Sunday, May 6, 2012

Breakfast for a Week is complete

Breakfast in our household is always a bit of a hairy time. The little boy is always hungry and ready to eat right about the same time I am twirling around the house trying to get lunches made and the big boys up and dressed. I know, I know...make the lunches ahead right....well in a perfect world I would, but save the lecture for another day. I am a glutton for chaos. So, I decided in backwards world to make breakfast ahead of time instead. Makes sense right!!!

Make Ahead Oatmeal
(I made a huge batch equaling 6 generous servings...since I share with my little guy)

2c steel cut oats
6c water
a few pinches of salt

Combine in a pot and bring to a roiling boil. Reduce heat and simmer 3-4 minutes. Then, turn heat off and remain covered for 5 minutes or so while you mix the flavors.

The flavor possibilities are endless, here is what I came up with:
Apple Cinnamon: add 1 container organic applesauce and cinnamon
Almond Mango Surprise: Slide up 1 mango (for 2 servings), crush some almonds and add ginger
Nutty Maple Blueberry: 1/4c blueberry, 1T maple syrup, add nutmeg
Date-A-Mon: 1 date chopped, 1t vanilla, 1T coconut flakes, 1-2T crushed walnuts
Nutter-nana: 1T peanut butter or sunflower butter, 1/2 chopped or mashed banana,

The possibilities are go WILD!

Once you have decided on a few flavors, let's get packing. I pulled out 2 Tupperware containers. While the oats were "steaming" with the cover on, I filled each container with the fixens. Then, spoon equal servings of oats into each container. Cover and refrigerate for the week.  (For us each serving is enough to feed the baby and myself.) When ready to use, just nook for a minute or so with a little extra liquid if needed (I use almond or coconut milk, but water or regular milk works equally as well) Voila...oatmeal for the week is done with a different flavor everyday so no one gets bored. Now...if only lunches were that easy!

A Sweet Treat for my boys

My boys don't get sweets often, but my big boy has been REALLY super lately, so, I decided a baking day was in order. My big boys request was chocolate cookies...since he is a HUGE lover of graham crackers I decided on a chocolate graham cracker recipe....can I go out of a limb and call them Chocolate wafers???

Chocolate Wafers

2 sticks organic butter, softened
3/4 c powdered sugar
1 egg
2t vanilla
2 1/2c whole wheat flour
1/2c cocoa powder
dash salt

Cream the powdered sugar and butter. Then, slowly mix in the remaining ingredients.

(The big boy decided to sift the flour because what is more fun than a sifter in the kitchen...He also enjoy sifting flour on his little brother...what's a little mess in the kitchen right!)

Then, ball it up, cover in plastic wrap and chill (while I de-flour my boys & kitchen). Then, I rolled it out really thin, and the big boy used the biscuit cutter to make the cookies.

Bake for 7-8mins at 375 degrees.

**I put half the batch in freezer bags to save for another special day!

Cinco De Mayo Menu

We had a fun Cinco De Mayo celebration at our home last night after a perfectly fabulous day!
Drinks: Skinny Margarita
Appy: Pineapple Mango Salsa and chips
Dinner: Mexican Chicken Cups with Rice and Beans
Dessert: Bailey's Pot de Creme

So, Here is how to make it happen:

Skinny Margaritas
2 shots Don Julio, 1 shot triple sec, 1/2 shot lime juice, Lots of Ice

Pineapple Mango Salsa
1 really ripe Mango, cut into bit sized pieces
2 slices of fresh pineapple (or 1 can pineapple), cut into bite sized pieces
1 small jalapeno, finely chopped
2T red onion, finely chopped
2T freshly chopped cilantro
Juice of 1 lime
dash of salt

Combine and chill

Mexican Chicken
*There are several ways to do this depending on your time and food on hand. You can: cut up a rotisserie chicken, boil chicken breast and shred, or slow cook the chicken. (This time I slow cooked the chicken, but any method will work!)

