Homemade Chicken Noodle Soup

I realized on my meal plan that I’ve never blogged about a staple meal in our house, probably because it feels so ordinary and I like a little fancy in a recipe to be blog worthy. But sometimes the classics deserve a space too.

Whenever my family comes down with a cold, like countless other mothers, I try to make a batch of this chicken noodle soup. I love how every mom makes it just a little bit differently and puts there own spin on it, so feel free to play around and make this recipe your own. This is my basic recipe but I like to change up the pasta and the herbs each time.

Sure in a pinch a can of soup works, but I don’t love the flavor anymore – it tastes like tin to me and I notice my kids don’t eat it. When you are feeding lots of people its just as easy and way more flavorful and nutritious to take 20 minutes and put a pot of this together. I usually have a batch of homemade stock in the freezer, and it really adds to the homemade, put-marrow-in-your bones feel to this dish, but boxed works fine.

Side note: One of my rules of feeding a family is always feel good about homemade stock, but never feel bad about boxed. Maybe you already know about the peaceful and easy rhythm of using up your rotisserie chicken carcass and bottom of the veggie drawer contents, and how good it makes your house smell. If not, see how I make chicken stock in this (very old!) blog post. 

One of my favorite things about this soup is using really fine egg noodles. They are creamier than spaghetti noodles, but about the same diameter. You might already have a preference, like larger egg noddles, but its fun to play around with the pasta in this soup. Ditalini? Alphabet Shapes? Orzo? All so fun especially for younger kids. But I usually have a bag of this vermicelli egg noodles in my pantry for this soup. It also goes by thin egg noodles in some brands but it’s the same thing.

And as for herbs, play around with those too. In general, bay leaf, thyme, rosemary, sage, and parsley are all perfect here. I use either a tablespoon of freshly chopped or a teaspoon of dried. We like it herby.

I could go on about the health qualities of this soup but I’m not a nutritionist. Ok fine – herbs have potent healing properties and so does garlic, so feel free to double the amount if you like. My mom used to scrape raw garlic on Triscuits when were sick, which you could also do if your children will eat it.

Homemade Chicken Noodle Soup (print recipe here):

  1. 2 T. olive oil
  2. 2 medium onions, diced
  3. 5 medium carrots, peeled and sliced
  4. 5 medium celery stalks, sliced
  5. 5 cloves garlic, minced
  6. 8 cups chicken broth
  7. 1 teaspoon dried thyme (or 1 Tablesoon fresh thyme, I was out)
  8. 1 Tablesoon chopped fresh Rosemary (or 1 teaspoon dried Rosemary)
  9. 4 cups chicken, shredded or chopped – you can use raw or cooked, see recipe for when to add
  10. 6 oz. (about half a bag) thin Egg Noodles
  11. salt and pepper to taste
  12. Fresh parsley for garnish
  13. A splash of lemon juice, optional

Directions:

  1. Melt oil in large pot over medium heat.  Add onion and cook for 3 minutes. Add garlic, cook for 2 minutes more. Add carrots, celery, bay leaves, thyme and rosemary. Cook, stirring frequently, for a few minutes until onion begins to soften and brown a bit.
  2. If using raw cubed chicken add it after herbs and cook for 5 more minutes
  3. Add chicken broth.  Bring to a boil. Reduce heat to medium low.  Simmer for about 5 minutes.
  4. Add noodles.  Return heat to high.  Bring soup back to a boil.  Reduce heat to medium high. Boil for about 20 minutes until noodles are cooked through.
  5. If using cooked chicken add it here
  6. Taste soup and add additional herbs, salt, and pepper to your preference.
  7. Serve with chopped parsley for garnish

Weekly Meal Plan 10/8

Our trip to the mountains up north made us drink in fall, but everyone came home sick. Time to make a quick batch of homemade soon and try to keep the rest of the week simple with leftover quesadillas (a great way to disguise leftovers) and easy meals that double or roast quickly.

Monday

 Rootbeer Pulled Pork Quesadillas 

Had a bunch of this easy crockpot pulled pork recipe from our weekend up north.

