08 July 2016

Meal Plan 10 - 16 July 2016

One of our favourite winter meal is chilli and cornbread. I make the cornbread from scratch and we eat it hot, straight from the oven, with a big bowl of chilli. Any leftover cornbread is delicious thinly sliced and toasted for breakfast the next morning.

Cath's Crockpot Chilli

2 cans baked beans in tomato sauce
240g can tomato paste
400g can diced tomatoes
1kg mince, browned and drained
2 medium onions, coarsely chopped
1 cup diced celery
1 clove garlic, crushed
1 tsp cumin
1 tsp chilli powder (more or less to taste)
salt and pepper to taste

Put all ingredients in slow cooker in order listed.  Stir gently to blend, being careful not to break up beans. Cover and cook on high for 5-6 hours or low 10 - 12 hours. Times will vary between slow cookers. Test after the minimum time to see if the meat is cooked and the sauce has thickened. Serve with rice and cornbread.

Easy Cornbread 2

1 cup cornmeal
1 cup plain flour
1/4 cup sugar
2 large eggs
1 cup milk
1/4 cup butter, melted

Stir all ingredients in mixing bowl until just combined. Mix with electric mixer on medium speed for one minute. Pour into well greased 20cm square cake tin. Bake at 220 degrees Celsius for 20 - 25 minutes until golden brown. Cool on wire rack.

Sunday: Roast Lamb

Monday: Chicken & rice casserole

Tuesday: Pasta bake, salad, garlic bread

Wednesday: Chilli and corn bread

Thursday: MOO Pizza

Friday: MOO Butter chicken and rice

Saturday: Tacos

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