Before we get into this weeks meal plan, did you know the Instant Pot is on sale through Amazon right now? (*affiliate link) Get it quick, it’s only on sale through tonight (October 2)

Meal Prep 10/2-10/8

 


Monday: Leftovers

Tuesday: Chili (My momma’s recipe below)

Wednesday: Leftovers

Thursday: Grilled Cheese and Tomato Soup

Friday: Instant Pot Enchilada Bake with beef instead of chicken

Saturday: Leftovers

Sunday: Greek Chicken and Rice

Want some ideas for instant pot recipes? Check out my Pinterest board: Stir The Pot!

Dinner Only Grocery List:


Tomato Paste
Tomato Sauce (2)
Diced Tomatoes
Celery
Yellow Onion
Mild Chili Beans
Dark Red Chili Beans
Ground beef (2 pounds)
French Bread
Cheddar Cheese (3 blocks)
Bread
Tortillas
Enchilada Sauce
Sour Cream
Boneless Skinless Chicken Breast (3-4)
Greek Isles Dressing
Lemon
Pita Bread
Yellow Rice

Make sure to check these recipes when making your list for any ingredients you may not already have in your pantry!

 

chilirecipe https://www.canva.com/design/DACiuJdj51U/view%5B/caption%5D

Chili Recipe (Stovetop)

Brown ground beef
turn down heat
add 1 1/2 cup celery and 3/4 onion
1 tsp salt
1 tsp pepper

In pot mix:

1 can tomato paste
2 tomato sauce
1 can diced tomatoes

Add ground beef, onion, and celery mix
Simmer, taste
add salt and pepper

Add 1 tbsp chili powder, stir

Add 1 can brooks chili beans and 2 cans red kidney beans

Instant Pot Conversion:

Sauté setting- Ground beef until browned, then add celery, onion, salt, pepper and mix for about 2 minutes.

Add 1 can tomato paste, 2 tomato sauce, 1 can diced tomatoes, 1 tbsp chili powder, 1 can brooks chili beans, 2 cans red kidney beans.

Chili/Soup setting or high pressure for 18 minutes. Quick release. Then I set on sauté setting for about five more minutes, stirring frequently to thicken.

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