Orange Beef On a Stick

These are pretty darn tasty, my friends.  If you’re looking for something that is a little different than your typical grilled steak or chicken, this is a great option!  I have always been a fan of orange beef from Asian restaurants, so I was pretty excited to try this recipe.  It didn’t disappoint in the least!  My biggest concern was that they wouldn’t have enough orange flavor, but they totally did!  The orange flavor was dominant and the other ingredients in the marinade (garlic, ginger, oil, honey, etc.) balanced everything out to give these a hint of Asian flare.  (P.S.  Siracha chili sauce is easily found in most grocery stores on the Asian isle.  It’s worth buying because it’s tasty on lots of stuff and you really should try it in Bangin’ Good Shrimp too!)

I served these on a bed of Baked Brown Rice.  I really had hoped that I had green onions in my fridge to add to the rice once it came out of the oven, but I was out.  I plan on adding green onions and lime juice to my finished rice next time. . . because there will definitely be a next time for this delicious meal!

Orange Beef On a Stick
Adapted from Our Best Bites

1 orange
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon ground ginger
1 teaspoon coriander
4 cloves garlic
2-4 teaspoon Sriracha chili sauce
1 1/2 lb. flank steak
skewers (If using wood/bamboo make sure to soak them in water for at least 30 minutes before use.)

Zest your orange and add all of the zest to a small mixing bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine.

To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. (Once these are marinated and cooked, the spice mellows quite a bit. I add 2 tsp. Sriracha and it’s mild enough that even kids will eat them. It’s not even spicy at all, just flavorful. So if you like heat, add 3-4 teaspoons of Sriracha.) Whisk the marinade so everything is combined.

Take the flank steak and slice it across the grain into about 1/4″ slices. (It helps to pop the steak into the freezer for 20 minutes or so beforehand.) Place steak in a zip-lock bag and pour the marinade in. Swish it all around and place the bag in the fridge. It’s best if it can sit for at least 4 hours.

When you’re ready to get cookin’ preheat your grill. Then take your skewers (pre-soaked if you’re using wood/bamboo ones) and thread on the strips of meat, just like you’re stitching. In order for them to cook evenly, stretch the meat out a bit.
  (I got 2 slices of meat per skewer, with a total of 12 skewers.)

Place them on the grill. Cook them approximately 3-4 minutes per side.  (These cook really fast. Overcooked flank steak will be tough and chewy, so don’t over do it.)

Serves 6.

Nutritional Information (Per Serving = Approx. 2 Skewers)
Calories:  201.6
Protein:  23.5g
Carbs:  3.4g
Fat:  9.8g (3.8g = Sat.)
Fiber:  0.1g
Sugars:  1.9g

Steak & Potato Skillet Salad

Sounds interesting, right?  That’s what I thought when I first came across this hearty salad.  I think I’ve said it before, but I rarely like salads to be my main course.  I LOVE them as a side, but do not prefer them as the star.  However, when I saw this salad I thought that, while it sounded interesting, it also sounded hearty.  I mean, I still get my steak and potatoes!

This was a SUPER easy way to prepare both the steak and the potatoes.  I used the microwave and one skillet to achieve a freshly seared steak AND crispy potatoes.  While I seared the steak, I popped the potatoes in the microwave to give them a head start (you’ll want to avoid having raw insides and burnt outsides).  By the time the steak was ready to rest, the potatoes were ready to be added to the skillet to finish cooking . . . not to mention they were infused with a meaty flavor from the browned bits left behind by the seared steak.  Talk about delicious!

The dressing was very tasty!  I think it was the thyme that really complimented the beef here.  I will tell you that the reason this recipe has a tad bit more calories than expected is because of the dressings (those darn dressings will get us EVERY time).  So, if you’re really watching calories then you’ll want to half the amount of dressing you put on your salad.  (Just so you can see, I did end up putting the calorie count for the dressing alone.  You can find it at the bottom of the post.)

I really loved this salad . . . even as my main course.  It was LARGE, meaty, and filling.  Oh, and very tasty to boot!

Steak and Potato Skillet Salad
Adapted from The America’s Test Kitchen Healthy Family Cookbook

Dressing
3 tablespoons red wine vinegar
3 tablespoons water
1 tablespoon red onion, minced
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon minced fresh thyme (or 1/8 tsp. dried)
1/4 teaspoon salt
1/8 teaspoon pepper

Salad
1 pound boneless top sirloin steak, about 1-1/4 inches thick
salt and pepper
1 tablespoon canola oil
1 pound potatoes (about 3 medium), scrubbed and cut into wedges
3 romaine lettuce hearts (about 1 pound), torn into bite-sized pieces
1/3 cup thinly sliced red onion

For the dressing:  Whisk all the ingredients together in a bowl until bell combined; set aside.  (Alternatively, you can put it all in a food processor and process until combined.)

