1 1/4 lbs of Italian sausage links
1 or 2 small zucchinis
Yellow summer squash
Can of stewed tomatoes
Your favorite pasta
1 lb ground beef
Can of tomato soup
Can of chili beans in gravy
[Also needed: BBQ sauce, chili powder]
Lunch: Chili, mushroom bites, and an apricot
Dinner: Italian sausage skillet and watercress
Cook 1 lb ground beef over medium heat in a pot. Drain. Add can of condensed tomato soup, a can of chili beans in gravy, and 3 tsp of chili powder. Reduce heat. Cover and simmer for 20 minutes. Add 1/2 cup of water if you like your chili thinner.
Italian Sausage Skillet
Brown 1 1/4 lbs of Italian sausage links in a skillet over medium heat. Drain. Cut sausage into 1/4-inch slices. Return to the skillet to brown completely.
Add 1 or 2 small cubed zucchinis, a cubed yellow summer squash, and 1/2 a chopped onion. Cook and stir for 2 minutes. Stir in a 14 1/2 oz can of stewed tomatoes. Reduce heat. Cover and simmer for 10-15 minutes. Serve over rice or pasta.
Mushroom Bacon Bites
Wash 24 mushrooms. Never submerge mushrooms in water – they’ll absorb too much water and become mushy. Just rinse in cold water and dry with paper towel just before using. Cut 12 bacon strips in half. Wrap each mushroom with a piece of bacon and secure with a toothpick. Thread onto metal or soaked bamboo skewers. Brush with 1 cup of BBQ sauce.
Grill, uncovered, over indirect medium heat for 10-15 minutes, turning and basting occasionally with remaining BBQ sauce.