Saturday 4/2 - Turkey & Bow Ties
Sunday 4/3 - Porcupines
Monday 4/4 - Hawaiian Chicken
Tuesday 4/5 - Pork Chops Stuffed with Feta and Spinach
Wednesday 4/6 - Out
Thursday 4/7 - Inside-Out Cheeseburgers
Friday 4/8 - Herb-Marinated Shrimp
This Week's Dessert:
Cannoli Cream Banana Parfaits
Saturday, April 02, 2011
Sloppy Jose Supper
From Taste of Home
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 pound lean ground beef (90% lean)
1/2 cup chopped sweet red pepper
1/3 cup chopped onion
1 celery rib, chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1-1/4 cups salsa
2 tablespoons chili sauce
2/3 cup shredded Mexican cheese blend
sour cream
Directions:
Prepare and bake corn bread according to package directions.
Meanwhile, in a large skillet, cook the beef, red pepper, onion and celery over medium heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
Cut corn bread into nine squares; save four pieces for another use. Top each square of remaining corn bread with 2/3 cup beef mixture and 2 tablespoons cheese. Dollop with sour cream.
Comments:
This was good, but it made us both sick. Not sure if it was bad meat, bad something, but I just threw out the leftovers because neither of us wanted to risk it.
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 pound lean ground beef (90% lean)
1/2 cup chopped sweet red pepper
1/3 cup chopped onion
1 celery rib, chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1-1/4 cups salsa
2 tablespoons chili sauce
2/3 cup shredded Mexican cheese blend
sour cream
Directions:
Prepare and bake corn bread according to package directions.
Meanwhile, in a large skillet, cook the beef, red pepper, onion and celery over medium heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
Cut corn bread into nine squares; save four pieces for another use. Top each square of remaining corn bread with 2/3 cup beef mixture and 2 tablespoons cheese. Dollop with sour cream.
Comments:
This was good, but it made us both sick. Not sure if it was bad meat, bad something, but I just threw out the leftovers because neither of us wanted to risk it.
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