Winter is here and evident– The weather temperatures are in the forties, my hands are red and dry, it is so cold it hurts. The frigid temperatures don’t stay long around here in southeastern Louisiana, so when it is this cold out it is quite the adjustment.
Waking up this a.m. all I wanted was some warming oatmeal.
My oatmeal was cooked on the stove for 5 minutes on medium heat including:
~1/4 c old fashioned oats
~1/4 c water
~1/4 c low fat milk
~pinch of salt
~dash of vanilla
~generous dash of cinnamon
I crumbled a small date, pecan, chocolate chip muffin on top with a spoonful of peanut butter. I also sipped a mug of soothing mango black tea.
Ummm, I need to invest in some winter placemats; please forgive my continuous fall colors. 😉
Lunch was more of my delicious gumbo with a crisp apple.
I did add some water during the reheating to make it more soupy. This picture was snapped fresh out of the refrigerator so looks slightly thick.
After work today I headed home and decided to forego working out for a nap. I felt sore from yesterday’s workout and worn out. So after my snack, I took an hour nap. I enjoyed the rest of my favorite hummus with some baby carrots. I also had a few miniature chocolate peanut butter cups Mom brought back from her first trip to Trader Joe’s Chicago back in September.
Tonight’s dinner was requested by Chris. I told him I had ground beef and pork chops and asked him what he wanted for dinner. He requested chili. And of course with this chilly weather, I obliged with his request. Using jarred tomato basil sauce and the recipe on the back of the chili powder I made the chili with a few adjustments. I’ve made this twice before and Chris thoroughly enjoys it.
Chili Recipe (my changes in parentheses)
1 pound lean ground beef
1 onion, chopped
1 tbsp. minced garlic
1 tbsp. olive oil (added)
2 tbsp. chili powder
1 tbsp. flour
1/2 tsp. cumin, ground
1 tsp. salt (more added to taste)
cayenne pepper to taste (added)
2 tbsp. honey (substituted this for sugar)
1 1/2 cup tomato basil sauce (substituted this for 8 oz. canned, plain sauce)
2 tbsp. ketchup (added)
1 1/2 cup water (original called for 1 cup)
1 cup baby portabella mushrooms, sliced (added)
Optional toppings: pita chip crumbs, greek yogurt, cheese (added)
Directions: Heat oil in large saucepan. Saute’ onions, garlic, and beef until browned. Drain any excess liquid. Add remaining ingredients and stir. Cook on medium low for 30 minutes. Plate and top with desired toppings.
I ate my chili with a dollop of 0% greek yogurt and some multigrain pita crumbs. (I knew I saved that bag of crumbs for a reason.)
This chili recipe is super simple, super filling, and super comforting especially when the cold winter air is in full swing.
What is your “go to” cold weather meal?