Week TWO: Chili, Brussels Slaw and Chocolate Chip Cookies

CHILI
Ingredients:

• 1 can of kidney beans
• 2 cans of black beans
• 2 cans of pinto beans
• 1 (20-ounce) can of crushed tomatoes
• 1 chopped sauteed onion
• 1 chopped sauteed bell pepper
• 2 tablespoons of cumin
• 1 (16-ounce) can of beef broth
• 2 tablespoons of balsamic vinegar
• 2 minced cloves of garlic

Directions:

1. Combine above ingredients and bring to a boil. 
2. Let simmer for thirty minutes.

BRUSSELS SLAW
Ingredients:

• 2 cups of Brussels sprouts
• 1 cup of carrots
• 1 cup of red cabbage
• 3 tablespoons of mayonnaise
• 1 tablespoon of apple cider vinegar
• 1 tablespoon of honey
• 1 teaspoon of celery salt
• 1 teaspoon of pepper

Directions:

1. Shred Brussels sprouts, carrots and red cabbage.
2. Combine remaining ingredients and mix in with vegetables.

CHOCOLATE CHIP COOKIES
from foodnetwork.com
Ingredients:

• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs, beaten
• 1 tablespoon vanilla
• 1/2 cup unsweetened cocoa
• 2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S
• 1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 375°F. 
2. In a bowl stir together flour, salt, and baking soda. 
3. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. 
4. Gradually stir flour mixture into butter mixture and mix until combined. 
5. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
6. Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. 
7. Cool on a baking rack.