Ok, so yesterday I did not have a lot of time to cook, but before I got out the door to go to work I looked at my email and "the universe" sent me this recipe, for which I had all the ingredients!

We liked it, (me the most of all the taste-testers around here who partook). I made the following adjustments:

I used browned stewing beef instead of ground (because as it happens, I had some already browned and defrosted that I had prepared when making another recipe some time ago)

I added 2 (small) sliced jalapeno peppers from my garden, seeds and all. Yes, it was spicy, but we like that!

I also added about 1/4 to 1/2 cup of beer (any kind will do, DH makes his own, and some that he set aside for cooking for me was in the fridge. It makes a nice tangy backdrop to the dish, and tenderizes the meat)

And yes, I used more garlic and 2 peppers, one yellow and one purple, so it "works" with whatever you have on hand or to your family's taste.

Have a wonderful weekend, everybody...do you have a long weekend, too? Tomorrow, we are having a garage sale, Sunday we are entertaining, and Monday...nothing planned, thinking about being vegetative!

Enjoy!

Carolyn!

PINEAPPLE BAKED BEANS AND BEEF
(slow cooker)

1 pound ground beef (extra lean)
28-oz can baked beans
8-oz can pineapple tidbits, drained
1 large onion, chopped
1 large green pepper
1/2 cup barbecue sauce
2 Tbs soy sauce
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper

In skillet, brown beef, drain. Transfer to crock pot. Add
remaining ingredients, and mix well. Cover and cook on
low for 8 hours. Serve in bowls.

I served this with some whole grain bread I slice partially through from the top, and slathered with a mixture of garlic, butter, parsley, parmesan cheese, s & p, then wrapped in foil and warmed in oven for 15 minutes.