Drew Magary’s Super Bowl Chili

I first made Drew Magary’s Super Bowl Chili months ago, when I was pregnant and craving anything but Josh’s endless parade of Paleo nonsense. Lol, this is back when I was pregnant and working. I got home late and Josh was handling dinners and he… Well, he isn’t the most imaginative or adventurous chef. This is a man who can eat leftover chicken and frozen veggies every day, 7 days out of the week and never be bored. So anyhow, I needed to switch things up on my day off and CHEAT. Cheat I did! Anyways, my future mother-in-law got a taste and has been begging me to make it again ever since! The only adjustment I have made to the recipe is that it calls for a higher-fat content in the ground beef and I used 85%/15% the first time. My chili was straight-up rank the next day. I switched to 1 lb of the higher percentage and then the other lb something a little leaner, and it holds up a lot better in my opinion.

Spaghetti Night!

We love spaghetti squash in our house and it is becoming a more and more frequent addition to our menu. Joshua actually demands that it makes it into our weekly rotation. The recipe is insanely simple.

Ingredients:

  • 2 pounds ground turkey
  • Classico Sauce in either Fire Roasted Garlic and Tomato or Italian Sausage
  • 8 oz mushrooms
  • 1 small can sliced black olives
  • 14 oz can diced tomatoes
  • 1 large or 2 small spaghetti squash

First, stab your squash a few times and throw it in the oven at 350 about an hour and a half before dinner. Don’t bother to preheat. Don’t bother to time it. A little less or more time won’t matter.

About thirty minutes before dinner, brown your ground turkey in a large pot, and season with salt and pepper. Then add sauce, olives, tomatoes with juice, and mushrooms. I like to cook my mushrooms separately with a little salt and pepper and add them right at the end, but do it however you please.

Get your sauce bubbling and then set the burner to low and let it cook until you are ready to serve dinner.

Get your squash out of the oven and let it cool for a bit, then cut it in half and scoop out the seeds and goop in the middle. Then feel free to noodle it up! Put some noodles on a plate or in a bowl and top with your sauce and some parmesan cheese and you are all set!

Cashew Chopped Chicken Salad with Chili-Dusted Mango

Tonight I made Cashew Chopped Chicken Salad with Chili-Dusted Mango from How Sweet Eats. Omg this salad is sooooo fresh and exciting! We gobbled it right up! Tonight was a little sad, because since my daughter is allergic to mangos, I topped her salad with apples and made her a special honey dressing. Usually she goes “EWWWW MANGOS” when I talk about eating them, but today she stared glumly at her dinner and sighed. We asked her why she was sulking at her salad, and she said “It’s not fair you can have mangos and I can’t.” She’s right. It’s not fair. Mangos are delicious and she is seriously missing out. Next time I will have to let her pick a special fruit so she doesn’t feel left out.