This is the chili recipe that I made for my family last night. It received RAVE reviews…in fact, my husband said it was my best chili recipe yet!
I served it with grated raw white cheddar cheese, avocado, roasted jalapeno’s (roasted them whole until blackened on the grill and then sliced) and some organic classic round crackers.
2 lbs grass-fed beef
1 cup chopped onion
1/2 cup chopped celery
3 medium tomatoes, chopped
2 – 15 oz cans organic black beans, with liquid
2 – 15 oz cans organic tomato sauce
1 – 28 oz can organic diced tomatoes
1/2 cup diced green chilis
diced jalapeno’s to taste
2 tsp cumin powder
3 tbsp chili powder
1 1/2 tsp black pepper
2 tsp salt
1 – 12oz beer (I used Yuengling, light lager – you could just substitute water but I like the flavor the beer imparts)
Brown the ground beef; drain off the fat. Saute the onions and celery in the pan drippings just to begin to soften. In a large pot, combine meat and all the remaining ingredients. Bring to a simmer over low heat. Stir every 15 minutes for 2-3 hours. Enjoy!
Great nutrition and warmth for a chilly winter evening!
After the gluttony of the Thanksgiving Holiday’s…and yes, I tried to moderate myself, but our favorite Thanksgiving foods are not exactly the best choices…I allowed myself to indulge as part of my 85% rule (85% of the time I strive to make healthy choices…allowing for 15% slack). Unfortunately…I find that once I allow myself to indulge…the 85% begins creeping downwards to lower and lower numbers. In otherwords…once I allow myself to eat junk…it’s easier and easier to continue to eat junk. Not good.
Today…I’m refocusing. Refocusing my diet. Refocusing my exercise. Refocusing my gratitude journaling. Refocusing in general.
My “refocus” smoothie:
*vanilla protein powder
*handful of raw organic baby spinach
*1 tablespoon Udo’s oil
Blend & enjoy!
Don’t wait until January 1st to refocus…work on living your healthiest NOW!
Since I had such a great response to the Skinny Crock Pot recipe for Healthy Chicken and Dumplings yesterday, I opted to embark on another crock pot recipe from their site again today. If you haven’t yet checked out the Skinny Crock Pot website – you MUST! Great recipes and swift responses to any posts.
Admittedly, my daughter, Meg, made this dish earlier this week…I can’t get it off my mind! I’m already looking forward to leftovers for lunch tomorrow…so…I hope it doesn’t get all eaten tonight!! (I’ll be serving leftover Chicken & Dumpling’s to prevent that from happening..haha!)
It’s in the crock pot now…I’ll update this post with a review and let you know what we think!!
Family LOVED the ziti recipe!! I can’t wait to have some as leftovers for lunch tomorrow…I bet it’s even better than tonight! Cooking notes: at the end of 2 hours cooking on low, I stirred the crock pot and found some of the ziti partially cooked. Since we were planning on eating soon, I turned the pot up to high for 30 minutes. Ziti cooked perfectly. It was a wonderful dish!
Let me know if you try the recipe and how it turns out!
6 cups low-sodium chicken broth (no sugar/dextrose added)
1 tbsp. marjoram
1 tbsp.. garlic powder
4 boneless, skinless chicken breasts – cut into small chunks
2 tbsp. olive oil
1 large onion – peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, cleaned and sliced
2 cups whole wheat pastry flour
1 tbsp. baking soda
1/2 tsp. salt
3 tbsp. olive oil
1 cup milk (any milk you typically use is fine. I currently use unsweetened almond milk.)
Step 1 – Pour the broth into your crock pot.
Step 2 – Add the marjoram and garlic powder to the broth and turn the crock pot to high.
Step 3 – In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.
Step 4 – Add the veggies and cut up chicken to the crock pot.
Step 1 – In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
Step 2 – Pour in the oil and milk and mix with a wooden spoon.
Step 3 – (Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrape into your pot. (Just like making drop cookies)
I cooked this on high for about 3-1/2 hours. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the crock pot to low and cook until the dumplings and chicken are cooked through. (My guess is about 4-6 hours). It’s important to know how your crock pot cooks here. Every crock pot is slightly different.
Also, the dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.
I followed the directions exactly, using organic ingredients and unsweetened almond milk. Stay tuned for our review!