Here is the easiest chili you’ll ever make. And it tastes great too! I have to apologize though because I forgot to take a picture of the finished product. Can you believe it?! Just trust me. It’s good. It’s fast. It’s easy. Here’s what you do:
- 1 can chili
- 1 can tomato soup (reduced sodium, if desired)
- 1/2 c. ketchup
- 1 lb lean ground beef
- 1 c. whole wheat elbow macaroni
- That’s it! Really!
So, here’s the key to making it so fast.Â
You gotta get the whole stove working at once. In one pot, boil your noodles. In another pot (a big-ish one), start combining the soup, ketchup and chili. In a pan, brown your ground beef. Watch the beef and noodles. When they are done, drain and add to the big pot. Heat through and you’re done!
admin, December 11th 2009 |
Tags: ground beef, whole wheat pasta
Posted in Dinner
Italian Chicken Pasta
6 oz uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
½ pound boneless, skinless chicken breasts cut into 1-inch strips
2 t. olive oil
1 large garlic cloves, pressed
½ c. frozen peas
1 t. Italian seasoning
1 t. salt
¼ c. grated fresh parmesan cheese (optional)
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, dice tomatoes and chop onion. Slice zucchini. Cut bell pepper into thin strips and chicken crosswise into 1-inch strips.
- Heat oil in skillet over medium-high heat until hot. Press garlic into skillet using a garlic press. Add chicken. Stir-fry 5 minutes or until chicken is no longer pink, turning occasionally. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning and salt; stir-fry 2 minutes. Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat.
- Stir in warm pasta. Sprinkle grated parmesan cheese over pasta. Serve immediately.
admin, October 1st 2009 |
Tags: Chicken, Veggies, whole wheat pasta
Posted in Dinner
