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: SWEET POTATO SALAD WITH BACON

As many of you know, it has been recommended I try several different things in an effort to reduce MS symptoms and deal with my gastro issues.  Hubby came across a book by Terry Wahls, MD who has lots of success with this eating plan in reducing and in some cases getting rid of MS symptoms.  I have talked to several who are on this plan, and it works for them.  I am doing most of it anyway, so I figured I would go all the way.  The only change is that I will add some meat back into my diet, eliminate eggs and sugar while I increase fruits and veggies.  Hopefully, this will help with some of the new MS symptoms cropping up.  Thank you and Heather Christo for this yummy recipe.  This is from Wahls Protocol Recipes.

I love potato salad, but mayonnaise is not my friend.  So, this one sounds YUMMY!  The color and crunch from sweet potatoes, celery, and a bit of bacon sounds like the perfect combination. Serve this at your next backyard BBQ and no one will be missing the goopy white old-fashioned potato salad. 

PREP: 15 minutes     COOK TIME: 15 minutes     SERVINGS: 4 TO 6

Ingredients:

  • Kosher salt
  • 3 large sweet potatoes, peeled and cut into chunks

MUSTARD VINAIGRETTE:

  • 1 red Fresno chili, seeded and minced
  • 2 tablespoons whole-grain mustard
  • 2 garlic cloves, minced
  • 1⁄4 cup rice vinegar
  • 1⁄4 cup olive oil
  • Kosher salt
  • 4 uncured bacon slices, cooked until crisp and crumbled
  • 1 cup thinly sliced celery hearts
  • 1 cup thinly sliced green onions

Directions:

  1. Bring a medium-large pot of salted water to a boil. Add the sweet potatoes and simmer until just fork-tender, about 15 minutes. Drain the potatoes and briefly and gently rinse them with cold water. Set aside.
  2. To make the mustard vinaigrette: In a small bowl, whisk together the chili, mustard, garlic, vinegar, and olive oil. Season with salt.
  3. In a large bowl, combine the sweet potatoes, bacon, celery, and green onions and toss with the mustard vinaigrette. Season with salt. Serve warm or at room temperature, or refrigerate and serve chilled.

Did you know????  SWEET POTATOES are one of nature’s best sources of vitamin A and a great source of vitamin C. One 8-ounce sweet potato will give you 100 percent of your recommended daily vitamin A. If you consume a little fat with the sweet potatoes (like the olive oil in the recipe here), it helps your body utilize all the vitamin A even more efficiently.

Want to take this YUMMY salad to you to work for lunch or maybe to the next barbeque???   Check out Thirty One’s Thermal Tote….  One of our most popular items, the Thermal Tote is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!

The best part is…. they are on sale this month along with all of the thermal totes for either $10 or $15 with a $35 purchase.  This is a great time to stock up for the school year.  A size for everyone in the household.  Which one will you pick????

Have a ThirtyOne-derful day

 

Tasty Tuesday: Wicked Good Spices Vegetarian Chili

Today’s recipe is from my friend Rachel at Wicked Good Spice Mixes Co.  I was introduced to their amazing products at the Brick Farmer’s Market about two years ago.  Their spot was a must every week.  From flavored vinegar to organic olive oil to spice mixes.  The best part is they have a multitude of uses for some of their products.  Who would have ever thought of using flavored vinegar in seltzer water for a refreshing drink?

I made this YUMMY recipe this week.   I will admit, I had a brain fog MS day and despite having the directions in front of me I forgot the spaghetti squash, and the tomato paste BUT the end result was still delicious!

 Ingredients:

  • 1 medium butternut squash; sweet potatoes, spaghetti squash (peeled & diced)
  • 2 large onions, diced
  • 1 each of diced orange, yellow, and red bell pepper
  • 2 whole heads of garlic, diced
  • 4 tablespoons of wicked good wild canyon pepper blend/ or pigs can fly blend (add more spice if you like more heat)
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 24oz can of crushed tomatoes
  • 1 8oz can of tomato paste
  • 1/3 cup of olive oil

Directions:

  1. Place olive oil in a large skillet on medium heat
  2. Add onions and garlic.  Saute
  3. Add bell peppers, sweet potato and squash. Sauté until soft
  4. Add wicked good spices wild canyon pepper blend or pigs can fly. Mix thoroughly
  5. Add corn, crushed tomatoes and tomato paste
  6. Stir to blend
  7. Cook on low heat for 30 minutes or until squash is fork tender
The main reason the company was started was to show people how easy, healthy and fun it can be to make a delicious meal at home!  Rachel always thought the hardest thing about cooking is how much of this spice and how much of that spice you should add.  So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.

