Chili, Chicken and Chicken

We made it back safely and WE’RE MARRIED!  I’ve been busy since we returned.  I went to Social Security to change my name and sent a form to the school to change my name there; I was online for hours ordering all my law school books; and I have dealt with financial aid (which was/is a huge headache).  And that’s just naming a few things.  So, one thing I haven’t been doing too much of is cooking.  This week we had 2 nights of chili and 2 nights of chicken meals and tonight I’m just finding something in the pantry.  Seriously, this evening I just want to stare at the TV, maybe watch a Christmas movie – or 2!  We have managed to watch Emmet Otter’s Jug Band Christmas, which was a childhood favorite.

Below are some pictures of this week’s eats.

Rachael Ray’s Steakhouse Chili (click for recipe)

Really simple, easy and delicious.

Honey-Balsamic Glazed Chicken

All I did with this was dab some dried thyme, salt & pepper on the chicken, then put it in the skillet with some EVOO.  Cook it until it is well-browned, then set chicken aside.  Drop in 2 tbsp. each of balsamic vinegar and honey.  Let it bubble up and stir, stir.  This takes 1 to 2 minutes.  It may still appear runny, but it will turn to glaze on the chicken.  This was served with roasted Brussels sprouts (tossed in EVOO, salt & pepper) and instant potatoes – that tasted nothing like instant because I added milk and Gruyere cheese.

Rotisserie Chicken and Vegetables

Wednesday I picked up a rotisserie chicken, which I don’t do often, but think I’ll probably do more often now that I’ll be attending school. Healthy and delicious!  I paired this with roasted zucchini and tomatoes (tossed in EVOO, salt & pepper) and again with more Gruyere potatoes.  I only took a picture of the vegetables because I’m sure you’ve seen a rotisserie chicken breast before, and the potatoes are in the picture above.

Like I said, it has been an uneventful week in food.

I have only worked out once this week, and I probably won’t again until Saturday because when I take a deep breath it feels like someone punched me in my back.  I blame you, Jillian! I did Week 2 of the new DVD I have – Ripped in 30.  It was a big step up from Week 1 – WOW – or maybe it was the fact I haven’t worked out in a week and a half.

I hope to update with our Santa Fe/Taos, NM eats soon because there was some good stuff! We also got a new camera, so the pictures will be a lot better – celebrate! Sadly, this week I still used my iPhone to take these photos because I didn’t feel like breaking out the camera to take one picture a night and have to upload them, blah, blah.

If no update before Christmas, then I hope everyone has a very, merry one!

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Turkey chili and nothing much

I haven’t updated recently because there is nothing much to update.  I didn’t take any pictures of foods last week because we ate some repeats.  I had a very happy birthday, but didn’t take but one picture that night after I painted my face green and my eyes black and resembled a zombie – I’ll spare you the photo.

I also haven’t exercised since last Tuesday – GULP!  I will be doing 30 Day Shred today – must get back to it!  Yesterday we had another repeat meal, Ground Beef Stroganoff – love that dish!  Tonight we are having baked chicken, potatoes and roasted cabbage.  I have never roasted cabbage and I love it boiled with some oil, salt & pepper added to the water.  That’s the way my great-grandmother made it.  So, that’s something new! I will update on how that turns out later this week when I post the new dishes we’re trying out.

One thing I did make recently on Sunday (10/30) was Hungry Girl’s 10 Alarm Turkey Chili.  I’ve made it once before and mmmm, this meal doesn’t disappoint.  We ate it over Fritos (yeah, we did) and topped with shredded cheddar.  I was looking through my phone and realized I didn’t get a picture of the final dish.  Woe is me.  Definitely worth trying!

Hungry Girl’s 10 Alarm Turkey Chili (click for recipe)

Wish I had a final picture! I had every intention of taking a final picture after I added the peppers and tomato sauce.  What was I thinking (or not thinking)?  This chili is hot to me – those peppers in adobo sauce don’t play – but Brett thought it was perfectly spicy.  I’m a little wimpier with spices.