Chili!

Yes, another recipe that I have found helps the busy family when you get home from a full soccer day (or I'm sure football, softball, swim, field hockey) especially with that nip in the air we are tasting here in NJ.  Yesterday was one of those days that needed some menu planning or it would have been another call for pizza.  I do enjoy my pizza, but after these kids just got thrown around on the field and played hard using up their energy stores,  I believe the nutritional requirements are better met with a healthy batch of chili and cornbread!  Plus we get to watch the pre-recorded football games that we miss during the afternoon of soccer ... chili seems to score high with the friends and family on that one.  Plus, there are great health benefits to eating spicy foods if you like to make yours spicy!  See my list at the bottom if you are into learning more about why hot foods are good for you!

I tend to tweak my recipes all the time, but this is a very basic recipe that you can use and alter to your liking.  My kids really don't like it too spicy so I usually cut the recipe's measurement in half.  You can also get creative with different veggies and peppers ... even add some red wine or grated dark chocolate to the sauce.  On a typical Sunday, we leave the house before lunch and return in time for dinner.  So, if you get this organized the night before, you can get it going that morning before you leave to bring your kids to whatever game or practice they might have and have it done when you get home.  Use your slow cooker!  Follow the directions and once it is mixed together put it in the slow cooker for about 6 to 8 hours on low.

Easy enough and done when you get home!  Serve it up with some shredded cheddar, cilantro, sour cream, green salad and corn bread.
Ready, set...

Chili
Serves 8

2 Tablespoons of olive oil
1 large onion chopped
2 cloves of garlic - crushed
1 lb. ground sirloin
1 14 1/2 ounce of chicken broth (or vegetable broth)
1 28 oz. can of diced tomatoes
2 15 oz. cans of tomato sauce
3 Tablespoons of fresh cilantro
1 teaspoon dried oregano
2 teaspoons of chili powder
1 1/2 teaspoons ground cumin
1 15 oz can of kidney beans (drained and rinsed)
1 15 oz can of garbanzo beans (drained and rinsed)
1 15 oz can of black beans (drained and rinsed)

Directions:
1.  Heat olive oil in a large soup pot.
2.  Add onions and garlic to pot.  Cook until soft.
3.  Add ground sirloin to the vegetables. Cook until no longer pink.
4.  Add remaining ingredients (except cilantro) to the pot.  Mix well.
5.  Pour mixture into slow cooker.  Cover and cook on low about 6-8 hours.

Easy enough and done when you get home!  Serve it up with some shredded cheddar, cilantro, sour cream, green salad and corn bread.

Then ... smile to yourself super mom, because you rocked the busy Sunday obligation day with ease ;)

Happiness,
Krista


Health Benefits of Spicy Foods:
1.  weight loss
2.  heart health
3.  cancer prevention
4.  lower blood pressure
5.  eases depression and stress

 

GRILLED PINEAPPLE!

Told you I'd give you this one ... making it tonight for my B's birthday dinner!
If you want to enjoy your pineapple in a new way or maybe that pineapple is getting a bit too soft (yucky fruit flies around?) try this!

Grilled Pineapple with Minted Honey

1 pineapple
2-3 Tablespoons of honey
1 mint stalk

1.  Get pineapple ready for coring - cut top and bottom off.  Slice in half lengthwise. Use apple corer or other kitchen gadget to core the middle out.  Cut slices about 1/2 inch thick.
2.  Brush olive oil over the slices.
3.  Grill on medium heat with cover closed for about 5 minutes.  Flip and grill other side for about 4-5 minutes.
4.  Remove from heat and drizzle honey and chopped mint over pieces.

Grilled Pineapple

5.  Enjoy!

I leave the skin on the outside while grilling and cut off before eating.  You can remove the outer skin before grilling as well.

BBQ Pulled Chicken Recipe

Hi All,

If you are like me, you may be scrambling to find something new to feed the kids after practice on weeknights.  It is that time of year to get back on track ... new schedules for the kiddies, new schedules for us and whatever sport they are playing is in full swing. 

I am glad to share this new bbq pulled chicken recipe!  I tweaked this recipe (as I usually do because I run out of spices or tomatoes or something ...) but it came out so good that we had 3 days worth of dinners (not kidding).  I like to change it up each day but the basic recipe below is pretty versatile.  And best of all...the crock pot is open for business again.  So easy to do and done when they walk in the door so you don't have to deal with, "What's for dinner?  I'm starving!!" as they rummage through the cookies that you thought you hid pretty well.  

Enjoy ... serve on rolls, add some sour cream, maybe some lettuce, over a salad, with some grilled fruit (grilled pineapple was awesome!  A recipe for that tomorrow!)... the list goes on and on.

Barbeque Pulled Chicken

courtesy of EatingWell:  Feb/March 2006

8 servings

Time to prep:  25 minutes

Cooking Time:  5 hours

Ingredients:

1 8 oz can reduced sodium tomato sauce

1 4 oz can chopped green chiles, drained

3 tablespoons  cider vinegar

2 tablespoons honey

1 tablespoon sweet or smoked paprika

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

2 teaspoons dry mustard

1 teaspoon ground chipotle chile

1/2 teaspoon salt

2 1/2 pounds boneless chicken thighs, trimmed of fat

1 small onion, finely chopped

1 clove garlic, minced

Preparation:

1.  Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6 quart cooker until smooth.  Add chicken, onion and garlic;  stir to combine.

2.  Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

3.  Transfer the chicken to a cutting board and shred with a fork.  Return chicken to the sauce, stir well and serve.

Happy Eating!

Krista