Monday, October 6, 2008
An Aaronism and a "Laying it on the Line" update!
So yesterday I decided to make my Spicy Pork Chili since fall is definitely in the air. Heaven only knows 6 cans of Great Northern Beans, pork and some jalapenos (amongst other ingredients) is a delightful way to kick off the official feel of fall.
As we were sitting around the table Aaron turns to me and says...."Mom, how come you have a hexagon bowl." Okay, so give the boy come credit that it's really an octagon rather than a hexagon, but hey....not bad coming from a newly appointed 4 year old! Looks like Moose A. Moose and the nightly dose of Noggin is paying off! ;0)
So I've officially finished up 5 days of my October "Laying it on the Line" challenge to myself. I was good. Only went to lunch once with Tracey during 10/1 - 10/3 and that was the day that we took Aaron to the Dinosaur place for his birthday. I exceeded my 4 hours of exercise. I made dinner every night - well the Wed. and Thurs. anyway. Remember Friday night through the weekend is not part of the game.
I caved and 2 hours short of the weekend, I bought a Diet Coke on the way home from the Dinosaur Place. After listening to Aaron scream for 45 minutes because of his knee and the baby screaming his head off for who knows what reason, I needed my crutch of a Diet Coke to soothe the soul. I should have been strong. It was a HORRID mix. Didn't even drink but a few sips of it, but alas....I CAVED.
So there you have it folks. $1 in the pot / 1 scrappy item in the box.
Here's hoping this week can be no more than a $1 as well! :0)
I'm off to torture myself with Billy Blanks now.
Here's my chili recipe ifn's you're interested. BTW - It's REALLY good with Chicken too.
Spicy Pork Chili
1 ½ lb. pork tenderloin, cubed
2 large onions, diced
4 celery rib, diced
2 tablespoons butter
6 cans (15.5 oz each) great northern beans, rinsed and drained
4 cans (14.5 oz each) chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 teaspoons chili powder
½ teaspoon each white pepper, cayenne pepper, ground cumin and pepper
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon dried parsley flakes
/4 teaspoon hot pepper sauce, optional
1 cup (4ounces) shredded Monterey Jack cheese
In a large pot, cook the pork, onions and celery in butter until meat is browned. Stir in the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.
Yield 15 servings.