A Week of Comfort Food Dinners for My Family of 4

What we eat in a week for a family of 4, with a work from home mom.

EASY WEEKNIGHT CHILLI

1 pkg ground beef 2 Tbsp chilli powder
1 onion, diced 1 Tbsp cumin powder
1 green pepper, diced 1 tsp oregano
1 garlic clove, minced 1 Tbsp salt
1 large can (or 2 regular 1 Tbsp brown sugar
cans) pork & beans 1 can diced tomatoes
1 can kidney beans

In a large pot or Dutch oven, brown ground beef. Remove most of the fat, then add the onion, green pepper and garlic. Cook for 5 minutes until vegetables soften. Add the spices, salt and brown sugar. Mix thoroughly. Add the beans and tomatoes with their juices.
Cook on medium high until it boils, then turn down to a low simmer. Cook for half an hour, until vegetables are thoroughly cooked.

CORNBREAD

2 cups cornmeal 3 eggs
1 cup flour 1 tsp baking soda
2 cups buttermilk 1 1/2 tsp salt
1/4 butter, melted

Preheat oven to 400 degrees F.
Grease a 9 by 13 pan.
In a large bowl combine the cornmeal, flour, baking soda and salt. In a separate bowl combine the melted butter, buttermilk and eggs mixing well to combine. Pour the wet ingredients into the dry ingredients, mixing well until completely combined.

Pour the mixture into the prepared pan and bake for 20-25 minutes until a toothpick inserted in the centre comes out clean.

Cut into squares and serve warm.



PORK ROAST

Pork roast
1 tbsp oil
salt & pepper
seasoning (I used Sonia Montreal steak spice
1 cup water

Preheat oven to 325
Season the pork roast liberally with salt and pepper. Sear all sides of the roast in hot oil in a Dutch oven. Sprinkle with seasoning and add the water. Transfer to the oven, covered. Bake slow for 3-4 hours, timing will depend on size. Check water halfway through to make sure it doesn’t dry up. Check doneness with a meat thermometer. Remove from Dutch oven and cover with foil while making gravy and sides.


STUFFED PEPPER SOUP

1 pkg. ground beef 1 box beef broth (4 c.)
1 onion, diced 1 can diced tomatoes
2 green peppers, diced 1/3 cup rice
1 garlic clove, minced 1 tbsp salt
1 tsp dried thyme 1 tsp garlic powder
Pepper, to taste

In a large stockpot, brown ground beef. Add onion, peppers and garlic. Cook for 5 minutes, until translucent. Add spices, broth, rice and tomatoes. Add additional water if needed. Bring to a boil, then reduce heat and cook, at a simmer, for at least 30 minutes until rice is cooked.

Hope you enjoy!