Easy Mexican Chili

Since moving to pretty much the middle of nowhere, I have had to really get serious about meal planning. Walmart is about 30 minutes away and the local grocery store is pretty small and more expensive. This week 3/6 of our meals were soups: Classic Chili, Broccoli Cheddar Soup, and my Easy Mexican Chili. It's hard to spend hours in the kitchen, clean, read to Nora, and make it to the gym each night after she goes to bed. For that reason I am a fan of dinners I can put in the crock-pot during nap-time and SHAZAM dinner is ready! This isn't a "new" recipe, but I did make it up. The best part about this dinner is you can always have these ingredients and you can mix it up each time.

Ingredients List:

frozen corn

32 oz chicken broth

green chiles (drained)

diced tomatoes (drained)

black beans (drained)

canned chicken breast (drained)

1/2 tsp chili powder

1/2 tsp Chipotle Powder

1/2 tsp Garlic Salt

1 small chopped onion 

1/2 bunch of chopped cilantro

Step 1: Put all the ingredients in your Crock-pot

Step 2: Open at dinner time, serve and enjoy!

Serving Suggestion: I made cornbread muffins (Jiffy Mix with one tbs of honey) to go along with the soup and it was amazing! Tortilla Chips would also be a great addition. Or a fresh chopped avocado for the top would be perfect! And Cheese makes everything better!

I hope you enjoy this recipe. The best part about it is, you know exactly what is in it! NO TACO SEASONING! If you have access to all organic ingredients then it can be 100% organic as well!

Portobello Mushroom Burgers

It has been a while since I have done a recipe post but todays recipe is out of this world!

Portobello Mushroom Burgers

2-4 Portobello Mushroom Caps 

{just depends on how many people you are feeding}

Hamburger Buns

Mozzarella Cheese

Light Mayonaise

Roasted Red Peppers

Arugula and Spinach Mix

Salt and Pepper

Olive Oil

Step 1: Mix 2 tbs of Mayo and 1/3 cup of Mozzarella cheese to make the spread for the burger.

Step 2: Put about 1 tbs of olive oil in a non stick pan and salt and pepper the portobello caps.

Saute on both side for about 4 minutes.

Step 3: Pull out two large pieces of red pepper from jar and cut into strips. 

Step 4: Layer cheese spread, mushroom, arugula and spinach, and peppers on bun and serve with home made fries!!

I hope you enjoy this recipe and let me know what you think!

It was better than a regular burger in my opinion!!

~/~

by the way!

We now have internet, so I am going to get back to some normalcy.

Thanks for all your support and sweet messages always!

Today's Menu!

Sunday evening Ryan and I made a trip to Trader Joe's to get the groceries for the week. 

I was proud of myself, because I meal planned the whole week out and we only bought what was on our list!

Grand Total: $74

As long as we stick to our meal plan we will be doing really great this week!

Eating Healthy!

Eating Delicious!

AND IN BUDGET!

I got the great idea to make a Green Monster Smoothie from Bethany's Blog {go check her out here}

I used the following ingredients and just blended it up in the blender. 

1 cup spinach

1/3 cup green machine

1/4 OJ

1 Pear

1 Banana

I ate this for lunch Yum!!!

For dinner I made organic chicken fajitas in pita

and 

this salsa with Trader Joe's Spicy Flaxseed Tortilla Chips!

{Sorry about my horrendous misspelling of banana}

I am no good at spelling!

Happy Eating!