Rockin’ the old crockpot over here on Spruce Drive today. I’ve just been such a busy bee lately, and I can’t even tell you with what, or why. My peri-menopausal mind has gone blank, BLANK, I tell youz. Well, come to think of it, I did spend a lot of time this weekend baking for a dear friend’s baby shower (not naming names here, but has there ever been a cuter preggo mom-to-be than spunky little Kate Russell? Me thinks not). And at said friend’s shower, I chatted with another BFF about this here little series of columns I’m writing on quick and easy everyday dinners. She said she’s already made two of the recipes for her family, and can’t wait to try some more. Wow—nothing makes me happier than hearing that readers are actually trying, and loving, my recipes. When I do, I feel just like The Flying Nun’s Sally Field, who said, “You like me, you really, really like me.” Oops—think I’ve just aged myself here, accidentally. Because no one under 45 would even have a CLUE what The Flying Nun was, right? They just don’t make moronic sit-coms like that one anymore.

Since we stoic Adirondack year-rounders happen to live in one of the chilliest places in the US of A, how about some quick and easy chili recipes to warm us all up, and pronto? In fact, as I’m writing this, there’s a slow cooker, just bubbling away on my kitchen counter, full of my latest creation, a White Bean, Chicken and Sausage Crock Pot Chili. Made this one up, all by myself, and it’s soooooo good. It’s also super good for you; lots of beans and lean protein and very little fat (the only fat in this dish comes from the small amount of olive oil used to brown the chicken and chicken sausage, and maybe a little bit more if you like cheese and sour cream on your chili, but that’s about it). If you don’t happen to own a crock pot, I also have a very, very quick and easy Two-Bean Chili recipe for you that seriously comes together in about 10 minutes flat. I think I found this recipe from the good old Campbell’s Soup company, about a million years ago. It’s a great recipe to have on hand for this busy time of year, and everyone loves it. Enjoy.

WHITE BEAN, CHICKEN

AND SAUSAGE CROCK POT CHILI

Serves 6

3 tblsp. olive oil

1 large white onion, chopped

3 boneless and skinless chicken breasts, diced into 1” cubes

1 package chicken sausage (I use the links with mild Italian seasonings), sliced

3 cloves garlic, minced

2 15.5 oz. cans Great Northern Beans, drained and rinsed well

1 16oz. jar green salsa (I use Ortega’s “Salsa Verde”)

1 14.5 oz. can diced tomatoes, undrained

1 cup frozen corn (or 1 small can)

1 4.5 oz. can chopped green chilies

1/2 tsp. ground cumin

1 tblsp. chili powder (or a little less if you like your chili mildly spiced)

1/2 tsp. oregano

1/2 tsp. salt

1/4 tsp. pepper

In a large skillet, heat olive oil over medium heat. Add onions, chicken and sausage; cook until onions are translucent and chicken is no longer pink. Add this mixture to slow cooker. Add all remaining ingredients and mix well. Cover and cook on HIGH for 4 hours, or on LOW for 8 hours. Serve with tortilla chips, shredded Jack cheese, avocado, sour cream and/or cilantro, if desired.

SUPER QUICK TWO-BEAN CHILI

Serves 6

1 lb. ground beef (I always use low fat ground turkey here—turns out great.)

1 green bell pepper, chopped

1 large onion, chopped

2 tblsp. chili powder

1/4 tsp. black pepper

3 cups canned tomato juice

1 15 oz. can dark red kidney beans, rinsed and drained

1 15 oz. can Great Northern or cannelloni beans, rinsed and drained

Sour cream

Sliced green onions

Shredded cheddar cheese

Chopped tomato

In a medium skillet over medium-high heat, cook beef, green pepper, onion, chili powder and black pepper until beef is browned, stirring to separate meat. Pour off fat. Add tomato juice and beans and heat through. Top with sour cream, green onions, cheese or tomato, if desired.

Happy eating.

Please send all recipes or comments to P.O. Box 111, Old Forge, NY 13420, or e-mail them to lnwillard@hotmail.com.