When Matt and I planned our meals for the week, we did not count on a broken oven. On the menu was Veggie Nachos, but clearly we could not make them as we usually do. In the oven.
So I thought if I could not pour the chili topping on top of the nachos, we could dip them into the chili topping.
I sauteed the musrhooms in veggie stock on medium heat for 5 minutes. Normally I would put them directly on the nachos and stick them in the oven which would result in zero extra calories from the mushrooms. I still wanted the mushrooms to be soft, but I did not want to use oil since I would not even taste it if it were mixed in with the chili. The veggie stock made them soft without adding any additional calories.
On the stove top I heated the chili for 7 minutes. Took it off the heat and added shredded cheddar cheese and mushrooms.
Because this was a difficult meal and it took me hours to make I needed a drink.
Those glasses consisted of tequila, triple sec, lime juice and ice.
After dinner the dogs started to play.
Please… it’s the weekend!
Of course I gave in, which made them super happy!
Have a good night!