Tuesday

Chicken Noodle Soup – everyone was sick 🙁

Wednesday

Spinach & Pancetta Stuffed Shells 

One of my favorite recipes from Giada – fancy enough for company but easy for weeknight dinner. Cook your shells ahead with some oil drizzled in the water and you can keep them in the fridge until you make the stuffing. Also, a great recipe to make double and put into the freezer.

Thursday

Maple Balsamic Rosemary Pork Tenderloin with Fall Veggies

Delicata Squash is so easy to roast and makes any dish feel elegant.

Friday

Think we’ll make our own pizza since we are ordering out on Saturday. This is my favorite pizza crust from one of my favorite food bloggers. It is Todd English’s recipe (Of Olives Restaurant fame).

Saturday

It’s the twins birthday! We are ordering BBQ out for our friends and family to make it easy.

Sunday

Roast Chicken 

Going to make more stock from the bones so I can stock our freezer for the next time we are sick.

Easy Eggplant Parm

I know that Eggplant Parm elicits strong feelings in some people. You either like it or you don’t. If you don’t like it, may I suggest checking out my Chicken Parm recipe? It’s similar in construction and my family loves it maybe a bit more than eggplant parm. Still, we try to eat a meatless meal once a week usually on Fridays and this is one I know they’ll eat.

I love eggplant parm – its such comfort food to me.

It is a great meatless meal, and I’m always astounded at how the eggplant takes the place of meat in terms of meatiness, or substance, in a dish.

This is really an assembly dish, and once you get the hang of it you can make it in 15 minutes. The one point of debate I’ve had with others is that they don’t like this dish if the eggplant gets too soggy. A really easy way to avoid this is to salt it before you start breading it. I lay all the slices in a colander with a big handful of kosher salt covering it. Then I put some weight on it to help extract the water.

My weight of choice was a heavy terra cotta planter (#reallife):

Once you’ve rinsed your eggplant from the salt, its time for the standard flour-eggwash-breading assembly line. Be sure to heat up your canola oil in a large fry pan before you start.

It might seem like a lot of work, but it goes very fast and really gives the dish its decadence.

Once you’ve fried all of the eggplant slices, you layer it in your baking dish, with a layer of sauce on the bottom.

And…that’s pretty much it. The hard work is over. Just pour the rest of the sauce on top and layer slices of mozzarella. Bake at 350 for 30-35 minutes or until cheese is bubbly and browned.

Hope your family loves this dish as much as mine! (ps even the babies loved it!)

Happy Eating, xoxo Katie

 

Easy Eggplant Parm (printer version here): 

2 eggplants, sliced 1 inch thick

Kosher salt

½ cup flour

3 eggs, beaten

1 cup bread crumbs

1 cup parmesan cheese, grated

¼ canola oil + more for frying

2 jars of good quality marinara sauce (we love Rao’s)

1 large package of sliced fresh mozzarella (enough to have 9 slices)

Directions:

Slice eggplant and lay in a colander in layers, generously salting eat layer to draw out water.

When each layer is sliced place a plastic plate or container on top and lay something heavy such as tin cans or a heavy bowl on top. This will help draw out more water. Wait 15 minutes, then rinse well.

 

While the eggplant is being salted, lay out three trays or plates.  Put the flour on one plate, the eggs on a second, and the breadcrumbs, parmesan, and a pinch of salt mixed together on a third.

Preheat oven to 350.

Warm up ¼ cup of Canola oil in a large frying pan on medium heat.

Working in an assembly line fashion, take a slice of eggplant, press it in the flour plate, then the egg plate, then the breadcrumbs/parm mixture. Then place into the hot oil. When the pan is filled, flip the eggplant rounds starting with the first one you put in the pan. It should look golden brown. If not, let it cook for a little longer. When both sides are golden, remove eggplant slices and sprinkle with a pinch of kosher salt while still warm.

Keep working until you’ve breaded and fried all of the eggplant slices.

