Beef & Bean Chili! |
Breakfast:
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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