Super duper healthy chili

In our Vitamix (I mention Vitamix only b/c to do this requires a blender with a wide base, which I insisted I absolutely had to have during my pregnancy, with a zeal reserved for pregnant women), I blended:

• 1 small yellow squash I had baked for about 30 minutes at 350 deg
• 1 1/2 cup pre-chopped veggie blend (broccoli, carrot, radish, celery, green and red cabbages, jicama, and green bell pepper
• 1 cup kale
• 1/2 cup cleaned portobello mushrooms
• 1 can low-sodium tomatoes (with the juices)

This morning, I heated about 1/4 cup olive oil in a large stock pot and cooked about 1lb of 99% lean ground turkey until it was cooked- while cooking, I stabbed it repeatedly with a spatula to break it up into little pieces. For a vegetarian version, just skip this step, or use tofu if that suits you.

I added the blended veggies I had made last night (they were in the fridge), 2 more cans of low-sodium chopped tomatoes, 1 can each black and kidney beans, 1 can of corn, 1 tblsp chili powder, 1 tsp chipotle chili powder, and a whole lot of garlic-from-a-jar (probably a couple tblsps). And a big scoop- about 1 cup- of chopped onions.

Then I put the concoction, along with two potatoes (with holes poked in their tops- don’t forget this step) in the magic oven of the future and told it (by pushing buttons) to cook the food for 2 hrs at 350deg., to be finished at 5:45pm.

And lo, when I returned, dinner was made. And it was good.

Week of January 22

As mentioned last week, potty training a toddler evaporated my energy to the point I couldn’t quite get posts updated and recipes written. I decided to give myself a break and write-off the recipes from last week, so I’m starting this week with a clean slate- on which I think I managed to cook pretty spectacular pictures.

Slow cooked pork loin tacos

I think last week’s lunches were such a hodge-podge of whatever I could scavenge that my menu this week was unconsciously developed around the leftover potentials- I have 3 meals that involve slow-cooking large portions, and will store well for lunches through this week and next. Overall, it was a good week; I think my pictures have improved somewhat, too (doesn’t that taco look really good?).

Week of January 22:

Sunday: Panko and citrus crusted salmon, cabbage salad, quinoa, and broccoli (recipe here)

Monday: Pita chip chicken and eggplant caponata

Tuesday: Grilled ham and cheese, with roasted red pepper tomato soup

Wednesday: Shredded pork tacos, with pickled cabbage

Thursday: Super-duper healthy chili and baked potatoes

Friday: Chicken soup w/ matzo balls

Saturday: Leftovers