sometimes lunch is Beans, vegetable or fruit and a slice of bread. Everyone probably already knew this, but I just found out recently, that you can cook dried beans and then freeze them in 1½ cup portions and use in place of beans in recipes. My kids also love the following recipe courtesy of our friend Valerie.
ROCKY MOUNTIN BEAN STORM
½ lb bacon
1 lb ground beef
½ C. Chopped onion
½ C. Ketchup
2 T vinegar
¾ C. brown Sugar
1 tsp salt
2 T-¼ C Dijon mustard (to taste)
3 cans of different beans, with juices (I usually use black, pork & beans, & kidney -- but use
whatever is in your fridge. It even works with 3 of the same kind of beans, just not as pretty)
Rice (Brown is especially tasty)
1- Fry bacon until crisp. Drain and Crumble.
2- Brown hamburger and onion and drain.
3- Add bacon, ketchup, vinegar, brown sugar, mustard, and beans to hamburger.
4- Simmer on stove or in crockpot of 1 hour.
5- Serve over rice.
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