We had a crazy busy weekend planned which started with a garage sale and ended with  a lot of meals and snacks prepped for the week.  I am about to pass out!  But the week should be a breeze.

Friday night we prepped and set up for our neighborhood bi-annual garage sale.  We like to participate in this, not only is it fun, we make a few extra bucks AND we purge a bunch of stuff we’ve accumulated over the last few months.  I know – if we didn’t buy the stuff we wouldn’t need to purge, but most of the stuff is our son’s old toys and clothes, plus any additional nick nacks or kitchen items we just don’t need anymore.  The bonus is that whatever we make at the garage sale goes towards our son’s birthday or Christmas presents.  Dave Ramsey would be proud!

After the garage sale on Saturday morning, it was off to the grocery store for the weekly shopping, then came all the cleaning and prepping.  I like to wash all the fruits and veggies when I get home from the farmers market or grocery store so that it’s easy to just grab and go or prep for dinners. I made sure to not only prep for the week’s snacks {typical snacks packs below}, but to also prep the veggies for the dinners for the week.

On Sunday, we went to church and a birthday party, then I prepped some meals for the week.  I made 15 Bean Stew {below}, beef enchiladas, turkey meatballs, chicken tenders AND prepped a kale & apple stuffed pork tenderloin {recipe and post to come later this week}.  All I can say is I am BEAT – but this week should be a breeze!  Plus, the extra bonus is we have two meals frozen – I froze 1/2 the enchiladas and 15 Bean Stew!

15 Bean Stew/Soup

 

Author: LiveGreenEatClean

Recipe type: Entree

Cuisine: Vegetarian

Prep time:  1 hour

Cook time:  6 hours

Total time:  7 hours

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Ingredients

• 1 Bag Hurst Ham Beans {throw away the seasoning packet}
• 2 tsp chili powder
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp cayenne pepper
• salt & pepper to taste
• 3 cloves of garlic {minced}
• 1 onion {chopped}
• 2 lg tomatoes {chopped} or 1 can of diced tomatoes
• 6-9 cups of filtered water

Instructions

1. Soak beans overnight.
2. Add all ingredients to crock pot, with enough water to cover at least 1-2 inches above mixture.
3. Cook on high for 6-8 hours, checking every so often to see if you need to add more water or if beans are cooked.

Notes

You can mix this up by adding veggies like carrots, celery and squash or add meat like chicken, ham and/or sausage. Lots of options.

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