It was a stew-y kind of day yesterday!
The cold and dreary weather called for something hot, like the Chili con Carne above. Considering the amount of vegetables I added, though, I could just as well call it Chili con Vegetales.
It was excellent served with what my husband calls “the goodie-goodie rice”, which is really just an equal mix of brown, white, and cauliflower rice.
This is my way of ensuring that my family and I get plenty of vegetables. By blending them with a little bit of meat or grain, they’re easily incorporated into our meals without shouting “VEGETABLES!” at everyone.
I’m a clever (ish) kind of cook! 🤣
And Now, Let’s Take a Look at These:
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Now, let’s party! Join Fiesta Friday #566 by adding your link(s). Don’t forget to link your post to FiestaFriday.net and the cohost’s blog so you can be featured.
If you’re interested in becoming a cohost, please let me know.
If you’re new to Fiesta Friday, please read the guidelines.
One thing that I do that you’d like…. add grated carrot to spaghetti sauce. It acts as a thickener and also a little sweetener. Most recipes call for a little sugar anyways, to counteract the acid in the tomatoes, so the carrots do the same thing ~ and you don’t even know they’re in there!
That’s a great idea! Thanks, Cindy! XO
Thanks, Angie, thank you for hosting and enjoy the weekend.
My entries this week are numbered #25+26
Hope you will join SSPS https://esmesalon.com/tag/seniorsalonpitstop/
You’re welcome! XO
Always such delicious features! Have a great weekend, and thanks so much for hosting.
Your chili con carne looks delicious! Thanks for featuring my Thanksgiving Leftovers Egg Rolls recipe this week, Angie.
I truly appreciate you for taking the time each week to host this wonderful party!
I brought MELTING POTATOES, BLUEBERRY LEMON CRINKLE CAKE and PECAN PIE BROWNIE BOMBS. I hope you have a great week.