I have to say I have been feeling a wee bit down and sorry for myself this week. I had all these plans for joining some fun blogger parties. But life has a way of interrupting the best of intentions.
You see I babysit my 2 year old grand-daughter Addison about 40 hours a week. And I love it and I am grateful to have such a special and amazing bond with her. But she is a very active 2 year old and she sometimes wears this Grandma out.
And then there is my Mom. She had a stroke in December right before Christmas. She is improving but she is unable to drive because of it affecting her eyesight. She also has limited energy. So I drive her to appointments, pick up meds, grocery shop, pick up all kinds of necessary things, help clean her home, and various other daughterly duties.
So with the 2 year old and the 77 year old I am finding myself a bit short of energy. I am a sandwich I guess.
( I think that is the term.)
The dress looks a bit scrunched up and funny but actually it is pretty cute. ( She just wasn't wanting to have her picture taken.)
So I had various projects started and none of them are quite completed (other than the dress)
But I do have something else to share.
A great Chili Recipe that I found a while back in Midwest Living.
I made it the other night and hubby loved it!
Three Bean Chili
Prep: 25 minutes
Cook: 45 minutes
1 pound ground beef or ground turkey
1 medium green sweet pepper, chopped (3/4 cup)
1/2 cup chopped onion
2-15 ounce cans tomato sauce
1 15 ounce can red kidney beans
1 15 ounce can black beans, rinsed and drained
1 15 ounce can garbanzo beans rinsed and drained
1 to 3 tablespoons packed brown sugar
1 to 1.5 tablespoons chili powder
1/2 tsp. salt
1/4 tsp. paprika
1 bay leaf
salt and ground black pepper
Tortilla chips, dairy sour creme and/or shredded cheddar cheese
In a 4-quart Dutch oven, cook ground beef, green pepper, and onion until meat is brown: drain. Stir in tomato sauce, kidney beans, black beans, garbanzo beans, brown sugar, chili powder., 1/2 tsp. salt, the paprika and the bay leaf.
Bring to a boiling, reduce heat. Simmer,covered for 45 minutes. Remove and discard bay leaf.Season to taste with salt and black pepper. If you like, serve the chili with tortilla chips, sour creme, and/or shredded cheese.
Makes 6 servings.
Thanks for stopping by, I always appreciate your visits!