In a large 9 x 13 inch pan, pour a thin layer of the marinara sauce to prevent the eggplant from sticking to the pan. Then layer in the fried eggplant in slices until dish is full. Then pour the rest of the marinara sauce on top. Lay slices of fresh mozzarella on top.

Bake for 30-35 minutes or until mozzarella is melted on top.

Let cool for 5 minutes, then serve over favorite cooked pasta.

 

Weekly Meal Plan 10/2

Hello October!

Fall is my favorite. We’re planning on heading north for the long weekend, and will be eating out at our favorite places to keep it simple. But I’m planning on doubling the beef stew just in case! It travels really well and gets better each day.

Here’s what we’re having this week. Happy Fall! xoxo Katie

Monday

Root Vegetable Shepherd’s Pie – this was my daughter’s dinner choice since it was her Saint’s Day, St. Therese the Little Flower. I am linking my Root Vegetable version (usually post my Easy Shepherd’s Pie) for a little change.

Tuesday 

Stuffed Chicken Breasts 

Wednesday

Eggplant Parm

Thursday 

Instapot Beef Stew 

Friday, Saturday, Sunday 

Going North & Eating Out – Time to look at all the peak foliage in the White Mountains.

Thoughts On Our First Down Syndrome Awareness Month

I originally wrote this post six months ago for our first Down Syndrome Day (3/21), but I am reposting it again on October 1, since it is Down Syndrome Awareness Month. Getting to know our son, getting to love him, is such a gift and I am still in awe.

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Sometimes our most definitive moments are loud – a birth, a death, an accident, a promotion.

But sometimes they happen quietly, in the smallest of spaces between otherwise ordinary moments.

I was thinking about this the other day as I was giving our baby Ronan a bath. About the path that led me to him, to being the mother of a child with Down syndrome. His birth wasn’t the defining moment for me – it happened much earlier, when I was a grad student working towards my PhD in Philosophy.

I was taking a course on French Existentialism – a lot of Sarte and Camus. My professor was a middle-aged gentleman with a Scottish last name and good sense of humor. In the course of reading the material, there was a section on the randomness of our own existence. I remember my professor expounding on the happenstance of our mom having an egg and our dad having a sperm and they met, and it was you, and if it had been a day, a week, a month later, you wouldn’t be you. It would be a different egg, a different sperm. Logically all of this is true. And the conversation was basically, as soon as you embrace this fact, as soon as you accept that randomness, then you get to move on to clear, rational thinking.  My professor had a pretty clear attitude that anyone who thinks differently is an intellectual peon.

So your existence was entirely dependent on two microscopic physical things meeting. And that’s it. Nothing more. He went on from there to discuss some other point, but I was stuck. Logically, this was true but it left out so much about human existence. Like you are loved, that you are known, that you are fearfully and wonderfully made. I was totally depressed by this idea. I know because when I left class and was filled with these thoughts, someone bumped into me, and they looked at me and said, “Geez, why don’t you try smiling. You look miserable.”

This strangers’ comments woke me up to how low I must have gotten while stuck on this idea – it actually showed on my face. I remember looking around after they said it, at the very modern campus of SUNY Albany in the throes of late winter, and everything was white and brown and stark, with sharp angles and no curves, nothing soft, no color or beauty or life or hope. The world view I was surrounded by – literally and figuratively – was so bleak.

It hit me right then, as I looked around: You get to choose. Beauty or bleakness. Meaning or Randomness. It’s up to you. It’s up to each of us. Either way, it’s faith. We get to choose which version to put our faith into. But what I knew for sure was that without that belief that you matter, that you mean something, that your life has worth and value, that you are loved, everything else we can talk about as humans falls flat. In that moment in between classes on a winter day, I looked up at the sky and thought: I choose beauty. I choose meaning. I choose joy.

And then my eye caught on a tree that was just starting to sprout tiny green buds. The instant I made that choice, I could see life, beauty, new growth.

It was shortly after this that I found out I was expecting my first child.

From the moment I glanced at a positive pregnancy test, I loved my child. And in the next heart beat there was a feeling to protect and nurture this life.