1 can of organic cream of chicken soup <--- please avoid Campbell's with its chemically separated really don't want that horror in your food...I digress
1/2 red pepper diced
3 breasts chicken
Juice from 1 lime
1 jalapeno, trimmed, halved and (mostly) deseeded
1t chili powder
1T paprika
1/2t cumin
dash of salt and pepper

1 package of Small Tortillas

Put chicken, red pepper, jalapeno, juice from lime and soup in a crock pot and cook 3-4 hours until chicken pulls apart. Remove chicken, pull apart. Remove about half the liquid and set aside. Place shredded chicken back into slow cooker with remaining soup. Add seasonings and enough liquid back to combine chicken. You do not want it soupy or you will have really WET tacos! :)

Turn oven on to 400 degrees. Then, pull out a muffin tin  and flip it over. You are not going to fill the cups, you are going to your the back side as a mold. For my muffin tin, I used a med. size Tupperware to cut my tortillas down. Basically make the tortilla circle about 1.5" smaller. Once I had them all cut out, I nooked for 15-20 secs so they were easier to form. I then coated the outside of the muffin form with butter and pressed onto form. If warmed, they will drape over lovely. Then, I put a little butter on the outside just to help crispy them up. (not too much though or you will have a mess in your over...yes...I did that!) Bake for 5-6minutes until shells are crispy. Then, removed and pop off the form.

Fill with a scoop or two of Mexican chicken, add a bit of shredded cheese ( I mixed cheddar and Monterrey jack) and serve with a dollop of sour cream or a wedge of avocado.

Rice and Beans
2 cups cooked brown rice
1 can black beans (or any type of beans...I'll try fava next time)
1 can dice tomatoes (I diced up organic plum tomatoes)
1 cup water (use as needed)
dash of salt
dash of paprika, cumin, chili powder

Heat all ingredients up in a pan until hot.

Pots de Creme
**I used Baileys in mine, but you can simply use vanilla or any flavored liquor you prefer!

1 bag chocolate ( you can use any type you prefer: dark, semi or milk...I used semi- sweet)
4 eggs
1T Baileys
dash of salt
1c REALLY hot coffee

Place chocolate, eggs and Baileys in a food processor and process to break chocolate up a bit. Then, pour in HOT coffee (I nooked mine left over cup of coffee in the micro for 1.5 minutes first). Then, process until do not want any unmelted bits of chocolate). Pour into your serving dishes and chill in the fridge for an hour or 2.
***Just a side note: The semi sweet were REALLY rich and delicious so I would recommend smaller dishes. I used sundae cups and small ramekins. For me, the ramekin sized portion was plenty! AND a must needed garnish...FRESH whipped cream! Did I say yet these were heavenly!!! (and super simple!!!)

Saturday, March 31, 2012

Dinner ideas for the week

My hubbie has basically sworn off all meat other than chicken. He is going strong with this being week #3. He is trying to cut out all ground beef after he saw the news show about the pink slime. So, old news! lol! He has also cut out pork completely. This these are some ideas for the week for the remaining meat eaters in the family (Tata and Mimi). :)

Garlic Parmesan Chicken Wings for the hubbie & Eggplant Sliders with a Sweet Potato (These were AWESOME...I'll post the recipe later)

Grilled Chicken Skewers and a grilled Salad for me
Roasted Chicken on Barley Risotto- I LOVE Barley and what could be better than a Barley Risotto I get something I love while making the carnivores equally happy. A win win in my book!

Creamy Chicken Peperonata - Great idea for everyone....Versatile. Sounds like a nice easy red pepper sauce that I could use on a yummy veggie dish for myself (I am thinking roasted root veggies) over Quinoa
Another great idea for our meatless night is Tomato Basil Creme Ravioli

Also, a Cobb Salad is on the menu for another meatless night

Thursday, March 22, 2012

Vegetarian Enchiladas

My hubbie and I have finally agreed on 3 meatless nights a week...sweet for me because I am no longer going to have cook 1 meal for the boys, 1 for my hubbie & mom and 1 for me and/or my mom. So, his first attempt is a very mild, easy enchilada.

Veggie Enchiladas

Enchilada Sauce: (you can make & freeze like me or use the canned variety)
1 28oz can of Organic Tomato Puree
2T Chili powder
2t garlic powder
3t Cumin
3t sweetener (agave, sugar, etc...)
1c water

Combine and simmer.

