A Lazy Weekend and Two New Recipes

We had another nice, lazy weekend. We were able to get a lot done around the house, including taking a big load to Goodwill on Saturday. It feels so nice to get things cleaned out. We also took Brady to the zoo and the park thanks to the beautiful weather.

I tried out two new recipes this weekend. The first was a recipe for Honey White Bread from Barefoot Contessa at Home. I don’t usually have time to make homemade bread, so this was a treat. Actually, it’s probably been years since I’ve done it. This recipe was really easy and was made even simpler with my new mixer. J Unfortunately, I can’t find a copy of the recipe online and I don’t have time to type it out. But look in that cookbook and you’ll find it!


The next recipe is for Slow Cooker Veggie Chili from the January issue of Southern Living. DH was not thrilled when I originally mentioned this recipe, as he insists on having meat at every meal. I made him a baked chicken breast which he cut up and mixed into his chili. Whatever. This recipe is really good and very hearty. Perfect for winter, it fills you up but it’s super healthy at the same time. The prep work does take a while since you’re chopping up all the veggies. I actually cooked mine on HIGH for 4 hours and it was fine.

Slow-Cooker Veggie Chili
Prep: 25 min.; Cook: 8 hr., 18 min.
Add a dash of hot sauce to your bowl for extra heat. Use a variety of your favorite beans if you wish.

Ingredients
2 large carrots, diced (1 cup)
2 celery ribs, diced (1/2 cup)
1 medium-size sweet onion, diced
Vegetable cooking spray
2 (8-oz.) packages sliced fresh mushrooms
1 large zucchini, chopped (1 1/2 cups)
1 yellow squash, chopped (1 cup)
1 tablespoon chili powder
1 teaspoon dried basil
1 teaspoon seasoned pepper
1 (8-oz.) can tomato sauce
3 cups tomato juice
2 (14 1/2-oz.) cans diced tomatoes, undrained
4 (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained
1 cup frozen whole kernel corn

1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.

2. Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.

Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months. Yield: Makes 15 servings (serving size: 1 1/2 cups)CALORIES 124 (0.0% from fat); FAT 0.8g (sat 0.1g,mono 0.1g,poly 0.2g); PROTEIN 7.4g; CHOLESTEROL 0.0mg; CALCIUM 63mg; SODIUM 566mg; FIBER 7g; IRON 2mg; CARBOHYDRATE 24.5g Southern Living, JANUARY 2008

Have a great week!