Before the twins arrived, we ate home most of the time, it was usually ‘healthy’ version of tacos, pizza, turkey burgers, something chicken and repeat. It was not a big deal to head out and get Taco Shells if we needed it. Now, it’s a pain in the butt to run out for that missing item. Getting the kids in the car, especially if they’re not feeling great like this week, it’s not always possible. I now understand some of the super random dinners my mother made when we were kids. Normally Bisquick was involved and they tasted great, but lots of fats and carbs tend to make for really tasty things.
I’m sure little nutrition was involved, but there was always some veggies and proteins mixed in, so there was always something we could all use. When you set out to cook fit meals for a variety of people with what you may think, a variety of diets you learn fast what works and what doesn’t. Variety and options work.
It’s all about kitchen adaption. Make your own hamburger buns, taco seasoning and pizza crusts. Your dollar goes farther and you can control your family’s health. On Monday, I had the kids and we had an eventful day that left no time for really any food prep. We had a lot of random items in the fridge and I was craving Bison, so in about 30 minutes I made a modified Bison Chili with Plain Sweet Potatoes Circles
First, I take a lot 5-6 small sweet potatoes, slice into 1/4 inch circles on a aluminum sheet sprayed with non-stick. I like to use minimum seasoning since I make a lot, I will use these all week and can do more with them unseasoned. Drop them in a 450 degree oven. They’ll take about 20 minutes to cook and will be done a little before the chili.
…Onto the Chili
Things I used, but you can substitute everything on this list with something else.
1 lb Bison
1 Can Black Beans
1 Cup Mushrooms
1 White Onion
1 Tablespoon Olive Oil
2 Tablespoon Worcestershire
1/2 Tablespoon of Sriracha
1 Green Bell Pepper
Handful of green onion
1/2 cup of Cheddar
Step 1: Pour in Olive Oil. Heat to Medium high and drop in Diced Onion and Pepper ( I left the pieces pretty big). I minced garlic clove.
Step 2: Drop in the Bison. Cook until it’s to 75% browned.
Step 3: Pour one can of black bean and mushrooms, as well as Worcestershire Sauce and Sriracha
Step 4: Drop temp to just about medium cook until the moisture steams off and you have what looks like Chili.
Step 5: Pour in bowl. Shred cheese drop in green onion.
Serve with Naan Bread if you have it. A little goes a long way. This gets better reheated when it gets ‘sticky’ It’s just really easy and something you’ll have to try in the fall and winter. It’ll work better than a fireplace.