So I’ve made this MORE than once and since it’s something that I keep coming back to I decided it was time to post the recipe!
2 hamburger patties (2/3 lbs in total)
1 can diced tomatoes
1 can tomato paste
1 (or more) full handful of spinach
spices (oregano, parsley, etc.)
Extras: Mushrooms (canned or fresh), onions or peppers (onions cooked to translucent before beef), or added some crushed red pepper to added some hotness!!
Cook hamburger & crumble until cooked through. Drain off excess fat.
Add in can of diced tomatoes(added in the water/juice too), tomato paste, spices & garlic. Mix thoroughly. Allow to cook for about 5 minutes.
Add in spinach then cover pan to allow to wilt, about 5 minutes.
Serve over pasta, or spaghetti squash, or my new favorite QUINOA!
It’s been awhile since I’ve done a WIAW. So I decided to make it special with a meal that I FINALLY made last night, CURRY!
Let me tell you, it was DELICIOUS! So check it out!
Coconut Milk Chicken Curry
2 diced chicken breasts
1 can chickpeas (garbanzo beans)
1 can diced tomatoes
1 can full fat coconut milk
1.5 tsp curry powder
minced garlic (I LOVE garlic, so I used probably a tablespoon.. you know, to ward off the vampires 😉 )
whatever hot spices you like (I used some chili powder, and other pepper based powders)
Cook chicken until fully cooked. Added curry powder, minced garlic, and coconut milk, mix. After ~5mins, added the chickpeas, diced tomatoes, & other spices. (Feel free to add whatever veggies you want, I honestly would have added some onions to the pan before the chicken to cook them to translucent, but I didn’t have any onions in the house.) Allow to simmer at medium-low for 10-20mins. Honestly, I wasn’t really waiting for it to thicken up.. I’m impatient and was hungry. Serve over cauliflower rice and you’ll never know that it’s a bit ‘watery’. 😉
Add a little bit of vino (that’s wine people!) as your drink of choice on the side and you have yourself an AWESOME meal! =]
So, if you guys remember from last week I scored some awesome veggies from the Farmer’s Market on campus for $2.. Well, I had so much left-overs last week that I didn’t know what to do with what I had.. I gave two zucchini to my mom since her plants aren’t producing yet, then decided that I’d use the the rest of what I had and make some soup.
I know what you’re thinking.. SOUP? IN THE MIDDLE OF SUMMER?.. but what can I say, I love putting stuff into my crock-pot, going to work, then coming home to dinner cooked.. It’s so easy! Plus it’s nice for times like these when I have a good amount of veggies in my fridge that I need to figure out something to do with.. Especially since Wednesday’s are Farmers Market days.. So I’ll be loading up with more veggies today!
So what did I end up making?!
Farmer’s Market Crock-Pot Soup
2- 15oz cans of tomato sauce
1- 32oz carton vegetable broth
2 zucchini- cut into rounds, then cut in half (see picture)
1/2 head of cabbage cut
1 can green beans (no salt added)
3 bratwurts, cut into slices (this might be easiest if they’re still a bit frozen)
~3 handfuls of baby carrots, cut into thirds
I also had some hot pepper spice to add compliments of my roommate who got it from a coworker!
Put it crockpot on low until everything is cooked to your liking.. Mine was on from 9am to 6:30pm and turned out wonderful!
Don’t forget to send some love to Jenn over at Peas & Crayons for being such a generous host every week! Thanks Jenn!
Link up your WIAW posts below! ❤
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