Food

Game Day Chili

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! 😉 



Ingredients:

  • 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
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 15 oz. can black beans
  • 28 oz can diced tomatoes
  • 2  cups vegetable broth 
  • 1/2 cup water
  • 1 tablespoon balsamic vinegar

Toppings: (optional)

  • Stonyfield Organic Plain Greek Yogurt
  • cilantro
  • shredded cheese
  • tortilla chips


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!


 

Trail Mix Bark

For about two weeks straight I craved (and made) a, “Trail Mix” smoothie from this book. As tasty as this smoothie is, I wanted something to have on hand at school that I could have a few bites here and there to cure those pregnancy cravings. I have a feeling I’ll be making this often and switching out the ingredients to whatever we had on hand. You can do the exact same. 🙂 Happy trails! 


Ingredients: 




What to do: 

Line an 8 x 8 pan with parchment paper. Set aside. In a microwaveable dish, melt coconut oil. Once it’s melted, add cocoa powder and thoroughly mix. Pour the entire mixture onto the parchment paper. Sprinkle all desired toppings onto the mixture. Place in the freezer for 30 minutes or more if needed. Remove from freezer and break into pieces. Enjoy!

*Keep in refrigerator in an airtight container.


 

Crockpot Chicken Enchilada Soup

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! 



Ingredients:

  • 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
  • cilantro
  • shredded mild cheddar cheese
  • avocado


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! 🙂


 

Spinach Dip and Homemade Bread

Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.com Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.comSpinach Dip and Homemade Bread--Recipe at: Stephanie-spring.com This dip and bread have been a staple at every single Christmas since I could get my hands in the kitchen. It’s mouth watering, addicting, my go-to appetizer and a HUGE hit! It is extremely easy and you’ll look like you slaved all day. 😉 It is the perfect appetizer for the holiday season!Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.com Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.com


Spinach Dip ingredients:

  • 1 cup mayonnaise
  • 1 (16 oz) Stonyfield Plain Organic Greek Yogurt
  • 1 (1.8 oz) package dry leek soup
  • 1 10 oz. package of frozen spinach (thawed and drained)


What to do: 

In a large bowl, stir all ingredients together until thoroughly mixed. Cover and refrigerate overnight. Easy peasy.


 


Homemade Bread ingredients: 

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg lightly beaten
  • 2 cups Stonyfield Plain Organic Greek Yogurt
  • 1/4 cup butter, melted

What to do: 

Preheat oven to 325 degrees F. Lightly grease a 9×5 inch loaf pan. Combine flour, baking powder, sugar, salt and baking soda in a large bowl. In a separate bowl, mix egg and yogurt together. Add the egg and yogurt mixture to the flour mixture. Gradually add butter and mix until moistened. Pour into the prepared pan. Bake for 65 to 70 minutes or until you can insert a toothpick and it comes out clean. Remove from the oven and let it cool completely. Cut into cubes for serving!


*As a Stonyfield blogger ambassador, I am being compensated for this post. However, the thoughts and opinions are 100% my own. Thank you!*

Spinach and Pear Salad

Spinach and Pear Salad- Recipe at: Stephanie-spring.com Spinach and Pear Salad- Recipe at: Stephanie-spring.com Spinach and Pear Salad- Recipe at: Stephanie-spring.com Spinach and Pear Salad- Recipe at: Stephanie-spring.com‘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? 🙂


Ingredients:


3 cups spinach

About 1 pear (cut into cubes)

2/3 cup crumbled feta

2/3 cup sliced almonds

Dressing:

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! 🙂

*Serves two.*