You can pass one of those cookies my way, please.

I had so many errands to run today, plus go see my special needs sister. I know better than to do that much walking, so now my legs and lower back are really complaining to me. I decided to just open up a can of chili and have a big glass of cold milk.

Shirley

Late lunch ....eggplant parm sandwich. So had a peach greek yogurt,
Will be hungry later though.

Been dealing with doctors and labs today, so I picked up some chicken and sides, not feeling like cooking.

Chicken Florentine Pasta by Pioneer Woman, posted to KT by Sweet_betsy. Really delicious. For me, it was a great way to eat spinach. I generally like raw spinach but not cooked. In this recipe, raw spinach is added right at the end and tossed with the hot ingredients. In this way, it wilts down and is not overcooked.

Shirley, I know what you mean about your lower back. By the time I walk practically every aisle in the store, get them in the car, out of the car and put away, my back is just killing me. Sometimes I just pick up a sub from the deli because I really need to sit for a while.

Clubmom, I'm not an eggplant person, but that sounds really good. So does the peach yogurt. Harry's been having plain Greek yogurt with fruit for lunch every day. I was surprised he liked it so well.

Raven, hope you have good results from your tests. Harry's had so many and still has to have his blood tested every two weeks because of the Coumidin. I think the waiting around is the hard part.

Stacey, I'll have to look up that recipe. We both love spinach--and old way it's fixed.

a la carte Quesadilla with beef and cheese.

They give you a large one folded in half and grilled. Tasty!

Leftover chili.

I made a large batch of chili for a chili/cornbread cookoff at work yesterday, and have a fair bit leftover, even though the my chili won first place.

Big ole spinach salads~~~DH will have grilled chicken in his, I will have some swiss chesse chunks in mine. I will add whatever fresh veggies I have and a red pear and some walnuts;)

Glenda, that quesadilla sounds sooo good. I've been thinking of buying a quesa. press, but don't know if it'd end up being one of those things sitting in the cabinet. Harry would use it for lunch, though. Of course, now that I'm looking for one, I don't see them on sale any place.

Congratulations, Bob!!! How great it must feel to have something you make win a prize--especially first place. Let's all toast Bob on this honor!! Cheers, Bob!! P.S. Is it a secret recipe or can you share with us?

YogaLady, your salad actually sounds better than your DH's--and I'm a meat-lover!

I posted the recipe it last year over in the cooking forum, when it won second place in the Hunt Club Chili cookoff. This time I tweaked the recipe a little further to what is posted below:

Award Winning Chili

4 lbs Choice Angus Stew Beef
1 lb Smoked Sausage (chopped)
1/2 lb thick-sliced Bacon (chopped)
2 large Yellow Onions (chopped)
1 large Sweet Onion (chopped)
1 large Red Bell Pepper
2 Serrano Pepper (seeded and chopped fine)
1 Tbsp Oil
3 Tbsp Cumin
1 1/2 Tbsp Chili Powder
1 1/2 Tbsp Ancho Chili Powder
2 Tbsp Diced Pickled Jalapeno Peppers
1 Tbsp Crushed Garlic
1 tsp Black Pepper
2 15 oz cans Diced Tomato w/ peppers (drained, reserve liquid)
1 small can Tomato Paste
1 Tbsp Adobo Sauce
4 Chipotle peppers (seeded and chopped)
2 15 oz Bush's Chili Beans
3 15 oz cans Black Beans (drained)
1 15 oz can Small Red beans (drained)
2 12 oz bottles Dark Beer (porter or stout)
1.5 oz Lindt Dark Chocolate w/ Chili

Spread beef pieces on baking sheet and place in freezer for about 10 minutes. Place in batches in food processor and pulse several times until meat is coarsely ground. Next in brown meat in large shallow pan over high heat in smallish batches, deglazing pan with the beer between each batch, keeping seared meat and the deglazing liquid in a glass bowl for later.

Next smoked sausage until lightly browned, and remove that meat to another bowl. Then cook bacon until crisp, and remove to bowl with smoked sausage.

Then add the onions to the bacon grease and cook over medium heat until onion is softened and translucent.

Start large pot with oil over high heat, add red bell pepper and serrano pepper, stirring frequently until the peppers are browned and lightly scorched. The add onions to large pot and add chili powders, cumin, and garlic stir in well for a few minutes, then add tomato paste, pickled jalapenos, black pepper, chipotle peppers and adobo sauce, stir and cook for a few more minutes.

Next add the diced tomatoes, all of the beans and the two bowls of cooked meat, and any remaining beer, heat to simmering and reduce heat to low and simmer for about 1 hour until the meat is tender. If the pot seems too dry after it reaches simmering, add some of the reserved liquid from the canned tomatoes.

Remove from heat, stir in chocolate, refrigerate overnight.

Reheat the next day to a low simmer, and serve with shredded cheddar on the side.