Going to try a big batch of chili in the oven this weekend. Really starting to come to terms with the yeast free / sugar free / gluten free diet. We’re all eating better as a result, I know it. Here’s the plan for this week.
Friday – Lemon dill salmon
Saturday – Chili in the oven (see recipe below), make salsa
Sunday – Garlic and lime chicken
Monday -left over moroccan stew
Tuesday – steak and veggies
Wednesday – Chicken Fajitas
Thursday – egg frittata
Big batch Chili in the oven
2 lbs lean ground beef
2.5 cups chunky salsa
2 cans kidney beans or black beans
4 cups water
80g chili seasoning – is this 1/2 cup to 2/3 cup? (2 tablespoons chili powder,1 teaspoon salt,1 tablespoon seasoned salt,1 teaspoon onion powder,2 teaspoons cumin,1/2 teaspoon garlic powder,1 teaspoon oregano)
1 cup long grain rice
2 cups shredded cheddar
Heat oven to 350F. Brown beef. Add salsa, beans, water and chili seasoning mix. Bring to a boil and stir in rice.
Spoon into two 9×13 inch rectangular baking pans. Cover and bake for 30 minutes. Into each pan, stir in 1 cup of the shredded cheese. Bake uncovered for five minutes until rice is tender and cheese is melted. Top with additional cheese and green onion if desired.