Football and Chili

On Sunday's our absolute favorite thing to do is making a big pot of  chili early in the day, let it simmer, watch football, and practically eat the whole pot in one day. Well, not really the whole pot, but almost. This is our first year doing fantasy football so we love to watch as many games as we can and cheer on our players. We purchased NFL Sunday Ticket from Direct TV for a second year in a row and let me tell you fellow football fans- its totally worth it. The main reason we get it is so we can watch the Bears. Living in St. Louis, its not often the Bears are on TV. We're huge Bears fans in our house and I'm sure our son Henry will be too :) To celebrate the opening Bears game last week, we decided to take the weekly bump photo with Bears garb and write "Go Bears" on the chalkboard.

 

Here is a photo of the pot of chili that I made today. I made a double batch so we had plenty and Zac could take some with him back to Cape for the week. He loves this chili and I'm so glad because its a healthy recipe. The two main ingredients are ground turkey and black beans.

 

 

 

Here is the recipe. Please don't be turned off by the fact that I labeled it healthy. This is the best chili that I've ever had and Zac LOVES it.

 

2 (15-ounce) cans black beans, rinsed, drained, and divided

2/3 cup water

1 tablespoon dark brown sugar

Cooking spray

1/2 pound ground turkey

1 cup chopped sweet onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

3 sweet hickory-smoked bacon slices, chopped Click to see savings

1 1/2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1/8 teaspoon crushed red pepper

1 1/2 cups mild salsa

3 tablespoons tomato paste

1 (14-ounce) can fat-free, less-sodium beef broth

1/2 cup reduced-fat sour cream

1/4 cup chopped fresh cilantro- I omit this because I think cilantro tastes like soap ;)

1 teaspoon fresh lime juice

 

1. Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.

2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan.

3. Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.

4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.

Courtesy of Barbara Estabrook, Rhinelander, Wisconsin, Cooking Light
OCTOBER 2009

 

 

 

 

Whole Wheat Apple Zucchini Muffins

These puppies will be my breakfast at work for the week. I love making muffins on Sunday because they are so easy and great to grab and go for work.

 

Here is the recipe.

 

1 cup all-purpose flour

1/2 cup whole wheat flour, such as Bob's Red Mill

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon butter, melted

6 oz plain Greek yogurt

1/4 cup applesauce

1 large egg, slightly beaten

1 cup shredded zucchini

1 cup diced apple

 

Preheat oven to 350°. Spray a muffin tin with nonstick cooking spray or line with paper cups.

In a medium bowl sift together the flours, sugar, baking powder, baking soda, salt, and cinnamon.

Mix in the butter, yogurt, applesauce, and egg. Stir until combined. Fold in the zucchini and apple.

Fill each muffin cup 2/3 full. I like to use an ice cream scoop since it's the perfect size.

Bake for 15-17 minutes or until a toothpick comes out clean. Serve warm or room temperature.

 

Pumpkin Chocolate Chip Cookies

Honestly nothing beats a regular chocolate chip cookie, but because we are approaching fall- I figured it wouldn't hurt to add some pumpkin into the mix. I came across this recipe on Pinterest. These cookies are a must try.

 

Here is the recipe

Courtesy of My Blessed Life

 

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup sugar
3/4 cup brown sugar
1/2 cup butter-softened
1 egg, beaten
1 teaspoon vanilla
1/2 cup canned pumpkin
1/2 cup mini chocolate chips

In a medium bowl, combine first four ingredients; set aside. In a large bowl, cream sugars and butter. Add egg, vanilla and pumpkin; beat well. Gradually mix in flour mixture on low speed of mixer. Stir in chocolate chips.

Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until edges are golden brown. Cool on wire racks and store in an airtight container.