Mom on the Make

Finding fun amidst the chaos of Motherhood

Foggy Day Chili

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Best chili recipeIt is cold and rainy where I live right now.

I mean really cold.  Down coat cold.

This type of weather makes me think of chili.  I decided that chili would be the perfect dinner for tonight.

So, I found a great recipe, and now my house smells absolutely delicious as we are all waiting for it to simmer for the required 45 minutes.

Update: I just finished my chili and it was PERFECT.  I love using both black and pinto beans.  I used extra lean ground beef and I added two chopped zucchinis which I loved for the texture and heath benefit.

I served the bowls of chili with shredded cheddar cheese and Trader Joe’s corn chips.  Yum. And Yum.

Three of my most favorite spices…….

chili spices

I love S&W brand beans and tomatoes……

Chili cooking…….the aroma is heavenly…..

best chili recipe

Chili is served….

chili with corn chips

5.0 from 1 reviews
Foggy Day Chili
 
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Recipe type: Dinner
Ingredients
  • 2T canola or olive oil
  • 1 medium sized yellow onion, cut into diced size pieces (1/4 inch)
  • 1T minced garlic
  • 2 zucchinis chopped
  • 1½ lean ground beef
  • 1T ground cumin
  • 1T chili powder
  • 2t dried oregano
  • 1 can (15 oz) black beans, undrained
  • 1 can (15 oz) pinto beans, undrained
  • 1 can (28 oz) cushed or diced tomatoes with their juices ( I used diced tomatoes)
  • 1t salt to taste
  • freshly ground pepper
  • Dried red pepper flakes (optional)
  • Freshly grated cheddar cheese (optional)
  • Sour Cream (optional)
Instructions
  1. Heat the oil in a large, heavy pot over medium-low heat.
  2. Add the onion and cook for 5 minutes.
  3. Add the garlic and cook until the onion and garlic are soft but not browned, about 1 minute longer.
  4. Add in chopped zucchini and cook with onion and garlic for about 1 minute.
  5. Add the beef, and break up the meat with a wooden spoon.
  6. Increase the hear to medium-high and add the cumin, chili powder, and oregano.
  7. Cook, stirring frequently, until the meat is browned, and cooked through, about 7 minutes.
  8. Add the black beans, pinto beans, and tomatoes, with their liquids, and bring the chili to a boil.
  9. Reduce the heat to low, cover the pot, and let the chili simmer, gently stirring occasionally until thickened and the flavors are concentrated, about 45 minutes.
  10. Add the salt, then taste for seasoning, adding more salt as needed and black pepper and red pepper flakes, if using, to taste.
  11. Serve the chili hot with bowls of grated cheese and sour cream on the side for garnish.
  12. Corn bread is also a great side to serve with this dish.
  13. If you are not planning on serving the chili at this time, let it cool to room temperature.
  14. It can be refrigerated, covered, for up to 3 days or frozen for up to 3 months.

I found this recipe in my Earthbound Organic Cookbook, by Myra Goodman.  Love the recipes in this book.  They are always winners.

Turkey and Quinoa Meatloaf

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I had a pound and a half of ground turkey meat taking up space in my fridge, and decided to put it to use tonight for dinner.

After perusing through multiple recipes for “what to do with ground turkey meat“, I stumbled upon this turkey and quinoa recipe on allrecipes.com.

It looked promising with the unique texture of quinoa being added to this classic dish.  It also had two of my favorite sauces, worcestershire and hot sauce.

I was right.  This was a promising recipe indeed.  The texture and unique flavors of quinoa, hot sauce and a brown sugar glaze on top were an outstanding combination.

I have made a few different meatloaf recipes in the past few months and this one was by far the most flavorful.

Turkey Quinoa Meatloaf

Turkey and Quinoa Meatloaf
 
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Recipe type: Dinner
Ingredients
  • ¼ cup quinoa
  • ½ cup water
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 1 large clove garlic, chopped
  • 1½ pounds ground turkey
  • 1 tablespoon tomato paste
  • 1 tablespoon hot pepper sauce
  • 2 tablespoons Worcestershire sauce
  • 2 eggs
  • 1½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon water
Instructions
  1. Bring the quinoa and water to a boil in a saucepan over high heat.
  2. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
  3. Set aside to cool.
  4. Preheat an oven to 350 degrees F (175 degrees C).
  5. Heat the olive oil in a skillet over medium heat.
  6. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  7. Add the garlic and cook for another minute; remove from heat to cool.
  8. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined.
  9. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl.
  10. Rub the paste over the top of the meatloaf.
  11. Bake in the preheated oven until no longer pink in the center, about 55-60 minutes.

 

Southwestern Stuffed Red Peppers

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I love finding recipes that are flavorful and healthy.

My 9 year old daughter loves stuffed peppers, so I try to make them once a month or so.

When I think of a stuffed pepper dinner, I think of green peppers stuffed with a turkey, onion, and tomato sauce mixture.

This fresh mex version caught my attention immediately, so I decided to give it a try.

Very happy I did.  🙂

stuffed pepper filling

Love the filling ingredients: black beans, corn, onion, cumin, taco seasoning, and ground turkey

I love the melted cheddar cheese on top of the peppers.  After the peppers cook for 45 minutes, you remove the foil and sprinkle cheese on top.

Cook for five minutes and they are all set.

southwestern red peppers

I served the peppers with a side of Trader Joe’s corn chips.  Have you tried these chips?  They are definitely the best corn chips by far in my book.

