My aunt-in-law (is that a thing??) sends out daily updates about her grandkids (my second cousin-in-laws??) who she babysits daily. The emails always include photos and usually some type of cute story or update about their time at Kindermusic, swim lessons, school, or any number of activities. Some of the stories are laugh out loud hilarious.
One of my recent favorites has to do with her eldest (and only..) grandson. He was enjoying an ice cream sandwich at school, but wanted to save some for later. He wrapped it up and put it in his lunch box. When he returned home that afternoon, he wanted to resume eating his ice cream sandwich and was completely heart-broken to find out it had melted all over in the hours that had passed. I mean, he had a cold pack in his lunch box – how dare that ice cream sandwich melt! Too darn cute.
One of my aunt-in-law’s recent kiddo updates included their trip to Barnes and Noble for Story Time. The reading took place in the kids books section of the store which was right across from the cookbook section. Donna (aunt-in-law) said that as she sat down to settle in for story time with the kids and she looked up to see TEN (!!) of my cookbooks “staring her in the face”!
I not only made it into her daily email update about the kids, but the Bloomington, Illinois’ Barnes and Noble is a Prevention RD fan. Thanks, B&N in Bloomington! How cool!
In my cookbook (P.S. it makes a great Christmas present!!), is one of my favorite chili recipes from a long-time reader turned friend, Stacey. She graciously allowed her recipe to be shared with all in the cookbook and as a huge fan of her taste buds, we should all be thankful for Stacey and her amazing chili making. In fact, this Crock Pot Turkey Chili reminds me of her Turkey and Black Bean Chili that’s in the cookbook. It’s delicious. And, it’s easy peasy.
Another great recipe makes this year’s judging no easy task. But, hey, that’s a good thing!
- 1 tsp olive oil
- 1 lb ground turkey breast
- 1 onion, chopped
- 1 (28 oz) can no salt added diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 (4 oz) can mild green chiles
- 1 (8 oz) can tomato sauce
- 2 Tbsp chili powder
- 1 Tbsp cumin
- Heat olive oil in a skillet over medium-high heat. Once hot, add the turkey and break up the meat using the back of a wooden spoon. After 2-3 minutes, add the onion and cook until softened and meat is no longer pink; transfer to crockpot.
- Add remaining ingredients to the crock pot and mix well. Cook on low 6-10 hours.
Busy day ahead, but nothing like tomorrow or Thursday will be. Weekend? Weekend? I don’t help my cause when I make 250 buckeyes on a Monday night…in addition to dinner!