For the salad:  Pat the steak dry with paper towels and season with salt and pepper (about 1/8 teaspoon of each).  Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.  Brown the steak well on the first side, about 3 minutes.  Flip the steak, reduce the heat to medium, and continue to cook until the center of the steak registers 120 to 125 degrees on an in, 5 to 7 minutes longer.  (This is for medium-rare.  If you prefer it more or less done, cook for more or less time accordingly.  I cooked mine until they were 130 degrees.)

Transfer the steak to a carving board, tent loosely with foil, and let rest for 10 minutes.  Cut the steak across the grain into 1/4-inch-thick slices.

Meanwhile, toss the potatoes with the remaining 1 teaspoon oil in a large microwave-safe bowl.  Cover the microwave on high until the potatoes are tender, 5 to 10 minutes, stirring the potatoes halfway through the cooking time.

Return the skillet to medium-high heat until just smoking.  Add the potatoes in a single layer and cook until well browned on both sides, about 5 minutes.  Season with salt and pepper to taste.

Whisk the dressing to recombine.  Toss the lettuce and onion with 1/2 cup of the dressing, then divide it among four plates.  Arrange the steak and potatoes on top of the salads, drizzle with the remaining dressing, and serve.

Serves 4.

Nutritional Information (Per Serving = 1/4 of Recipe)
Calories:  380
Protein:  29g
Carbs:  29g
Fat:  16g (3g = Sat.)
Fiber:  4g

Nutritional Information – DRESSING ONLY (Per serving)
Calories:  83.4
Protein:  0.1g
Carbs:  5.5g
Fat:  7g (1g = Sat.)
Fiber:  0.1g

Slow Cooker Taco Soup

Happy first day of March!  This day is good news to me because I absolutely LOVE spring and summer and we’re getting that much closer to these fabulous seasons!  (Plus it is my nephew’s first birthday today and I love him so much!  Happy Birthday C-Bug!)

But since the weather is still kind of cold, I have another cold-weather meal for you today.  Who’s never heard of Taco Soup?  It seems like it is a common soup option for many.  I mean, what’s not to love about it?  It’s a taco in a bowl and I love my taco coming in a soup option when we’re in the colder months of the year.

The GREAT news about Taco Soup is that it is usually well balanced with proteins, fats, and carbs.  Plus it is loaded with antioxidants (thanks to those beans!).  There are several variations of Taco Soup, but here is one of my go-to recipes and I like it because it’s so quick and easy.  It seems like the most time-consuming part is opening each can of goods with a can opener.  It could easily be called Taco-Dump Soup because mostly all you do is open a can and dump it in the slow cooker.  Pretty easy, right?

If you’re REALLY counting carbs and calories, leave out the corn.  That’s what I did here because I am being strict with my carbs and calories right now (I’m going on a beach vacation soon so of course I’m watching my calories a little closer . . . more on that later).   You’ll see that I calculated the nutritional information for both options – corn or no corn.  So, prepare it as you wish (or rather as you need to), but enjoy every bite!

Slow Cooker Taco Soup
Adapted from allrecipes.com

1.5 pounds (24 oz.) lean ground beef
1 onion, chopped
1 (16-oz.) can chili beans, with liquid
1 (15-oz.) can black beans with liquid
1 (15-oz.) can whole kernel corn, with liquid
1 (8-oz.) can tomato sauce
1 cup water
2 (14.5-oz.) cans peeled & diced tomatoes
1 (4-oz.) can diced green chile peppers
2 tablespoons (or 1 package) taco seasoning

In a medium skillet, cook the ground beef with 1 tablespoon of taco seasoning over medium heat.  Drain, and set aside.

Place the ground beef, onion, chili beans, black beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and remaining taco seasoning in a slow cooker.  Mix to blend and cook on Low setting for 8 hours (or High setting for 4 hours).

Serves 8.

Nutritional Information (Per Serving, without Corn)
Calories:  266.7
Protein:  21.8g
Carbs:  26.3g
Fat:  9.5g (3.7g = Sat.)
Fiber:  7.1g
Sugars:  5.6g

Nutritional Information (Per Serving with Corn)
Calories:  291.5
Protein:  22.6g
Carbs:  32g
Fat:  9.8g (3.7g = Sat.)
Fiber:  7.7g
Sugars:  5.6g

Inside-Out Cabbage Rolls

I don’t know if you’ve ever had cabbage rolls, but I really like them!  They can be a little tedious when pulling them together, so when I saw the recipe for Inside-Out Cabbage Rolls, I became very intrigued.  I thought the idea was brilliant because all of the flavors were the same, but the preparation was SUPER simple.  This comes together all in one pot!