By the time I was seven months pregnant, I was in my second year of my Phd program, and I had to present a paper I wrote for my Medical Ethics class. The paper was on the ethics of aborting children who through testing were shown to have Down syndrome or other genetic problems. I chose the topic since I had a special needs sister. In preparation for this paper, I remember reading a book by a father who had a child with Down syndrome, and he listed all of the difficulties of life with him in his attempt to be honest. It was his account of how he experienced Down syndrome. But between the lines of his honesty, I remember it was clear that intellectual capabilities were very important to him as a writer, and that much of his difficulty came from his son lacking in this sacrosanct area.

My research also led me to a program at Mass General on Down syndrome education. The doctor who led this group was frustrated at how the medical community had previously treated Down syndrome. The goal of this group was awareness. They lobbied that if you look at the actual lives of families who have a child with Down syndrome, they are full of joy and happiness and report high quality of life, much higher than the medical community previously reported. They hoped to connect those who may have a baby with Down syndrome with those families living with those same children to at least explore what life looked like before they decided to abort.

Most people have heard the stories of unsuspecting parents giving birth to a baby with Down syndrome and being told, ‘they will never say I love you. They will never lead a normal life.’ So much fear. We don’t have to look too far in our past to a time when Down syndrome meant institutionalization, and in many parts of the world like China and Eastern Europe this is still the case. (Side note: these children are up for adoption and you can see their faces on the website for Reese’s Rainbow, and it will break your heart.) This group, I was excited to learn, was trying to dispel this fear through sharing stories.

As I researched this topic, I imagined what I would do if I had received this test result for the baby I was carrying. I could follow the logic of my professor for this course – a very liberal, funny, brilliant woman – who held, like my Scottish professor, that this child growing was just a random egg, and a random sperm, and if one of those things was ‘faulty’ then of course, like making a mistake with the measurements of ingredients while making a cake, you could just dump out the batter and start again.

But every cell in my body went against this idea. I fell back to that definitive moment in between my classes, in the courtyard where someone pointed out to me what it did to my soul to believe that one life is just a random occurrence. It can be erased like the period at the end of a sentance.

I realized that there was no way I could do anything but love my baby, with the same love that had sprung up the instant I learned that an egg and sperm had met. That wouldn’t change if they had Down syndrome. It would bring with it concerns and questions, ones that this program at Mass General was trying to address, but throw it out like cake batter gone bad? Erase like a period at the end of a sentence? Impossible. My paper argued that it is a form of selective prejudice that is morally harmful to society, since it impacts the way we view members of that group who are living. My professor made it very clear that she disagreed with my conclusion.

This type of thinking from the professors in my program weighed on me. Continuing to view the world in this secular, rationalist way was making me depressed. Later, a friend whose brother was a priest shared with me that the hardest time of his years in the seminary were the ones studying modern philosophy. I had loved getting my Masters in philosophy at a Jesuit college, couldn’t wait to teach philosophy in literature, and had loved my time teaching logic and ancient philosophy at Nazareth College in upstate New York. But here, over and over, my classes slammed the innocent. When we were reading Justice is Fairness by John Rawls, we were following his treatise about building a fair and just society that broke down barriers based on race, sex and economic status. I can get behind that, says every compassionate, rational person, including me. And then you get to the part where he is building it back up, and holds that if a citizen is mentally incapacitated then they are not protected by the constitution, since only the members of a society that contribute to that society should justly receive its benefits. That’s only fair.

Wait, I thought.  How did we go from making society fair and just to saying that someone with special needs doesn’t have the rights of the constitution? We all know the last time we had human beings who were not protected as equally as other human beings it looked a lot like slavery. Another student in my class was the mother of a child with special needs, and she raised her hand and asked, is he really saying that? Yup, said yet another professor who agreed with this view that faulty humans are less than. It’s the only way a truly just society can be structured.

While other biases such as racism and sexism (which are active in our culture for sure) would not be tolerated in a modern liberal philosophical text book, a bias against the mentally handicapped is supported, championed even, right there in black and white.

