Meal Prep Monday : 3/5/18

Tuna Risotto, Beans & Beans

The Risotto : 

2.5 c arborio rice

1 tbsp butter

1 tbsp bacon grease

3 small cloves garlic

garlic powder( (to taste)

1/2 sweet onion

1/3 bottle of chardonnay

1.5 qt chicken broth (approx.)

2 carrots

3/4 small head of cabbage

1 pacakge mushrooms

2, 12z cans of tuna

Chop the onion and saute in butter and bacon grease.  Add wine and chopped garlic when almost translucent and cook til the wine is gone.  Add rice, stir well, add enough chicken broth to cover.  Cook on low, adding more broth each time it is absorbed.  Grate the carrots and add them when the rice is creamy and fully cooked.  Add some garlic powder if desired. Chop the cabbage and mushrooms, cook them in olive oil, then add to the risotto. Remove from heat and stir well.  Drain the tuna and add it to the risotto.  

The black beans : Put 6 oz black beans into a pot, fill with water to about an inch above the beans, add some salt, cook on low with a lid til soft.  

The green beans : 32 oz green beans, chopped and steamed/sauteed in olive oil with some garlic powder. 

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Makes approximately 12 lunches. 

10 lunches

leftovers, 2-3 lunches worth