Menu Planning February Week 1

How did your menu planning go? Mine went alright. We didn’t use a couple of the meals so I making them this week. It seemed like all the shit hit the fan this past week. A really expensive car repair, I accidentally ran my iPhone through the washer, and we caught Em in a monumental lie. Hopefully trouble only comes in threes because I am not sure I can take another week like that.  Basically sticking to the menu got the back seat. It was more about just making it through.

So without further ado this weeks menu (which doesn’t look much different from last weeks). I’ve included some recipes from the internets. Also my chili recipe is at the bottom.

Monday – left overs

Tuesday – PW hoppin’ john

Wednesday – Miso Ramen

Thursday – Roast chicken, carrots, rice

Friday – Pizza

Saturday – grilled chicken salad
**Side Note ** MY FAMILY EATS SALAD! ALL OF THEM!!! It’s taken me years but they eat it. Don’t give up if your kids say veggies are gross. Keep pushing them.

Sunday – Eppies Chicken & Dumplings 
** Side Note ** Eppies is one of my favorite Charlottesville restaurants.  So delicious. I leave out the white pepper. It’s not my favorite spice and I think it has a weird smell.

There are so many chili recipes out there. Some have beans. Some don’t. Mine has beans. I don’t really believe in chili without beans. What does it look like? What’s in it? How is it chili without beans?!

Mine’s pretty simple and low on the spicy scale.

Here’s what you’ll need –

1 lb of ground beef

1 small onion

2 gloves garlic

4 -5 can of chili beans

1 can black beans

1 can garpanzo beans



chili powder



tabasco (or favorite hot sauce)

chili flakes

1) Brown the meat. Chop up the onion. Add to meat. Mince the garlic. Add to the meat. Add salt and pepper.

This is one of my favorite cooking smells.

2) I’m cooking with a crock pot in mind. Open the chili beans. Dump in crock pot. Set aside (don’t recycle yet).

3) Open black beans and garpanzo beans. Drain. Toss in crock pot.

4) Meat should be done. Drain if needed. Put in crock pot.

5) Check thickness. If you like it thicker use the chili bean cans and add some water. I use the cans because there is usually some juice left. Get all the goodness out and into your pot.

6) Spice it up.

1 1/2 tsp cumin
3 tbsp chili powder
1 tsp cayenne pepper
1 1/2 tsp oregano

Add a splash of tabasco sauce

There you go! Let it cook for 6 to 8 hours on low. Top with cheese, sour cream, green onions. Eat on top of spaghetti or rice if you like that sort of thing. Crumble pieces of corn bread in it. Whatever you like.


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