Well much to my surprise the email contained a text code to receive a FREE burrito, bol, or salad containing their newly rolled out shredded organic tofu option! I did cartwheels! Well, ok not really. But I was very, VERY excited. Not only do I love all things that start with the letter F… But I have also been making a conscious effort to wean myself off of most meat and processed foods. So I jumped at the chance to try this new Bol option at my neighborhood Chipotle.
Not only was it less spicy than the chicken I usually get (which I guess I am a wuss because some days it is just TOO darn spicy) but it also had the beautiful smoked chipotle chili flavor that EVERYTHING at it’s namesake *should* taste like, but really doesn’t. It was delicious. I told a couple of friends about it, who each had a different take on it, so I decided this week to go back and try it again, this time on my dime ((sigh)).
It was just as savory as the first time, and I believe the less meat I consume, the higher this option will climb in my eating out “go-to” list.
I don’t like pork. Especially bacon. ((I know it’s so uncool to not like bacon, but alas, I was never cool.)) I’ll eat the occasional bratwurst with a beer, meat on a pizza, or add Italian sausage in my family recipe pasta sauce, but I don’t do pork loin, pork chops, breakfast sausage, etc. So when I found a great Chile Verde recipe, I subbed the pork with beef stew meat, and this delicious meal was created. It is one of my favorites to freeze and have as ‘frozen meal’ lunch with out all the preservatives and crap found in commercially made frozen meals. I also don’t like cooked carrots is why I only chop them into thirds, so I can pull them out and throw away (in the compost bin) when stew is done. Just use for the sweet flavor they add.
Chile Verde Stew
1.5-2 lbs stew meat
1 14.5 oz can diced tomatoes, drain
2 7oz cans diced green chiles
6 red potatoes, quartered skin on
3 carrots peeled and cut into thirds
½ onion, chopped
5 cloves minced garlic
1 tsp ground cumin
1 tsp Italian seasoning
1 tsp salt
½ tsp pepper
1 tbsp green hot sauce
1 cup frozen roasted corn
Place meat on bottom of slow cooker. Mix all other ingredients and pour over top. Cook on low 6-7 hours.
So I am realizing that part of my problem with posting the recipes that I’ve been trying is that I don’t take pictures of the food all of the time. Also when I was taking pictures, those pictures are either on my old phone or camera and I need to upload them to the computer… I’ll get on it, but until then here is another one of my New Recipe Of The Week (may refer to it as NROTW from now on I think):
Chicken Enchilada Soup
3 cups chicken broth
2 tsp cumin
¼ tsp chili powder
¼ tsp cayenne pepper
1 mini chiplote bullion cube, crumbled
2 cans (28oz total) diced tomatoes
½ can diced jalapeno peppers
1 green bell pepper, diced
1 onion, diced
4 cloves garlic, minced
1 15oz can black beans, drained and rinsed
½ bag frozen roasted corn
1 can tomato paste
2 large skinless boneless chicken breasts
Mexican Blend shredded cheese
Tortilla chips, crumbled
Mix all soup ingredients in slow cooker, except chicken breasts. Place chicken in mixture, covering completely. Cook on low 6 hours. Remove chicken from cooker, shred, place back in slow cooker for 30-60 minutes. Serve in bowls with toppings.