I am a lover of cabbage . . . raw or cooked.  I loved how the cabbage and beef in this recipe were combined with the flavors of marinara sauce, rice, and topped with cheddar cheese.  We had enough of this dish that we had leftovers for an extra day AND I was able to freeze some for later (you know . . . for one of those nights that I just don’t feel like cooking?).  This recipe will easily feed a family, or you can do as I did if you don’t have a lot of mouths to feed.  Trust me, this recipe is a keeper!

Inside-Out Cabbage Rolls
Adapted from Taste of Home Healthy Cooking 2009

1 lb. lean ground beef
1 large onion, chopped
1 large bell pepper (any color), chopped
1 small head cabbage, chopped
1 can (10-ounce) diced tomatoes and green chilies
1 cup reduced-sodium beef broth
1 cup marinara sauce
1 cup cooked brown rice
1/2 cup shredded reduced-fat cheddar cheese

In a Dutch oven (or large pot), cook the beef, onion and bell pepper over medium heat until meat is no longer pink; drain.

Stir in the cabbage, tomatoes, broth, and marinara sauce.  Bring mixture to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until cabbage is tender, stirring occasionally.

Stir in rice; heat through.  Remove from the heat.  Sprinkle with cheese; cover and let stand until cheese is melted.

Serves 6.

Nutritional Information (Per Serving = Approx. 1 1/3 Cups)
Calories:  244
Protein:  21g
Carbs:  23g
Fat:  8g (4 g = Sat.)
Fiber:  5g

Mexican Pita Pizza

Who says we can’t eat pizza for dinner?  I love making pizza on whole wheat pita rounds because it saves on calories, fats, and lots of other stuff you probably don’t want me to ramble on about right now.  I created this Mexican version and Beau & I love it!  You know what is super cool about these pizzas?  They have a black bean paste on them.  I really love black beans, so making a paste (to use instead of pizza sauce) seemed like such an amazing idea!  It’s tasty . . . especially in this Mexican version of pizza!  You can pretty much top it with whatever veggies you see fit, but I went ahead and gave you the ones that I used.  This version is with lean ground beef, but you can make these pizzas with ground turkey or chicken.  I’ve used each of these meats and they all work fantastically!

I hope you enjoy this healthy pizza twist for dinner some time soon.  I’m kind of wishing I could eat them for dinner tonight! (By the way . . . if you haven’t ever purchased Ro-Tel tomatoes, they are found in the Mexican isle at the grocery store.)

Mexican Pita Pizzas
Mimi Original

1 can (15-ounce) black beans, drained & rinsed
1 can Ro-Tel diced tomatoes with lime juice & clinatro
12 ounces lean ground beef (or ground turkey or shredded chicken)
1 1/2 tablespoons taco seasoning
4 whole wheat pita rounds (120 calories each)
1/4 cup reduced fat (low-moisture skim) mozzarella cheese
1/4 cup reduced fat cheddar cheese
1 bell pepper, diced (any color)
red onion, diced – to taste
chopped cilantro, optional

Preheat oven to 425 degrees.

Heat a medium skillet over medium heat.  Put black beans in skillet to warm.  Meanwhile, drain tomatoes but reserve all liquid.  Pour 1/2 cup of reserved liquid into skillet with black beans.  Once black beans and tomato liquid are warm, mash with a potato masher until a paste is formed.  Remove from skillet and set aside.

Add ground beef (or other meat of choice) and taco seasoning to the skillet.  Break meat apart while cooking and cook until done or until it is no longer pink throughout.  Add remaining tomato liquid to the skillet and let simmer until slightly thickened (this does not take long).  Remove from heat.

Assemble each pita pizza as follows:
Take 1/4 of the black bean paste and spread it evenly over the pita (this acts kind of like pizza sauce).
Top with 1/4 of the cooked ground beef, 1 tablespoon mozzarella cheese, 1 tablespoon reduced fat cheddar cheese, bell pepper, red onion, 1/4 of tomatoes, and cilantro.

Once all pita pizzas are assembled, place in oven and cook for about 10-14 minutes or until cheese is melted.

Serves 4.

