This time I did the soup beans, a big batch of brown rice, and roasted butternut squash, brussels sprouts, and onion.
Ah, the crock pot and the rice cooker...2 appliances I could never live without.
This was my first time cooking brussels sprouts and I am hooked. I know a lot of people had bad experiences with them as kids, but give them another try. Just remove the darker, outer leaves and cut the tough stem up, then roast in a 400 degree oven in olive oil, kosher salt and pepper for 45 minutes. So tasty!
Once everything was ready I just threw it all in a big bowl and had a yummy, very filling dinner that cost next to nothing per serving.
I didn't make quite as many veggies or rice as I should have (there's just a little bit of each left), but I have tons of beans for the week. Tonight I'm going to make some cornbread from a mix and have traditional soup beans and cornbread for dinner. And since I can't get to the grocery store tonight b/c of the snow, I might heat up some frozen green beans just so there's something green on the plate :)