You know what? TGIF. Big time. BIG THANKS that finally, it’s Friday.
I left work yesterday, totally whipped. The girls were off with our babysitter and so I stopped at a local bar, whipped out my laptop, and munched on a side order of fries and washed it down with a glorious beer. I NEVER do things like that and man, it was just what I needed. I started this blog post, but ended up getting side tracked in looking at the COVID-19 numbers on our county’s dashboard. Sigh…
After spending time with the girls and getting them in bed, I hopped in the bath and tried to relax. I was up numerous times in the middle of the night which is so unlike me. Sleeping with stitches in my face (mole removal – TRAUMATIC!) is quite unpleasant, I must say. I also have the curse of remembering everything I need to do at work the next day in the middle of the night.
I was at work by 6:45am for a 7am meeting. I wasn’t AWAKE-AWAKE until at least 8:30am. By the point, I’d had several incoming texts of some crazy hair and mis-matched socks. Daddies…they do their best! 😉
All day, I was trying to do approximately 3.19 million things at the same time, while orienting my new nurse, before heading to the hospital to see patients in the afternoon. I ate my soup in the car on my way to the hospital. Miraculously, it did not end up on my scrubs. P.S. Why is lobster bisque SO good?
At 4pm, I was spent. I had planned to meet up with a friend, but opted for a workout, shower, and jammies. More than 24 hours later, perhaps this post will go up. It has to – it is so, so worthy of the share. Entry #2 did not disappoint. We loved the flavors, the textures, and certainly the nutrition. Simple to make and reheated great, we’ll certainly be making this one again! Perfect timing, too…T-1 week until Illini football! COVID-19, beat it.
- 1 1/2 lbs 93% lean ground beef
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 large onion, diced
- 1/2 cup diced celery (1-2 stalks)
- 1 1/2 cups carrots, peeled and diced (about 4 carrots)
- 2 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 4 cups zucchinis, diced, about 2–3 zucchinis
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes
- In a large pot, brown the beef along with the garlic over medium heat. Break up with a wooden spoon, cooking until no longer pink, about 4-5 minutes. Remove beef to a plate, discarding any grease.
- Add oil to the pot and increase to medium-high heat. Once hot, add onions, celery, carrots, and seasonings (chili powder through salt) to the skillet and cook until onion is softened, about 5-7 minutes.
- Once onions are golden and veggies are softened, add zucchini and cook for 2 minutes.
- Add cooked beef, tomato sauce, and tomatoes; stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
- Serve hot.
Recipe from Laura Fuentes, submitted by Bre W.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 9.9gCholesterol: 53mgSodium: 749mgCarbohydrates: 15.8gFiber: 4.4gSugar: 16gProtein: 20.4g
Digging chili? Check out these recipes, for sure!
- 2015 Winner: Liz’s Chili
- 2019 Winner: Vegan Red Chili
- 2010 Winner: Turkey and Black Bean Chili
- 2016 Winner: Short Rib Boeuf Bourguignon Chili
- 2018 Winner: Beef, Chorizo, and Bean Taco Chili