When it’s 20-degrees outside, I crave hearty, nourishing meals that warm me up inside. Sure, crisp salads are refreshing any time of year, but they don’t quite cut it. I need meals that stick to my bones! 
Casseroles and thick stews are my comfort foods of choice, with one exception: CHILI.
I’ve never been much of a chili girl.
However, my opinion changed a few nights ago when I tried a new-to-me dish:
CHILI DIP.
Holy beans it was gooood!
The inspiration came from my roommate Brett, whose diet consists almost entirely of Oreo Cakesters, Cheez-Its, and copious amounts of Mountain Dew. In other words I don’t have to worry about him stealing my food, and he doesn’t have to worry about me stealing his.
However, he may now have to worry about me stealing his ideas. Ha.
When I arrived home a few nights ago, I saw Brett eating something that smelled incredibly delectable. (Let’s face it, chili NEVER looks delectable!)
“Brett, what is that?”
“Chili dip.”
“Chili DIP?”
“YEah…it’s really good.”
“Hmm…what’s in it?”
“Chili, cheese and sour cream.”
Oh no.
“That sounds reeeeally yummy! Can I try it?”
“Of course.”
Guys, Brett’s dip was cheesy, melty heaven in my mouth. I wanted to finish off the entire plate, but wasn’t too excited by the fact that the chili he’d used contained ingredients I’m not too fond of.The dip also had a very thick layer of cheese and sour cream. Hearty? Check. But a bit too heavy for a meal.
I knew what I had to do.
Enter healthified chili dip ingredients: Amy’s Medium Chili with Vegetables, 2% cheddar, light sour cream.
I recreated Brett’s dip with inredients I had lying around. Next time I’d like to try Greek yogurt in place of the sour cream for a protein boost.
Healthified Vegetarian Chili Dip
1 can of your favorite chili (I prefer Amy’s or Health Valley)
1/4 cup-1/3 cup light sour cream OR Greek yogurt
1/2 cup shredded cheese of choice
1. Pour the chili into a shallow baking dish
2. Spread sour cream or yogurt on top
3. Sprinkle with cheese
4. Bake in the oven for 10 minutes or until cheese is bubbly. (Or use the microwave, for a 3-minute meal!)
Garnish with guacamole, salsa, diced onion and any additional toppings of choice. Serve with veggies and/or chips.
Chili dip portrait
A little bit closer now…All doctored up!
If you’re pining for something super easy and satisfying for dinner tonight, give this a try!
Okay, now on to a more meaty topic…
I realize it’s a bit late to be posting resolutions…we’re already a week into 2011! However, I also believe that resolutions can (and should) be made any time of year. About a week ago, I began creating my list for 2011. However, last Sunday my pastor said something that made me re-evaluate what I’d written down.
“If you are going to make one resolution,” he said, “consider re-committing yourself to your walk in faith. Spend more time with God. It will bring the peace and happiness that you’re searching for in all those things you wish to accomplish.”
SO TRUE!
Since returning to DC, my life has been go-go-go, and I’ve become lazy about spending time with God. It’s incredible what difference reflection and prayer make in my life, and slacking in that department has allowed stress and anxiety to occasionally get the best of me. I’ve noticed that I’ve been eating mindlessly, sleeping less and worrying more. When I’m close to God, I’m at ease with the world–I’m buoyant and able to go with the flow. I walk with a bounce in my step because I know that He’s got my back. 
SO, instead of a long list, I have ONE RESOLUTION FOR 2011: TRUST and grow closer to God; re-commit myself to prayer, community and charity.
I know that the stresses associated with starting grad school next week may make this resolution difficult at times, but that’s why I’m posting it here. Sharing it with you helps hold me accountable.
Even though I have just one resolution this year, I‘ve decided to set an additional goal each month.
Yes, resolutions and goals are different! I think of resolutions as commitments, wheras goals are a means to a desired, but not 100% necessary, outcome.
January’s goal: eat more WHOLE foods
When I’m short on time, I turn to convenience mini meals for fuel–usually “healthy,” albeit tasteless” items that leave me feeling sluggish and/or unsatisfied.
This month I’m going to do my best to eat simply, but heartily. Fewer Luna bars, more almonds. Less processed cheese, more parmesan (and goat, blue, feta etc). Fewer diet rootbeers, more ice water with lemon.
You get the idea
Last night, in the spirit of kicking off off January’s goal, I made seared scallops. Instead of using PAM spray, I sauteed everything in a tablespoon of olive oil. Oil makes good food taste AMAZING. Don’t be afraid to use a little more!
Seared Scallops with Asparagus and Crispy Garlic
4 oz. large sea scallops (FRESH!)
small bunch of asparagus
2 garlic cloves
sliced mushrooms
lemon slice
olive oil
salt & pepper
1. Season the scallops with salt and pepper.
2. Microwave the asparagus for 30-40 seconds. Slice lengthwise and season with salt and pepper.
2. Heat 1 tablespoon olive oil in a pan. Wait till the pan is hot; add garlic, seasoned asparagus, and scallops.
3. Squeeze lemon over everything.
4. Once scallops are cooked through and asparagus and garlic are slightly crispy, transfer to a plate and serve!.
I ate half of a leftover sweet potato on the side, but pasta or rice would probably be a better accompaniment.
Delicious and nutritious!
Which convenience food is hardest for you to resist?
BARS for me! I have a super sweet tooth and justify eating sugar by chosing “healthy” alternatives. I often eat 2-3/day!
AND/OR
What’s your favorite chili brand? If you have or know of a great recipe, please share!
