Two for Tuesday - Chili in Bread Bowls, Taco Salad & Cheesy Potato Skins

I know, I know . . . these don't sound like healthy meals - but they are! Easy, nutritious and very kid-friendly. Plus, once you cook the chili you have three nights worth of meals from it. I love shortcuts in the kitchen!

Chili in Bread Bowls

 I had to adjust this recipe afterward because my original made way too much. After getting through all three meals, I still had a full Pyrex dish that I put in the freezer. I'll thaw it in the next week or so for another chili dinner. The leftovers from that will star in Little Sprout's newest dish - she had the idea last night that the chili would be great as taco filling. Oh, and the bread bowls are optional, of course, but the Sprouts really thought they were fun!

Ingredients:

4 bread bowls

1 onion, chopped

3 tablespoons garlic, chopped

3 cans beans, rinsed & drained (or 4-5 cups cooked) - I used kidney, black and cannellini

1 6-oz. can of tomato paste (can sub ketchup if needed)

3 14.5-oz. cans diced tomatoes

2 cups water

1 small package frozen corn

3 tablespoons chili powder

2 teaspoons salt

2 tablespoons molasses

Preparation:

In a large pot, saute onion and garlic in a little water until onion is tender. Add beans, tomato paste, diced tomatoes, water and frozen corn. Stir until combined, then bring to a boil over medium-high heat. Reduce heat to low, and add the chili powder, salt and molasses. Simmer for 35-40 minutes.

Sprout Ratings:  
Big Sprout - 5 sprouts
Little Sprout - 5 sprouts
Mama Sprout - 5 sprouts
Daddy Sprout - 5 sprouts

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Simple Taco Salad

Dinner doesn't really get any easier than this. I was going for something resembling my favorite dish at Dandelion Communitea (the Giddy-up). It was close, but I didn't quite get there. Not sure what was missing - the vegan queso they use or the luxury of having it made and served to me. In either case, it was still a good dinner and a hit with the Sprouts.

Ingredients:

4 cups leftover chili

8-10 cups lettuce, washed and chopped

4 plum tomatoes, chopped

1 avocado, chopped

4 cups baked corn chips

4 tablespoons vegan sour cream

Preparation:

Reheat the chili while you wash and chop the veggies, Arrange lettuce onto four plates, and top each plate with about 1 cup of chili. Divide tomatoes and avocado between the four plates. Garnish each plate with corn chips and top with a dollop of sour cream.

Sprout Ratings:
Big Sprout - 5 sprouts
Little Sprout - 4 sprouts
Mama Sprout - 4 sprouts
Daddy Sprout - 3 sprouts

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Cheesy Potato Skins

And finally, the Cheesy Potato Skins. The Sprouts have never had potato skins before, but for me, they are a distant but yummy memory from my less-healthy eating days. This version brought me a taste of flavor from my past in a much healthier way! I saved the potato that I scooped out from the skins to use in a shepherd's pie this week. 

Ingredients:

6 small/medium potatoes

2-3 cups leftover chili

1 package vegan cheddar cheese, shredded (I used Daiya)

Salt

Preparation:

Bake potatoes at 350 degrees for one hour or until tender. Remove from oven, and slice each potato in half lengthwise. Scoop out most of the potato, leaving only a thin layer inside the skin. Place potato skins on a baking sheet, give them a quick shot of cooking spray and a sprinkle of salt and broil for five minutes. Remove potato skins from oven, fill with chili and top with cheese. Broil for an additional 5-10 minutes (watch them closely!) until the cheese melts.

Sprout Ratings:
Big Sprout - 5 sprouts
Little Sprout - 5 sprouts
Mama Sprout - 5 sprouts
Daddy Sprout - 5 sprouts