Arguably the Best Chili Recipe of All Time

The weather here is cold and rainy, and it's supposed to turn to snow at some point. This means that a crock pot meal would be a good idea. Something warm and filling for dinner will be nice. 

I have rugby practice tonight, so something that packs a good amount of protein is what I'm going for. That's why I'm going to share with you what we like to say is "Arguably the Best Chili Recipe of All Time."  It's cheap. It's easy. It's full of flavor. It's so, so good. To top it off, you can customize to your taste. What's not to love? Check it out. 

You take whatever beans and vegetables you want (the regular size cans undrained), a can of tomato sauce, and a packet of chili seasoning. Now, throw it all in a crock pot. THAT'S IT. I'm not even kidding. Want to add some crunch? Dice up an onion, green pepper, or celery. Go ahead, add meat if you want! And why stop there? Why not toss in some noodles? You make all the calls here. The egg and 1/3 cup milk go with the Jiffy packet for quick cornbread.

Turn that thing on, and while you're waiting, whip up some easy-peasy Jiffy.

In just a couple hours (or not even if you're starving and want to devour it) you'll be enjoying this awesome winter dish that's healthy and comforting.

Enjoy!

- Megan 

Pinterest Inspired Recipe - Crispy Southwest Chicken Wraps

We found this recipe on Pinterest (you can find the original source here), and because of our love for Spanish cuisine,  decided to try it out. It's healthy, filling, and best of all delicious! I just had to share. 

*Makes 6 wraps

INGREDIENTS:

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. 

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Enjoy! 

- Megan 

Hashbrown Casserole

If you like hashbrowns, and you like casseroles, then this is the PERFECT dish for you. I know I said I was going to post healthier recipes, but honestly this is just too good and too easy to not share. It tastes good for breakfast, lunch, and dinner. It makes plenty of leftovers as well if you're only feeding a couple of people. I now introduce you to the best hashbrown casserole you will ever eat. 

You only need a handful of ingredients so it's super cheap too. What's not to like?! Grab yourself these items:

9x13" baking pan 

2 bags (frozen) shredded hashbrowns

1/2 cup diced white onion

1 cup shredded cheddar cheese

1 can cream of mushroom soup

1 8oz. container sour cream

1 1/2 cups corn flakes

1/2 cup melted butter

Okay, first things first. Dice that onion.

Then, combine and mix well the hashbrowns, onions, cheese, sour cream, and the cream of mushroom soup and place in the pan like so. 

Now all you have to do is crush up your corn flakes, and melt your butter. Spread the flakes evenly over the top of the casserole, and pour the melted butter all over. 

That's it! Seriously! Let it bake in the oven for 45 minutes and your world will be rocked. 

It may not be pretty, or fancy, but it is delicious! We like to top ours with ketchup, of course. Enjoy! 

An Introduction to Disabled Water Skiing

My first experience with disabled waterskiing was in 2009, when I found out that Carolina's Rehabilitation's Adaptive Sports and Adventures Program provided the opportunity once a week during the summer at the Lake Norman YMCA. I started learning with outriggers, which are two short ski tips attached to the sides of a sit ski to help stabilize the skier. The first time I got up on top of the water, I only lasted about 10 seconds before I fell over. I was so nervous, that I decided that I was finished and swam back to shore instead of trying again. Thanks to some coaching and motivation from my then mentor (now best friend) I gave it another shot.

When my nerves finally dissipated, I was hooked! I could hardly wait each week to get out there. Once I learned the basic skills to ski on my own with the outriggers off, my friend started taking me out on his boat. As a certified ski instructor, he spent countless hours guiding me to be a skier capable of competing for the US World Team at Nationals. After a year worth of training including a week with two World-Class Instructors in Brandon, Mississippi, that's exactly what I did. In 2010, we headed to Danville, Indiana where Nationals were being held and set out to make the team.

Training with Unlimited Skiing in Brandon, Mississippi 

I didn't end up making the team, but I did take home Silver in the Trick category and won the prestigious Royce Andes Award for the most promising skier of the year.

Receiving that award meant more to me than placing First. It was affirmation to me that I could set out to be anyone I wanted. Nothing could keep me down. In 2011, my friend/mentor and I were driving to a Handcycle race in Florida, and were lucky enough to contact the owners of the AWSEF  (American Water Ski Educational Foundation) Water Ski Hall of Fame/ Museum who opened just for us to come in and take a look around on our way. We learned some amazing things about the history of disabled water skiing, and even got a chance to see our names in the Hall of Fame on the award! That was so empowering to see in person. We learned so much on the history of the sport! In fact, the first World Trophy for disabled skiing took place outside London in 1987! You can read more about the history here. It was inspiring reading about how it all started. We spent a good time there just soaking up the information and learning more about what we were so passionate about. The couple that owned the museum were so accommodating and put a lot of time, money, and love into designing it. We really couldn't thank them enough. 

This August I will be trying again to make the US World Team in Elk Grove, California. If I make it, I will be competing at the World Championships in Milan, Italy in 2013. Keep your fingers crossed for me!! 

Want to know how you or someone you know can get involved? Contact me and check out this brochure!

All photographs taken by Shannon Bruce Photography.