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!
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 Naomi Wahls 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
- Kosher salt
- 3 large sweet potatoes, peeled and cut into chunks
- 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
- 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.
- To make the mustard vinaigrette: In a small bowl, whisk together the chili, mustard, garlic, vinegar, and olive oil. Season with salt.
- 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
This recipe is gluten-free, dairy-free, egg free, soy free and peanut/nut free AND it still tastes good! The rich glaze really dresses up the pork chop, and the unique flavors give it a not-another-pork recipe zip and zest
The best part is that it’s quite easy and quick too, so that’s my favorite kind of fancy–fancy without all the fuss.
Thank you Tracey Bartolomey of pawTree for sharing this recipe with us.
PREP TIME: 10 mins COOK TIME: 15 mins SERVES: 4
1 and ½ teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon pepper
4 boneless pork chops
olive oil for coating pan
another 1 Tablespoon olive oil
1 clove garlic, minced (or ½ teaspoon if jarred)
1 teaspoon ginger powder
½ cup chicken broth
⅔ cup apricot preserves* see note
- Heat a large skillet over medium high heat with olive oil.
- While the pan is heating, combine the salt, garlic, onion and pepper. Lightly dip one side of the pork chops in the mixture.
- When pan is hot, place the pork, spice side down, in the hot pan. Sprinkle the remaining spice mixture on the top of the pork chops. Cook the pork for 3ish minutes and then flip and cook an additional 3ish minutes (until both sides are nicely browned). Remove the pork from the pan and cover with foil to keep warm.
- Reduce the heat and add the additional 1 Tablespoon of olive oil. Add the garlic and ginger. Saute for about 30 seconds while stirring. Add the chicken broth and bring to a simmer. Use a spatula to scrape up the delicious browned bits from the bottom of the pan and continue to simmer for 1 minute.
- Whisk in the preserves. Bring the sauce to a simmer and return the pork to the pan.
- Cook for an additional 2-3 minutes on each side or until cooked through.
- Remove from heat and let the pork chops rest for 5 minutes before serving. Serve over rice or quinoa and spoon the sauce from the pan over each piece of pork–don’t let that stuff go to waste! Use every precious drop.
NOTE: Apricot preserves in the jam/jelly section of the grocery store may be hard to find. When it is, apricot-pineapple preserves work just as well! The original recipe is from Allergy Awesomeness
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Have a ThirtyOne-derful day!
I know in all of the excitement of kids getting ready for trick or treating, a healthy meal is far from your mind. Hopefully, they have their BOO bags ready for the “big haul” of candy.
Here is a quick and easy dinner everyone in the family will love courtesy of Tracey from Tastefully Simple:
In a medium pot on medium low heat:
1 tbsp Tastefully Simple avocado oil
2 tbsp Tastefully Simple onion onion
1lb ground beef (or ground turkey)
Cook until meat is no longer pink.
Add following to pot and stir:
3 tbsp tomato paste
1 1/2 tsp paprika
1 tsp Tastefully Simple onion onion
1 tsp Tastefully Simple garlic garlic
1 tsp Tastefully Simple seasoned salt
1 tsp sugar
1/2 tsp black pepper
1/2 tsp wahoo chili seasoning
2 tbsp all purpose flour
Add following and bring to a boil
1 3/4 -2 cups beef broth
2 cups milk (I use almond milk)
2 cups small pasta (I switch to gluten free pasta)
Bring to a boil, reduce heat and simmer approx 10-12 minutes. Remove from heat and stir in 8 oz shredded cheddar cheese, stir until melted.
Want some more yummy recipes? Check out Tracey’s Tastefully Simple website at: https://www.tastefullysimple.com/web/tbartolomey
Have a ThirtyOne-derful Halloween!
Thank you to the Food Babe for this YUMMY recipe!
As you know we have health struggles in our house and one of our goals is to battle them in a holistic manner. So we stumbled onto Vani Hari and were immediately hooked.
This can be used for brunch but I actually like it for dinner with a salad or some fresh veggies roasted in the oven. Sweet potatoes are one of my favorite veggies and they are full of beta carotene – a potent antioxidant for fighting aging – along with lutein which make them fantastic for your eyes and vision. We are blessed to get fresh eggs from a family member so I know they are organic eggs. I swear they taste better too! Eggs are a good source of protein, omega 3 fatty acids, and vitamin D & B12.
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins WW SmartPoints: 11 Serves: 2-3
2 tablespoons coconut oil, divided
4 ounces ground turkey (vegetarian: use 1 cup chopped kale)
1 sweet potato, peeled and small dice
5 eggs, beaten
1 teaspoon chili powder
¼ teaspoon sea salt, more to taste
⅛ teaspoon ground pepper, more to taste
2 tablespoons chopped parsley
- Heat the oven to 400 degrees.
- Heat 1 tablespoon of oil in a saute pan over medium heat. Add the turkey and cook until no longer pink. Add the sweet potato and cook until tender, adding water to the pan if needed.
- Pour the sweet potato mix in an oven safe dish. In a separate bowl, beat the eggs with the chili powder, salt and pepper. Add to the sweet potato mix and place in the oven.
- Bake for roughly 15-20 minutes or until the eggs are set. To serve, place a slice of the frittata on your plate and top with some chopped parsley. Enjoy!
**Please use all organic ingredients if possible.** Let us know if you try this and what you think. Have a recipe you want to share? Be sure to send it to me!
Have a ThirtyOne-derful day!