What We’re Eating, a few old recipes and a new one.

chili mac

Hi friends!! It has been a minute since I’ve written a post.  I soaked up every bit of summer I could with my kids.  We are now back in the swing of things with school and sports, etc.  I just sent my last baby to kindergarten and am sort of going through a mild identity crisis.  So, if you see me following a mom with young kids around a store please snap me out of it.  I seriously had to stop myself from telling some woman in Wegman’s that she was pushing her child around in my son’s favorite green tractor cart.  What is wrong with me??? Send help please…or wine at least!

Anyway, I wanted to write a post about what I am making for dinner these days.  My meal plan for this week has 3 old recipes that I’ve already posted (I will include the links below) and one new recipe that has quickly become a house favorite!!

#1- Spaghetti Carbonara (my 11 years olds favorite meal and his request)

#2- Skillet Chili and Macaroni Bake (This is the new one.)

#3- Panera Copycat Tomato Soup and Grilled Cheese Sammies

#4- Ikea Copycat Swedish Meatballs (Another request of the 11 year old. Both the tomato soup and meatballs use heavy cream, so I tend to make them in the same week. It is always great when you can share ingredients across recipes )

Here’s the new recipe:

Skillet Chili and Macaroni Bake (Adapted from Skillet Chili Mac from Eating Well Magazine)

8 ounces elbow macaroni -can also be served on the side or omitted

2 tablespoons olive oil

1 yellow onion diced

2 bell peppers diced  – any color you prefer

1 celery stalk

3 garlic cloves minced

1 pound ground beef

2 tablespoons chili powder

1 teaspoon salt -to taste, more or less if desired

1 28 ounce can diced tomatoes- I used petite diced

1  cup beef broth

1 15 ounce can kidney beans, rinsed

1/2 cup sour cream

Shredded cheddar cheese- enough to cover the top

  1. Cook pasta to al dente, set aside
  2. Preheat oven to 400 or low broil
  3.  Heat oil in large oven proof skillet over medium-high heat
  4.  Add diced onion, peppers and cook until softened.
  5. Add garlic and cook just until fragrant (30 seconds)
  6. Add beef, chili powder and salt. Break up beef and cook until no longer pink.
  7. Add tomatoes with juice, and beef broth. Bring to a boil.
  8. Add beans and pasta and reduce heat.
  9. Remove from heat.  Fold in sour cream.
  10.  Top with cheese to cover the top.  As much as you want.
  11. Put skillet in oven until cheese is melted and bubbles.  If you don’t have an oven proof skillet you can transfer to a baking dish or just skip this step and to with cheese.

This recipe makes a lot!!  It is great for leftovers.  My kids never want to eat leftovers for dinner and they asked to eat this again the night after I made it the first time.  It’s also great for lunches for the week.  One more tip!!  You could totally prep all the veggies the night before and this comes together so quickly and easily for a quick weeknight dinner!!

Enjoy!! xoxo, K






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