DAY 3: Chili Mac with Easy Cabbage Slaw

Chili Mac

  • ½ lb elbow macaroni

  • 1 lb ground beef

  • 1 bell pepper, diced

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 14.5 oz can fire-roasted tomatoes

  • 1 tsp chili powder

  • ½ tsp cumin

  • 1 tsp dried oregano

  • Sea salt and pepper to taste

  • ½ cup grated cheddar

Instructions

Boil water; add pasta and cook al dente. Drain & rinse with cold water. Brown beef until cooked through. Add pepper and onion and sauté until onion is tender.  Add garlic and cook 1 minute. Remove ½ of mixture for Stuffed Peppers.  Add tomatoes, spices and salt and pepper. Stir in pasta; heat. Top with grated cheddar and serve.

Easy Cabbage Slaw

  • ½ head cabbage, grated or thinly sliced

  • 1 Tbsp vinegar

  • 2 Tbsp mayonnaise

  • ½ Tbsp sugar

  • Sea salt & pepper to taste

Instructions

Place cabbage in a large bowl. In a separate bowl mix remaining ingredients. Pour over cabbage and stir.