Friday, October 26, 2007

Breakfast for Lunch

I didn't really eat anything that qualified as "lunch"...just a few bites of things all afternoon. So I'll post my delicious breakfast. Sprouted English muffin (Ezekiel 4:9), nitrate free ham, free-range organic egg, extra-sharp cheddar cheese. My "McMuffin" can kick McDonald's rear.

Thursday, October 25, 2007

Hot Dog, Biryani, Pooh Carrots

Trader Joe's was all out of my favorite hot dogs so I got Wellshire and was NOT happy with them. The Biryani is also from Joe's and we LOVE, LOVE it. The carrots are "Pooh" with honey and butter. Pretty lackluster lunch but I decided after one bite of hot dog that it was pretty enough for a picture.

Wednesday, October 24, 2007


Today's lunch was leftover lasagna from supper last night. Whole wheat noodles (why would you use white noodles ever?...someone answer please!), tomato sauce, ground beef, mushrooms, seasonings, cottage cheese, provolone and mozzarella/cheddar. Too lazy to cook a veggie. Dessert was calimyrna figs.

Tuesday, October 23, 2007

Chicken Chimichangas

Lunch today was shredded chicken, salsa, green onions, cumin, oregano and shredded cheese stuffed into Alvarado St. Sprouted Tortillas (these things rock!) and then baked with more cheese and salsa on top. Easy. Yummy. Nutritious.

Sorry, pictures of casseroles just aren't that appealing.

Monday, October 15, 2007

Righteous Texan Chili

No beans, no tomatoes. Just meat. What's not to love about this? Chili:

5 pounds beef chuck, cut into 1/2-inch pieces
1-2 tsp cayenne pepper
2 large yellow onions, diced
10 cloves garlic, minced
olive oil
3/4 cup chili powder
2 tablespoons cumin
2 tablespoons dried oregano (optional)
5 cups beef broth

Put a little olive oil into a big dutch oven or heavy pot. Add the diced meat and cayenne and cook until just done; do not brown. Let the meat sit and saute the onions and garlic until softened. Add to the meat along with the chili powder, cumin and oregano and cook for 10 minutes. Pour in the beef broth and bring to a boil. Turn the heat to low and simmer for at least 1 1/2 hours. If it's too thin, add a tablespoon of cornmeal to thicken it up. Or simmer it longer.


sour cream
chopped jalapeno peppers (I used canned)
shredded cheese

Serve with your favorite cornbread. We put our cornbread in the bottom of a bowl and spooned our chili over it. Yummy. The first time I made this I halved the recipe and forgot to half the cayenne. We used lots of sour cream!

Recipe credit: Linda Ellerbee