They served as the perfect complement to this dish.  We used them to scoop up extra turkey filling.  Yum.

southwestern red pepper serving

Southwestern Stuffed Red Peppers
 
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Ingredients
  • For the filling:
  • ½ lb lean ground turkey
  • 1 can of black beans, rinsed and drained
  • 1 can of sweet corn, rinsed and drained
  • 1 large diced tomato
  • 1 clove of garlic, minced
  • 4 Tablespoons of chopped onion
  • 3 Tablespoons of Taco Seasoning
  • 1 Tablespoon of Cumin
  • 4 oz can Diced Chiles
  • salt to taste
  • For the peppers:
  • 3 red bell peppers, cut in half lengthwise
  • ⅓ cup reduced sodium, fat free chicken broth
  • 9 tbsp shredded reduced-fat Cheddar cheese
  • 1 tbsp chopped green onions
Instructions
  1. In a large skillet brown the turkey and season with salt.
  2. When the turkey is starting to brown, add taco seasoning, onion and garlic.
  3. When turkey is cooked through add your black beans, corn, cilantro, diced tomatoes, and cumin.
  4. Mix well and simmer on low, covered for 10 minutes.
  5. Remove lid and cook for 5 to 10 more minutes until most of the liquid is gone.
  6. Preheat oven to 350°.
  7. Cut peppers in half lengthwise, removing seeds and stem.
  8. Place peppers, cut side up in an oven-proof dish. (I used a 9X13)
  9. Fill each pepper with ½ cup turkey mixture.
  10. Pour about ⅓ cup water or chicken broth on the bottom of the dish.
  11. Cover tight with foil.
  12. Bake 45 minutes, or until the peppers become soft.
  13. Remove foil, top each with cheese and bake uncovered an additional 5 minutes. You can top with green onions and serve with sour cream as well for more flavor.

I found this wonderful recipe on Six Sisters Stuff and am so glad I tried it.  It truly has a unique flavor and provides a healthy dinner for the fam.

Easy Barbecued Pulled Pork Crockpot Recipe

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I have been remiss in not sharing my recipe for a pulled pork sandwich with all of you.  This is seriously one of the easiest dinners to prepare for your family.

I have made it many times, and it never fails to put a smile on everyone’s face.  Its great for the cool nights that are starting to occur with the onset of Fall.

We like serving the pulled pork on a roll with coleslaw on top of the pork.  My three little ones prefer it without the cole slaw.  I make them have baby carrots on the side instead. 🙂

Below are details of this delightful dinner.

Easy Barbecued Pulled Pork Crockpot Recipe
 
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Prep time
Cook time
Total time
 
Author:
Ingredients
  • 3 lbs pork ribs
  • 1 16 oz jar barbecue sauce
Instructions
  1. Place pork in crockpot.
  2. Pour barbecue sauce over pork.
  3. Cook on low for 6-7 hours.
  4. Note: After about 3 hours, use two forks to shred the meat.

 

Barbecued Pulled Pork

Ingredients: pork ribs, barbecue sauce, a crockpot.

barbecued pulled pork crockpot recipe

Place pork in crockpot.

barbecued pulled pork

Pour barbecue sauce over pork.

 

barbecued pulled pork sandwich

Barbecued Pulled Pork Sandwich with Cole Slaw.

pulled pork sandwich

Close up of this delicious sandwich.

That’s it!  You can also add a few tablespoons of honey in the crockpot with your barbecue sauce for a sweeter touch.

We just love this one.  Hope you will too!

Chicken and Israeli Couscous Skillet Dinner

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israeli couscous and chicken skillet dinner

I just made this recipe two nights ago and absolutely love it.

It is so easy, so healthy, and absolutely delicious.

The use of Rotisserie chicken for your chicken pieces, I believe is key.  Rotisserie chickens from the grocery store are so moist and flavorful, and make this dish even easier to make.  We love that!

I also had never made a recipe utilizing Israeli couscous before, and let me just tell you that I have definitely been missing out.  This type of couscous is like a tiny circular piece of pasta, and is also referred to as “pearl” couscous.

israeli couscous ingredients

 

israeli coucous and chicken skillet dinner

Add chopped carrots, celery, and onions to hot olive oil in skillet.

israeli couscous and chicken skillet dinner

Saute veggies until they are carmelized.

israeli couscous and chicken skillet dinner

Add couscous to veggies.

israeli couscous and chicken skillet dinner

Add chicken broth.

israeli couscous and chicken skillet dinner

Cover, reduce heat to low and cook for 8-10 minutes, until chicken broth is absorbed.

chicken pieces from rotisserie chicken

Chicken pieces from rotisserie chicken.

 

israeli couscous and chicken skillet dinner

Add chicken to veggie mixture and cook until heated through.

israeli couscous and chicken skillet dinner

YUM! You’re going to love this one!

Delicious Chicken and Israeli Couscous Skillet Dinner
 
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Ingredients
  • 2 tablespoons olive oil
  • 2 cups diced onion
  • 2 cups diced carrots
  • 2 cups diced celery
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cloves garlic, minced
  • 1⅓ cups Israeli (Pearl) Couscous
  • 2 cups chicken broth
  • 12 oz (about 3 cups) chopped chicken
Instructions
  1. In a large skillet, heat olive oil over medium high heat.
  2. Add onion, carrots, and celery, season with salt and pepper, and saute for 5-10 minutes until softened and caramelized.
  3. Add garlic and stir to combine until fragrant, about 30 seconds.
  4. Add couscous and broth, stir to combine, then cover, reduce heat to low, and simmer for 8-10 minutes until broth is absorbed.
  5. Add chicken and stir until heated through.

 

I found this recipe at Kevin and Amanda, and am so glad I did!  🙂

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