Coleslaw

Macaroni Coleslaw

6:15 AM


Macaroni Coleslaw

1 package (7 ounces) ring macaroni or ditalini

1 package (14 ounces) coleslaw mix

2 medium onions, finely chopped

2 celery ribs, finely chopped

1 medium cucumber, finely chopped

1 medium green pepper, finely chopped

1 can (8 ounces) whole water chestnuts, drained and chopped


DRESSING:

1-1/2 cups Miracle Whip Light

1/3 cup sugar

1/4 cup cider vinegar

1/2 teaspoon salt

1/4 teaspoon pepper


Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.




Beef

Chili Beef Noodle Skillet

9:00 AM



Chili Beef Noodle Skillet

 1 package (8 ounces) egg noodles
2 pounds ground beef
1 medium onion, chopped
1/4 cup chopped celery
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon chili powder
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 to 1 cup shredded cheddar cheese 

 Cook noodles according to package directions.  Meanwhile, in a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.  Add the tomatoes, chili powder, salt and pepper.  Cook and stir for 2 minutes or until heated through.  Drain noodles; stir into beef mixture and heat through.  Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.

Ground beef

Beef Macaroni Soup

8:00 AM



Beef Macaroni Soup

1 pound lean ground beef
salt and pepper to taste
1/4 tsp. chili powder
1 clove garlic
1 small onion, chopped
2 cups frozen mixed vegetables
1 can (14-1/2 ounces) diced tomatoes with basil, garlic, and oregano, undrained
2 1/2 cups beef broth
1/2 cup uncooked elbow macaroni

In a large saucepan, cook beef, salt and pepper, chili powder, garlic, and onion over medium heat until beef is no longer pink. Stir in the mixed vegetables, tomatoes, and broth. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.