It’s a winter picnic. Chili dogs, potato salad and brussels sprouts (like winter coleslaw?). We had our favorite Hebrew National hot dogs covered in vegetarian chili. For the potato salad, I did “baked” potatoes in the microwave, let them cool, peeled and sliced them, then tossed them with mayo (we get the olive oil kind), sour cream, green onions and some spices.
The chili is an easy way to stretch a pack of hot dogs. When one hot dog may not usually fill you up, one hot dog (on a wheat bun) under a mound of chili will probably do the trick.
- 2 c. pinto beans (or one can)
- 2 c. black beans (or one can)
- half a jar of salsa
- 2 Tbs. chili powder
- 1 Tbs. cumin
- 1 14 oz. can tomato sauce
Everything goes in the Crock Pot for several hours. The end. Super easy. Healthy, too, except I put some nacho cheese on the top. I did get Newman’s Own “All Natural” nacho cheese, but sorry, Paul, that stuff is not exactly health food. (by the way, “all natural” is an unregulated marketing term that can basically be slapped on any product, including ones with high fructose corn syrup, but that’s a post for another time)
For the brussels sprouts I tried this recipe entitled The Very Best Brussels Sprouts Ever. How could I not try it with a title like that? It was really easy and seriously good. I don’t know if they’re the best; I think they’re tied with roasting. The recipe says 4-5 hours on low, but they were done after 2 1/2 and got a little mushy, so if you try it (and you should!) cut the cooking time way down.
And that was dinner!