I am at my wits end with dinner, its just me and DH, but our lives are kinda crazy right now with school and both working full time...plus were going to start ttc this month! I grew up in a hispanic family and everything takes a bunch of steps...I love it...but it just takes to long!
Does anyone have any good IR friendly casserole type stuff that I can maybe make on a sunday and heat them up through out the week, or something I can throw together the night before and just heat it up in the oven when I get home
All your help is greatly appreciated!!
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Samantha (24) To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Gary(24)
Ben~Furkid To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Praying for a little miracle
~Trying to get healthy before TTC again~
Off BC since July 2009
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Dh makes a tuna cassarole with egg noodles or whole wheat pasta. He puts in grated cheese, milk, tuna, and cream of mushroom soup and salt and pepper to taste.
This is one of my favorites because it's full of vegetables, but really smoky in flavor. Very filling, easy to make and modify. My husband doubles the recipe and we have enough for the two of us to take to lunch all week long. I got the recipe from Epicurious.com, who got it from Gourmet. I'm thinking about replacing the pinto beans with black beans--apparently they're less inflammatory and have other healthier characteristics.
2 medium dried ancho chiles, wiped clean
1 dried chipotle chile, wiped clean (I use chiles in adobo instead of the dried chiles to save time)
1 teaspoon cumin
1 teaspoon dried oregano, crumbled
Rounded 1/8 teaspoon cinnamon
2 medium onions, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces
3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped
Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
Stir together cumin, oregano, cinnamon, and 1 1/2 teaspoons salt.
Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
Stir in beans and simmer 5 minutes. Season with salt.
IR friendly "casserole" type meals 
