Dinners of note!
I made a big pot of chili to have on a cold night and saved half for a new mama I went to visit. This soup contained beef, pinto beans, lentils, frozen corn, frozen greens and canned tomatoes, plus chili powder, cumin and garlic powder.
Loved the addition of lentils, and the frozen greens were so easy to add for a boost of nutrition.
After we made the slow cooker pork + apples, we had the leftovers on a salad the next night:
Served with homemade cheese, veggies, greens and some cornbread stuffing I had in the freezer from Thanksgiving
A simple dinner ready in minutes: No Bull Burgers with bacon collard greens
The burgers were served on Great Harvest Virginia Buns and topped with a feta-red pepper spread Matt brought home from the bakery.
For the collards, we cooked 2 slices of bacon and removed them from the pot when they were crispy and then added the greens to the grease. A few minutes of sautéing later and we had a pile of smoky greens.
Joni left this ginger beer at the bakery for us to try. I haven’t ever had anything like it! It was like ginger ale mixed with kombucha. Best served over ice with a lemon, the bottle said.
Last but not least, shrimp tacos!
Jumbo shrimp cooked in chili + garlic powder + olive oil served over a whole wheat tortilla with Greek yogurt + avocado blend, cooked pineapple, sautéed cabbage/carrots/radicchio and avocado cubes. Yum!