Snacking, Weeknight Dinners

Meal Inspo 4/16/18

Looking for some quick meal inspiration? We’ve had a ton of extra activities at school, and outside of school, that has required us to think super ninja fast for meal times.

20180423_192603.jpg

Actually, now that I think of it, making meals at home is REALLY hard. It requires some serious dedication to plan, purchase, cook, serve, and clean up!

Our grocery bill this week was only $98 since we’re trying really hard to eat leftovers, only buy what we eat, and make the most out of what we have. Week after week, I throw away so much away because we just do not eat them or have the time to make all the glorious things I dream up each week.

Today, my list was super small. What is great is that the meal we made today will last us all week. Planning to eat the leftovers is my new goal. If we run low on something, guess what?! Just pick something up – there are grocery stores all over the place. Trying not to over purchase at the grocery store is hard. Super hard. The displays get me EVERY time. Especially if there is a healthy element to it. Hard to resist.

Tonight’s meal is my favorite staple, pulled pork! It’s not fancy, everyone loves it and best of all, I DON’T HAVE TO COOK. My slow cooker does all the work and makes the house smell good. Clean up is a breeze, put the cover on the slow cooker pot and put it back in the fridge. I’ve posted on here before about a few different versions of pulled pork, so pick whichever floats your boat:

  1. Lighter Pulled Pork with McCormick pre-mix
  2. Campbell’s Soup Apple Bourbon Pulled Pork Mix

Our grocery store had a huge sale on Pretzilla Pretzel rolls today, 2 for $5, so we purchased one hamburger size and one hot dog size. We used the hamburger size tonight to make our BBQ Pork Sandwiches. The hot dog size are for later in the week when we use applegate organic nitrate free hot dogs from Whole Foods. Most grocery stores carry Pretzilla – they have a dedicated nut-free facility that we LOVE. And they taste AMAZING!

20180423_113616.jpg

When in doubt, just whip up some avocado toast + sesame seeds. Eat to survive. Not the other way around.

Enjoy your week! It is finally nice enough to be outside without winter coats on!!!

Weeknight Dinners

Quick Green Chicken Chili

20170814_174127.jpg

One of the best parts of traveling is trying new food. And then taking that idea home with you and recreating it in your kitchen. I haven’t always been adventurous with creating delicious food. And I’m probably even more cautious now with a nut-allergic child. However, I still try to sample things I normally would not.

Like Green Chicken Chili.

I had a spicy version of this when we were in Chicago a few weeks ago. Technically, I consider myself a chili connoisseur. If a restaurant has chili, I try it. It’s a quest to find the BEST CHILI EVER!

After we got back from vacation, I was flipping through this months Cooking Light Magazine for meal inspiration that would work well for our family. The recipe below comes pretty darn close to what I had in Chicago. And after talking to the chef, it’s also 100% nut-free!

This recipe makes 6 servings. It’s good for dinner + easy lunches. It’s super fast because it uses tasty rotisserie chicken (I swear, my little guy could eat an entire rotisserie chicken all by himself!) Hy-Vee and Metcalfes are my favorite in Madison.

Ingredients

  • 1 1/2 cups unsalted chicken stock, divided (I like Rachael Ray, her salt level is perfection)
  • 2 (15-oz.) cans unsalted Great Northern beans, rinsed, drained, and divided
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons all-purpose flour
  • 1 tablespoon ground cumin
  • 2 (4-oz.) cans mild chopped green chiles, drained (or if you have them in your garden, fresh is OK, too. Just seed them first)
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon kosher salt
  • 8 ounces boneless, skinless rotisserie chicken breast, shredded (about 1 cup)
  • 2 tablespoons fresh lime juice
  • 1/4 cup sliced radishes
  • 2 tablespoons light sour cream
  • 2 tablespoons fresh cilantro leaves
  • 1 ripe avocado, sliced
  • 1 cup brown rice

Directions

  1. You’ll need to get out your dutch oven, or large kettle, and a small sauce pan for your rice.
  2. First, make your rice in your small sauce pan. I like jasmine rice or brown rice. They are made the same way – just follow your package instructions. 2.5 cups of water + 2 tbsp evoo and a pinch of salt over high heat. Add the rice, bring to a boil. Boil for about 3-4 minutes until the water line is just below the rice. Cover the pot and don’t touch it for 15 minutes.
  3. Next heat olive oil in a large Dutch oven over medium-high. Add onion; sauté 4 minutes. Add garlic; sauté 2 minutes. Sprinkle flour over pan; cook 1 minute. Stir in cumin and chiles; cook 1 minute. Add beans and chicken stock, 1/4 teaspoon pepper, and salt; bring to a boil.
  4. Reduce heat to medium; simmer 5 minutes or until slightly thickened. Add chicken; cook 2 minutes. Stir in juice.
  5. Remove your rice from the heat and fluff – using an ice cream scooper, plop the rice into your bowls.
  6. Divide chili among 4 bowls; top with radishes, sour cream, cilantro, avocado, and remaining 1/4 teaspoon pepper.