Tuesday, October 12, 2010

My fridge speaks to me.

I told myself I wasn't going to eat when I came home from work tonight (@ midnight.. after working a 12 hour shift). But the leftover chili in the fridge was calling my name, so was the corn bread that went with it. Thank goodness I made both of them (well, the cornbread was from a box, but I made it with 1/2 water 1/2 skim milk to cut some calories).

I was doing so well too.

There is always the rest of today. Time for sleep.

Chili Recipe:

1 lb ground turkey
Onion
4 cloves garlic
1 red bell pepper (or whatever bell peppers you like, really)
1 Zucchini diced
1 cup diced tomatoes
1 can tomato paste, 1 can-full water
1 cup corn (off cobb)
Black beans (canned or dried, I used dried but it takes foreeeever to cook)
Chili powder
Oregano
Salt n' Peppa to taste
Frank's Red Hot (Yes, I do put that @#!% on everything)

1. Brown up the meat with some sauteed onions and garlic, throw a little olive oil on for some healthy fats.

Choose your own adventure:
2a. Throw everything into a crockpot and stir it up. Let cook for an hour or 3.

2b. Add in veggies, tomato paste, seasonings to meat skillet and simmer for 15 minutes or so, depending on how tender you want your veggies.

3. Eat.

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