Chocolate Chili ( my favorite chili )

Prep 20 min | Cook 2-3 hours | Serves 6-8

Ingredients:
2 tablespoons coconut oil
2 medium onions, diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
2 pounds ground beef
1 teaspoon dried oregano leaves
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire-roasted, chopped tomatoes
1 can (14.5 ounces) beef broth
1 cup water

Directions:

1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Variations:
Try a meat combo by mixing ground beef with ground turkey, pork, or bison.
Make a double batch and freeze half so you have chili-on-demand.
Top with sliced olives, diced onions, and/or avocado slices.

Crazy Good Coffee Pot Roast

?

• 1 5-6 lb beef roast (I used a chuck roast)
• 1 large onion, sliced thin
• 8 garlic cloves, peeled and smashed
• sea salt, pepper, marjoram
• 1/2 cup (or so) strong brewed coffee
• 2 tbsp. balsamic vinegar

1.  Slice your onion and smash your garlic.  Place in the bottom of your crockpot.

2.  Generously (but not too generously) sprinkle your roast with salt, pepper and marjoram.  Be sure to rub the spices into the meat on both sides.  Place roast on top of onions and garlic.

3.  Brew your coffee and pour over the top of roast.  Add vinegar as well.

4.  Cook on low for 10 hours or so.  I cooked it on low all night and then switched it to warm all day long (until dinner time).

A Good Idea Burger

Portobella Mushroom flashed grilled! proceeded to create a burger by layering 1 mushroom cap, a burger patty, a HEALTHY serving of Guac, Tomatoes, and then another Mushroom Cap.

Mini Meatloaf Muffins

You can play around with the veggies and swap out different kinds 

(mushrooms, squash, cabbage, ect) to tailor these to your personal tastes.

Ingredients:

Sauce:
½ can tomato paste (No Salt Added if available)
½ teaspoon garlic powder
¼ of a green bell pepper finely diced


Loafs:
1 lb ground meat (turkey, beef, buffalo, lamb, pork, or a combination!)
½ of a green bell pepper finely diced
½ of a red bell pepper finely diced
½ of a white (or yellow, or red) onion finely diced
½ shredded carrot
1 egg 
½ can of tomato paste (No Salt Added if available)
1 tsp garlic powder (Minced garlic works great too)
1 teaspoon black pepper
1 teaspoon salt

OPTIONAL: 4 slices of nitrate-free, no sugar added bacon chopped 

Instructions:
Preheat oven to 350 degrees

Sauce:
This part is easy. Add water to tomato paste until you get a nice consistency 
and mix all ingredients together. A nice consistency would be one similar to ketchup.

Loafs:
1. Mix all ingredients together in a big mixing bowl.
2. Fill Muffin Tins about ¾ full with meat mixture
3. Paint some of your sauce on top of your mini-loaves.
4. Put in the oven and bake for 20 minutes.
5. After cooked, paint some more sauce on top of your loaves and serve.

Turkey Meatballs with Spinach

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1/4 - 1/2 teaspoon crushed red pepper flakes (optional - adjust to your preference)
• 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
• 2 tablespoons Worcestershire sauce
• 1/3 cup chicken broth
• 2 1/2 lbs lean ground turkey
• 3/4 cup bread crumbs/ gluiten free bread or cracker crumbs
• 2 large eggs

Instructions

1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
3. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
4. In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
5. 5. With your hands, create meatballs that are about 1 - 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
6. Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.

Chicken & Avocado Soup

 If you don't have shredded chicken, you can cook 2 chicken breast halves in the broth for 15-20 minutes, then shred with a fork (don't overcook). If you prefer dark meat, thighs work great too. Serve tortilla chips or white rice on the side.

Servings: 4 • Serving Size: 1 bowl • Old Points: 5 pts • Points+: 7 pts
Calories: 285.8 • Fat: 16.8 g • Carb: 14.4 g • Fiber: 7.5 g • Protein: 22.1 g  

• 5 cups chicken broth
• 2 cups shredded chicken breast
• 1 tomato, diced
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine
• 2 ripe hass avocados, diced
• 1/2 cup cilantro, chopped fine
• 4 lime wedges
• 2 tsp olive oil
• salt + fresh pepper to taste
• pinch cumin
• pinch chipotle chile powder (optional)

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sautéabout 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

Stuffed Pasta Shells

• 12 oz Jumbo Shells 
• 1/2 white onion, chopped
• 2 garlic cloves, chopped
• 1 tsp olive oil
• 1 lb 99% lean ground turkey
• 32 oz crushed tomatoes
• 1 tbsp basil
• salt and pepper
• 2 cups part skim ricotta cheese
• 2 cups 2% milk reduced fat mozzarella cheese, shredded
• 1 egg
• 10 oz package frozen spinach, thawed and drained
• 1/4 cup Parmesan Reggiano

Boil water and cook shells according to package directions, make sure to make them al dente.Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered.Preheat oven to 375°.In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.Once shells are cooked and cool, fill shells with the cheese mixture and place in baking dish with a little sauce in the bottom. Cover shells with half of the sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes.Serve with additional sauce on top.

