Blog on saving money and living on a budget in CT.
Tuesday, January 6, 2015
Crock Pot Tuesday and planned overs= turkey chilli!
Before turning in for the night on Monday, I reviewed my menu plans and grabbed the ingredients out of the pantry that I would need. I took 1 large crash n burn can of kidney beans (74 cents) and 2 pints of home canned organic CSA tomatoes
I then had second thoughts and decided to make a double batch for planned overs later this week. I also needed to bring up some more corn meal-yet another stock item that we used up. Good to have an extra already on hand, and nice to note that it was also a crash n burn selection. I placed the tomatoes, the rinsed and drained beans, along with the 1/2 of a large onion from the fridge that I later chopped, some salt and chilli powder in the awaiting Crock Pot. This morning, all I had to do was grab the bag of leftover roasted turkey and chop about 4 cups worth of meat up, adding that eventually to the awaiting Crock Pot. I turned it on at 5:30 this morning, and came home about 12 hours later to this:
Perfect on a day that is 12 degrees in the sunshine!
We eat for 7 p.m. so I had time to mix up a double recipe batch of my Southern style, buttermilk corn bread.
I also shredded some Colby Jack cheese bought on sale in Dec.