Head over to Laura’s blog for Menu Plan Monday and see what everybody else is having!
Monday: slow cooker Sweet and Sour Chicken and rice
Tuesday: piano lesson night: Banana bread and sunbutter sandwiches, veggie sticks, smoothie in a thermos and clementines
Wednesday: GFCF batter chicken nuggets, salad and mango slices
Thursday : crock pot fajitas
Friday: Ground beef and Bean stew.
Ground Beef and Bean stew
2 lbs ground beef or chuck
6 cups turkey stock (you could use beef or chicken, but I had this on hand)
2 (14.5 oz) cans diced tomatoes (undrained)
1 bunch green onions, thinly sliced
4 thinly sliced carrots
2 celery ribs, thinly sliced
1 medium red bell pepper
4 cloves garlic, minced
1Tablespoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 10 pkg frozen corn
4 (15 oz.) cans black beans, drained and rinsed
3 cups cooked rice
Brown ground beef. Put into a 6 quart crock pot with rest of ingredients except corn, beans, and rice. Cook on high for 1 hour. Change to low for 4-5 hours or until veggies are tender. Add corn, beans and rice. Stir. Cook on low for 1 more hour or until heated.
Serve with tortilla chips, guacamole, and tofu sour cream if desired.