Last week I made two great recipes! I had a busy week and didn’t get a chance to post either one. The recipe for the pork burgers can be found here. It calls for country fried bacon, which I omitted in an attempt to be healthier. Instead, I added a tablespoon of McCormick’s Grill Mates Molasses Bacon seasoning to the pork mixture. I also topped the burgers with broccoli slaw and served them on toasted corn English muffins. The burgers were delicious and a welcome change from turkey or beef.
I also made chicken and sweet potato chili, which was really easy to make and a something I’ll make again. You could probably make it in a slow cooker, but I used rotisserie chicken. If you’re looking for a lighter alternative to traditional chili, this is your dish!
2 tablespoons olive oil
2 cups cubed sweet potatoes
2 cloves garlic, minced
2 cups chopped yellow onion
1 cup chopped red bell pepper
2 tablespoons jalapeno pepper, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
3 cups chicken stock
3 cups shredded rotisserie chicken breast
Fresh cilantro, chopped
Add garlic, onion, and next ingredients through the crushed red pepper. Saute 6 minutes or until onion and pepper are tender. Add chicken stock and bring to a boil, scraping the pan to loosen any browned bits. Reduce heat to medium, and simmer uncovered for 10 minutes. Add sweet potatoes and chicken. Cook until thoroughly heated, about 2 minutes.