On a mission
I'm on a mission to find a way for Peter and myself to have yummier and healthier dinners. I'm gone a lot during the week between teaching night school and going to graduate school. We only have time for dinner together on Monday, Thursday, and Friday nights (the weekends too, but we usually go out on those). We have ended up having these rushed meals lately. Ones that I don't think either of us like. I really want, no need, us to eat healthy as well. It's really no secret to most that know me that I have struggled with my weight most of my life. I was always above average growing up, and then lost mega amounts of weight last year. I've kept most of it off for over a year, but I'm about 10 pounds over where I want to be right now. My downfall seems to always be dinner and snacking. So, I figure by finding some good recipes that we both like, I'll be able to solve the dinner problem. The snacks problem isn't so much of an issue provided I have some healthy options.
I also want to find a way to make Peter something yummy to eat on Tuesday and Wednesday nights. I'm teaching a longer night class this upcoming semester, so I won't be able to make him dinners. I'm trying to come up with some recipes that I can put together on the weekends that he can either assemble or just put in the oven on those nights. It just suddenly occurred to me that the crockpot might be a good option for those nights...Then he could just serve himself something up out of that. Ok, well I'm going to try that this week. Let's see what recipes I can find.
I did a quick search on All Recipes, and found Tuesday night's recipe, a yummy looking Chili Recipe:
INGREDIENTS:
|
1 pound lean ground beef
salt and pepper to taste
3 (15 ounce) cans dark red
kidney beans
3 (14.5 ounce) cans Mexican-
style stewed tomatoes
2 stalks celery, chopped
1 red bell pepper, chopped |
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash Worcestershire sauce
1/2 cup red wine |
DIRECTIONS:
| 1. |
In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper. |
| 2. |
In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly. |
| 3. |
Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours. |
This looks easy to make, doesn't it? I'm going to keep hunting for Wednesday night's recipe...