The Better Vegetarian Chili

Over a year ago my creative writing teacher from high school asked me to post a vegetarian recipe. It has taken me quite some time to get around to it, but better late than never. Here you go, Ms. Hamilton! 

 

{Veggies during step 1}

 

{Dutch oven that my mom has had for over 20 years}

{Served with a dollop of 0% Fage Greek yogurt instead of sour cream}

The Better Way to Make a Salad

It’s 4 months into the new year and I’ve started to become one of those odd people who actually enjoys running and eating vegetables. Ever since I started eating these massive salads every day, I have been irritated by the prep work they take in the morning before I head off to school. It wasn’t until I found this idea on Pinterest that my salad woes faded away. I learned that by layering salads with the wet things on bottom and the leafy greens on top I could prevent a soggy, wilted salad. In my salad I put the dressing, chicken, sauteed mushrooms, and cherry tomatoes at the very bottom. Next I layered carrots and cucumbers to keep the leafy greens away from the wet items. Salads can be prepared up to a week in advance without losing freshness. 

I purchased these huge mason jars from Michaels Craft Store, but they can be bought almost anywhere. I like the largest size because it fits a really big salad.