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!
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 Rachel of Wicked Good Spice Mixes Co for today’s recipe. Perfect timing since I grabbed a spaghetti squash at the farmer’s market.
- Heat oven to 400 degrees F and arrange a rack in the middle.
- Cut squash in half lengthwise and scrape out seeds
- Brush flesh with 2 tablespoons of the oil and season generously with sale and freshly ground pepper.
- Place squash, cut sides up, on a baking sheet and roast until fork tender – about 50 minutes
- Remove squash from the oven and let sit at room temperature until cool enough to handle – about 30 minutes
- Scrape flesh with a fork to make long squash strands, set aside
- Heat remaining 2 tablespoons olive oil in a large sauce pan, over medium heat until simmering about 3 minutes. Add garlic and shallot, season with salt and pepper. Cook until softened and lightly brown – about 3 minutes.
- Add reserved squash, toss with tongs to coat thoroughly. Cook until heated through.
- Remove from heat, add cheese a handful at a time while tossing squash to evenly coat.
- Serve with Tuscan Bistro Blend, freshly ground pepper and extra cheese.
Need some Wicked Good Spice Mixes to stock your spice rack? You can grab them online or stop by 502 Baking Company in Brick – they have a supply of items too. While you are there, pick up a yummy dessert…. They have the BEST vegan peanut butter cookies…..
I’m so ready for fall mainly so I can start cooking again. Summer in our house means eating out and salads which is okay but I do miss cooking……We don’t have a grill at the condo (too many rules) or I would definitely be grilling all summer long.
Do you have a favorite recipe you would like to share? Send it to me and I will send you a gift as a thank you when I post your recipe.
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!
Today’s YUMMY recipe is from Rachel at Wicked Good Spice Mixes. If you haven’t tried any of their products, you are missing out on some AMAZING things. I am a HUGE fan their spices and love to use their flavored vinegars on my salad in place of dressing. A little goes a long way…
- Drain liquid from canned salmon
- Combine all of the ingredients in a medium bowl.
- Mix thoroughly.
- Shape into 6 large salmon cakes or 10 small cakes.
- Place 2 tablespoons of coconut oil into a medium size skillet and heat over medium heat
- Place three of the salmon cakes into the skillet and cook for approximately for 4 minutes or until golden brown.
- Flip and cook until other side is golden brown
Serve with Wicked Good Achilles Mediterranean Roasted Veggies.
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.
Renowned Chef Greg Manning from The Serenity Cafe in Toms River is now using our spice blends and fruit infused balsamic vinegars to prepare some of his fantastic meals! Greg now has three restaurants, The Serenity Cafe in Toms River, The White Butterfly Serenity West in Jackson and Serenity South in Wareton, Ne Jersey. If you are looking for a great place to eat with friendly and attentive staff, look no further! Eat Local! Shop Local! Support Local Business!
Have a recipe you want to share? Send me an email. If we use it in our blog, you will receive some “happy mail” from me.