Cook Once, Eat For the Week

If your family likes Mexican food this menu plan is for you.  I use it when every square of the calendar is jammed with commitments.

First, make a HUGE pot of chili using your family's favorite recipe.  I start with dried pinto beans because they are the cheapest.

I usually use half the meat called for in the recipe.  When money is squeaky tight, I leave the meat out entirely, add some beef bouillon, and make sure there are plenty of beans.  If I have them, I use more than one type of bean.

For the first night, serve the chilli as is.

Night two:  cook some pasta, dice some onion, grate some cheese.  Serve the chili over the spaghetti, top with onions and cheese.

For the third night:  puree a scoop or two of the chili to make the filling for burritos.  You may have to strain the chili some so it isn't too moist.

Night four:  strain some chili to use the beans or beans and meat for filling tacos;  Serve with your favourite accompaniments.

Now we are at night five:  Make or buy a pizza crust; slightly strain some of the liquid away from the beans and meat and then puree; spread the puree over the crust;  If desired, dot with salsa;  sprinkle with onion and cheese and bake.

Day six:  We will be using the chili liquid to cook eggs in.  Put the needed liquid into a broad bottom container such as a deep dish pie pan.  Crack eggs into the liquid and sprinkle with cheese.  Bake in the oven at 350 until the eggs are cooked.

And finally, cook the necessary amount of rice needed for your family.  Mix the remaining chili with the rice.  If you want to, stir in some salsa.  Add some onion for added flavor.  Top with cheese and bake until warmed through.

If you have some cornbread, green salad, fruit, tortilla chips and salsa, with some sour cream you are all set.

There you go, a week's worth of meals from one pot of chili.  Happy eating.