Everyday Food for Busy People
I’ve said it before and I’ll say it again. Some foods just aren’t photogenic. Please forgive me for this photo.
Thankfully, it tastes great. Kid-pleasing comfort food. And it’s a slow cooker meal, which is perfect for busy school days. I adapted it from Mandarin Chicken and Rice Bake from the More with Less Cookbook. I wanted something similar that could be fixed in the slow cooker.
Here’s what you’ll need to make it:
I’ve expressed my love for Mexican/Tex-Mex foods before, so it’s no surprise that we really liked this dish. I altered a recipe that I cut off a box many years ago. I think it came from Uncle Ben’s instant brown rice, but I’m not positive. I adjusted the amounts, altered a few things and instead of cooking the instant rice with the other ingredients, I served it over regular brown rice. Yum! [Read more...]
I have to watch myself when I’m putting together a weekly menu, because I have a tendency to put lots of Mexican meals on the list. Mexican and Tex-Mex foods are just so good, but I try to only make the style meal once a week. My daughter likes to point out that Mexican people eat Mexican food every day. I can’t argue with that logic.
This dish is an easy week night supper. It’s healthy and budget friendly. Here’s what you’ll need: [Read more...]
This recipe was given to me by a friend a long time ago. What more can you ask for from a recipe? It’s yummy, healthy, cheap and fast. It’s vegetarian and can even be vegan if you forgo the cheese and sour cream garnishes.
Here’s what you’ll need:
2 cans of dark red kidney beans
onion
garlic
oil
1 cup salsa
1 Tbs. chili powder
1 tsp. cumin
brown rice, cooked
cheese and sour cream for extra yummy-ness
Cook the brown rice according to the package directions. You can cook it in chicken broth or vegetable stock for extra flavor. I usually forget that step and just cook it in water.
Chop up the onion and garlic. If you’re not in the habit of using fresh garlic, you might want to give it a try. The pre-chopped stuff in the jar works fine for this recipe, but it isn’t nearly as good.
Saute the onions and garlic in the oil until the onions are transluscent.
Add in the beans, chili powder, cumin and salsa. Stir it all up and heat it through.
Serve it over the rice with shredded cheese and sour cream, if you like.
Ingredients
Instructions
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