1 Organic Chicken

Photo Credit: Squawkfox

A friend of mine posted this blog post from Squawkfox on facebook and it illustrates beautifully how to stretch your meat budget. The Other Williams and I do this same thing but not all in one week. That's a lot of chicken.

1 Organic Chicken, 22 Healthy Meals (5 meals, 22 servings), $49 Bucks

It's definitely worth a look!

Thirsty for more? Check this other post out: 1 Chicken, 17 Healthy Meals, $26 Bucks!

Holiday Party Series: Brown Sugar-Bacon Wrapped Weenies

The Other Williams' mom told us about this recipe and people, including my 10 yr old nephew, couldn't stay out of them. They were sweet but not too sweet and very good!

• 2 packages beef cocktail weenies
• 1 pound good bacon
• 1 pound brown sugar
• tooth picks

1. Cut bacon and wrap around the cocktail weenies. One strip of bacon should wrap three weenies. Place a toothpick through to hold the bacon on.
2. Place all the bacon-wrapped weenies into a crock-pot and layer in brown sugar.
3. Cook for 4-5 hours on high
4. Skim off fat from the top and remove weenies.
5. Optional: for a thicker sauce pour sauce into a sauce pan and reduce. Serve hot.

Kelibasa 'n' Beans

OK, people, listen up! This dish is in the running for one of my favorites! Do you see all the exclamation marks? We've dubbed this dish Adult Beanie Weanies! It tastes just like beanie weanies and although I won't go so far as to say it's healthy, it is healthiER than traditional beanie weanies because of the added grean beans and veggies.

But don't get me wrong, it's totally the Kelibasa that's the star here. I mean, come on, it's Kelibasa!

This was a super quick fix meal that can be done in a slow cooker and it could be frozen for a quick re-heat, which we have done.

We also felt like this would make a great camping dinner and work beautifully in the dutch oven over some coals. We're hoping to test that theory soon. So, basically this might be the best dish ever!

Oh and kids, they might just love you for this one!

INGREDIENTS

* 1/2 cup thinly sliced carrots
* 1/2 cup chopped onion
* 2 cups frozen lima beans, thawed
* 2 cups frozen cut green beans
* 1 pound Kelibasa or other smoked sausage, cut into 1/4 inch slices
* 1 (16 ounce) can baked beans
* 1/2 cup ketchup
* 1/3 cup packed brown sugar
* 1 tablespoon cider vinegar
* 1 teaspoon prepared mustard

DIRECTIONS
1. In a slow cooker, layer carrots, onion, lima beans, green beans, sausage and baked beans. Combine ketchup, brown sugar, vinegar and mustard; pour over beans. Cover and cook on high for 4 hours or until vegetables are tender. Stir before serving.

2. For the stove top just throw everyone in a pot on med-high heat until everything is warmed through. Everything in this recipe is already cooked so your just warming them together.

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Guest Post: Shredded Venison Burrito with Williams' Mole Mex Sauce

Today you are lucky little blog readers! The cook of most of these meals is going to do a guest post for this amazing original recipe she created. The Other Williams has been cooking for 17 years. She stumbled upon her love for cooking after moving to the South and watching her stepmother prepare southern cuisine. Today The Other Williams' favorite food preparations involve smoked and grilled foods. She loves to cook and we both enjoy her amazing talent.
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Tonight we had a crock pot cooked shredded venison type burrito. I came up with this because we had a venison roast in the freezer that a friend had given us and i needed to come up with something to do with it. I knew that this roast would have little to no fat so that is why I decided to use the crockpot, to avoid a dry roast. You could also substitute pork for the venison. The Mexican flair came from my love of the shredded pork at Salsarita's. I hope this recipe peeks your interest and your taste buds.

Shredded Meat

• 1 1/2lbs. venison roast or pork roast
• 1c. water
• 5 smashed garlic cloves
• 1/2 med. onion diced
  
• 1 tbs. oregano
• 2 canned green chillies, diced
• 2tsp. chili powder
• 1tbs. onion powder
• 1 1/2 tsp. smoked paprika
• 2tsp. coriander
• 2tsp. cumin
• 1tbs. kosher salt
• 1tsp. ground pepper

Sauce

• 1 large can whole peeled tomatos
• 1/3c. water
• 1tbs. cocoa powder
• 1tsp. kosher salt
• 1/8c. cilantro
  

Combine all ingredients for shredded meat in slow cooker. Cook for 8-10 hours.
after cooking remove meat and solids. Shred meat with the tines of a fork. Put meat back
in slow cooker with juices. Either discard solids, add to meat, or puree and add back to meat. Adjust seasonings to taste. Cook on high until ready to eat.

For sauce, add tomatoes and juice to saucepan. Cook over medium heat for 20 minutes while breaking up tomatoes with spoon. Add cocoa to water and disolve. After 20min. or until most liquid is absorbed add cocoa and water and salt. Cook for another 10min. Turn off heat and add cilantro.

Add meat to warm tortillas. Roll up and top with sauce.
Additional condiments could be sour cream, salsa verde, or other mexican topping favorites.

Serving: 5-6

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Let me just say it's all in the sauce. The sauce The Other Williams came up with is really great. It's very similar to a mole sauce but it's a little simpler to make. This sauce would be great on just about any tex-mex or mexican-inspired dish. I could see it over rice, noodles, on tacos or taco salads, YUM!