We’re baaaa-aaaack! Were you nervous we had flown the coop? Well technically, I guess we did for a bit, now we’re back and ready to blog our socks off!
Where’ve we been for the last 2 weeks and change? Well I’ll tell you!
We spent a long weekend in Vermont with lots of:
1) Great friends & foliage:
2) Great Beer:
3) The wedding of a GREAT couple, our friends Maggie and Vinny! It was the picture perfect Vermont wedding, with every last detail covered, down to hand written notes from the bride and groom to every single guest at the wedding – my hand is cramping just thinking of it! What a great day it was.
4) A week in Chicago for the greatest metal show on earth (a.k.a – my ‘real life’ job as a metal tradeshow planning machine)
And all the celebrating, beer drinking and metal’ing has left me feeling a little under the weather with a headcold that hit me like a ton of bricks. That and the chilly fall air that has made it’s way to Boston, made me realize that it’s Chicken Chili time. It’s a great spin of that delectable Black Bean Vegetable Soup, with a few adaptations to make a little more ‘chili’esque’, while still being healthy.
1lb 99% fat-free boneless skinless chicken breasts
1 packet of mild taco seasoning
2 tbsp. olive oil
2 large carrots, peeled and chopped
1 medium onion, chopped
2 large garlic cloves, minced
1 tbsp. Chili powder
1 tbsp. cumin
2 cups chicken stock
2 – 15oz. cans black beans, rinsed and drained
1 – 28oz can crushed tomatoes
1 – 8.75 oz. can whole kernel corn
salt & pepper to taste
1) Coat the chicken breasts with taco seasoning. Cook both sides of chicken in a large saucepan over medium heat until just browned on either side, and set aside.
1) In a large saucepan or dutch oven, heat olive oil over medium heat; cook onion, carrots and garlic until onion is softened (about 5 minutes). Season cooked veggies with salt and pepper.
2) In the meantime, take the crushed tomatoes and 1 can of black beans and puree them together in a food processor. Set aside.
3) Add chili powder and cumin to onion/carrot/garlic mixture and cook stirring for about a minute.
4) Add the chicken stock, 1 can of black beans and can of kernel corn and bring to a boil.
5) Once the veggies have come to a boil, add the black bean and tomato puree and browned chicken breasts to the pot. Reduce heat, cover chili, and simmer for about an hour. After an hour, the chicken will be fully cooked which will allow you to shred it using 2 forks. You can remove it from the chili to shred or shred right in the dutch oven. If you shred it outside, make sure to return the chicken back to the chili. Simmer on low heat for another 1-2 hours so the shredded chicken can absorb the flavors.
This is great for Sunday Funday, or even divvy’ing it up into individual containers for lunch during the week. It also freezes really well too, in case you have left overs.
I hope these last couple weeks have been as good for you guys as it’s been for us! But – it’s good to be back 🙂
My gals pals and I had our Fantasy Football draft the other night.
Three years ago, we thought “heck, wouldn’t it be fun to make our own Fantasy Football team and pick all of our players based on 1) cuteness 2) level of hot body’ness?” Well, let’s just say that this strategy didn’t get us too far in terms of winning anything. But, it was a great excuse to sit by the T.V. every Sunday hooting and hollering alongside the men – although we were hooting and hollering at tight camera shots of bums and other body parts vs. touchdowns and field goals.
Last year, it got a little more competitive – my friend Erin took over the roll of commissioner. By day, Erin is this cute little CPA who works for the IRS – on Sunday’s during football season though, she’s a crazed, football-jersey-wearing maniac that screams at the television and sits with her legs open staring intently at the television holding her breath to see what the next play brings (ok, maybe I’m exaggerating at the sitting w/ her legs wide open part – everything else is 100% true!). With Erin as commissioner, we started to take things a little more seriously, and really started to care about more than how long Tom Brady’s hair had gotten or if the camera’s shot to our favorite celebs in the stands during games. We actually like, paid attention – and made changes in our roster every week – and like, kind of knew what was going on!
And this year’s draft was a nail biter, probs the most stressful hour and a half that I’ve had in a while. While we may be ladies Monday through Saturday, on Sundays, the claws will be out. But we need sustenance to keep ourselves going during hours and hours of football watching.
Delicious food goes hand in hand with football season – chilli – wings – dips of all kinds – which is what we have today! I’m a huge Spinach dip lover, so this is a Skinny version of a great Sunday Funday snack, made with Kale and Feta Cheese (you could easily use spinach too, I just wanted to shake things up a bit) and homemade pita chips! I am OBSESSED with the Josephs© line of sandwich wraps. They have pita bread, wraps and lavash that are all only 2 WW points each! And, they made amazing home made pita chips!
Kale & Feta Dip with Homemade Pita Chips
*yields about 1 cup of dip and 16 pita chips – serving size is 1/4 cup of dip and 4 pita chips
For Kale & Feta Dip:
4 cups chopped kale
2 cloves of garlic, minced
1/2 cup fat-free cream cheese
1/2 cup fat-free sour cream
1/4 cup fat-free feta cheese
juice of 1/2 lemon
2 tbsp. grated parmesean cheese
salt and pepper to taste
For Pita Chips:
Non-stick cooking spray
2 whole Josephs Pita Breads
(the large size, not the smaller sandwich size ones)
Salt and Pepper
1) Preheat oven to 350 degrees.
2) In a medium sauce pan, sautee minced garlic and chopped kale over medium heat until it shrinks to about 1/2 it’s original size.
3) Place cooked kale in a large mixing bowl and add cream cheese, sour cream, feta and lemon juice and mix until combined. Add salt and pepper as needed.
4) Place in an oven-safe baking dish and sprinkle grated parmesean cheese on the top. Cook for about 10 minues, or until bubbly.
5) Slice the pita breads into 8 triangles (16 total). Spray with non-stick cooking spray and sprinkle with salt and pepper. Bake in oven about 5 minutes on each side, until chips reach desired level of crunchiness.
TOUCHDOWN! A delicious dip, that can be served hot or cold, that is only 3.5 WW points per serving. So if you were so preoccupied with the action and ate the whole thing by mistake, it wouldn’t be so bad!
Have a great Labor Day weekend everyone 🙂