Menu Monday

Another two-recipe week here.  M was out of town two nights last week, one night we had a repeat {Hawaiian quesadillas}, and one night we had leftovers.  Here are the two new meals I fixed last week:

Slow-cooker Pinto Beans {Tammy's Recipes}

credit

I had a few cavities filled last Monday and knew I needed a dinner that would be easy to gum down. M put these in the slow cooker at 9:30am on high heat and by 5:30pm they were ready to go.  No overnight soaking required.  I mashed mine up and topped with hot sauce and a little shredded cheddar, so it was basically like eating a big bowl of refried beans.  In a good way.  Delicious and filling and comforting.  M made quesadillas with his beans.

As we try to drastically cut down our budget {more on that later this week}, I have a feeling I'll be making these many times. They're so cheap and it makes a ton.  That said, I don't want to get stuck in a bean rut.  Any suggestions on different ways to prepare or serve pinto beans?

Salsa Chicken Casserole {Budget Bytes}

Definitely a new favorite meal around these parts.  This was unbelievably delicious, unbelievably easy, and had very little clean up.  An all-around winner!  A few notes:

*I pretty much exclusively use brown rice, but it requires more liquid and a longer cooking time.  I used 2 cups of chicken stock and gave the rice and salsa mixture 40 minutes in the oven before I added the chicken.  It took another hour after I added the chicken.  

*I used boneless skinless chicken thighs. They're cheaper and taste better. 

*It's tempting to skip the green onions at the end since it seems like a garnish.  Resist the temptation. They are a big part of the tasty factor.  

Bon appétit!