Chili (my mom’s recipe)

2 cans chili beans (14 oz.)
2 cans tomato sauce (8 oz.)
1 can diced tomatoes (14-1/2 oz.)
2 t. chili powder
1-1/2# ground beef
onion & garlic to taste

Brown beef & drain.  Combine all ingredients and simmer for 30 minutes.

Simple, easy, and good.  Serve with a giant pan of corn bread, mmmmmmm.

December Menu

I am not sure what I’ve got going here because I’ve been starting a menu in the middle of the month.  I think it is just because of all the holiday goings-on that we just never know when we are going to be home or not.  That is the beauty of menu planning.  I can just look at the list of meals that I chose and shopped for, however long ago it was, and pick something knowing that when I open the cupboard the ingredients will be there!

Chili
Tacos
Meatloaf
Tater-Tot Casserole

Crab Enchildas
Clam Chowder
Chicken Pot Pies
Chicken Divan

Pork Chops

Eggs & White Sauce
Easy Mac & Cheese
Ravioli
Cheese Tortellini w/Tastefully Simple pasta sauce

Teriyaki Pork Roast

from Fix It & Forget It

3/4 c. unsweetened apple juice
2 T sugar
2 T soy sauce
1 T vinegar
1 t. ground ginger
1/4 t. garlic powder
1/8 t. pepper
3-lb. boneless pork loin
2-1/2 T cornstarch
3 T cold water

Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic powder, and pepper in crockpot.

Add roast.  Turn to coat.

Cover.  Cook on Low 7-8 hours.  Remove roast and keep warm.

In saucepan, combine cornstarch and cold water until smooth.  Stir in juices from roast.  Bring to boil.  Cook and stir for 2 minutes or until thickened.  Serve with roast.

I am using a pork shoulder roast that I found in my freezer.  The sauce tasted great after I mixed it so I have high hopes for dinner.  I will be serving this with homemade mashed potatoes and corn on the cob.

Spaghetti Sauce

3/4 c. chopped onion
6 cloves minced garlic
2 T olive oil
1 14.5 oz. can diced tomatoes
1 6 oz can tomato paste
2 8 oz cans tomato sauce
1 6 oz can tomato juice
1/4 c sugar
1/2 c grated parmesan cheese
2 t (seasoned) salt
1/2 c dry red wine
3/4 t (seasoned) pepper
1 T dried oregano
1 T italian seasoning
1/2 t dried marjoram
2 t garlic powder
1 4.5 oz jar sliced mushrooms, drained
1 bay leaf

1. Brown onions and garlic in olive oil in a large saucepan. Add everything else.
2. Bring to a simmer, then reduce heat to low. Simmer covered for 2-3 hours, stirring occasionally. If sauce gets too thick, add 1/4 c water.

For 1 pound pasta.

I found this wonderful recipe for spaghetti sauce over at http://somethinktochewon.blogspot.com and am making it tonight. I added hamburger to the onions and garlic and skipped the dry red wine just because I didn’t have any. It is simmering now and is already yummy, I can hardly wait to serve it!

Edited to add:  This was a great sauce although I cooked too much pasta.  I made 1-1/2 lbs because the original recipe said that it would serve 1-2 lbs pasta.  It was a little sweeter than what I am used to (and I only used half or more of the sugar the recipe called for) but it still had a great flavor.  I will definately make it again.