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: Fast Protein-Packed Breakfasts!

I don’t know about you but breakfast is the toughest meal for me.  I am up early and can get down a cup of coffee but anything else before like 10AM, well, it just doesn’t happen. I have heard it all – need to eat within an hour of getting up to start your metabolism, breakfast is brain food.. blah, blah, blah.  So, if you are like me, these speedy b-fast recipe packed full of protein may be the answer you are looking for.   Thank you Hungry Girl for some more yummy recipes.

Mixed-Veggie Soyrizo Scramble.  

I LOVE soy chorizo for many reasons, from its great flavor to it has way less fat than the real deal. This tasty recipe is an incredible way to enjoy the mighty meatless protein!

Entire recipe: 207 calories, 5g fat, 764mg sodium, 12g carbs, 3g fiber, 5g sugars, 26g protein — PointsPlus® value 5*  MAKES 1 SERVING

Ingredients:

1 1/2 oz. (about 2 1/2 tbsp.) soy chorizo (like the kind by El Burrito or Tofurky)
1/2 cup frozen petite mixed vegetables
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. chopped cilantro
Optional toppings: salsa, fat-free sour cream

Directions:

• Bring a skillet sprayed with nonstick spray to medium heat. Cook and crumble soy chorizo until browned, about 3 minutes.
• Remove cooked chorizo and set aside. Remove skillet from heat, re-spray, and bring to medium-high heat. Cook and stir frozen vegetables until hot, about 2 minutes.
• Add egg substitute and scramble with veggies until cooked, 2 – 3 minutes. Add cooked chorizo, and cook and stir until hot, about 30 seconds. Sprinkle with cilantro, and eat up!

Cheesy Veggie B-fast Sandwich

This hearty breakfast sandwich features a veggie-packed egg patty (made in the microwave!) that’s topped with melty Swiss cheese. Make it SOON…  Headed to work? This is great to make ahead and then microwave when you get to work!

Entire recipe: 228 calories, 4g fat, 764mg sodium, 26.5g carbs, 5.5g fiber, 4.5g sugars, 22g protein — PointsPlus® value 5*  MAKES 1 SERVING

Ingredients:

1/2 cup chopped spinach leaves
1 tbsp. finely chopped red onion
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One 100-calorie flat sandwich bun (like Arnold Sandwich Thins)
1 slice 2% milk Swiss cheese

Directions:

• Spray a medium microwave-safe bowl with nonstick spray. (The bottom of the bowl should be about the size of the sandwich bun.) Microwave spinach and onion for 1 minute, or until spinach has wilted. Blot away excess moisture.
• Add egg substitute and stir well. Microwave for 1 minute.
• Gently stir, and microwave for 1 more minute.
• Place the bottom half of the bun on a microwave-safe plate. Top with egg patty, followed by cheese. Top with the other half of the bun.
• Microwave for 20 seconds, or until cheese has melted. Eat up!

What is your favorite quick breakfast?  Share it with us.  Have a recipe you want to share? We would love to hear your family favorites.

Have a ThirtyOne-derful day!

 

Tasty Tuesday – Crock Pot Turkey Chili

Thank you Skinny Points Recipes » Crock Pot Turkey Chili for this YUMMY recipe….

Ingredients:

1.3 lbs 99% lean ground turkey
1 teaspoon oil
1 medium onion, minced
1 red bell pepper, diced fine
1 garlic clove, minced
1 1/2 cups frozen corn kernels
10 oz can Rotel Mild Tomatoes
8 oz small can plain tomato sauce
1/4 cup low sodium chicken broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt

Optional Toppings:  diced avocado, reduced fat sour cream, reduced fat shredded cheese, baked tortilla chips

Directions:

Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker. Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes. Spoon over turkey into the slow cooker and stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended. Pour chicken broth into the crock pot and add the bay leaf.

Cook on HIGH 4 hours or low 6 hours. Serve with desired toppings.

Nutrition Facts: Smart Points: 4, Pointsplus: 6, Calories: 226, Fat: 3 g, Carb: 21 g, Fiber: 3.5 g, Protein: 31 g, Sugar: 5 g, Sodium: 688 mg, Cholest: 59 mg

All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

Share your favorite recipe with us…..