This week I'm back on my 21 Day fitness diet (day 9). Here's what we've got going (some are repeats from last week since I never got around to cooking them):
Weds: WTFE (what the fuck ever - Anthony's doing day travel and won't be back until late)
Thurs: Grilled salmon with asparagus
Fri: Warm steak & potato salad
Sat: Firehouse hot chicken sausage chili (I made this a week ago or so and it was fucking delicious. Recipe is below)
We hosted brunch yesterday and spent $100 on food (and here, I thought by hosting we'd save money! Why am I always SO wrong about this stuff??). And earlier in the week I spent about $100. I guess $200 for the week isn't too bad, although that doesn't include a $120 dinner out on Friday night.
- As a quick aside, if money were no object I wouldn't buy diamonds, a new car, or get plastic surgery. I would buy whatever food item I wanted, whenever I wanted. I would never feel guilty for getting the expensive cheeses or wines, the organic oatmeal instead of the super cheap regular, the organic, lactose-free milk or the $5 natural organic butter. I would purchase the best ingredients for me and my peeps and we would live a rich and diverse food life full of nutrients and color GUILT FREE. Because as it stands now, I think we eat pretty damn well, but it's not guilt free. At least not on my part. I read articles all the time about how to hit $100 a week on groceries and quite frankly, I don't want to eat meat and potatoes every day, or forego nice tea, but because of this decision I feel guilty because our food expenses is the one place we can actually cut back. -
Firehouse Hot Chicken Sausage Chili
Prep time: 10 minutes
Cook time: 23 minutes
1 T olive oil
3 garlic cloves, smashed
1/2 cup chopped scallions, divided
1 lb hot chicken sausage, removed from casing
2 T chili powder
1/2 tsp cayenne powder
1 28 oz can crushed tomatoes
1 15 oz can crushed tomatoes
1 red bell pepper, diced
1 cup carrot, diced
1/2 T brown sugar
Pinch of salt
In a large sauce pan, heat oil over med-high heat until hot, but not smoking. Toss in garlic and all but 2 T scallions and cook, stirring frequently, for 1 minute.
Add chicken and conitue to cook, breaking up meat with a wooden spoon, for 2-3 minutes or until browned.
Stir in chili and cayenned powders and cook for 1 minute more.
Add tomates, kidney beans, bell pepper, carrot, brown sugar, and salt.
Bring to a boil over hight heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until slightly thickened (you don't want soup).
Divide among 4 bowls and garnish with remaining 2 T scallions. Top with a dollop of sour cream.