Silly Greek Chili

I’ve had a few people ask me for this recipe…..
It is from the great cookbook Eat, Shrink and Be Merry. It’s a great book (I’ll return it soon mom!!!) So cheesey, but really good healthy TASTY recipies. This is a really light fresh tasting chili. Total yum!

Silly Greek Chili
2 tsp olive oil
3 boneless skinless chicken breasts cut into 1-inch cubes
1 cup chopped red onions
1 cup diced zucchini
1/2 cup chopped red bell pepper
2 tsp minced garlic
1 Tbsp chili powder
1 tsp each ground cumin and dried oregano
1 can (19 oz) diced tomatoes with sun-dried tomatoes, undrained
1 1/2 cups your favorite tomate pasta sauce
1 cup canned chickpeas, drained and rinsed
1 Tbsp brown sugar
1/4 tsp freshly ground black pepper
2 Tbsp minced fresh cilantro
1/3 cup crumbled light feta cheese

Heat olive oil over medium high heat in a large
non stick pot. Add chicken. Cook and stir chicken until lightly bronwed, but not cooked through, about 4 minutes.
Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Stir in chili powder, cumin, and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta sauce, chickepas, brown sugar and pepper. Bring to boil. Reduce heat to low. Cover and simmer with 15 minutes.
Remove from heat. Stir in cilantro. Ladel chili into serving bowls and top with feta cheese.

I read this book called Hope. I kinda got into it. It has 658 pages… and I read it in four days. Funny how I love to read but when I get into a book… i have to finish it. And fast. Regan kept commenting that he wished he could read his text books like that. 🙂 I think I was reading MUCH lighter stuff!

I’ll leave you with two pictures of my cute kiddios from the last few days.

Icebox Shortbread

Well hey there.
We’ve been enjoying December.
Baking lots.
Spending time with family

Icebox Shortbread
2 sticks (16 Tbsp) unsalted butter, at room temperature
1 cup confectioners’ sugar
1 tsp vanilla
1/2 tsp salt
2 cups all purpose flour, plus more for rolling
1. With an electric mixer, beat butter, sugar, vanilla and salt until very smooth. With mixer on low speed, add flour, mixing just until dough forms.
2. Diuvide dough in half and place each half on a piece of lightly floured parchment or waxes paper. Using the paper so the dough doesn’t stick to your fingers, gently roll each half into 1 1/2 inch diameter log. Wrap logs tightly in the paper, twisting ends to seal. Keep in freezer or fridge.
3. Preheat oven to 350ºF. Unwraps logs wutg a serrated knife, cut dough into 3/8 inch thick slices. Place slices on baking sheets, about 1 inch apart.
4. Bake, rotating sheet shalfway through until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets, 1 to 2 miknutes. Transfer cookies to a wire rack to cool completely.

mmmmmmm.
Regan is off school until January 2nd.
And I am going to enjoy EVERY moment I get to be with him.
Hope you are enjoying your Christmas season thus far too.