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?
About Emily Roach
Green Boston mom of three young children. Focused on family nutrition, wholesome recipes, and an eco-friendly lifestyle.