My Nice & Knit-along progress had slowed for about a week, but this past weekend I was able to make significant steps toward finishing! I have officially finished and bound off the back, now I’m onto the left front panel and it’s going really quick. I have new energy to get it done! I’ll admit I was starting to get to the point of no return – ya know, when you leave your project for awhile and convince yourself that you’ll finish it just as soon as you finish another one? Yup, I was almost there and I know if I went there I probably wouldn’t be back to finish this. Good thing this is part of a knit-along!
The weather has turned quite chilly here in New England so I will be ready to wear this as soon as it’s done!
‘Speaking of chilly…I have a chili recipe I want to share! This one comes from my mother-in-law and is perfect for this kind of weather. It’s healthy, it’s filling, it’s heartwarming. Enjoy!
1 lb. lean ground Turkey Breast
1 green bell pepper, chopped
1 sweet onion, chopped
1 15 oz. can of Sweet Whole Kernel Corn
1 15 oz. can of Black Beans
1 15 oz. can of diced tomatoes
1 pkg. of Chili Seasoning
1 cup water
Green Tabasco Sauce
Red Tabasco Sauce
1/2 lb. of Elbow Macaroni Pasta
1 cup. shredded cheddar cheese
In a large skillet, cook the ground turkey until brown. Add in the chopped onion, green pepper, corn, black beans, diced tomatoes, chili seasoning, and 1 cup of water. Add a dash of green Tabasco and a dash of red Tabasco and let simmer on medium-low heat for about 20-30 minutes until the vegetables are tender.
In a medium sauce pan, cook the elbow macaroni.
Fold the elbow macaroni into the meat and vegetable mixture until evening combined. Scoop into a small bowl and sprinkle with some shredded cheddar cheese and enjoy!
It is a little spicy so if you don’t like the kick, don’t add the Tabasco!
I love this dish because it doesn’t require a lot of dishes and you can throw it all together and let it cook. It makes a big batch too so it’s great for leftovers!