I’m going with tried-and-true recipes this week for chili, spaghetti sauce, and chicken, plus a soup-and-sandwich meal. For more recipes, check out the home of Menu Plan Monday at I’m an Organizing Junkie.
Monday: Easy Salsa Chili
Tuesday: Chicken Broccoli Rice Divan
Wednesday: Slow Cooker Beefy Spaghetti Sauce (Can’t find the recipe, will post it when I do!)
Thursday: Leftover Spaghetti
Friday: Pizza Night
EASY SALSA CHILI RECIPE:
Ingredients:
1.5 lb. ground round
3 cans dark red kidney beans, liquid drained
1 24 ounce jar thick and chunky salsa (mild or however hot you like it)
1 16 ounce can tomato sauce
Garlic powder, onion powder, salt
Directions:
Crumble the ground beef into a large pot. Sprinkle liberally with salt, garlic powder, and onion powder. Brown the ground beef, breaking it up with a wooden spoon. Drain any grease by dumping the meat into a colander in the sink, then wipe out the bottom of the pot if necessary. Put the ground beef back in the pot.
Add the 3 cans of drained kidney beans, the jar of salsa, and the can of tomato sauce. Stir well to combine and taste to adjust seasonings. Turn the heat up to high until the surface of the chili starts to boil, stirring occasionally. Once it comes to a boil, cover the pot and turn the heat down to medium low, just enough to keep the chili simmering. Simmer about an hour, stirring occasionally.
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