Chili and Fro Yo

Since this wonderful heatwave is hitting New York real hard, we spent most of the hottest hours indoors. I ventured out in the morning to run, but about halfway through I had to stop to wash the sweat of my face because it was blinding me. I hope the storms that are supposed to pass tonight make it tolerable outside.

After cooling off after my run, I made myself a very cool breakfast. I chopped up a plum and a peach and added some blueberries and Chobani Greek Yogurt. I put the mixture on top of Wasa Multigrain Crisp Breads, which are like giant crackers but yummier.

We turned up our AC and spent the day playing, reading books and watching some Yo Gabba Gabba. Munchkin also had to stop to take an important call. Who knew that my camera was actually a cell phone in disguise.

While Munchkin napped, I started on dinner. I saw this recipe months ago on Chelsea’s blog, One Healthy Munchkin and added it to my must try list. I changed it up a little, but this is probably the quickest and yummiest recipe I’ve made in a while. It only took me about a half hour to make and it got two thumbs up from everyone who tried it. I have a feeling that it will be popping up on here again shortly.

White Bean Chicken Chili

Ingredients

2 tbsp extra virgin olive oil
2 small yellow onions
2 tsp chili powder
2 tsp ground cumin
1 tsp oregano
1 clove of garlic, crushed
2 cans of white kidney beans
2 ½ cups of chicken broth
1 cup of frozen corn
2 boneless skinless chicken breasts
Salt and pepper

Directions

Heat a skillet with a tablespoon of olive oil and saute the chicken breast. In a separate pot, heat remaining olive oil and cook onions over low to medium heat, until translucent. Add in spices and garlic and cook for about a minute longer. Add in two cups of chicken broth and one can of drained beans. Let simmer for about 15-20 minutes. Puree the other can of beans and remaining 1/2 cup of broth in the blender and add to pot. Cut up the chicken breast into bite size chunks and add into the pot. Add in the corn during the final minutes of cooking. Add salt and pepper to taste and dig in!

I served it along side a crisp bread for dipping. You know when the dinner you made is real good when your boyfriend ask you to pack up the leftovers for his lunch the next day.

After we filled our bellies, we ran some errands. Munchkin almost got arrested in GNC because he ran out of the store with a bottle of fat burning pills. I’m hoping he wasn’t stealing them for me. I was looking at protein powder in GNC and really didn’t know which one to buy. What kind of protein do you use? I would really prefer something that tastes decent.

Since we needed to cool down after running all around town, we stopped to get some frozen yogurt at Yogo Monster!

Munchkin and I shared a vanilla with rainbow sprinkles and strawberries while Tommy enjoyed a Very Berry shake. We also shared a almond crusted pretzel which was so good.

When we got home, I put Munchkin to bed and watched some Bachelorette. I can’t wait until next week’s hometown dates, those are always my favorite. I’m especially curious this time around because two of the guys are from NY and I want to see where they take Ashley.

After my quality programming commenced, I got in bed with the book I’m reading, Extremely Loud & Incredibly Close. The book is about a little boy whose father died on 9/11. I highly recommend it and can’t wait to finish it.

But for now, I hear my laundry calling my name. Have a great Tuesday everyone and stay cool!

Join the List

Leave a Reply Cancel reply

Latest from Instagram