Enchilada Filling:
1/2 onion, chopped
1/2 bell pepper (I used roasted red peppers I made the other night)
1 can Organic Black Beans
1/2 bag of frozen Organic mixed veggies
1 small cluster of Broccoli (I put in the food processor to hide it)
2 cloves minced garlic
1c enchilada sauce
1/2c feta
Salt and Pepper

Soft Tortillas
Shredded cheese

1. Saute onions and peppers in a bit of oil. While they saute, drain and rinse the beans. Then, mash about half the can with a fork. Once onions and peppers are tender, add garlic only for a minute (let is smell great but not burn). Then add in beans, pulverized uncooked broccoli :), and frozen veggies to the pan with the onions. Combine together with 1/2c of enchilada sauce and simmer.

2. Heat oven to 400 degrees and pull out a pan for your enchiladas. Put a few spoonfuls of sauce on the bottom of the pan enough to just cover...don't make it soupy. Then, removed bean mix from heat and stir in the feta. Roll up the enchiladas placing seam down in your pan. (I had a small ceramic dish so I did my enchiladas in 2 layers).

3. Cover enchiladas with remaining sauce (about 1/2-3/4c) and put a bit of cheese if you have on top. Cover in foil and bake for 10-15 minutes!

Thursday, March 15, 2012

Carry over meal from a night of grilling

It was warm out last night, so, we were able to get out for the first time in a long time to grill. I took the opportunity to grill ALL my veggies. My hubbie indulged in grilled pork chops, roasted red peppers and pasta salad. I skipped on the meat and indulged in a roasted veggie salad with homemade pesto. I LOVE grilling!!! Needless to say I got a little carried away with all the veggies I grilled, so, I needed a good recipe...hence (thank you Pinterest) a grilled veggie Lasagna. I have to say 2 things about this lasagna...1. I made it light in the cheese so it doesn't weight you down. I hate that overstuffed feeling after eating lasagna. 2. The leftovers the next night were AWESOME!!! So, here ya go... ENJOY!

Grilled Veggie Lasagna

Grilled Organic Veggies- I grilled 1 zucchini, 1 yellow squash, 1 med eggplant, 1/2 a package of Asparagus, 4 Kale leaves, 1 red pepper, 1/2 Vidalia Onion, chopped to bite sized pieces

1 package Organic Lasagna Noodles ( I used these made with Artichoke flour!)

1 c Shredded Mozzarella (I used part Mozz and part Parm)

1 small container of fat free Organic ricotta
1/3 c Pesto

Homemade Pasta Sauce: I used 1 can organic petite diced Tomato, 2T tomato puree, 3 cloves roasted Garlic, sauteed diced onion, fresh chopped basil and 1/2t red pepper flakes (adds an awesome kick)

1. Cook the Lasagna noodles to al dente according to package. While cooking, combine the ricotta and pesto. (I could make a meal of just this!!). Also, make sure you chop up all the veggies and toss. (The original recipe kept everything in long slices...not my style. I prefer the chopped each their own)

2. Spray pan with olive oil. Then, layer starting with noodles, then ricotta, 1/2 your veggies, thin layer of cheese, and sauce...repeat. End with a Cheese on top!

3. Bake at 350 until golden brown, about 40-45 minutes.

Chinese 5 Spice Chicken Thighs with Soba Noodles

I have really been enjoying my week off and have enjoyed spending time in my kitchen with the windows has been in the 70s here all week! Sweet Winter!!

Chinese 5 Spice Chicken Thighs with Soba Noodles

6 Organic Chicken thighs
Chinese 5 Spice

6 cloves of garlic

1 T dry ginger
1 T agave (or  brown sugar)
1/4 c Tamari soy sauce
1/2 t Chinese five-spice powder

1 package Soba Noodles
(I also saute spinach, carrots for the noodles)

1. Trip all the thighs of excess fat and skin. Sprinkle with Chinese 5 Spice seasoning and a little salt. Then, bake in the oven on 400 for 20 minutes.
2. Make the sauce by combining all the ingredients.
3. Boil the noodles as directed. While boiling saute spinach and carrots (I did shoestring) in a little olive oil. Once carrots are soft, add the drained noodles and the sauce. Allow to cook on low, stirring constantly to avoid sticking. Serve Chicken over the noodles.
(Or, if you are me marinate tofu in your sauce and add to your noodles in place of chicken)

Wednesday, March 7, 2012

Need an easy Light dinner? It's Tortilla Time!

We had a really busy night last night trying to get our ring toss game finished for the Purim Carnival. We had to drink A LOT of sparkling water!!! Needless to say, I lost track of time and suddenly EVERYONE was starving, so, I had to whip something up quick. The boys had cheese quesadilla with sour cream...Daddy had spice beef quesadilla, but I had some truly delicious quesadilla...try 'em out...

