Crock Pot dinner

Tonight's dinner was made in a crock pot. I let some chili simmer all day while I was at work. I was really nervous about leaving it going while I was gone, but it did just fine. It was so yummy, all soft but not mushy, it was cooked perfectly.

This was the most soft a delicious avocado. It was an organic avocado that came in my produce delivery last week. It didn't have a name other than organic and from California.

Dinner was chili with a side salad. The salad was a mix of mixed greens, spinach, soy nuts, the last of a bag of Kashi seven grain crackers (the little tidbits at the bottom of the bag, it added crunch). I tossed it in 1 TB. (for two servings) Drew's smoked tomato dressing and a dollop of the homemade hummus. The hummus just needed a few days to marinate (that was the missing secret ingredient), it had that addictive quality this time. The little cup was some baby dill pickles, Jeff and I shared them.

Chili
a bag from the freezer of my mom's vegetarian chili
(I'm not sure what's in it, since mom cooked it)
I added
1 can black beans
1/2 jar salsa
1/2 can diced tomatoes
1/2 package Tj's ground turkey (the other half from last night)
1 tsp. oregano, cumin, chili pepper, and garlic flakes
1/2 of a diced red pepper
It cooked in the crock pot on low for 10 hrs. It doesn't need to be that long, I was just at work and than working out, so it kept cooking.