Tasty Tuesday: All-American Beefy Mac


Thank you Hungry Girl for today’s recipe….

Do you remember Hamburger Helper?  When life was crazy busy – full-time job, active kid and not a lot of time to plan meals, this and macaroni and cheese was a go to meal.  I kind of miss those days so this is a great way to enjoy the same yummy taste in a healthier way.

Whether you call it beefy mac, beefaroni, or American chop suey, a hearty pasta meal full of ground beef and rich tomato sauce rocks. Indulge in our AMAZING recipe without a lick of guilt…

Prep: 20 minutes     Cook: 30 minutes     Makes: 4 servings

Ingredients:

  • 3 cups frozen cauliflower florets
  • 4 1/2 oz. (about 1 1/4 cups) high-fiber elbow macaroni
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped green bell pepper
  • 1 lb. raw extra-lean ground beef (4% fat or less)
  • 1 tbsp. chopped garlic
  • 1/2 tsp. each salt and black pepper
  • 2 cups canned crushed tomatoes
  • 1 cup diced tomato
  • 2 tbsp. canned tomato paste
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • Optional seasoning: crushed red pepper

Directions:

  1. Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 minutes, or until hot. Drain excess liquid.
  2. Roughly chop cauliflower, return to the bowl, and cover to keep warm.
  3. In a large pot, cook pasta per package instructions, about 7 minutes. Drain pasta, and stir into cauliflower. Re-cover to keep warm.
  4. Spray the pot with nonstick spray, and bring to medium-high heat. Add onion and bell pepper, and cook and stir until browned, about 4 minutes.
  5. To the pot, add ground beef, garlic, salt, and black pepper. Cook, stir, and crumble until beef is fully cooked and veggies are soft, about 6 minutes.
  6. Add all remaining ingredients to the pot, and stir well. Bring to a boil.
  7. Reduce heat to low, and stir in cauliflower-pasta mixture. Cook until hot and well mixed, about 2 minutes.

Serving Size: 1/4th of recipe (about 2 1/2 cups):  Calories: 375; Fat: 6g; Sodium: 690mg; Carbs: 50g; Fiber: 10g; Sugars: 13.5g; Protein: 33g     PointsPlus® value 9*

Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal.  This is one of our most versatile totes.  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

Have a blessed day!

Tasty Tuesday: 15-Minute Vegetarian Chili


Today’s recipe is an “old” tried and true Weight Watcher recipe.  I have made it many times AND love it reheated.  It is actually one of hubby’s favorites too.

Prep time: 7 minutes      Cook time:  8 minutes     Serves: 4

7 PointsPlus Value

 

Ingredients

  • 1 tsp canola oil
  • 1 clove(s) (medium) garlic clove(s), minced
  • 15 oz canned kidney beans, rinsed and drained
  • 14 1/2 oz canned stewed tomatoes
  • 15 1/4 oz canned yellow corn, drained
  • 15 oz canned tomato sauce
  • 1 Tbsp chili powder (Or substitute Pigs Can Fly seasoning)
  • 1/2 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes (eliminate if you use ^^ seasoning)
  • 1/4 cup(s) dehydrated onion flakes
  • 1/4 tsp black pepper
  • 4 Tbsp low fat shredded cheddar cheese

Directions:

  1. Heat oil in a large nonstick, heavy bottomed pot over medium heat.
  2. Add garlic; cook, stirring frequently, until aromatic, about 2 minutes.
  3. Add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onion flakes, and pepper; stir well.
  4. Increase heat to high and bring to boil; cook, stirring frequently, until chili is thick and flavors are concentrated, about 5 minutes.
  5. Spoon into serving bowls and sprinkle with cheese.
  6. Yields about 1 1/4 cups chili and 1 tablespoon cheese per serving.

I LOVE using spice mixes from Wicked Good Spice Mixes Company.  The combination of spices is perfect and I only have to have a few things in the cabinet instead of a zillion bottles of spices only I only once or twice.  Pigs Can Fly is made for all things pork…but not too shabby on chicken or beef! Makes mouth watering chops, lip-smacking ribs and scrumptious roasts!  Ingredients: cumin, hot chili powder, allspice, brown sugar, black pepper, kosher salt.  Be sure to add a little at a time so you don’t set your mouth on fire!  LOL.

My all time favorite thermal anymore is the Around the Clock Thermal. I have been using this one lately for my craft/vendor shows.  I can hold LOTS of snacks and bottles of water to last me for the whole day.  It is one of Thirty One’s most versatile totes, the Around The Clock Thermal is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

Have a blessed day!

Tasty Tuesday: Winter Squash Stew

On this Tasty Tuesday, I want to wish my AMAZING daughter Belinda a “happy birthday”.

Thank you Alene Brennan for today’s recipe…

I know we had a summer relapse last week with temps near 90 but I think the fall weather is finally going to settle in OR at least I hope it does.