Delicately Divine Veggie Quesadillas

about 1T butter
1/4 onion, sliced thinly
1-2T chopped red pepper
4 stalks of asparagus
1/3 can black beans, smashed
1/4c Peach mango salsa

2 Tortillas

Saute the onions down until translucent, then add in the chopped red pepper and asparagus. (You can cook the red pepper with the onions, but I wanted them a little more firm which is why I waited to toss them in). Allow to cook down over Med-Low heat..giggling the pan every now and again.

Drain your beans and rinse. Then, put about 1/3 of the can on a plate and get a little frustration out smashing your beans. I used a potato masher, but a spoon would work. Just smash, don't puree...some whole beans are fine! Then, add to the onion mix in the pan along with the salsa. Stir it up and allow to simmer for a minute or two. Once all the flavors meld together...wrap it up. You can wrap in a tortilla or make it quesadilla style with a little shredded cheese.

These quesadillas were awesome the asparagus makes them a little salty and crunchy while the peach salsa adds a dab of sweetness. I will DEF. make these again. You can use any type of salsa you have, but if you can find a peach is worth trying out!!!

Thursday, March 1, 2012

Tofu Stir Fry

My husband came up while I was making dinner and said...
"Is that what I think it is? "
"Uh, dinner...yes" I said.
"No, you know what I that tofu?"
"Yep" I smile (really wide).
"Have you lost your mind? That isn't going anywhere near my dinner right?"
"I know better. Even using a different spatula."
(He did come back a minute later to give me a kiss and say he was glad I was being so healthy. He hope I live well beond him!)

See what I am up against. This is the same man that had a tiny 5 minute hissy fit because I used pasta that was red, green and white pasta for dinner the other night. Right away he inspects..."why is it green? Tell me it is not Spinach!!!" Ok, it is not spinach...what did he really want the truth. Nope. Instead, he refused to eat and made little quips about how good it only I hadn't ruined it! Who knows what else I put in there... ARG!!! He got over it and picked out the green pasta. Stinker.

So, needless to say when he saw they tofu his radar went up. I was nice enough not to taint his dinner. Instead I separate pans and utensils. He had stir fry chicken with 3 colors of bell pepper and snow peas over Soba Noodles. Tonight was all about me....

Tofu Stir Fry

8 slices of firm Organic Tofu
Stir Fry Veggies: I used Broccoli, Asparagus, Snow Peas, Red Pepper, Onion,

1/4 c Tamari (Gluten Free Soy Sauce...I love this bc it is GF and low in sodium).
2T brown sugar
2t Rice Vinegar
1t Sambal oelek (chili paste)
1-2 small cloves garlic, minced

Soba Noodles, cooked

1. Saute onions and peppers in less than a T of oil. In a separate pan, saute the slices of tofu 4 at a time for 4 minutes per side.
2. Once the onions have become translucent, then add the remaining veggies. Allow to cook down slowly while the tofu cooks. Then, add the sauce into the pan.
3. When the tofu is done, drain on a paper towel and cut into bite sized strips. Add to the veggies along with the soba noodles and mix. Saute for 2 minutes to allow the sauce to meld with the soba and tofu. Serve.

The sauce is awesome. I made is an awesome combination.

Sunday, February 26, 2012


One of my boys is super picky and so finding new Kosher, peanut free lunch ideas that he will ACTUALLY eat is difficult. We have branched out from organic pizza rolls to the Organic Nacho bean and Cheese rolls...totally stoked about that. We have even added banana mini chip waffles to the rotation...but this...this is totally Stupendous! A must try...EVERYONE in the family is gorging!....Are you ready?... wait for it...WAIT for it...

                                              WAFFLED MACARONI AND CHEESE

Yep, you heard me right! Ever had those cheese mac & cheese balls...these are like those times ten! One hint...Spritz your waffle maker with olive oil after every waffle! Check them out! We even froze a bunch for quick lunch and snack ideas.

***AND if you wanna be healthy...add some baby spinach or broccolli. The possibilities are endless!

2 Meals in One...Meal 2: Roast beef Sliders with a Zippy Lentil Soup

Now that you have dined on this superb roast...Are you ready for sliders?

