Saturday, January 24, 2015
Chili Mac - Feingold Stage 2
1 lb of ground beef (I order from www.grasslandbeef.com)
1 - 15 oz can of stewed tomatoes (I use Hunt's or Muir Glen)
1 TB of chili mix (see recipe below)
2 cups of cooked noodles (we use GF Tinkyada brown rice or any)
Chili Seasoning Mix:
1 TB chili powder (if you want it hot instead of mild, use 2 TB)
1 tsp sea salt
1 tsp onion powder
2 tsp cumin
½ tsp garlic powder
1 tsp oregano
For Chili Seasoning Mix: Mix all the spices and store in an airtight container or glass jar in a cool, dry place. I double the above recipe and store for later use.
Brown the ground beef in a skillet. Add the tomatoes and 1 TB of chili seasonings mix and heat through and chop up the tomato chunks. Add the cooked noodles and mix together, then serve.
I freeze any leftover meat mixture in quart size zip lock freezer bags. Then I reheat and make fresh noodles. I put this in a thermos for my daughter for school. When I do this, I undercook the noodles slightly.
Feingold Stage 2
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