Tuesday, March 9, 2010

March 9th

Oh what a hungry day!!!

Breakfast, 7:30
4 pc yeast/gluten free bread with soy butter spread
Steel cut oatmeal with blueberries & apples

Snack, 10am
coffee with almond milk
Gluten/sugar free pumpkin muffin

Lunch, 12ish
Leftover vermicelli with tofu sauce

Snack, 2pm
Steel cut oatmeal with blueberries & apples

Snack, 5pm
Several handfuls almonds

Snack/supper, 6ish
Several ryvita crackers with goat's cheese
Crockpot chicken chili
Corn chips

LinkCrockpot Chicken Chili
(liberally modified from A Year of Slow Cooking ~ Thanks!)

1 cup dry green lentils
1 can black beans, drained and rinsed
2 stalks celery, diced
1/2 cup shredded carrot
3 cups water (or chicken/veggie broth)
2 tbsp vegetable bouillon base (optional, if using broth)
Cumin, coriander, curry, chili powder, pepper, cayenne pepper: to taste
1 tsp minced garlic
2 whole chicken breasts

Add all but chicken to the crock pot, stir together. Place chicken on top. Cover and cook on low for 7+ hours. (Ours was in for at least 10 hours.) Before serving, remove chicken and shred. Return to pot and mix together.

The verdict: well, the boys ate it up! YAY! A crowd pleaser. I thought it could have used a more heavy hand with the spices, but it was still very yummy. The boys had a dollop of sour cream on theirs. They actually cleaned their plates!

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