Zippy Beef Sliders
Break up the remaining beef and warm up. you can warm in a micro or on low on the stove. I prefer to steam it so it retains its moisture. No matter how you do it, warm up your meat. Then, spoon onto your buns (you can toast if you prefer).  Top with a thick slice of Swiss cheese. Please all in a cake pan, cover in foil and warm in a 300 degree oven until cheese is melted.

**Don't have left over roast, use cooked chipped beef or chop up Roast beef lunch meat.
I served with Lentil soup

Zippy Red Lentil Soup

1/2 t cumin

1/2 t hot paprika
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 bay leaves
2 quarts low-sodium vegetable broth
2 14½ ounce can petite-diced tomatoes
1 pound (2½ cups) dried red lentils (I bought bulk organic red lentils)
1 carrot, peeled and diced
2 medium cloves of garlic, chopped
Kosher Salt

1. Add all ingredients to your stock pot and bring to a boil. Stir frequently so the lentils do not stick. Remove any foam that forms while cooking. reduce heat and simmer for about 30 minutes. Lentils should be tender but not dissolving! :) Serve with a dolup of sour cream or my favorite a dollop of plain greek yogurt!

2 Meals in One...Meal 1: Zippy Beef Roast

Wegmans had Organic, Grass-fed beef onslae today, so, I picked up 3 lb chuck roasts for about $14.00 a peice. I found a recipe online that I thought I would spin to create 2 nights worth of meals. The orginal recipe uses basically 3 seaoning envelops from the store to create the flavor, but those things are chuck full of all kinds of sodium and chemicals. So, simplified it a bit and it turned out deiciously! Here is my 2-4-1 special!

Crockpot Zippy Beef Roast
2-3lb chuck roast
1 cup Brown gravy with onion
Italian seasoning: 1t garlic powder, 1t oregano, 1 1/2t parsley, 1/2 t basil. 1/4t thyme, 1/4t celery
Salt and Pepper
12 oz jar of Hot Organic Salsa

1. Brown the roast in a skillet (I used cast iron). Remove the roast and place in the crockpot. Saute 1/2 onion until carmelized (Shh! Don't tell my hubbie!), then I removed and pureed (so the big guy wouldn't fuss). In the pan I then, whisked together 1cup beef broth with 2T corn starch. Stired the onion puree back in and let it simmer until it was adequately thick. While thickening, I added my Italian seasoning (instead of the junky dry envelop). Finally I poured it over my beef in the crockpot follwed by the jar of salsa.
2. Cook on low for 6 hours. It should fall apart. I served with potato (and other veggie rounds). Save leftover beef for Meal 2: Zippy Sliders

***This can all be made ahead and frozen also.

Potato (and other Veggie) Rounds: Cut baking potatoes into 1/4" slices. Drizzle with olive oil and season with salt and pepper. Bake in single layer cookie sheet for 20-30 minutes at 350 degrees. After 10-15 minutes, add a second pan of sliced zucchini and yellow squash. Again, drizzle with olive oil and season with salt and pepper. Bake and additional 10-15 minutes. Sprinkle with shredded cheese and bake until melted. *you can also add bacon peices her also if you so choose.

Thursday, February 23, 2012

Dinner Ideas for the week

Baked Penne with Italian Sausage (2days)
**I am craving pene and italian sausage...I don't care if my hubbies doesn't really care for italian sausage. He can have chops that night!

Beef Stew with challah poppers (2 days)

Veggie stir fry with soba noodles
***with sugar snapped peas

Eggplants Croquettes

Crunchy Chicken and Pasta- something along these lines

A healthy version of These yummy Taquitos

Butternut Squash Risotta

After cooking everyone a different meal, I finally got around to me...Leftovers it is...but not in the traditional way. We gorged on a 2lb. Organic free range chicken last night. I roasted it in the oven slowly...mouthwatering. If you haven't tried organic, free-ranged chicken, you just don't know what you are missing. No dinky, shrinky cooked chicken over here. Anywho, I had some left over chicken and half a baked butternut squash, but I was craving

Butternut Squash Risotto++

1T butter (I used Earthy balance)

1TOlive Oil
3/4 c arborio rice
1/4 c dry white wine
2-3 c veggie stock
1/2 medium butternut squash

4 stalks asparagus, sauteed
sliced chicken

Heat oven to 425˚. Cut butternut squash in half, brush both sides with olive oil, and sprinkle with salt and pepper. Place cut side up on a baking tray and roast for 45-55 minutes until squash is tender. Remove from oven and let cool. Once cooled slightly, scoop out the squash into a large bowl and mash until smooth or place in a food processor and pulse until smooth.