My travels in my Philosophy PhD program are certainly not the first time our society has revealed that we hold a deep bias towards those with disabilities. But for some reason that I couldn’t know at the time, it was intensely personal for me to simultaneously be a new mother and buy into the world view that human lives don’t matter unless they are smart, productive, successful. The contradiction between these two experiences, these two viewpoints – that life has meaning in and of itself, or it doesn’t – affected something deep in me. I grew anxious, and snappy. Debating these truths with people who were very satisfied with their choice that life is random and can’t be ascribed meaning grew so exhausting, and everything outside of my smiling boy seemed dark and heavy.

Based on how miserable my program was making me and how happy I was when I was with my son, a happy, healthy, chubby six-month old baby (and the lack of philosophy jobs for sure), my husband and I agreed that it made sense for me to stay home and pursue writing and raise our family. After all of the arguing and emptiness of my philosophy program, it was a relief to focus on nurturing and nourishing things: food as a way to show love, motherhood, writing a novel filled with hope.

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I was remembering this whole path as I squeezed warm water over Ronan’s tiny body, his eyes staring at me, smiling when my eyes met his.

Many people in the world he was born into hold the view that he was just a random egg and sperm meeting. And when they met, they created a defective human. Faulty. Less then. Throw in some medical science to further prove he is just a statistic, and say that the fact that I had him and his brother at 40 was not the result of a meaningful creation, but one of pure, rational probability, since there is a higher incidence of twins and Down syndrome with advanced maternal age.

But what all these statistics and theories can’t explain is why having these boys has made me so indescribably happy. How Ronan is hard-wired for love, for innocence. That I feel a peace that I am exactly where I should be in this universe. How much joy he brings.

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That moment when I realized we all get to choose, and I chose meaning and joy, prepared me more than any other to be Ronan’s mom. And having Ronan feels like that faith was rewarded. Now I get to receive joy over and over again by being his mom. His life is such a gift – he has already touched his family and community deeply. He has already sowed the seeds of friendship with new friends. The same society that views him as not a whole person he is strengthening, softening, building, one person that meets him at a time.

The reality of these two world views doesn’t just play out in philosophy classrooms. Iceland just bragged that they eliminated Down syndrome by eliminating every child that had a positive prenatal diagnosis. Last month, my husband was at a work event and when a gentleman said he had two kids, he added they were pregnant with a set of twins, but one had Down syndrome, so they aborted them both. When I saw one OB doctor in our practice and told her that I wasn’t afraid of Down syndrome, she indicated it was ok for me since I didn’t have a demanding job, unlike her doctor friend who (rationally) decided she couldn’t care for a Down syndrome child and do her job, so she aborted them.

I am not trying to shame these choices. They were operating according to the rationalistic philosophical tradition our society values. Throw out the faulty cake batter.

But I can say now why this view leaves so much out about what is good, about what it means to be human. Just as objectively holding that life is random hurt me down to my soul that day in my philosophy class, holding that a specific life doesn’t matter because of Down syndrome also hurts our society. We are diminished because those lives didn’t matter. Because their smiles are not here.

So how does a society break out of its bias?

By telling stories. By programs like the one at Mass General. As the philosopher Iris Murdoch says, by having a philosophy that can talk about love. She was also a novelist, and came to believe that ‘art goes deeper then philosophy’. What philosophy can’t do, a painting, a novel, a photograph can do. It can move us, it can touch our deepest selves. It can let us speak of love.

Murdoch’s idea that we need to be able to talk about love in philosophy and art gives me hope. It’s hard to talk about systematically, categorically eliminating a group of people like those with Down syndrome if we think – if we see – that are very capable of love. Love casts out fear. And if there is one main factor that leads to eliminating people with Down syndrome, it’s fear.

Uncle Tom’s Cabin did more to end slavery then any philosophical treaty, and it was born of a mother’s love. When the author Harriet Beecher Stowe lost her baby right after childbirth, she thought of the grief of slaves who were mothers and had their children forced out of their arms, and then wrote her famous book that changed society.

