Recently I have had some great conversations with friends about the Sabbath. It seems that it is such a common desire that is easy to neglect no matter how much we want our days to be in alignment with the Lord. God felt it was important to tell us to rest…so rest we must. Lately I can’t wait to get to Sunday…to rest…to worship…to soak in the Word…to make more room in my day…my heart…my life.
I have felt such a tug in the direction of making our Sunday for the Lord. The first step needed to start with me. As in my last post, I needed to get organized…because without organization all the wishing wasn’t going to make it happen.
I tend to shop on Monday for the week to come…but over the last couple of months, my week of meals has ended with Friday pizza night…leaving me to plan meals for Saturday, Sunday and Monday. I like to plan Monday’s meal as well because then if something unexpected derails my plan…I know what is for dinner. I really don’t like grocery shopping on the weekend. For a month, I shopped on Saturday but the last month I have moved it to Friday and this has been great…I feel like I enter the weekend armed and more relaxed. On Friday, I try to do a general house pick up and work on the laundry and finish it up by Saturday evening.
I thought it might be helpful if from time to time, I posted a couple of meal ideas…something that works for casual Saturdays…a meal that can feed the family well or unexpected friends and something that will make Sunday easier…either a meal that can be made on Saturday and either put in the oven on Sunday or plug in the crock pot.
I hope you like these recipes and let me know what you do on the Sabbath…I would love to hear…
I found this recipe in Everyday Rachael Ray magazine…it is the easiest chili I have ever made and my family loves it…I have a couple other recipes that we all like as well but this one is great in a pinch. I would recommend doubling the recipe for leftovers or to feed a crowd.
Tex-Mex Corn Chip Chili
2 T. extra-virgin olive oil
1 pound lean ground beef
1/2 sweet onion, finely chopped
1 clove garlic, finely chopped
1 T. chili powder
1 teaspoon cumin
1-15 oz. can of black beans
1-15 oz. can of pinto beans
1-10 oz. can of tomatoes with green chiles
Salt and pepper
1/2 cup chopped cilantro
12 oz. pepper jack cheese, shredded about 3 cups
One bag of corn chips like Fritos
1. In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over mediumlow heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.
**Note: Make it easy…I don’t like to season…so I use 2 T. of chili seasoning because I have a variety of eaters with different spice tolerances. My husband dislikes cilantro so I omit it…I never have tomatoes on hand with chiles so I use regular one…likewise any cheese you like will work.
This is a easy and delicious recipe from a cookbook I like called The Eat Clean Diet Cookbook by Tosca Reno.
Slow-Cooker Chicken Cassoulet
1 15 oz. can of pinto beans, rinsed and drained
4-6 boneless skinless chicken breast or 1 small skinless turkey breast cut into large pieces
Sea salt and black pepper
2 T. EVOO
1 2/3 c. low sodium chicken stock
1 medium onion, chopped
4 celery stalks, trimmed and chopped
4 garlic cloves passed through a press
1/4 c. sundried tomatoes packed in water
3 large carrots, peeled and cut into chunks
1/4 c. fresh basil, chopped fine
1 t. thyme
2 T. fresh italian parsley (optional)
Spread half of the beans on the bottom of your slow cooker…if you like a lot of beans use two cans.
Season poultry with salt and pepper. Heat olive oil over medium heat in a skillet. Brown poultry on both sides for about 3-5 minutes per side. Place browned chicken on top of beans in slow cooker. Top with remaining beans and chicken stock. Use water if you don’t have stock.
Saute the onions, celery, garlic, sundried tomatoes, carrots and herbs in same skillet. Spread this mixture over the ingredients in the crock pot. Cover and put on slow heat for several hours.
The cassoulet is nice over brown rice.
Happy cooking and blessed Sabbath,