Microwave stock in a measure cup for 2 minutes until hot. Then, in a pan melt butter with olive oil and saute the asparagus. When, al dente, add in one additional tablespoon of butter. Once melted add in rice again. Allow the butter and rice to meld for a minute or 2, then add in the wine. Once the wine has evaporated, laddle in 2 spoonfuls of warm stock.Again, allow to evaporate before adding in more stock. This will allow the rissotto to soften without being soup or mushy.

While you are working on the risotto, mash up the left over squash (or process it). As the rice softens, stir in the squash. Once finished, serve topped with the warm asparagus and plated with leftover chicken!

Choco-Banana Cheerio Balls

One had one last box of cheerios in the house. So, I decided to go ahead and get through this box and replace it with something healthier. The box is a sassy Banana Nut Cheerios. Hmm... what was I thinking when I purchased that one! Luckily my little Tonka Truck loves it and takes large chubby handfuls at a time while he leaves me trails to follow throughout the house. Mr. Pickey on the other hand wants nothing to do with them. So, instead of another lifetime with this nutty box, I decided to dress them up a bit for Mr. I will admit, this is mt my healthiest recipe and I will inevitable live to regret it when Mr. Pickey gets one of his super duper sugar highs...but then again...what are daddies for????

Choco-Banana Cheerio Balls

Heat up 1T of butter (I used Earth's Balance) and  1/2 c of marshmallows for 2 minutes in the microwave. Remove and stir in 1-2T of Nutella. Then, dump in the Cheerios to your hearts content.
**I did add in 1T of ground flax to make me feel a little better!
Then, I formed in to balls and chilled!

Friday, February 17, 2012

Chiplote Beef Short Ribs

Whole foods had short ribs on sale last week and they just happen to be my hubbies favorite. Needless to say we stocked up! We bought approx. 2 lbs for just over $12.00! They are beautiful...big and meaty! They tasted spectaular in the slow cooker with a yummy chipolte marinade and homemade Quinoa!

Chipolte Lime Short Ribs

3 limes, juice and zest
1/4 cup olive oil
2 T chipotle chili pepper
1 T salt
2 cloves garlic

2lbs. Short Ribs

I put all the marinade ingredients in the food processor and chop, chop, chopped it! Then, I put the short ribs in the slowcooker, dumped in the yummy smelling marinade and cooked on high for 4 hours. (I normally would cook on low, but it was already 3pm and I forgot to start dinner...oops! Good thing we were going to take the kids out and play before dinner!)

Saturday, February 4, 2012

The Organic Way... Oh! Chili Please

I'm Back! After a long hiatus, I am back and ready to start posting again. Life has finally settled down and I can't wait to start sharing all my culinary creations. Many things at home have changed and so has our culinary focus. We are now solely eating organic and avoid all processed foods. I read every label before it enters my home. I have a laundry list of chemicals (aptly named) we completely avoid, but to keep it simple basically if I can't read it, I don't buy it. Now, to preface this...I have not won the lottery and I shop primarily at Whole Foods. For a family of 5 (3 adults and 2 kiddos) I spend roughly $120-150 a week on groceries. I will try to share the pricing as often as possible so you can see how sensible organic can be. So, here is my first new recipe...

Oh! Chili Please!
1 can Kidney Beans, drained and rinsed ($0.89)
1 can White Northern Beans, drained and rinsed ($0.89)
1 can Lime and Chile Refried Beans ($1.19)
1 can Petite Diced Tomatoes ($0.49)
1 box Beef broth ($1.99)
1/2 lb ground Turkey ($3.49)
 1/2 lb ground Beef ($2.70)
1T Chili powder
1t Hungarian Paprika
1t Cumin
1t Garlic powder
1 1/2t salt

***Reminder All ingredients are ORGANIC and all spices are from a local Amish market

In a large pot, brown the meat. Drain and pour in remaining ingredients. Simmer for 15-20 minutes and serve.

Servings: This recipe provided 7 hearty (adult) servings for a total of $11.64, that is ONLY $1.66 a serving for an ALL ORGANIC recipe. Not bad if you ask me!