Writing and art can say things that were silenced in my philosophy classes – things like you matter. Your life has worth. You are loved.

So maybe the compassion that is being showed by mothers of children with Down syndrome will help people view this diagnosis differently. I am well aware that my voice is just one in a beautiful symphony happening now. And Ronan is only five months old. But I will slowly try to tell his story.

For anyone who gets a test result or a diagnosis of Down syndrome, know that it might test your faith. But you don’t need an existential moment about the meaning of life to know what to decide. You can just listen to the stories of how the mothers that chose keeping their baby had their faith rewarded with immense joy. You can see their beautiful children radiate joy. Choosing that their life matters will always be choosing joy.

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Weekly Meal Plan 9/24

This week we celebrated our Anniversary! 14 Annos…

But we are also celebrating cooler temps, and craving all the stews, soups and chilis. Making a lot of them this week which means plenty of great leftovers for lunches the next day.

Happy official start of Fall! xoxo Katie

 

Monday

Macaroni & Cheese Casserole with Broccoli and Chicken

This is an easy dinner to put together since we were going out. I just added Rotisserie Chicken and put the broccoli in the pasta to cook together for 4 minutes. Ground beef is great too. If you can’t find the box mix above you can use any mac & cheese mix your family likes, but this recipe looks great and only takes 20 minutes.

Tuesday

Chicken Stir Fry

Wednesday 

Sausage, Kale and Lentil Stew 

N.B. – This might be my favorite recipe on the whole food blog.

Thursday

Chicken Tamale Pie

Friday 

Pizza

Saturday

Instapot Beef Stew 

This is the fastest way to make beef stew, but its also the tastiest! Something about the Instapot infuses flavor and makes the beef so tender. You can also make this in the slow cooker if you don’t have an Instapot.

Sunday

Chili 

Creamy Parmesan Garlic Mushroom Chicken

Well, it’s official.

The babies like mushrooms. And a garlic cream sauce on their food.

My husband doesn’t love mushrooms but I do, and it’s always interesting to see if any of the kids share his aversion. So far its mushroom lovers 6: haters 2.

I actually forget to make dinner with mushrooms because he doesn’t like them (and rely on Trader Joe’s Mushroom Medley in my freezer for goat cheese and mushroom omelets).

But when someone had shared this dinner on Facebook it was all I could think about all day.
So I made sure to get some mushrooms when I ran to the store that day, and fired up this dinner. I should add that I made a second pan without mushrooms for the mushroom haters.
Everyone loved the creamy garlic sauce, and my kids had it over pasta, while we had it over spaghetti squash. It was such a great comfort food dinner. My five year old actually declared, “Mom, I like chicken now!” so that says something.
I used whole chicken breasts in this recipe, even though the original recipe calls for thinly slicing them. Next time I will do this step, or use chicken tenders. In order to cook the chicken through the drippings in the pan got a bit dark, making the sauce dark. So, if you want a light colored sauce and shorter cooking time, skip the whole chicken breasts. But it still tasted delicious. And if you were really in a hurry you could easily shred a rotisserie chicken into the sauce.
This is definitely going to be in our dinner rotation this winter. Hope it makes it to yours too!
Happy Eating, xoxo Katie
Creamy Parmesan Garlic Mushroom Chicken (printer version here):
INGREDIENTS (serves 4, I doubled everything and added the extra mushrooms to just one pan)
  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms
  • Creamy Parmesan Garlic Sauce:
  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped
INSTRUCTIONS
  1. In large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Recipe from The Recipe Critic and can be found on the web here.

Weekly Meal Plan 9/17

This week we have 2 birthdays in our house! It is a busy week but I have been loving doing our meal planning a head of time especially during busy weeks.

Monday 


Chicken Taco Bowls 

Everyone loves this dinner and it is so easy, its on heavy rotation.

Tuesday 

Mini Meatloaves with Honey Mustard Sauce

(it’s my husband’s birthday and thats what he asked for!)

