Another weekend gone. They seem to fly by waaaay too quick sometimes. I took it very easy Friday night. I messed around in the kitchen for a while making nut & seed bars (post headed your way soon). I didn’t want to do anything too crazy because I knew Saturday would be a long day getting ready for the museum dinner for the Heritage Foundation.
Let’s just say it was a long day.
It is a really fun event and I love helping Donny with making and plating everything, but it takes a lot of work. I got up and went to the gym to do a little shoulder work and cardio. I got back and helped Donny get stuff ready from 10:00am to 4:00pm. At 4:00pm we headed into town to get set up at the museum and didn’t make it back home until around 11:00pm. Yikes.
Everything went well and everyone loved the food. Success. We didn’t have any “oh sh*t” moments that I know of so again, success. Thanks to Cody, McKenzie, Brent, & Terry for helping with everything too! I had a blast and hopefully they did too.
Yesterday I planned on not doing too much throughout the day, knowing I’d be tired. Donny was up and headed to the airport by 8:30am (crazy guy). I woke up and made coffee, had breakfast, took Doug on a longer-than-usual walk, went grocery shopping, cleaned out my closet of clothes to donate and food prepped a little.
My dad texted me when I was at the store inviting me to their house for lunch. Of course I accepted. I was there for a few hours chatting with my mom then came home and finished food prepping and took Doug on another walk (that lucky dog…. ). In between all of that I managed to do several loads of laundry. I even put the laundry away! I know, right. Who am I?!?! Usually it sits in the dryer for a while getting wrinkly! So much for taking it easy.
I do enjoy Sundays like that though. Especially if Donny is gone and the Broncos aren’t playing…. I seem to get a lot done! Makes the rest of the week go a little more smoothly.
In regards to food prep, I was a machine. Here are the foods I prepared: chicken, hamburgers (I made my own), northern beans, wild rice, sweet potatoes, zucchini, bell peppers, swiss chard, oatmeal, and egg whites. I actually made steel cut oats this week and cooked them this morning in my slow cooker! Recipe will be up soon…I really liked it that way.
Donny is gone all week so I made a little extra of everything so I can throw together some real-ish meals. I tend to do a lot of other things (aka recipe creation, blogging, reading other blogs, reading in general, playing with Dougie Fresh, etc) and then I don’t make dinner. I get hungry and will have a bowl of cereal, yogurt, or my go-to is eggs. I don’t mind eating those foods but I thought I’d made some extra chicken and a burger so I have a real dinner once or twice!
So, are you a white chili fan? Or more of a traditional chili type of person? I love both, but I prefer white chicken chili opposed to chili with hamburger and what not. This particular recipe adds another favorite food of mine: sweet potatoes. Yep, white chicken chili with sweet potatoes. Nom nom nom.
Throw all the ingredients in a slow cooker, turn it on low, and come home with dinner prepared. Boom.
I love slow cookers for that very reason. They allow us to be lazy work smarter not harder. I’m all about that. The chicken will be on the bottom so before serving take a couple forks, shred the chicken, and stir. Serve it up with a dollop of greek yogurt and some fresh cilantro if you’re feeling sassy. It has a little bit of a kick so I omitted the Cholula for this one. Again, who am I?!?! If you prefer less spice then leave the red pepper flakes out all together.
I just so happened to have a few Green Chile Cornbread Muffins in the freezer so I busted a couple of those out to go along with dinner. Yummm…….
I made this knowing we wouldn’t eat it all. To save it, I poured one cup of the chili into a quart sized Ziploc freezer bag and then laid the bags flat in the freezer. It saves a ton of space in the freezer doing it that way. After eating a couple portions I had about 8 bags left so future meals. You can put one bag in your lunchbox in the morning and it’ll be thawed out by lunch time! Put the thawed out soup in a microwave-safe bowl and reheat. Easy peasy!
- 32oz chicken broth
- 2 c water
- 1.5 lbs boneless, skinless chicken breast, raw
- 4 chicken sausage links*
- 1- 7oz can diced green chiles
- 2 c northern beans, measured after soaking
- 3 c sweet potato, peeled and diced
- 1 c yellow onion, diced
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- 3/4 tsp salt
- Plain greek yogurt
- Cilantro
- Parmesan cheese
- Cheddar Cheese, shredded
- Hot sauce
- Combine all ingredients in a 5-quart or bigger slow cooker.
- Cook for at least 8 hours on low.
- Shred chicken while in the slow cooker and serve.
- Canned northern beans can be substituted for the dried and soaked beans.
- * I used Al Fresco Roasted Garlic sausage links