Unfried Chicken Kiev

Ingredients
• 6 skinless boneless chicken breast halves (beaten thin)
• 3 Tbsp low-fat margarine 
• 1 Tbsp chopped fresh chives 
• 1/8 tsp garlic powder 
• 2 Tbsp chopped fresh parsley 
• 1/2 tsp paprika 
• 2 cups cornflake cereal 
• 1/4 cup skim milk
   2 tsp salt & pepper

Instructions:
Soften margarine, preheat oven to 425 F. Cut margarine into 6 slices, place one on center of each chicken breast. Sprinkle garlic powder and chives evenly among 6 slices. Fold chicken breast over margarine, fold up sides, and secure with wooden skewer. Crush cornflakes, mix with parsley,salt, pepper, and paprika. Dip chicken in milk, then coat with cornflake mixture. Place breasts, seam-side down, in sprayed 9 inch square baking pan. Bake 35 minutes or until cooked through.

Russian Chicken

Ingredients:
5 boneless, skinless chicken breasts cut in half
12 oz Russian Dressing
10T sugar free apricot preserves

Preheat oven to 350.  Lay chicken on bottom of a greased 9x13 baking dish.  Put 1T of apricot preserves on each piece.  Pour in Russian Dressing.  Bake for 1 hour.

WW points - 5.
Best served with rice.  Points figured with no more than 1T of the sauce poured on top.

Baked Potato Soup

Serving Size: 1-1/3 cups

5 points per serving

Serves: 6

Ingredients:
4 Large (8oz) Russet Potatoes - Baked
4 Strips of Bacon
1 Bunch Scallions, thinly sliced
6 Garlic Cloves, minced
2 Cans (14oz) Chicken Broth (Reduced Sodium)
1 tsp Salt
1/8 tsp Cayenne
1 cup Fat Free Half & Half
1/4 cup chopped fresh Parsley
1 tbsp Shredded Cheese (fat free)

This recipe didn't come with step by step instructions so I had to figure it out on my own.

-Preheat oven to 400 degrees.
-Wrap the entire garlic bulb tightly in foil and bake it in the oven for 45 minutes.
-Wash the Potatoes and place them directly on the oven rack. Bake for 60 minutes.
-Meanwhile fry the bacon on a nonstick skillet over medium-high heat until browned. Place on paper towels to drain off any fat. Chop into small pieces.
-Remove the Garlic Cloves from the oven. Once they are cool enough to handle, squeeze the insides into a large saucepan. (Warning: Very messy.)
-Remove the Baked Potatoes from the oven. Once they are cool enought to handle, remove the skins and add them to the large saucepan. Smash the potatoes and mix them with the garlic.
-Gradually stir in the Chicken Broth, Half & Half, Salt, Pepper and the Parsley.
-Place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
-Spoon about 1-1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.


PS. Cornbread goes very well with this soup.
I use the Jiffy box and then add 1/2 a can of green chilles.
Serves Six at 4 points per serving.

Addictive Sweet Potato Burritos

INGREDIENTS:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet
potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

avocado basil pasta

Servings: 4 servingsTotal Time: 30 mins

ingredients

• 8 ounces

  dried bow tie and/or wagon wheel pasta
• 2 medium

  avocados, halved, seeded, peeled, and coarsely chopped

  
  
• 6 slices

  bacon, crisp cooked, drained, and crumbled

  
  
• 2/3 cup

  chopped fresh basil
• 2 tablespoons

  lemon juice

  
  
• 1 tablespoon

  olive oil

  
  
• 3 cloves garlic, minced
• 1/4 teaspoon

  ground black pepper
• 1/8 teaspoon

  salt
• 1/2 cup

  finely shredded Pecorino Romano cheese

add ingredients to list

directions

1.

Cook pasta according to package directions. Drain.

2.

Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice

, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to

a serving bowl. Sprinkle with cheese. Makes 4 servings.

nutrition information

Calories 491, Total Fat 26 g, Saturated Fat 6 g, Monounsaturated Fat 15 g, Polyunsaturated Fat 3 g,

Cholesterol 18 mg, Sodium 358 mg, Carbohydrate 50 g, Total Sugar 3 g, Fiber 6 g, Protein 15 g.

Daily Values: Vitamin C 20%, Calcium 14%, Iron 21%. Percent Daily Values are based on a 2,000 calorie diet