I like eating simple meals because they don't take long to prepare and the less time I spend in the kitchen, the better it is for me.
Last night we had a simple meal of chili over potatoes. I almost felt bad for how easy it was to put together but my husband kept raving on how good it was! Here's what I did:
Let's start with the potatoes. Lately I have started baking potatoes ahead of time so I will always have something ready to eat as a snack or to take with me if I need to eat while I am out. I like "baked potatoes" just fine but I especially like how I have been making these and it is super simple. After I scrub the potatoes, I cut each one in half and put face down on a cookie sheet that has been lined with parchment paper. After 1 hour on 350 degrees, I have a whole tray of yummy potatoes that are tender yet have a firmer texture than baked potatoes wrapped in foil. I store them in a baggie in the refrigerator. For dinner, I warmed several up by microwaving a bowl full for a couple of minutes.
The Chili. Now this is super simple. I didn't go online searching for vegetarian, vegan or plant-based chili. I just made the chili the way I have always made the chili except I left the meat out. I could have eaten it that way but my guys like the Morningstar Farms Crumbles (TVP) so I added that to the chili. I sort of follow the recipe on the back of the seasoning pack. I had 2 season packets for chili, 2 - 14½ oz cans of diced tomatoes, 2 cans of tomato sauce, 2 cans of pinto beans and the chili. It was ready in 20 minutes on the stove top but I have also been known to cook it slowly in the crockpot.
So dinner was Potatoes topped with Chili and we added some sliced avocado on top. It was delicious and easy and healthy.