It’s now T-minus 5 weeks until my new little guy is scheduled to make his appearance, and I am in full-on freezer stocking mode. If we are sleep-deprived and overwhelmed in those first few weeks, at least we won’t be hungry.
So far I’ve got shepherd’s pie, beef chili, barbecue chicken quesadillas, lentil dahl, pulled chicken chili, and a good stockpile of staples—fish filets, shrimp, turkey sausages, chicken breast, ravioli and pesto. It’s getting to the point that I may have to plug in my *second* freezer. Yes, that’s right, I have TWO massive mom freezers in my basement. The mini van dealers are salivating…
Among the current contents of my freezer, the pulled chicken chili is a family favourite. And today I’m sharing the recipe over at the Belly Bootcamp website. This dish is a hearty combo of slow-cooked shredded chicken, black beans, corn, and a rich tex-mex-spiced tomatoey broth. We like to eat it with grated cheddar cheese, chopped cilantro, diced tomatoes, sliced avocado and sour cream. Tasty family fuel for the cold (and in my case sleepless, poop-filled, hectic) days ahead. Head over here for the recipe.
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