Today just felt like a Monday in every torturous way a Monday feels like a Monday.
I had an 8:30pm hockey game last night which isn’t all that late…even with the 40 minute drive home. I was home by 10:30 after a killer workout (and a win!) and I was relaxing and cuddling with the dog before heading up for a shower and bed. I was tempted to watch the last 30 minutes or so of Bachelor in Paradise because trashy TV tempts me like that. But I resisted…mama needs her sleep!
I laid in bed with sopping wet hair for hours. Literally. I remember glancing over at the clock at 1am thinking, “Gee, this is not going to be okay tomorrow. I mean, this morning. Ugh.” And then the mental gymnastics begin…
Crap, I have a presentation this week. I need to get those slides together…
Hmmm…I wonder how many patients are on my schedule tomorrow. Maybe they’ll all no-show and I’ll be really caught up by the end of the day!
I am in love with zoodles after tonight! Let me see if I can find an awesome spiralizer cookbook on Amazon! And then, an epiphany! Thiiiiiiiiiiiis is why my credit card bill is so high every month…but they have Ebates cash back!
And then, I had just drifted off in time for the baby to wake up.
When I got back to bed I started thinking about what an absolutely perfect weekend it was (wishful thinking that it would just continue on!). The weather, the football, the family time, the apple picking, THE CHILI!
As much as I loved being *at* the game last weekend, I was anxious to be planted in front of the TV eating a bowl of chili for this week’s Illini game. My 6th Annual Chili Contest is off to a great start, folks!
Truly, I couldn’t pick which recipe I wanted to try first so I simply went in the order in which they were received. Liz was first to send over this recipe and said she’d made tweaks to it over the years. She said she serves it up with Tostios (however I had Fritos on hand and those were great, too!). We had over some fellow football-loving friends on Saturday and this chili received 4 happy approvals. What a fun, unique, and non-traditional chili to start off this year’s contest. Thanks, Liz!
- 1 Tbsp unsalted butter, melted
- 1 large onion, chopped
- 1 clove garlic, chopped
- ¾ tsp salt
- 2 tsp dried basil
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, undrained
- 1 (8 oz) can corn, undrained
- 6 oz chicken breast, cooked and diced
- In a large saucepan or small pot, heat butter over medium heat. Once melted, add onion and sauté until soft. Add the garlic, stir, and cook until fragrant, about 30 seconds.
- Add salt and next 5 ingredients (through black pepper), stirring well to coat. Stir in remaining ingredients and simmer, uncovered, for 10-15 minutes or until hot.