Weeknight cooking gone easy

I’ve been told that I need to share some of my “throw-together dinners” with people. You’ll notice a lot of vegetables in my throw-togethers.  So many people I talk to struggle to get enough vegetables in their diet without getting sick of them. I hope to give you inspiration. From a young age, I can remember vegetables being added to everything, whether it was “supposed” to have vegetables in it or not.  The great part is that the vegetables took  on the flavor of that thing, and you never had to badger one of us kids into eating them…. unless they were Lima Beans. But, since Mom didn’t like them either, we usually didn’t get them on our plates. When we did…. we asked for Catsup.

Last night I threw together some bean-less chili out of just… what I had in the fridge at the time. It came out pretty good! Feel free to alter the ingredients. I used the basic Easy Autumn Chili recipe with some alterations.

Fresh Green Beans, Sweet Peppers, Onion, Radishes, Riced Cauliflower, and 1 lb of ground Elk is where I started. Then I remembered the spices and tomatoes. I used Chili Bowl, though this also works VERY well with Jambalaya mix, which I will have at this week’s Umpqua Valley Farmer’s Market.

Next, Throw it all in

and don’t forget the spices and tomatoes (Yum!)

Combine everything, and add about a cup of liquid. Broth, water, something else? Most anything will work well. Pop the lid on, pull down the latch, and with this puppy, cook for about 20 minutes on high in a 900w microwave.  This will also work in the CrockPot very nicely. Put it all together before work, add  a bit more than a cup of liquid there, and start. You’ll have dinner waiting for you when you get home.  Add some cheese, and sour cream, or just have it the way it is. Anyone with an InstaPot, Please chime in, I’d love to hear how the cooking method differs! Enjoy!


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