HAPPY NEW YEAR EZ Meals readers! I cannot believe its 2010 … time has flown! AND what better way to start off the year than with a super EZ  one pot meal?! My ground beef and potato tostadas are a hearty meal that will satisfy your hunger without breaking the bank.

GROUND BEEF & POTATO TOSTADA

Servings: +4

Ingredients:

2 potato diced [any type will do]
1 small onion minced
2 large garlic cloves minced
1lb lean ground sirloin
1 chile chipotle with adobo sauce
1 tbsp tomato paste
1 8oz tomato sauce can
2 tbsp cooking oil
salt + pepper

Directions:

1. Heat oil in large skillet, once oil is hot add diced potatoes. Cook potatoes until translucent, about 8-12min. Then add onion and garlic, cook for another 2-5 min until onion is translucent and garlic is toasted.

2. Add ground sirloin to potatoes, break up sirloin as it cooks.

3. Add tomato sauce, paste and chipotle to the meat and potatoes, lower heat to a simmer and cook until sauce thicken slightly.

4.  Scoop meat and potatoes over tostada* and top with sour cream if desired.  ENJOY!

* Ground sirloin and potatoes can also be served alone or in tortillas, even over a salad!

CHILI MAC

Servings: 4

CHILI MAC is an all American one pot hearty meal that will satisfy even the pickiest eater out there! Its hearty enough to serve alone but also pairs well with a big green salad or steamed green beans.

Ingredients:

1lb. ground beef *

1 medium onion, chopped

2 garlic cloves, minced

1 [14.5oz can] stewed tomatoes

1 1/4 cup canned tomato sauce

3 tbsp canned green chili peppers

3 tsp chili seasoning

2 cups of whole-wheat elbow macaroni*

1 [150z] can kidney beans, drained and rinsed

Optional Garnish:

sour cream

sliced scallions

shredded cheddar cheese

DIRECTIONS:

1.  In a large skillet cook beef, onion, and garlic until meat is brown, about 15 minutes.

2.  Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili seasoning; bring to a boil.

3. Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 20 minutes.

4. Garnish with sour cream, scallions and cheese!

* This super easy recipe is pretty much just a template that can be modified with what you’ve got in the fridge and pantry. For example you could ground chicken instead of meat and white pasta shells instead of the whole-wheat elbow macaroni. Cooking is not an exact science, roll with what you’ve got and remember to taste as you cook!

CHICKEN n OLIVES

Servings: 3

This week we’re featuring the winning recipe from our  October Recipe Contest !!!  This ez and delicious recipe was submitted by Beatriz O. from Fontana, California.   We will be hosting another contest soon!

INGREDIENTS:

6 chicken legs w/ skin [can substitute thighs]

2 medium or 1 large golden potatoe

1 cup quality chicken broth or stock

1 [14.5oz] can diced tomatoes

1/4 cup manzanilla or spanish olives, drained

2 bay leaves

3 tbsp. cooking oil [vegetable or canola]

salt + pepper

DIRECTIONS:

1.  Rinse and pat dry chicken,[make sure chicken is 100% dry or it will not fry correctly, then  generously season top side with salt and pepper.

2. Peel and cut potatoes in wedges, set aside.

3.  Fry Chicken:

• Heat oil in a large skillet over medium hight heat, once hot reduce heat to medium
• Add chicken season side down
• Season exposed side with salt and pepper
• Brown chicken on all side, about 1-2 minutes just to add crispy exterior and color.

4.  Once all side of chicke have been browned add potoes, tomatoes, stock , bay leaves and olives.  Cover and let simmer on low heat for 30minutes.

5. Serve over white rice and enjoy!