Recipe Review: Santa Fe Chicken Chili

While looking for warm and filling dinner recipes (that wouldn’t break the bank) I came across Gluten-Free Goddess’ Santa Fe Chicken Chili. The ingredients are all items we use on a regular basis and I love a bowl of warm chili (especially in the winter).

I used leftover chicken from the day before and homemade broth that I made from the chicken as well. I added a little more spice than what was called for and added in some chili powder and paprika too. We served it with some pepper jack cheese and avocado and it was delicious! The chili was very filling and it made way more than 4 servings; probably more around 8 servings.

I will definitely make this dish again. The hardest part of the whole dish was dicing the sweet potato!

The recipe:

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This week’s meal plan

Last week we fell off the wagon a little bit. Starting with my husband’s birthday, I consumed far too many grains and it made itself known. I broke out with these really annoying bumps on the backs of my arms and legs. Plus I felt icky all week.

Back to business!

I have a ton of squash and peppers in my fridge right now from my CSA box. I think I am starting to grow tired of the summer squash! I’ve been craving beets and sweet potatoes lately and couldn’t pass them up – especially since they were local and on sale!

All the fish we bought was wild caught and all the meat and chicken we purchased was organic and 100% grass fed. All of our produce was from local, organic farmers as well.

Also on my list to make is hummus to dip peppers, carrots, and cucumbers. I have all the ingredients, just need to blend them together. Plus I still need to make that delicious-looking tomato pesto!

This week’s dinner menu:

Monday:
Pan grilled Mahi Mahi
Served with mashed sweet potato and green beans

Tuesday:
Lemon-pepper chicken in the crockpot
served with summer squash and a beet salad

Wednesday:
Stir-fry beef with onions, peppers, garlic, and squash
served with quinoa

Thursday:
Cauliflower Crust vegetable pizza (experimental)
served with a beet salad

Friday:
Hamburger patties with bacon and avocado
served with baked sweet potato fries

Saturday:

BBQ pork chops
served with fruit salad and spinach salad