Portsmouth, NH

At least our menu was a winner

At least our menu was a winner

Well, it’s the Monday after the Super Bowl (a day that should be a holiday in my opinion – let’s just move President’s Day around and call it even)…

We have become all too comfortable in New England with celebrating victories on Super Bowl Sunday, but last night our team just couldn’t stop Nick Foles and the Philadelphia Eagles. When you give up 41 points in the biggest game of the year, you can’t expect a victory. Plenty of rumors and questions surrounding the team this morning (per usual after a major loss) and definitely some disappointed football fans around the area.

However… the sun is shining, the coffee maker works, the dishwasher took care of all of our dishes from last night and I have a refrigerator FULL of leftover food that was FANTASTIC! (it’s all about perspective, right?)

What was on our menu last night? I’m glad you asked:

  • Buffalo Chicken Mac & Cheese (from Mr. Mac’s)
  • Two kinds of chicken wings
  • Three different kinds of sausage, smoked with care and served with peppers and onions
  • Whoopie pies
  • Veggies & dip
  • Vegetarian chili

We’ve already dipped into the leftover sausages, onions and peppers today for sandwiches (with a little dijon mustard, a solid roll and bread & butter pickles). Tonight’s dinner will be leftover chili – but I’ll be mixing in some ground turkey to change it up. We’ve got food for at least the next couple of days – and I don’t plan on setting foot inside a grocery store until at least Thursday.

Here’s the recipe for the chili (ground turkey is a great addition for meat eaters):

Ingredients for chili:

  • two large sweet potatoes – peeled & cut into small cubes
  • two 28 ounce cans of diced tomatoes
  • one yellow onion – chopped
  • 1 cup of lentils
  • 1 can of red kidney beans – drained & rinsed
  • 1 cup of whole kernel corn (either frozen or canned works fine – just drain and rinse if you use canned)
  • 4 cups of vegetable stock
  • 2 Tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon minced garlic
  • salt & pepper as needed

For garnish (all optional, pick your favorites or serve as a DIY bar):

  • shredded cheddar cheese
  • greek yogurt
  • avocado
  • tortilla chips
  • cilantro


  1. put all ingredients in your favorite slow cooker
  2. stir it together
  3. cook on low for 8 hours (or high for 4 hours)

That’s it. Pretty simple. And the leftovers freeze well – or can be served throughout the week because this recipe makes a TON!

Just be sure to unplug your crockpot when you’re done (did you watch This is Us?)!

Don’t worry, Patriots fans… you know we’ll have another shot soon. How many days until training camp?


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