You guys. Life is crazy. I completely missed last week’s Meal Plan Monday with Labor Day even though we had zero plans. Here’s a quick recap of the last couple of weeks since the last MPM round up:
- Our upstairs air conditioning unit died.
- We toured our top choice complex for a 3 bedroom apartment to rent until we find a house.
- Just to be told after the tour that they actually didn’t have a 3 bedroom available anymore.
- We had a brand new, upgraded air conditioning unit installed.
- The girls had open house at preschool.
- We toured a potential rental house that was right on the lake! Unfortunately they required a 12 month lease.
- The home inspection was completed … oddly on a Saturday … of a holiday weekend.
- Several homes came on the market that piqued our interest that we saw with our realtor.
- Each got crossed off the list for various reasons including HOA dues over $800 per quarter as well as a cemetery located beside one home … in the middle of a neighborhood … in a culdesac.
- The appraisal on our house was done and came back where it needed to be.
- The girls had their first day of school. It went great!
- The perfect house came on the market, for which we made a showing appointment within minutes of it being listed.
- We put in an aggressive offer but lost out to a sight unseen offer with no contingencies.
- Heartbroken, Brad sent me and the girls to Charlotte for the day to take our mind off of things while he played in a golf tournament.
- The buyers for our home submitted their repair addendum following the home inspection at the 11th hour before their due diligence was scheduled to expire and asked for almost everything and a sum of money they won’t back up with quotes.
So yeah, life has been crazy. And there’s honestly no telling where we will be next Monday. Hopefully still with a sliver of sanity but that’s debatable.
Speaking of sanity, here’s a few fall recipes to help keep dinner organized since that time of day always seem to get a little hectic.
White Chicken Chili
2-3 lbs chicken breasts
2 cans white northern beans, drained
8 oz frozen corn
1 can Rotel, drained
2 tsp chili powder
1 tsp cumin
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
3 chicken bouillon cubes
2 cloves of garlic, minced
2 c water
3 tbsp butter
3 tbsp flour
1 c milk
1/2 c sour cream
Shredded cheese and green onions for topping, optional
Place chicken in crock pot with white beans, corn, Rotel, chili powder, cumin, onion powder, salt, pepper, bouillon cubes, garlic and water. Stir to combine. Cook on high for 4 hours or on low for 7 hours. Once cooked, use 2 forks to shred chicken in the crock pot. In a small saucepan, melt butter and whisk in flour. Once combined, whisk in milk. Add mixture to crock pot and stir. Add sour cream. Mix well and serve. Top with additional sour cream, cheese and green onions if desired.
Chili Cornbread Bake
1 pound lean ground turkey
1/2 cup onion chopped
1/2 cup celery chopped
1 teaspoon garlic minced
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1/2 teaspoon crushed red pepper or to taste
15 ounce can tomato sauce
16 ounce can chili beans with chili gravy
15 ounce can cannellini beans or small white beans, drained
2 (8.5) ounce packages Jiffy Corn Muffin Mix
2 eggs (see corn muffin mix for amounts suggested)
2/3 cup milk (see corn muffin mix for amounts suggested)
2 cups shredded cheddar and Monterey jack cheese blend
light sour cream, optional
Spray a large skillet with cooking spray and place over medium heat. Cook turkey, celery and onion until turkey, breaking up the turkey with a spoon. Cook till turkey is no longer pink. Add garlic, chili powder, black pepper, cumin, and crushed red pepper. Cook and stir for 2 minutes. Stir in tomato sauce and beans. Turn heat down to low and allow to simmer while preparing cornbread.
Preheat oven to 350 degrees. Spray a deep 13 x 9 casserole dish with cooking spray. Prepare corn muffin mix with eggs and milk according to package directions and pour batter into prepared baking dish. Remove chili mixture from heat and spoon over the batter. Bake, uncovered, for 30-35 minutes. Edges of cornbread should be nicely browned and center should appear to be set. Carefully remove dish from oven and sprinkle with cheese. Return to oven and bake 5-10 minutes more, until cheese is melted.
Serve with tortilla chips and top with sour cream if desired.
Caramelized Onion Stuffed Baked Potato
2 medium baking potatoes
1/2 c shredded gruyere cheese, divided
2 tbsp sour cream
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp butter
2 c sliced red onion
2 tsp sugar
2 tbsp dry sherry
1 tsp Worcestershire sauce
1/2 tsp dried thyme
1 garlic clove, minced
Pierce the potatoes with a fork and arrange on paper towels in the microwave. Microwave on High for 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes. Cut each potato in half lengthwise, scoop out pulp, leaving a 1/4 in thick shell. Combine potato pulp, 1/4 c cheese, sour cream, salt and pepper. Spoon potato mixture evenly into shells. Melt butter in a medium nonstick pan over medium-high heat. Add onion and sugar. Saute for 8 minutes or until browned. Stir in sherry, Worcestershire, thyme and garlic. Cook for 1 minute or until liquid evaporates. Top each potato half with 2 tablespoons onion mixture and 1 tablespoon cheese. Arrange stuffed potato halves on paper towels in microwave. Microwave on High for 1 minute or until thoroughly heated. Enjoy!
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