The farmer’s market may be closed until the end of May BUT you can get these awesome products at the following locations:

Berry Fresh Farms, 151 Brick Blvd, Brick NJ 08723  (732)477-0606

Cream Ridge Winery, 145 Route 539 (PO Box 98), Cream Ridge, NJ 08514 (609) 259-9797

Dearborn Farm Market, 2170 Rt 35, Holmdel, NJ 07733  (732)264-0256

From The Garden, 353 Fairfield Road, Freehold NJ 07728 (732)866-1745

Cedar Post Farm and Garden Center, 147 NJ Route 70,  Lakehurst,NJ 08753 (732)270-8833

Delicious Orchards, 320 Route 34, Colts Neck, NJ  (732) 462-1989

New Egypt Marketplace, 53 Main Street, New Egypt, NJ 08533 (609) 458-7900

The Lusty Lobster, 88 Bay Ave. Highlands, NJ 07732 (732) 291-1548

Twin Ponds, Rt 9 Howell, NJ 07731

Lovelandtown Grocery and Provisions, 219 Bridge Ave, Point Pleasant,NJ 08742  (732)903-6855
Princes Farm Market , 1123 Mountain Ave, Mountainside, NJ 07092
(908)358-3311
Have a great recipe you want to share?  We would love to feature YOU!  If you try this, let us know what you think…
Have a ThirtyOne-derful day!

Tasty Tuesday: Slow Cooker Butternut Black Bean Chili

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Thank you Hungry Girl for another YUMMY recipe!

Prep: 15 minutes     Cook: 3 – 4 hours on high or 7 – 8 hours on low  Serves: 8 FreestyleSmartPoints® value 0*

1/8th of recipe (about 1 heaping cup): 173 calories, 0.5g total fat (0g sat fat), 532mg sodium, 35g carbs, 9g fiber, 8.5g sugars, 8g protein

Ingredients:

One 14.5-oz. can fire-roasted tomatoes (not drained)
2 1/2 cups canned crushed tomatoes
2 tsp. chopped garlic
2 tsp. chili powder
1 1/2 tsp. ground cumin
1/8 tsp. salt
Two 15-oz. cans black beans, drained and rinsed
4 cups peeled butternut squash, cut into bite-sized pieces (about 3/4 of a medium squash)
1 cup chopped red onion
1 cup chopped red bell pepper
1/4 cup seeded and chopped jalapeño pepper (about 1 medium pepper)
Optional toppings: fresh cilantro, light sour cream

Directions:

  • Pour both types of tomatoes into a slow cooker. Add garlic and seasonings. Mix well.
  • Add remaining ingredients, and gently stir.
  • Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until veggies have softened.

HG Tips: Look for pre-cut butternut squash in the produce aisle, or click here for squash-cutting tips. And when handling jalapeños, don’t touch your eyes (pepper juice can sting), and wash your hands well immediately afterward.

Tailgating season may be over BUT it won’t be long before the summer barbecues start…Why not grab a Fresh Market Thermal now?  The Fresh Market Thermal is a stylish, portable thermal large enough to hold two 9″x13″ casserole dishes. A must-have for family picnics, tailgating, trips to the beach, days on the boat, potlucks, grocery shopping or weekend camping. Its water-resistant Leak Lock thermal lining means you can add ice to this cooler bag to keep food and drinks cold. Need more room? The sides unsnap and expand to give you more space inside. Long handles allow you to carry it over your shoulder when you need to be hands-free. The Fresh Market Thermal also features a zipper closure for securing contents and an exterior front pocket to hold other important items. Monogramming and personalization options available.  Approx. 10.5″H, 15″H with top extended x 15.5″L x 10″D

Have a ThirtyOne-derful day!

Tasty Tuesday: Butternut Squash and Turkey Chili

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I love CHILI and I am excited to have a new recipe which has lots of the zero point foods from Weight Watchers.  This is a delicious, filling chili. You can serve it topped with sour cream (or cheddar cheese) and tortilla chips!

Prep Time: 20 minutes     Cook Time:  30 minutes    Serves: 12

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey breast
  • 1 pound butternut squash – peeled, seeded and cut into 1-inch dice
  • 1/2 cup chicken broth
  • 1 (4.5 ounce) can chopped green chilies
  • 2 (14.5 ounce) cans petite diced tomatoes
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (15.5 ounce) can white hominy, drained
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic salt

Directions:

  • Heat the olive oil in a large pot over medium heat.
  • Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
  • Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt.
  • Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Have some leftovers, why not take them for lunch in one of ThirtyOne’s AMAZING thermals, like the Go To Thermal.

 

It is called the Go-To Thermal because you should think of it as the universal lunch bag. With clean lines a simple handle and a variety of prints, this tote is perfect for every member of the family. Features a zip closure and an exterior pocket. Ideal for work, school, sporting events, road trips, golf outings, play dates, fishing trips, pool days and a bunch of other places. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch or snack! Machine washable and wipeable lining. Key features are: keeps contents cool or warm for up to 1.25 hours; holds up to 10 lbs. (that’s ALOT of lunch) and can be personalized.  It measures: 11”H x 12.5”L at top opening x 8”L at base x 5”D

Have a ThirtyOne-derful day!