Making Chili — At 9PM on a Monday Night? You Betcha!

Chili in CrockPot

A Weekly Food Plan is a smart way to reduce the “What’s for dinner?” dilemma.

I promised my wife that the boys and I would take of the weekly food plan this week.

To make good on that, I made chili tonight.  I multi-tasked.  I prepped the chili while watching the Notre Dame vs. UConn women’s basketball game.  And WOW!  What a game.

We’re in triple overtime as I’m typing this.  It’s exciting  And it’s tough to make chili with all the nail-biting going on.  Geez!

Here’s the recipe for my wife’s CrockPot Chili.  It went in the slow-cooker at 9:15PM and (on low) will stay there until the alarm clock goes off at 4:30AM.  Yes, you read that right — 4:30AM is when the iPhone starts playing that cool marimba tune.  To get everybody up and ready for school (which includes showers, ironing clothes, breakfast for everyone) we have to be ready to start the day early.  Really early.

In a large slow-cooker add:

  • 1 lb of browned, lean ground beef
  • 1 46oz can of tomato juice
  • 1/2 an onion, diced
  • 3 ribs of celery, diced
  • 1/2 cup diced green pepper
  • 1 14.5 oz. can of diced tomatoes (including liquid)
  • 1 14.5 oz. can of kidney beans (no need to rinse, just add them to the pot)
  • 2 t. chili powder
  • 1 t. cumin
  • 1/4 t. coarse, black pepper

Cook on low for about eight hours.

What did we make over the weekend?

Chicken and noodles with mashed potatoes and sweet corn.  We have leftovers.

Hamburger + Potato casserole.  We ate that tonight and still have leftovers.

Chicken salad (we added Paprika this time — EXCELLENT addition).  Nate took some in his lunch and made a sandwich at school. We still have some for lunches tomorrow.

I had some chicken salad tonight — atop a salad of lettuce, red peppers, Roma tomato and chopped onions.  Finished off with oil + vinegar salad dressing.

Devil’s Food cake.  It’s going fast.

Go Irish!

Time for bed.  Notre Dame beat UConn.  Woo Hoo!  It’s always good to end the day on a positive note.

Hope your Monday was a good one.

Ciao!

 

 

 

Low Carb Recipe – Chicken Salad

Here’s a quick and easy recipe to use up left-over chicken breasts.  Whether you cooked extra on purpose, or you have a few left over, here’s a great way to make something tasty.

 

making chicken salad rt 1

 

Super Easy Chicken Salad

In a large bowl, combine the following:

  • 4 cooked skinless-boneless chicken breasts (cubed)
  • 1 cup diced celery
  • 2 hard-boiled eggs (diced)
  • 3/4* to 1 cup mayonnaise
  • 1/4 cup diced sweet onion
  • 2 T. dill relish (OR sweet relish)
  • 1 t. celery seed
  • salt and pepper (to taste)

*Start with just 3/4 cup of mayonnaise and add more if you need to.  You want a nice creamy salad.

Mix well and taste-test.

 

Here’s what you should end up with:

 

making chicken salad 2 rt

 

Let me know what you think. We LOVE this stuff.

All by itself with a sprinkle of paprika.

On toast.  Really good with a slice or two of home-grown tomato.

In a salad.

Hey, it’s a multi-purpose recipe.

Enjoy!

 

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