Ta-Da! The last two recipes for my November Writers' Menu! Follow the recipes, freeze the results, and you'll have two meals prepped and ready for next month. You'll find the grocery lists here if you missed them. Remember, you can cook a double batch: one to eat now, and one to freeze for November. This is a great way to impress your family with your outstanding organizational skills. And it beats McDonalds for dinner.
Today's recipes are Day 19 Teriyaki Honey Chicken and Day 25 My not-so-famous no-Bean Italian Chili. I've shared printable docs here.
That's it. Great job!
Next up is my personal recipe for no-bean Italian Chili.
Honestly, this recipe goes together so quickly, I don't bother freezing it, but during PiBoIdMo, every second counts!
|My Italian Chili|
(which should look something like
this one from AliciaBlogs)
- 1.5 lbs ground beef
- 1 jar of spaghetti sauce
- 32 oz can whole, peeled tomatoes, undrained
- 4 oz can mushroom pieces and stems, drained
- 1/2 cup chopped pepperoni
- 2 tsps beef bullion
- 1 to 2 tsps chili powder
- 2 tsps sugar
- 1/2 tsp dried basil
- 1/4 tsp salt
- Brown ground beef. Drain.
- Add all ingredients, breaking up tomatoes.
- Label and freeze.
Thaw in refrigerator overnight. Simmer 30 minutes to blend flavor, until heated through.
According to Kelly at New Leaf Wellness, you can freeze the raw meat in with the other ingredients, but I always cook my meat first, and try to keep raw meat separated from other foods. If you want to look into saving an extra step, visit her website.