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
- 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
- Heat oil in a large nonstick, heavy bottomed pot over medium heat.
- Add garlic; cook, stirring frequently, until aromatic, about 2 minutes.
- Add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onion flakes, and pepper; stir well.
- Increase heat to high and bring to boil; cook, stirring frequently, until chili is thick and flavors are concentrated, about 5 minutes.
- Spoon into serving bowls and sprinkle with cheese.
- 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!
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
- 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
- Preheat the oven to 350 degrees.
- Chop veggies (not yams) and sauté in 2 teaspoons of oil until soft, 5-10 minutes.
- Add can of tomatoes and chickpeas. Mix well and remove from heat.
- Slice yams into thin sheets.
- Lightly oil a casserole dish and layer the bottom with half of the yams.
- Spoon out vegetable mixture and spread evenly on top of yams.
- Layer remaining yams on top of vegetables and lightly drizzle with olive oil.
- Bake covered for 30 minutes.
- Take off the cover and turn up temperature to 450 degrees for 10 minutes to crisp up the top later.
- 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!
Thank you Pillsbury.com for today’s recipe….I know crockpot season may almost be over at least for me since I really only use it during the winter month BUT this looked too good to pass up. It’s not the same old pork chops! Tender chops slow-cooked with flavorful creamy mashed pinto beans make a tasty dinner for four.
4 – bone-in center-cut pork loin chops, 3/4 inch thick (about 2 lb)
1 teaspoon Old El Paso™ taco seasoning mix
1 cup frozen whole kernel corn
2 cans (15 oz each) pinto beans, drained, rinsed
Chopped fresh cilantro, if desired
- Heat 12-inch nonstick skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon of the salt and 1/2 teaspoon of the seasoning. Cook pork chops in skillet 4 to 6 minutes, turning once, until brown.
- In 3- to 4 1/2- quart slow cooker, mix remaining 1/4 teaspoon salt, remaining 1/2 teaspoon seasoning, the salsa, corn and beans until well blended. Top with pork chops, overlapping as necessary, pressing gently into bean mixture.
- Cover; cook on Low heat setting 4 to 5 hours.
- Remove pork chops to serving platter. Cover to keep warm. With fork or potato masher, mash beans slightly until slightly thickened. Serve pork chops over beans. Sprinkle with chopped cilantro.
- Browning the pork chops before placing them in the slow cooker adds flavor to this dish.
- Substitute black beans or red beans for pinto beans in this recipe.
Nutrition Facts: Calories 360, Total Fat 11g, Saturated Fat 3 1/2g, Cholesterol 85 mg Sodium 1110mg, Potassium 760mg, Total Carbohydrate 32g, Dietary Fiber 7g, Sugars 9g, Protein 33g. Daily Exchanges: 1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Since I am the Queen of leftovers – LOL. I love when there are 4 servings because it ensures I have a meal or two to freeze for hubby’s dinner. Since he works the swing shift, he uses Thirty One’s Picnic Thermal. It holds his dinner, snacks and LOTS of other stuff. We actually weighed it one day and it was 35 pounds! So whether you are headed to the beach, campground or family picnic with your favorite foods. The Picnic Thermal Tote has a Leak Lock® thermal lining to hold ice when you need to keep things cool for a longer time. A removable, adjustable shoulder strap makes it easy to carry when you have your hands full, and the zip-around closure ensures everything stays put while you’re transporting it from the car.
Share your favorite recipe with us, and if I publish it….YOU will get a FREE gift from me.
Have a ThirtyOne-derful day!
I found this YUMMY recipe and have tried it. I cut back on the spices so it wouldn’t be too spicy for hubby BUT it was really good. Quick and easy. The bonus is it froze well too.
Thinking it might work with beef too…. OR just lots of veggies. How will you change it up?
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil (I used olive oil)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
- Preheat the oven to 400 degrees.
- Place chicken strips in a greased 13×9 baking dish.
- In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
- Drizzle the spice mixture over the chicken and stir to coat.
- Next add the tomatoes, peppers, and onions to the dish and stir to combine.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender
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 ThirtyOne-derful day!
This YUMMY vegetarian dinner is packed full of Mexican flavors. Quick and easy with lots of leftovers to have on a salad the next day OR to heat up.
Prep Time: 30 minutes
Cook Time: 30 minutes
- 2 Tablespoons avocado or olive oil
- 1 medium zucchini, chopped, 2 cups
- 1 red bell pepper, cored and diced into 1/2″ pieces, 1 1/2 cups
- 1 medium onion, diced into 1/2″ pieces, 2 cups
- 1 clove garlic, minced
- 2 Teaspoons ground cumin
- 2 Teaspoons chili powder
- 1 – 15 ounce can black beans, drained and rinsed
- 1 cup quinoa, rinsed and drained
- 1 – 14.5 ounce can fire roasted chopped tomatoes in sauce
- 1 1/2 cups vegetable stock
- 1 1/2 cups fresh or frozen corn
- 1/2 Teaspoon sea salt, or to taste (this will vary on type of stock used)
- 1 1/2 cups chopped tomatoes
- 1/4 cup diced onion, reserved from above
- 1/4 cup chopped fresh cilantro
- 1 Teaspoon minced jalapeno
- 1 Tablespoon freshly squeezed lime juice
- 1/2 Teaspoon sea salt, or to taste
- Prep the ingredients for the quinoa skillet dish before starting to cook, and set aside 1/4 cup of the diced onion for the Pico de Gallo.
- Preheat a large skillet (13″-15″) over medium high heat. When the pan is hot but not smoking, add the oil along with the zucchini, bell pepper, onion, and garlic. Sauté stirring often until the veggies have softened but are still crisp tender, about 5 minutes.
- When the veggies have softened, add the cumin and chili powder to the skillet, and stir to mix in. Then add the black beans, quinoa, fire roasted tomatoes, and vegetables stock. Stir to combine and cover the skillet with a lid. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook stirring occasionally until all the liquid has absorbed, and the quinoa is fluffy, 20-25 minutes.
- While the quinoa is cooking, mix together the ingredients for the Pico de Gallo. Season to taste with salt, and set aside to let the flavors blend.
- Stir together all the ingredients for the Avocado Lime Cabbage Slaw, then set it aside until the serving time.
- When the quinoa is done, add the corn and stir to combine. Season to taste with salt, and serve immediately with Pico de Gallo.
What to do with the leftovers???? Pack them up for lunch the next day in one of Thirty One’s AMAZING thermal lunch totes. Sending the kids off with a healthy lunch? Try the Lunch Break Buddy Thermal. This roomy, insulated cooler bag is perfectly sized and styled for packing lunch and snacks for you or the kids, with a water-resistant thermal lining, zipper closure, large front pocket and mesh side bottle pocket. Personalize your lunch bag with an embroidered name, monogram or Icon-It design for school, work or travel.
Did I mention it is on the Retirement list? What does that mean? It will be gone after February 28th….. grab one while you can.
Have a ThirtyOne-derful day!