Stick to your ribs food- great for an easy weekend of cooking
Not sure what to cook this weekend?
Do you need to feed the masses but don’t want to spend the entire weekend in the kitchen? I understand!
I am a big fan of using one pot to cook with or two if there is a side dish.
The easier it is, the more it like it.
I also like cooking food that can be frozen for later consumption. I will make a big pot that I then put in several microwavable containers. This way I can skip at least one weekend a month and live off of previous cooked foods.
Putting a pot roast in the oven or in a crock pot is a favorite of mine. Typically, beef roasts are less expensive and can be used in so many ways. One roast will make roast beef sandwiches, stew, shredded beef for BBQ, or as is- Pot Roast with carrots and potatoes.
The cover photo is a sausage dish that I really like. It takes one pot to cook and limited prep work to prepare. Total prep time is about 15 minutes and I let it cook for about 30-45 minutes before serving. The left overs are better than the original dish because the flavors get better with time. Here is my recipe:
- 1 pound of sausage, I like Kielbasa the best
- 2 cans of diced tomatoes
- 2 cans of tomato soup
- 2 cans of sliced mushrooms (optional)
- Diced fresh onion, or dried minced onion (I use fresh if I have it, otherwise I use the dried minced)
- Chili Powder
Slice the sausage into ½” chunks (doesn’t have to be exact) and place in a large pot to cook. I drain the liquid off as it accumulates in the pot. Once the sausage is cooked and drained add the diced tomatoes and the tomato soup. I add 2 cans (using the diced tomato can) of water. I also add the mushrooms at this time. Bring the pot to a simmer. Once it is simmering put a layer of chili powder across the top and a layer of the onions across the top. Turn the heat down and let it cook. I stir it every 10 +/- minutes until the onions are done. Serve over rice.
This is an easy recipe that will stick to your ribs and fill you up!
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