Several of you asked for more chili recipes and I hear you because our household wants it too! The snow keeps coming in random spurts and when our TV is on, 50% of the time it is turned to football. (I’m guessing we aren’t the only ones?!) With that combo, the need for chili is high. 😉 This recipe is ideal for a few people or can be doubled for a crowd.
Also with this time of year, comes crazy sicknesses, especially for all the teachers out there! I need to be eating foods that boost my immune system and are healthy to keep all the germs at bay. I created this chili with that in mind. Did you know that one chopped red bell pepper contains almost three times more vitamin C than an orange? It’s also a great source of vitamin A, which promotes eye health. (Why not, right?!) I could go on about the hidden immune boosters in this chili but take my word for it and add it to your menu for the week! 😉
1 lb ground hamburger
1 red bell pepper, seeded and chopped
1 orange bell, pepper seeded and chopped
1 jalapeno, seeded and chopped
1 white onion, chopped
3 tsp garlic,minced
1 15 oz. can black beans
28ozcan diced tomatoes
2 cupsvegetable broth
1/2 cup water
Stonyfield Organic Plain Greek Yogurt
What to do:
On medium to medium high heat, cook ground hamburger until lightly brown. Remove any excess grease. Add bell peppers, jalapeno, and white onion. Cook for about 8 minutes, stirring occasionally. Add garlic, chili powder, cumin, turmeric, paprika, and salt. Stir and cook one to two minutes. Add black beans, tomatoes, broth, water, and balsamic vinegar. Stir and bring to a boil. Once it starts boiling, reduce to a simmer and keep slightly covered. Cook for 45 minutes, stirring occasionally. After 45 minutes, blend two ladles and add back to chili. Stir and cook for an additional 5 minutes. Serve with desired toppings!
It’s been so unbelievably cold here. It’s crazy! Since it’s still dark when I leave for work and it slowly fades to a dark sky shortly after I get home, a warm and hearty crockpot meal is right up my alley!
Need more convincing? 1. You most likely have the ingredients on hand. 2. It feeds the entire family! 3. It is so dang easy!
2 large tomatoes, cut and cubed
1 large bell pepper, cut and cubed
2 pounds boneless, skinless chicken breast
2 cans of cannellini (white kidney) beans
1 quart chicken stock
1 tablespoon cumin
4 teaspoons garlic powder
2 teaspoons ancho chili powder
1½ teaspoons coriander
⅛ teaspoon allspice
1 teaspoon salt
¼ teaspoon chipotle
⅛ teaspoon cinnamon
Toppings: (all optional)
Plain greek yogurt
shredded mild cheddar cheese
What to do:
Combine all ingredients in the crcokpot and cook on high for 4-5 hours. Once it is cooked, shred the chicken (while still in the crockpot) and serve with toppings if desired! 🙂
‘Tis the season of pears (and a gazillion fruit baskets!) But in all honesty, the sugar intake has been a little higher than normal lately over here. That being said, a clean and healthy salad is exactly what I’ve been needing. Plus, the flavors make for an ideal side at any Holiday party. Did I mention that is take about five minutes to prepare? 🙂
3 cups spinach
About 1 pear (cut into cubes)
2/3 cup crumbled feta
2/3 cup sliced almonds
1 tsp EVOO
1 tsp Balsamic Vinegar
S & P to taste
What to do:
Place spinach in a medium sized bowl. Top with pear, feta, and slivered almonds. In a mason jar, create dressing and shake well. Pour dressing over salad and serve immediately. Enjoy! 🙂
Pepper season is still in full force over here (and so is lack of time!) This is the perfect combo for any family on the go that which can also truly satisfy the desire for a hearty breakfast! It is great for get-togethers and dare I say, (cough) the holidays?! Enjoy lovies because you’ll be receiving a lot of hugs and kisses after you make this one for your family! xo
3 kale leaves
1 red bell pepper
1 Tbsp whole milk
2 Tbsp EVOO
S and P to taste
What to do:
Preheat oven to 350 degrees F.
Chop/dice the bell pepper. Pour EVOO into a skillet on medium to medium-high heat. Once it is heated, add pepper and cook until just slightly soft. In the meantime, tear the kale into small bite sized pieces and add to the skillet once the pepper is soft. Cook until slightly brown.
Grease a pie pan (I used butter) and evenly spread kale and red pepper onto the bottom. In a separate dish whisk eggs and continue whisking as you add the milk. Pour egg mixture over pepper and kale. Bake for 25-30 minutes.
This combination of flavors is definitely a little outside my comfort zone but who ever got a great result without stepping out a little bit, right? A lover of salmon is really old news to most of you (exhibit A, B, and C) but having the dressing be the star of the show is new for me. Aaaand I kind of love it! This packs a punch with a balance of greens, salmon, the red onion for crunch, and the spice and creaminess of the dressing, thanks to Stonyfield’s Smooth and Creamy Yogurt! This summer salad won’t disappoint and you’re welcome in advance. 😉
10-14 ounces salmon
3/4 cup red onion
1/2 an avocado
1/2 cup Stonyfield Plain Whole Milk Smooth and Creamy Yogurt
1/4 cup water
1 cup cilantro (stems and all)
2 tsp crushed garlic
1 tsp chipotle
2 tsp lime juice
1/2 tsp salt
What to do:
Preheat oven to 350 degrees. Line a deep dish pan with foil. Place salmon in foil and drizzle with EVOO. Fold foil. Bake for 20-30.
While the salmon bakes, in a medium-sized bowl, place mixed greens and red onion.
For the dressing: Place all ingredients in blender and blend until smooth. Pour into a mason jar or container with a lid in case there is extra to store in the refrigerator.
When the salmon is fulled baked, peel the skin off. You can place it on top of the salad or shred it. It is great served hot or cool. Drizzle the dressing on top and enjoy!
*This post is written in partnership with Stonyfield Organic as a member of their Clean Plate Club. As always, the opinions here are all my own!*