The week is flying by, and it’s already time once again for What I Ate Wednesday! I’m going to jump right into it because I am halfway through the second season of Downton Abbey, and I have about two hours before John comes home and makes me turn it off! William just died, Matthew’s in a wheelchair, and I’m not entirely sure I trust this guy claiming to be Patrick. AH!
Today started off on a great note because I noticed last night I had an empty peanut butter jar just begging to be used for breakfast! This time is was regular peanut butter which is quite a change from my usual Peanut Butter & Co. flavors, but it was still so good. I don’t know what it is about the simple act of switching a bowl for a PB jar, but, guys, this is good. Try it!
Lunch was a bit of a treat today. I had a salad to sneak in some vegetables for the day along with some feta, plantain chips (yummy!), and a drizzle of Caeser Italian dressing. That was great, but the real winner was the Crock Pot Chicken Taco Chili I made for dinner last night. I had a small bowl with my salad, and it was even better today! I love how the flavors in chili come together overnight ensuring wonderful leftovers.
Can I get three cheers for yogurt bowls? Nothing out of the ordinary in my afternoon snack. The Pomegranate Chobani has always been one of my favorites, but I’ve really been feeling it lately. I mixed it up with banana chips, Craisins, and a little Love Grown granola. Of course, there’s an apple in there too. Honeycrisps are still making an appearance in my grocery store, and I’m taking full advantage.
Let’s talk dinner a minute. Last week Julie decided to declare a Crock Pot Challenge. She’s determined to try ten new Crock Pot recipes by the end of February, and I decided to join her. I’ve always loved my Crock Pot, but I’ve never used it for much more than beans. Julie’s challenge gives me a perfect excuse to be more adventurous with it, and the adventure began last night. The first recipe I decided to try was Skinnytaste’s Chicken Taco Chili.
Chicken Taco Chili
adapted very slightly from Skinnytaste
Ingredients:
- 1 onion, chopped
- 2 16 oz. cans of kidney beans
- 1 8-oz can tomato sauce
- 12 oz package frozen corn kernels
- 2 14.5-oz cans Rotel
- 2T homemade taco seasoning
- 1 1/2 tbsp cumin
- 1 tbsp chili powder
- 20 oz (3-4) boneless skinless chicken tenders
- cheddar cheese
- sour cream
Combine first 8 ingredients in your Crock Pot. Place chicken on top of bean mixture, and turn your crock pot on low for about 9 1/2 hours. Remove chicken and shred. Return chicken to Crock Pot and let cook for another 45 minutes. Ladle into bowls and top with cheese and sour cream to taste. Enjoy!
It was delicious! Like I said, I adapted this very, very slightly from Skinnytaste. Be sure to check out her original recipe if you’re interested in all of the nutritional information. This is a great if you’re involved in the Crock Pot Challenge, or just looking for a wonderful cold weather recipe!
And, finally, a rarity around here-Dessert! I picked these up at the store last weekend, and I’m almost through the entire box. They’ve been a perfect after dinner snack, and you better believe I’ll be having another one tonight!
That’s another Wednesday in the books which means the weekend is right around the corner! Now, I’ve got to run. Mary is threatening to marry Richard, and I’ve just GOT TO KNOW! See ya tomorrow!
Who’s your favorite Downton character? How often do you use your Crock Pot?