Prep Time: 5 minutes     Cooking Time: 15 minutes     Yields: 4 servings

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, finely minced
  • 2 cloves of garlic, finely minced
  • 1 winter squash, seeded, peeled, chopped (butternut, acorn, pumpkin, delcata)
  • Veggie or chicken stock
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons cumin

Directions:

  1. Sauté onions and garlic in olive oil until onions become translucent.
  2. In a pot place squash and fill with stock until just covered.
  3. Add curry powder, cumin, onion and garlic.
  4. Boil until squash becomes tender and remove pot from heat.
  5. With an immersion blender purée squash until smooth. (I prefer mine chunky)

Notes:   Add chopped fresh cilantro or parsley and/or toasted pumpkin seeds for garnish.

I’m the only one who eats squash in my house so there would be some leftovers….. Did you know Thirty One has a cool way to send your kids off with school lunches?  Our thermals got got a makeover with the Off to Lunch Thermal! This soft (but structured) insulated cooler bag is perfect for the school cafeteria or to add a dash of fun to the office. It also makes a great travel snack bag for road trips, the pool or daycare. A webbed top handle makes it easy to carry this reusable lunch bag, and an interior thermal lining keeps food cool or warm.
The best part about this cute thermal is it is part of Thirty One’s Online Extras…….so it is on sale for $24 BUT if you spend $35 on any item, you can get this for 1/2 price (plus one more item) for this month only.  That is a deal, right?
Have a blessed day!

Tasty Tuesday: Oatmeal Raisin Bites

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Tasty Tuesday is courtesy of Jen at THE HAUTE MOMMY HANDBOOK.  I LOVE oatmeal raisin cookies.  Maybe it is because I can trick myself into believing they are healthy.  I mean oatmeal is good for you, right?  The funny thing is I can remember NEVER wanting to eat oatmeal as a child.  In fact, I didn’t even put milk on my cereal.  Who wants to eat soggy Frosted Flakes?

When I joined Weight Watchers many years ago, oatmeal was a staple on my shelf.  I used to love to make Hungry Girl’s GIGANTIC Oatmeal Bowls for breakfast filled with any combination of apples, bananas, blueberries or cinnamon.  I have even changed them up since I am gluten free and dairy free………they are still YUMMY!

I am still working on making these bites gluten free.  Despite many attempts, I can’t seem to get the almond flour right.  I feel like I should be using less.  Who is a pro at “alternate” flours, I would love some input.

disappearing-oatmeal-raisin-bites-oven

INGREDIENTS

1/2 cup + 6 Tbsp butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
3 cups oats (quick or old-fashioned, uncooked)
1 cup raisins

DIRECTIONS

  • Heat oven to 350° F.
  • In a large bowl, beat butter and sugars until creamy.
  • Beat eggs and vanilla in separate bowl, then add to large bowl. Beat all wet ingredients well.
  • Combine flour, baking soda, cinnamon, and salt, and mix well with wet ingredients.
  • Add oats and raisins. Mix well.
  • Drop rounded tablespoons onto cookie sheets and bake for 8-10 minutes or until golden brown and fork inserted in center comes out clean.
  • Cool 1 minute on cookie sheets, then move to wire rack to cool completely. Makes 4 dozen of bite size cookies.  They don’t spread when baking.

If anyone makes a batch and needs a taste tester, I’m available!!!

Why not make a batch and “boo” someone?  Grab one of Thirty One’s Little Carry Alls, fill it with yummy treats and leave it for a friend as a surprise. These are  the perfect solution for organizing the little things in your life. From office supplies to eating utensils and cosmetics, this caddy helps keep your life in order by keeping everything right at your fingertips. Great for gifts, small toys, crafts, office desks, candy and seasonal home décor.

Have a blessed day!

Tasty Tuesday: Veggie Bake

I’m not sure where I found this YUMMy recipe but it is a great way to clear out the fridge of the leftover veggies BEFORE they go bad.  You will be surprised how good it tastes.

Prep Time: 20 minutes     Cooking Time: 50 minutes     Yields: 4 servings

Ingredients:

  • All the leftover veggies in your fridge
  • 1/4 cup olive oil, divided
  • 1 large can chopped tomatoes
  • 1 can chickpeas, drained
  • 1-2 large yams, slices into 1/8-inch-thick sheets


Directions:

  1. Preheat the oven to 350 degrees.
  2. Chop veggies (not yams) and sauté in 2 teaspoons of oil until soft, 5-10 minutes.
  3. Add can of tomatoes and chickpeas. Mix well and remove from heat.
  4. Slice yams into thin sheets.
  5. Lightly oil a casserole dish and layer the bottom with half of the yams.
  6. Spoon out vegetable mixture and spread evenly on top of yams.
  7. Layer remaining yams on top of vegetables and lightly drizzle with olive oil.
  8. Bake covered for 30 minutes.
  9. Take off the cover and turn up temperature to 450 degrees for 10 minutes to crisp up the top later.

Notes:

  • Add your favorite spices, like basil, oregano, fennel, cumin, chili pepper or sea salt when adding tomatoes and chickpeas.
  • Try Wicked Good Spice Mixes Tuscan Bistro for a yummy italian mixture.
  • Use a mandolin to slice the yams into even slices.

This is a great yummy dish for tailgating or an upcoming holiday gathering.  On Weight Watchers, this is point friendly.  Thirty One offers the perfect way to carry this yummy casserole to the next gathering with the Perfect Party Set. The Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Have a blessed day!

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