One-Pot Macaroni with Garden Fresh Vegetables

It's been so overcast and cool here today that it kinda got me thinking that I should do something with the ground beef in my freezer. Normally in Summer we tend to BBQ out with some meat and veggies...but it just didn't feel right for today:)

This meal is great...and sure to please all the males in your house!! Levi normally consumes anything resembling food, but he was done his first portion before Noah even started!! That's gotta stand for something?! It was a hit, nonetheless. The best part was I prepared and cooked the entire thing in under 30 minutes. The second best thing was that I had everything in my pantry or garden to make this dish:)

Feel free to omit or sub any of the veggies...or even chop them tiny so your kids won't notice them;)...a great way to use up surplus from your garden! I can see myself making double and triple batches of this one day for our growing boys and all their friends! One that note...this dish would also freeze well!

ps...I couldn't help but mention that this dish totally resembles Hamburger Helper...talk about a blast from the past...only it's about 150% better for you!!

One-Pot Macaroni with Garden Fresh Vegetables

1 lb lean ground beef (I used bison)
1 chopped onion
3 cloves of minced garlic
1 chopped red pepper
3 chopped carrots
1 tsp each oregano & basil...dried or fresh from the garden!
1/2 tsp salt & pepper
1 can crushed tomatoes
2 cups brown rice macaroni (roughly half the bag)

In large pot or pan saute ground meat over medium heat...cook until no longer pink.

Add everything except the tomatoes and macaroni...cook until onion is softened, about 5 minutes.

Add tomatoes and 3 cups of water...bring to a boil...add macaroni.

Reduce heat and cover...simmer...stir occasionally...until pasta is al dente (a slight crunch).

Feel free to garnish with a sharp grated cheese (I would have if we had some in the fridge!!)...and fresh chopped basil:)

Enjoy!!

The Great Chili Cook-Off

Okay....so the cooler weather on Friday left Jay and myself in the mood for some chili! You see...Jay's great cooking skills peaked while we were dating, and then disappeared when we got married...I kinda am guilty for taking over the kitchen anyhow! But...he has always held onto the title of making apparently the best chili! I've made it many many times for us...always making lots for the freezer...and he always loves it...but he always reminds me that he makes the best chili! So...we went head to head yesterday....me with my lovely cream cast iron pot filled with yummy Fresh Vegetarian chili...and he with his large stainless steel pot filled with Bison 'Man' chili! Both pots smelled wonderful...in my head his looked disgusting...and in his head, mine looked like it was missing something....the RED MEAT!

Now for the recipes...hmmm...that's kinda a tricky one because we seriously just winged it and added whatever we felt like...but here's a list of what each pot contained....both worth making again! The best part...we have enough in our fridge for the rest of the weekend...and about 8 meals worth in our freezer!! I LOVE that!! (Clearly labeled "Jay's" and "Steph's"...of course!)

Either recipe could have ground turkey or ground beef added or substituted!


Steph's Vegetarian Chili



2 large onions, chopped
1 head of garlic, minced
4 carrots, chopped
3 red peppers, chopped
2 jalapenos, minced
4 stalks of celery, chopped
1 bag of frozen corn
1 bunch of kale or spinach, finely chopped
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
3 or 4 tablespoons chili powder
2 tablespoons crushed chili peppers (more or less, depending on how you like it!)
2 tablespoons cumin

2 cans chopped tomatoes
1 can crushed tomatoes
1 can tomato paste
half a bunch of cilantro, chopped
juice and flesh of 1 lime
1 bottle of Corona (optional....but SO worth it!!)

Alright...I think that is everything that made it into the pot! Throw everything in the first section into your large hot, that's already heated with a few dashes of olive oil. Let 'sweat' for a while until all veggies look semi cooked. Add the lime and Corona. Simmer out for a few minutes...add everything else! I think that's it!!




Jack Daniel's Jalapeno & Lime Chili (aka. Jay's Chili)



2 lbs ground xlean bison
1 onion, coarsely chopped
1 head of garlic, cut into very large chunks
1/4 cup Jack Daniels (optional...but Jay would say it's essential!)


2 red peppers, coarsely chopped
1/2 bag of frozen corn
1 apple, chopped
4 jalapenos
4 tablespoons crushed chili peppers
3 tablespoons chili powder
3 tablespoons cumin
lots of lime juice


2 cans diced tomatoes
1 can crushed tomatoes
1 can tomato paste
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed

Simmer first section until the meat is cooked throughout. Add second section and let all vegetables cook. Add third section and let simmer until ready to eat! Enjoy with shredded cheese on top and your favourite tortilla chips for scooping! Jay enjoyed some of his leftovers today with cooked brown rice macaroni stirred in....nothing like a little Chili-Mac to warm you up!


Both of us likely would have added some chunks of fresh pineapple to ours, had we had some on hand!

ENJOY....we still are!!

Garden Vegetable Rose Sauce

Last week was so sunny and warm here, considering it's October! Noah and I headed out to do some yard clean-up...and stumbled upon MANY great finds in our garden still! Take a look...there was even a handful of strawberries...those just didn't last long enough with Noah around to be in the picture!



The rest of the day kinda got away on us...and all of a sudden it was 6:30pm and I found myself realizing I had planned nothing for dinner! That is not like me....I usually am thinking about dinner before I eat breakfast!! So...the boys had already eaten and were about ready for bed...it was only Jay and I that I needed to worry about. Moments like this I usually resort to Black Bean Quesadillas...that's kinda our "go-to" meal...but we were missing a few key ingredients. I took a quick look at this beautiful assortment of veggies and realized they needed to be enjoyed! This is what I came up with!



Eliminate the last step of stirring in the spoonful of cream cheese...and don't garnish your bowl with parmesan...and you've got a beautiful vegan supper!

Garden Vegetable Rose Sauce with Brown Rice Pasta

2 cloves of garlic, minced
Handfuls of fresh tomatoes coarsely chopped...canned would work too
1 large zucchini, sliced
1 large bag of spinach
1 heaping spoonful of cream cheese
handful of fresh basil...or dried basil works too
salt and pepper if desired

Heat up saucepan with a drop or two of olive oil. Add garlic and let cook for a minute or so. Add zucchini and let cook for another minute or two. Add tomatoes until well heated. Add spinach and basil. Cover pan and let spinach cook down. Stir in cream cheese...voila you have rose sauce, minus the heavy cream!

Cook Brown Rice Pasta as directed on bag...spoon over top and add a little parmesan..ENJOY!...oh...and of course it always tastes better with a lovely glass of red wine:)

A very affordable, FAST dinner that you could add some chicken breasts to if desired...and even use for entertaining!