When you’re a busy adult with many important things to do it can be hard to make sure you have a homemade meal and not too much fast food for lunch every day. I used to try and meal plan so that there would be enough from every meal for leftovers……and that plan ended with way too many casseroles. I do enjoy a good casserole every now and then, but almost every day is just way too much.
So I started this whole meal prep thing. I’ve discovered some really good Crockpot and one pot recipes and of course just a few casseroles. That way I can just spend a little time every Sunday making enough lunch to last the whole week. And then that free’s up dinner time for something simple on busy days like steamed veggies and rice or chicken salads.
What is your favorite thing to make for lunch?
- 16 oz Macaroni Elbows, cooked according to package directions
- 6 Johnsonville Hatch Green Chile Sausage, cut into bite size pieces and fully cooked
- 1/4 Cup Butter
- 1/4 Cup Flour
- 3 Cloves Garlic, minced
- 2 Cups Milk
- 30 oz Tomato Sauce
- 12 oz can Seasoned Black Beans, rinsed
- 7 oz Chopped Green Chiles, hot or mild depending on your preference
- 2 Cup Colby Jack Shredded Cheese
Boil the pasta according to package directions. Once it’s cooked to your liking drain the pasta and toss with 1 tbsp butter. In a medium skillet over medium high heat add 1 Tbsp cooking oil to a medium skillet and add the sausage and cook about 3-5 minutes until well done.
In a 6 quart pot over medium heat melt the butter. Add the garlic and cook for 2 minutes. Whisk in the flour, you should have a thick paste texture. Add the milk 1/2 cup at a time whisking thoroughly. Whisk in the tomato sauce and green chiles, bring to a low boil. Lower heat and simmer until your sauce starts to thicken, stirring occasionally about 5 minutes.
Once the sauce will coat the back of a spoon add the cheese and black beans. Stir until cheese is melted. Remove from heat and add the macaroni and sausage.