The rain has arrived in New England and I’m not sure when we will see the sun again. Time for some hearty meals and the crock pot.
Monday~ Homemade Chicken Nuggets, family favorite! Along with some peas from our local farm stand.
Tuesday~ Pork Chops with Apricot Preserves (didn’t get to this last week as I went to Disney on Ice on Thursday, so fun yet so exhausting with a 3 year old)
Wednesday~ Chicken Piccata, Daddy’s favorite.
Thursday~ Chili in the crock pot (Recipe below)
Friday~ Homemade Pizza
Chili in Crock Pot
1 lb ground beef (85% lean works best for flavor)
1 large onion chopped
2 cloves of garlic chopped
1 green pepper chopped
1 28oz can + one 14 oz can whole tomatoes
1 15 oz can kidney beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon cumin
1 adobo chile chopped (be careful, it’s spicy!) You can find these in the canned good section, they last for awhile in the fridge
salt and pepper to taste
1/4 cup cocoa powder
~Brown the beef in a sauté pan, drain the fat and transfer beef to crock pot.
~Add balance of ingredients and mix well.
~The cocoa powder helps to tone down the spiciness so it’s more kid friendly, plus it works as a nice binder so it’s not too soupy.
What are you cooking this week?
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.