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Wednesday, May 16, 2012

Beef and Bean Chili

Beef & Bean Chili!

½ cup plain oatmeal, cooked with fat free milk, in microwave
Topped with plain cinnamon
2 tbsp of walnuts
5 oz. glass of OJ
A cup of coffee, black

Yellow Thai Curry Veggies w/ beans & nuts!

Lunch: Yellow Thai Curry Veggie Blast with Water & Lemon
12 oz. bag of mixed frozen veggies from Target (asparagus, cauliflower, carrots, mushrooms, onions, and yellow squash)
Heated in pan with 1 tbsp of EVOO, covered to cook and then once hot, removed lid to brown veggies.  De-glazed the pan with 2 tbsp of yellow thai curry sauce and 2 tbsp of low sodium chicken broth.  Plated with toasted almond slivers (2 tbsp) and fresh chopped scallions.
Water with lemon

Snack:  1/4 cup of lightly salted peanuts, Glass of fat free milk

Snack:  1 plain hard-boiled egg & water

Beef & Bean Chili with 1/2 avocado chopped, on top!

Dinner: Beef & Bean Chili

Inspired by Ellie Krieger’s recipe at the link below, with just a few tweaks here and there, this is a great chili recipe, which incorporates extra veggies!  Check it out:

Ellie Krieger Beef & Bean Chili Recipe:

I make it with less beef and more carrots and peppers to lower calories and saturated fat and increase vitamins and nutrients, and I sometimes omit the spicy factor, so my kids will eat it (still using the cumin for flavor, and add a clove of garlic as well).

So the above pic is my bowl of chili with ½ avocado cut up and thrown on top and I also had a little plate of nachos on the side (could not resist them!  14 tortilla corn chips with 1/2 cup of cheddar cheese on top and toasted!)
Glass of water with lemon

Dessert:  nothing tonight, just water

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