Wednesday

Tortellini Soup 

Thursday

Creamy Tuscan Garlic Chicken

Friday

Pizza

Saturday 

Steak Salad 

Sunday

Going out to Japanese Steakhouse for a 9th birthday celebration!

My Kids’ Favorite Chili

I love how the cooler temps have made all of our bellies crave the comfort food of fall. Chili is always my first go-to meal at the start of fall, and I love nothing more than to make a huge pot from scratch, cowboy style, mixing cumin and chili powder and oregano and garlic, and loading it with peppers and beef and beans.

However, my kids don’t like to eat this kind of chili. They don’t love heat, or peppers, or beans, or my own personal blend of chili seasonings.

When the twins were born and neighbors dropped off meals, one of our friends brought her chili and my kids devoured it. I texted her how she made it, and voila, this was her secret weapon (thanks Carmen!):

Not only did she use McCormick’s Mild seasoning packet, but she also loaded it with sweet potatoes, which actually makes this chili a little sweet. It’s no wonder my kids devoured it.

And even though my daughter doesn’t love beans, I use less in this version than I do in my cowboy style chili and she doesn’t mind. And using two types of meat gives it such a great texture, plus the smokiness from the kielbasa gets infused in the whole pot.

I love that I can keep all of the ingredients for this in my freezer and pantry. Last winter I made this almost every weekend because the kids unanimously shouted ‘yes’ every time I asked them if they wanted me to make it. It cooks up fast, about 10 minutes active time and 20 minutes inactive. This recipe makes a double batch so there are lots of leftovers. The kids pack it up for school in a thermos, or eat it after school. And it is a great go-to lunch for me when I am flying through the day.

Also if we had to be out all day doing sports or other things, I would put this in a crock pot on low and it is ready to eat when we walk in the door.

So as the temps start to fall and sweaters and scarves come out, put a pot of this on and curl up with your fam and watch a movie. And then do it again the next day since you’ll have so many leftovers.

Happy Eating! xoxo Katie

 

My Kid’s Favorite Chili (printer version here): 

Serves about 16, you may want to halve the recipe if you’re not feeding a crowd

2 T. olive oil

2 onions, chopped

4 cloves garlic, minced

2 lbs. ground beef

1 large (or 2 small) sweet potato, cubed

2 packages McCormick’s Chili Seasoning Mild

2 cans diced tomatoes

2 cans kidney beans

1 turkey kielbasa, halved and sliced

 

Directions:

Heat oil in a dutch oven or large pot. Add onions and sautee 3-5 minutes. Add garlic and cook for 2-3 minutes more. Add ground beef and cook through. Sprinkle McCormick’s chili packets over meat mixture and stir for 1 minute. Then add tomatoes, sweet potatoes, beans and kielbasa. Simmer for 20 minutes or until sweet potatoes are tender, adding water if it gets too thick.

Serve with your favorite chili toppings like shredded cheese, onions, sour cream, lime juice and chips.

 

Weekly Meal Plan 9/9

Our kids had no school Tuesday due to voting so I am behind on everything – it was like the weekend lasted until Wednesday morning. 🙂

The temps have blessedly started falling and it is making us start to crave all the fall dinners. I have a couple of recipes that I can’t wait to test out and share soon. And my husband and I are going on an overnight at a nearby beautiful hotel (The Wentworth By the Sea). I am so excited for a getaway, even if its only for 24 hours, especially since the restaurant their, Salt, has the best food and is probably my favorite restaurant on the Seacoast.

Hope your week is great and filled with good food!

Happy Eating, xoxo Katie

Sunday

Cashew Chicken

Monday 

Pork Loin with Apples and Roasted Veggies

Tuesday 

Smothered Chicken

Wednesday

Sheet Pan Steak and Veggies

Thursday

Baked Ziti

Friday 

Pizza – we are so in deep with this habit. We usually don’t eat meat Fridays and it’s an easy way to do it!

Saturday

 Lasagna  

Rob and I are sneaking away for 24 hours! Of course I still feel the need to leave food form my people so making a double batch of this.