Zucchini Chili

We have had a "hot," spell here in Michigan! You would think the very last thing I would make for my family to eat would be chili! Well, Lauren only has about another month at home and then she goes back for her junior year of college. Ever since I started putting zucchini in my chili, she requests it often for dinner. I used to buy "chili ready," canned tomatoes until a few months ago I "discovered," that chipotle tomatoes add a really unique flavor. How about curry powder? I used to only associate that spice with Indian cooking. Well, oh my gosh, I have been adding a little to the chili and it bumps up the flavor to a whole different level!  The only "side effect," I seem to have from the curry powder is that it makes me sweat. I was fanning myself with a magazine last night at the dinner table and my hubby goes, "why are you doing that, we have the air conditioning on!" What my husband fails to realize is that women of my age sometimes have an "internal," heater that is on ALL the time!!!! LOL.

Ingredients:

1 1/2 pounds ground chuck
12-ounce package 3-pepper and onion blend,
   frozen
14.5 ounce can petite diced chipotle tomatoes,
   undrained
14.5 ounce can diced tomatoes, undrained
15.5 ounce can Great Northern Beans, drained
2 large zucchini, peeled and cubed
  (about two cups)
1.25 ounce package mild chili seasoning mix
1/2 teaspoon curry powder
2 cups water

In a large stockpot, brown meat and then drain off grease. Add the rest of the ingredients in the order given, mix well with a large spoon and bring to a boil. Turn down to simmer, cover with lid and cook 30 minutes or until the zucchini is soft, stirring occasionally. Serve over cooked rice or elbow noodles and top with shredded cheddar cheese (if desired). Makes 4-6 servings.

Fresh Strawberry Smoothie

When I went grocery shopping last week, I forgot to pick up one of Dominic's favorite food items - chicken nuggets. Little by little, I am teaching him how to make his own meals. I have taught him to get the chicken nuggets bag out of the freezer, grab a plate, put 8-10 on the plate and then put it into the microwave. To say he was bummed out that I forgot would be an understatement. I have used the opportunity to come up with some different recipes. This afternoon, when he was telling me he was hungry for lunch, I said, "how about a strawberry smoothie?" He LOVES strawberries, but isn't so "gung-ho," about yogurt, he will absolutely REFUSE to eat it out of the container. Hmm, we moms sometimes have to get creative, so I figured a smoothie was a good way to give him the yogurt and the strawberries at the same time, with Dominic being none the wiser. LOL. Since this recipe makes three cups and both the hubby and Lauren had other plans this afternoon, I joined Dominic for our "strawberry smoothie," lunch! It was so yummy, there was not one drop left!!

Ingredients

6 ounce container Strawberry Greek Yogurt,
  any brand (I used Chobani)
6 ounce container Original Strawberry Yogurt,
  any brand (I used Yoplait)
1 cup fresh strawberries, sliced
2 cups ice

Put all ingredients into a blender and blend until desired consistency. Makes three cups. Super easy, huh?