It all started off with having to say good-bye to my "dinosaur" phone of 3 years. $$$ I am now an iPhone mom...I know what you're thinking...Apple is now up to, I don't know, iPhone 37 at this point, and I am just now getting one...I know!!
Then it was time to renew my four year old eyeglass prescription (now that I am 50 years old).$$$
A week later, my husband's computer decided it didn't want to cooperate...ever again. Now we have a new computer. $$$$
Friday last week my girls' vehicle decided it didn't want to start and got to take a nice little tow ride...I can't even think about where that is going to go this week.
...and speaking of later this week, my oldest daughter needs wisdom teeth $$$$$$$urgery.
In my wise old age though, I have learned that I need to value and appreciate these obstacles and not complain because....
- I am thankful that I can have a new phone to stay in touch with my family and friends.
- I am thankful that I still have the vision to see all the beauty that God creates every day
- I am thankful for a new computer for my husband to continue his work.
- I am thankful that we were even able to purchase a vehicle for my daughters and they were home when car didn't start, and not stranded somewhere.
- I am thankful for healthy children.
All that being said, I still need a little comfort for those trying days and have been searching out easy, affordable and comfort dishes. This one hit the spot! So, pull up a pot of this soup and continue to be thankful for those less than perfect days because remember, there are never any bad days...just some days are better than others.
One Pot Chili Mac and Cheese
Adapted from damndelicious.net
1 Tbl olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5) ounce canned diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 tsp. chili powder
1-1/2 tsp. cumin
salt and pepper to taste
10 ounces, uncooked elbow macaroni pasta
3/4 cup shredded cheddar cheese
2 Tbl. chopped fresh parsley leaves
Avocado, peeled and diced
Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, sour cream and/or avocado, if desired.
One Year Ago: Chicken and Dumplings
Two Years Ago: Original Peanut Coleslaw