So, I was going to do this yesterday on Ash Wednesday, but I got lazy, so forgive me.
I'm not much of a breakfast person, so it was just coffee. Easy! We had vegetarian chili for lunch, then added chips and cheese and turned that into nachos for dinner. I also ate some baby carrots for an evening snack. So really, a pretty boring day, diet-wise.
The chili is awesome and easy. The night before, we just threw some beans, tomatoes and tomato sauce, bell peppers, onions, and spices in the slow cooker and let it cook all night. Yum! I will see if I can steal the recipe from Hubby and update this post. I need to start taking photos, too...
We took some tortilla chips and poured the chili over them, then added cheese, and baked it all at 350 degrees for 15 minutes to turn the leftovers into baked nachos for dinner. There's something about baked nachos where even though the chips get saturated, soggy, and more difficult to eat, they're still somehow more comforting and extra delicious when compared to just plain ole' unbaked nachos. It's as if the oven magically adds magic goodness to them or something. I don't know what it is for certain. I only know that baked nachos are better nachos.
UPDATE: THE CHILI RECIPE!!!
Here it is! Note: Hubby hates spicy food, so this is pretty mild. You may want to spice it up to suit your own tastes.
Ingredients:
1 can kidney beans
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 can tomato paste, and equal amount of water OR 2 cans tomato sauce
2 medium tomatoes, chopped
1 tsp sea salt
1 tsp cumin
1 tbsp Worcestershire Sauce
2 tsp chili powder
Directions:
Toss all ingredients in slow cooker before going to bed. Enjoy yummy chili the next day.
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