I saw a Tweet this morning from Tidy Mom announcing that it is National Chili Day! I’m so excited by this. Today is rainy and cold…and not so little ice pellets just started falling from the sky. She gave this yummy sounding recipe for White Chicken Chili that I want to make RIGHT NOW; but alas, I have not enough of the ingredients. As it turns out, I’m also short on milk for both SuperBaby and SuperBoy so at SOME point I have to run to the store…what is another 3 items (cannellini beans, broth and cream …if anyone is running to the store interested)? Oh right: rain, little ice pellets, two sick kids. DAMN.
Well, if you are interested in having some yummy chili today check out her recipe… and if you are going to the store…pick up some ingredients for me?
Here are two other recipes that I LOVE … just to give you options
Vegetarian Chili : With or without the soy crumbles this is my tried and true chili recipe. I LOVE it and it is very healthy.
Slow Cooker Southwestern Chicken Chili This is a very good chicken chili that will make your house smell fantastic all day while it cooks!
*Disclaimer* If I was a really good blogger I’d have some great pics of a big bowl of chili to warm this post… but I don’t…and I’d rather post than not because I think I’m “going to” get a pic… someday.
Welcome to this week’s edition of “What’s New for Dinner?” Jaycie at CouponGeek and I have made a commitment to each other and to you, our readers, to try ONE new thing in our meal planning each week. There are several reasons for this:
Week number 2 was a success! In more ways than one: not only did we ALL like the chili I made…but I made it following a loose recipe and throwing in my own ingredients as I went along. This is a huge step for my very Type A “Must Follow Directions” personality.
Here we go
I layered these in the crock pot starting at the top of the list and working my way down.
I laid the chicken breasts on top of everything else and basted some of the BBQ sauce on top of each one for extra flavoring.
I added a little bit of chicken broth to make sure that the chicken wouldn’t dry out while it was cooking.
The original recipe I looked at said to use frozen chicken breasts and to cook on high for 4 hours. I thought I was so prepared when I took the chicken out to thaw the night before…. oh well. I decided to cut the cooking time down a little and proceed. Turns out that I needed the full 4 hours anyway…and probably could have used a little more. I’m going to say “Cook on High for 5 hours”.
I added the wild rice with about 45 minutes to go. In retrospect I will either omit or add it at the beginning.
When it is done, shred up the chicken and mix in with the other ingredients.
Serve it up with a little sour cream and some Mexican style cheese and your are good to go!
Everyone at the homestead seemed to like it. I was afraid it would be a little to spicy… maybe have no flavor but lots of spicy but everyone seemed to like it. The rice was a little crunchy … it didn’t get to cook long enough. This made enough for the entire family AND we have enough for another meal. Interesting idea is to drain off the remaining liquid (although there isn’t much) and serve it in tortillas next time…maybe with some enchilada sauce.
What I Would Change:
I would add some green peppers for color…or zucchini…depending on what you have. I didn’t have either so I skipped it this time.
Omit the rice unless you have a lot of excess liquid and you want the rice to bulk it up and absorb the liquid.
I would have cooked it a little bit longer…. the meat didn’t fall apart like I would have liked it to… I’m lazy It hurts my hands to shred up chicken.
Be sure to check out Jaycie’s culinary adventure this week in her What’s New for Dinner? post at Coupon Geek.
Interested in some of my other voyages into the unknown? Other “What’s New for Dinner?” posts can be found HERE.
**Standard Disclaimer** I have horrible lighting in my kitchen that looks yellow when I take pictures. I have only my iPhone or CoolPix camera to take pictures on. I’m saving my money and my SwagBucks to get a SuperCamer (Nikon D3100) and learn how to take real and pretty pictures of food and other stuff…. like my kids. Stay tuned.
Another busy week for the SuperFamily this week…. We are starting off the year with a bang (and a couple of thuds, oomphs and groans)!
This week I am traveling to San Francisco on Tuesday and will be speaking at the American Heart Association / Nintendo of America Summit “The Power of Play: Innovations in Getting Active” on Wednesday. I won’t be home to my family until Thursday night. What will they ever do without me?? I’m sure they will survive
Here is our menu for the week:
Sunday: Ravioli Lasagna , broccoli and rolls
My splurge for the week. I buy frozen cheese raviolis and they are nearly $5/bag … I’ve never seen them on sale!! Spinach and cheese are in my freezer buried somewhere deep below the venison and I have a can of spaghetti sauce in my pantry. This throws together very quickly, the kids can help put it together and it is ooey and gooey … perfect for the winter weather ahead. I confess…this week we are going to be using frozen dinner rolls…
Monday: Slow Cooker Southwest Chicken Chili
This is my “What’s New For Dinner” meal… not only have I never made (or eaten) chicken chili… but I’m sort of loosely following the recipe. I’m a total by the book gal when it comes to recipes so this is tricky for me. I’ve got some chicken breasts in the freezer and I will pick up a can of kidney beans…. The rest is going to be based on what I have in the pantry. Wish us luck!
Tuesday: Shepherd’s Pie, Corn, leftover dinner rolls
I can’t believe I’m giving up this meal when I’m not home…it is one of my favorites! A Weight Watcher’s recipe I found a couple of years ago we have made it again and again. I made it up and stuck it in the fridge so all SuperDad has to do is toss it in the oven. Using venison in our freezer and veggies already in the fridge I whipped it up and they can enjoy. I will pick up some frozen veggies at the store this week to cover some of our vegetable needs outside of cooking.
I’m certain there will be a variety of leftovers available for the family to survive on this ONE night that I am gone!
Thursday: Venison Steak and Home Grown HotDogs
SuperDad is going to grill up some steaks (if he can find the grill under the snow) and dogs for dinner. The venison he procured for us and the dogs were a gift from my cousin and her husband…beef they raised on their farm. We can use the leftover dogs (if there are any) can be used for lunch with some croissant rolls for pigs…. (or cows??) in a blanket.
Friday: Eating Out! … I think….
In preparation for putting our house on the market we hare having new carpets installed in our bedrooms. This is happening Friday. We are taking the kids to see Sesame Street Live! Elmo’s Healthy Hero’s at the Sprint Center Friday night and then they are going to spend the weekend at their Grandparents’ house so SuperDad and I can deep clean before the house starts showing. I think going out to eat is in order
Saturday: Stuffed Tilapia
This is a favorite treat of mine sold at Target. SuperDad and I really like it, and while it is a bit pricey I can sometimes find it on sale … a “Use It or Lose It” sale …then I stick it in the freezer. Since the kids are gone and we will be working hard this is perfect…easy to throw in the oven and toss a salad…very few dishes and a nice meal to reward our hard work!Read More