Cheers to Wednesday! I don’t know about you – but being back after the holidays has been rough. I’ve been tired and getting over being sick – so I’m definitely happy it’s finally Wednesday – and time for What I Ate Wednesday!
Egg white oats to start my day. I mix in some flaxseed and brewer’s yeast too!
Morning snacks included some mixed nuts and boobie balls (aka energy balls for all you non-breastfeeding folks.
I love leftovers for lunch. I had leftover spicy chicken burger, peppers/onions and a bite of a salmon burger. Random? Yes I know – but that’s what I love. A mishmash!
Snacktime included another apple and some cashews…yummmmmm – I love that mix of sweet and salty.
And dinner was mostly a freezer meal! It was turkey chili I had made a few weeks ago, along with some new cornbread. I attempted to make cornbread without any milk (because I didn’t have any) – my usual recipe calls for buttermilk – and it turned out pretty good! It was a little more crumbly than usual but I managed to eat a few pieces (not pictured).
And that was it. A great meal for a snowy evening and I then passed out before dessert (okay, who am I kidding – I had a few pieces of cornbread for dessert, too).
Another week, another What I Ate Wednesday.
Some questions for you:
- Do you have a favorite cornbread recipe?
- What do you typically do for lunch – go out? Mishmash? Leftovers? Pre-planned meal?
Disclaimer: Stemilt sent me some complimentary Skylar Rae cherries, and I loved them. All views are my own.
I don’t know about you, but where I am is JUST starting to feel like spring! This past weekend was gorgeous, it’s supposed to be 60 today … but the past few weeks have been pretty chilly for April! We still have had a few chilly days, a few cold nights, and even some frosty mornings. That being said, I am trying to embrace it. So yes, we’re still eating soups, chilis and other wintry foods. Truth be told? I love chili and hot soup all year round so at least food-wise, I can’t complain.
Looking for a meat free chili that you can set and forget about? Here you go! I made this chili in the crockpot one night when I knew we’d only have 30 min to prepare and eat dinner … and since I like to sit and enjoy a meal, I knew I wanted to spend the 30 minutes eating (and not cooking/cleaning). This was the perfect solution, and even B enjoyed his meatless bowl! Just in time for Meatless Monday, here’s a slow cooker vegetarian chili you can enjoy.
Slow Cooker Butternut Squash Bean Chili
Here’s what you need:
- 1 medium butternut squash, peeled and cut into cubes
- 1 onion, diced
- 3 cloves garlic, diced
- 2 red bell peppers, diced
- 2 jalapeno peppers, sliced
- 1 cup cauliflower, diced
- 1 (28 ounce) can diced tomatoes with green chilis
- 1 (8 ounce) can tomato sauce (or even better, homemade!)
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can of kidney beans, rinsed and drained
- 2 Tablespoons ancho chile powder
- 1-2 Tablespoons ground cumin (to taste)
- 1 tsp cayenne pepper or more (or to taste)
- hot sauce (I like cholula) to taste
- Optional toppings: Greek yogurt, cheese, avocado, cilantro, more hot sauce
Here’s what you do
- Place all the diced and chopped veggies in the crockpot (squash, onion, garlic, peppers, cauliflower).
- Cover veggies with canned tomatoes, sauce, beans and spices (chili powder, cumin, cayenne pepper).
- Set crock pot on low for 7-8 hours. Add in hot sauce before serving and when plated (or bowled)? add your additional toppings! I love topping mine with cheese and avocado (vegetarian) or just avocado (vegan).
Some questions for you:
- How do you like your chili? Meaty? Beany? Tons of veggies?
- Do you have any good vegetarian crockpot recipes?
Joining this Meatless Monday linkup again!
Whether I like it or not, the weather is getting cooler and we’re well on our way to fall and … winter. I don’t mind the weather getting cooler – especially since it means it’s finally officially soup and chili weather!
We got a lot of sweet potatoes in our last summer Fresh Fork CSA, and though I’m a fan of roasting them, making fries, and more – I really wanted to make a chili with them. So I did. Typically I make my chicken or turkey chili in the crock pot to save time, and energy, but for being a chili recipe, this is pretty easy and painless to prepare AND make. You could probably use ground beef – but I always prefer turkey or chicken personally so I haven’t tried it.
Sweet Potato Chicken Chili
Here’s what you need:
- 1 Tbs olive oil
- 16 oz lean ground turkey or chicken
- 1 medium yellow or Spanish onion, chopped
- 1 medium sweet pepper, chopped
- 1 Tbs garlic powder
- 1-2 tsp cumin
- 1 tsp chili powder
- 10 oz can tomatoes with green chilies
- 16 oz can diced tomatoes
- 8 oz can tomato sauce
- 2 cans our favorite beans – I used kidney and Great Northern beans
- 2 medium sweet potatoes, peeled and chopped into cubes about 1/2-1 inch thick
Here’s what you do:
- In a Dutch oven, brown the ground chicken over 1 Tbs olive oil. Cook, on medium-high, and break apart chicken as it cooks. Season with some of the garlic powder and cumin as it cooks.
- After chicken is cooked through, add onion and pepper and some more of the cumin and garlic powder. Continue to cook for another 2-3 minutes until onion starts to become translucent.
- Add the can of tomatoes with chilies, diced tomatoes, tomato sauce, beans and sweet potato.
- Add rest of spices – rest of cumin, garlic powder and then chili powder. Stir to combine mixture.
- Cover Dutch oven most of the way and simmer over medium to medium-low heat for about 25-40 minutes or until the sweet potatoes are soft and full cooked. Stir often.
- Serve in a bowl. Mine made about 9 cups and I had about 1 1/2 cup for my dinner serving.
- Enjoy alone, over rice or with corn bread. I chose the corn bread — because why not?
And that, my friends, is the perfect fall meal!