Sunday, November 16, 2014
So what's been cooking?
http://www.frugalqueen.co.uk/2014/02/vegetable-chilli-70p-per-portion.html) is a real keeper! I used lentils, canned kidney beans, carrots, onion, dried minced garlic, drained canned corn, tomatoes, 2 officially expired Knorr veggie stock cubes (glad to use those up). This was served over brown rice, with option to top with some home shredded (kept in freezer tub) blended cheese (Monteray Jack, Pepper Jack, Cheddar) that was leftover from taco night last month. The heat of the chilli quickly melted the cheese, for those who chose to add some. I will definately make this again. Huge pot of this chilli, but only 2 luncheon tubs as leftovers.
Friday night was a planned splurge: take out Greek pizza from a local, family restaurant we've frequented for years. The twins are here this weekend, as Saturday was my birthday.