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!
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
- 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
- Sauté onions and garlic in olive oil until onions become translucent.
- In a pot place squash and fill with stock until just covered.
- Add curry powder, cumin, onion and garlic.
- Boil until squash becomes tender and remove pot from heat.
- 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.
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!
Thank you Alene Brennan for today’s recipe. This is from Terry Wahl’s MS Protocol cookbook but it definitely yummy for everyone!
Prep Time: 15 minutes Cooking Time: 15 minutes Yields: 4 servings
- 1/2 pound beef sirloin, cut into thin strips (organic grass fed is the best)
- 2 tablespoons of oil (I use Wicked Good Spice Mixes Garlic Oil)
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 2 medium red peppers, cut into thick strips
- 1-2 bunches arugula, well washed
- 2 teaspoons kuzu (a root – optional)
- 2 tablespoons tamari (a Japanese sauce)
- 2 tablespoons rice or cider vinegar
- 1/4 cup water
- Stir-fry beef in pan with 2 teaspoons of oil over medium-high heat for 2 minutes or until browned.
- Remove beef with tongs or fork, allowing excess oil to drip off and set aside.
- With remaining oil, stir-fry ginger and garlic for 2 to 3 minutes and then add bell peppers. Cook another 2 to 3 minutes.
- Mix together fresh arugula and bell pepper mixture in a serving bowl.
- In a small bowl, combine kuzu, tamari, vinegar and water.
- Place mixture into skillet and cook over medium heat until sauce starts to thicken.
- Return beef to skillet and cook for 1 minute, just enough to warm up beef.
- Add beef to serving bowl with arugula and bell peppers.
- Mix and serve warm.
There are always leftovers in our house…..I usually cook for 4 – 6 people despite the fact there are only two of us and then hubby gets meals for work. One of my favorite Thirty One thermals is the Thermal Tote which 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!
Have a blessed day!
Thank you Hungry Girl for this yummy recipe….. I usually do sausage and peppers on the stove top butI figured I would give this a try. I’m cooking lots more meals right now since hubby is off work for 2 weeks. Trying new versions of old things so I have yummy dinners with some leftover to freeze for when he goes back to work.
1/2 of recipe (about 1 3/4 cups): 299 calories, 14g total fat (3g sat fat), 648mg sodium, 27.5g carbs, 4.5g fiber, 7.5g sugars, 17g protein Freestyle™ SmartPoints® value 8*
Prep: 10 minutes Cook: 30 minutes Makes: 2 servings
- 6 oz. (about 2 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kinds by Al Fresco), sliced into coins
- 6 oz. (about 3) baby red potatoes, cut into 1/2-inch chunks
- 2 cups sliced bell peppers
- 1 cup sliced onion
- 1 tbsp. olive oil
- 2 tsp. chopped garlic
- 1/2 tsp. dried oregano
- 1/8 tsp. salt
- Dash ground thyme
- Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
- Combine all ingredients and seasonings in a large bowl. Toss to coat.
- Spread mixture onto the center of the baking sheet. Bake for 15 minutes.
- Flip/rearrange mixture on the baking sheet. Bake until veggies have softened and potatoes are tender and lightly browned, 10 – 12 minutes.
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! The best part is they are on SALE right now for just $15 with a $35 purchase. Be sure to check out all of the Sale-a-bration items too with new things released every Thursday.
Have a ThirtyOne-derful day!