It’s true Team Quilter Butt, and I get the email daily. I managed about 2 days this week. I have no excuse except, Labor Day, sewing, and getting the kid off to school this week. But what’s a 1/2 hour a day? I’m spending half of that on the computer writing this.
We’ve logged 337 miles? Still walking backwards I guess. We’ve cut off added individuals, since it seems to be adjusting for some reason. We’ll see what happens next week. Has anyone taken notice of the bad photos on the site?
So today I will take a bit of my own advice and “stop thinking about it and just do it.”
Right after I give myself a chance to digest this:
Green Chicken Chili:
You need to chop a few things, but nothing else beyond putting it in the pot and turning on the heat required. There is always plenty to freeze.
1 roasted chicken/turkey from your favorite store or home, shredded
1 jar Mrs. Renfro’s green salsa (Safeway or Fred Myer carries it here) or Jalapeno salsa substitute.
1 28-oz can chopped tomatoes
1 quart chicken broth
1 deli style fresh salsa (you know the chunky uncooked kind), or use some cooked.
2 Tbsp. ground cumin
1 can chopped green chilis
2 or more carrots, sliced in moons
2 or more stalks celery, chopped
1 or more colorful peppers, chopped
1 small onion, chopped (this can be omitted if salsa has lots of onions)
2 cans rinsed white, black or pinto beans (I use on of each)
1 cup corn
*Put it all in a pot and cook on medium until carrots are tender. You can saute the veggies first if you want in some olive oil, but it’s not necessary.
*Serve with chips, sour cream, avocado, chopped cilantro, or cheese…of course in my house you also have a refreshing beer.