• Feb. 4, 2009
Cooking for a month part 2

After cleaning the kitchen and cooking the rice and ground beef yesterday I found that I still had some free time so I also baked the banana bread (boy is that stuff good!) and put two bags of boneless skinless chicken breasts along with 1/2 a bag of boneless skinless chicken breast tenderloins into the crockpot on low where they cooked overnight.

This morning I turned off the crockpot to let the chicken cool and made a large batch of waffles to put in the freezer for breakfasts.  My plan for the rest of the day is as follows:

• Dice chicken
• Chop Onions
• Chop Mushrooms
• Make Spaghetti Sauce (recipe below)
• Make Cream of Mushroom soup
• Assemble Stuffed Shells

Today is a short day since we have church tonight so that I all I plan to get done today.  We will see if extra time presents itself or not!

Spaghetti Sauce

1 lb ground beef

1 1/2 c chopped onion

1 12 oz can tomato paste

3 28 oz cans crushed tomatoes

2 cups water

4 cloves minced garlic

2 tbsp sugar

4 tsp basil

2 tsp oregano

4 tbsp parsley

2 tsp salt

4 bay leaves

After browning and draining ground beef, add onions to pot and cook until soft.  Add all remaining ingredients to pot, stir and simmer for at least 1 hour.  (The longer it cooks, the better it tastes.)  After it has cooked remove and discard the bay leaves and use a stick blender to blend (or carefully transfer to stand blender and blend in batches.)  I like to freeze this sauce in 4 cup batches.

Shannon

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Comments

• Feb. 4, 2009
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Posted by Anonymous

Wow! I'm impressed, Shannon! Let me know how it turns out...see you tonight! Heather

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• Mar. 11, 2009
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Posted by Anonymous

Sounds great. Thanks for sharing the recipe.
FishMama

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