I'm making Cyndi's Chorizo & Bean Stew that she mentioned in last week's "what's for supper" thread. It smells good already, I'm looking forward to tonight's supper!
Last night we had a Caribbean Jerk chicken with Mango out of one of the South Beach cookbooks. Brian and I both loved it so it will be coming back.
Tonight we are gaving a German style potroast. It's in the crockpot already. The recipe calls for sweet potatoes and carrots and a bay leaf topped with the roast and then a mixture of gingersnaps (I got ones with very little sugar but they still wouldn't be totally on plan), water, red wine vinegar, beef bouillion and cayenne. I'll make extra veggies to go with it. Now I don't have an excuse to get fast food before the Troop meeting since dinner is already ready.
Last night we had a pork loin roast stuffed with ricotta cheese, sundried tomatoes, and asparagus. We got this pre-made at Kroger but it would be a very easy one to do yourself as I'm sure it was made with full fat ricotta. The taste was marvelous, a very good flavor combo! We also had a side of green beans.
I just tossed all the ingredients into a crockpot and cooked it on low, until the beans were done, about 6 hours. If you plan to use canned beans and cook it on the stovetop, I'd say cook it until the rice is done, about 45 minutes to an hour.