Being a Fab girl means living frugally (how else are you going to save the money you need to retire). Saving money on food is easy to do with grocery specials and couponing) and being time savvy. This slow cooker chili does both.
Put it in today before you leave for work, and tonight you will have dinner waiting for you and the family when you get home.
1 15-ounce can kidney beans drained
1 15-ounce can garbanzo beans drained
1 16-ounce can baked beans
1 20-ounce can black bean soup
1 ¾ cups whole-kernel corn
2 cups chopped tomatoes
1 red onion chopped
3 celery stalks chopped
3 cloves garlic chopped
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon hot sauce
Mix all ingredients together in the slow cooker, put on low for 6-8 hours. Enjoy!
I love lemon bread for several reasons:
1) It is yummy!
2) It is easy to make
3) It freezes well
Here is an easy lemon bread recipe. I like to slice up half of it, put it in a ziploc bag and freeze for later (just take a slice out and let it thaw for 10-20 minutes when you want to eat some).
1/4 C. Butter
3/4 C. Whey (or, you can use Buttermilk) Don’t have buttermilk on hand? try this 5 minute tip
3 Tbsp Lemon Juice
3 Tbsp Lemon Zest (the more the better!)
1 3/4 C. Flour
2 tsp Baking Powder
3/4 C. Sugar
1/2 tsp Salt
Mix t Butter, Egg, Lemon Juice, Zest, Sugar, and Whey on high with the blender until well blended.
Add dry ingredients and mix just until moistened.
Pour into a greased 8×4 Loaf Pan and bake at 350 for 45-55 minutes until done.
The top will brown quite fast so keep an eye on the loaf.
Loaf is done when a toothpick inserted in the center comes out clean.
Cool on the baking rack for 15 -20 minutes before removing from the loaf pan.