2lb ground beef
2 med. onion chopped
1 med pepper (whatever colour you want) chopped
1 celery stalk chopped
1/4 dressing (Greek or Italian)
1 28 fl oz can of chickpeas drained
2 sm Ziploc baggies of frozen purred tomatoes (or 2 19 fl oz cans of diced tomatoes)
1 tsp chili powder
cook the first group until cooked through then add the second group, mix well, bring to a boil and then reduce to med-low heat and simmer for 20 minutes (or whatever time you have!)
Served tonight with homemade white bread and Balkan style yogurt and shredded cheese.
Tuesday: Roast chicken, potatoes, carrots & brussel sprouts with cheese melted on them
Wednesday: Broccoli and cauliflower quiche, garden salad, pull-apart rolls
Thursday: Make your Own pizzas with Auntie Loving-Kindness while we go out for a joint B-day dinner!
Friday: Shepperd's pie (make on Thursday afternoon as we have a cookie exchange and Little disciple on Friday)
Saturday: Roast, potatoes, brussel Sprouts, cauliflower, gravy
Sunday: Crock pot Fajitas (cut up leftover beef from night before, add 2 tsp taco seasoning, 1/2 C water, 1 onion sliced, 1 pepper sliced and 1C mushrooms sliced, heat on high for 1 hour then turn down to "keep warm" until we return from meeting) Salad for Mummy ;-(