Nutritional Information (Per Serving = 1 Pita Pizza)
Calories:  407
Protein:  29.5g
Carbs:  39.4g
Fat:  12.4g (4.8g = Sat.)
Fiber:  10g
Sugars: 4g

Skillet Shephard’s Pie

This is a GREAT recipe to start off the new year!  Why!?  Let’ me list the reasons for you!  Not only is it healthy, but it’s comforting (it is still winter, right!?), it makes enough to serve most families, it’s a skillet meal so there are less dishes to clean, it’s an all-in-one meal so you don’t have to think of extra sides to make, and it tastes AMAZING!

I grew up on foods like Shephard’s Pie.  My hubby loves it too, so I didn’t have to think twice about trying this recipe when I saw it.  The traditional flavors came together so well . . . . beef, veggies, tomato, and potatoes . . . and I was SUPER thrilled that we had leftovers for a couple of days.  I know you’ll love it too so hurry and add it to your dinner menu this week!

P.S.  If you don’t have an ovenproof skillet, you can simply transfer the filling to a 2-quart broiler-safe baking dish, top with the potatoes, and cook according to directions.

Skillet Shepherd’s Pie
Adapted from The America’s Test Kitchen Healthy Family Cookbook

Filling:
2 teaspoons canola oil
1 medium carrot, peeled and sliced 1/4-inch thick
1 onion, minced
1 celery rib, sliced 1/4-inch thick
1 pound 95 percent lean ground beef
1/4 cup all-purpose flour
3 garlic cloves, minced
1 tablespoon tomato paste
1 ½ cups low-sodium chicken broth
3/4 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
2 teaspoons minced fresh thyme (or 1/2 tsp. dried)
1 cup peas
1/2 cup frozen corn, thawed
salt and pepper

Topping:
1 ½ pounds red potatoes, peeled and cut into 2-inch chunks
1/3 cup 1% lowfat milk, warmed
1/4 cup light sour cream, room temperature
salt and pepper

FOR THE FILLING:  Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees.  Heat the oil in a 12-inch ovenproof skillet over medium heat until shimmering.  Add the carrots, onion, and celery and cook over medium heat until the vegetables are softened, 8 to 10 minutes.

Sir in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.  Stir in the flour, garlic, and tomato paste and cook for 1 minute.  Gradually whisk in the broths and thyme.

Bring the mixture to a simmer over medium-low heat and cook, stirring occasionally, until thickened but still saucy, 20 to 25 minutes (while this is happening, make the topping).  Of the heat, stir in the peas and corn and season with salt and pepper to taste.

FOR THE TOPPING:  Meanwhile, bring 2 quarts water and the potatoes to a simmer in a large saucepan over high heat.  Reduce the heat to medium-low and cook until the potatoes are tender, 15 to 20 minutes.

Drain the potatoes and return to the saucepan.  Mash the potatoes and then stir in the milk and sour cream until smooth, and season with salt and pepper to taste.

Dollop the potatoes over the top of the filling then smooth them into an even layer, making sure to spread them to the edge of the skillet (this will function as a seal and will prevent the filling from bubbling over the edges).  Bake until the filling is bubbling, about 15 minutes.

Position an oven rack 6 inches from the broiler element, heat the broiler, then broil the casserole until the top is golden brown, 3 to 5 minutes.  Transfer the skillet to a wire rack and let cool for 10 minutes before serving.

Serves 6.

Nutritional Information (Per Serving = 1/6 of the Recipe)
Calories:  312.4
Protein:  20.6g
Carbs:  32.8g
Fat:  10.8g (4g = Sat.)
Fiber:  3.9g
Sugars:  5.6g

Skillet Beef Tamale Pie

“You’ve really outdone yourself with this one!”  That’s what my Beau said when he had this for dinner.  He was elated to find out that there were leftovers and he could eat them for lunch the next two days.  I suppose it was the Southwestern filling capped with a corn bread topping that did it.  We are definitely huge tamale fans in our house, and this was a nice and simplified version of such flavors.  The base of this recipe comes from the America’s Test Kitchen Healthy Family Cookbook, and if you don’t know by now, I have a deep love for ATK.  They rarely let me down, and they certainly didn’t with this recipe.  I think that making this in a skillet is genius because there are less dishes to wash!  (That being said, if you don’t have an ovenproof skillet, you can totally transfer the filling to a casserole dish and top it with the cornbread topping and then bake.  If so, just get someone else — the kids, the spouse, the dog — to wash the dishes.)  When you decide to make this, please call Beau and invite him over.  You’ll make his day!

P.S.  This is more of a recipe for maintaining your weight, not necessarily for losing.  If you’re trying to lose, you’ll want to pull the black beans out of the recipe and possibly put less corn bread topping on top.  Substituting ground turkey will also pull the calorie count down a little.

Skillet Beef Tamale Pie
Adapted from the America’s Test Kitchen Healthy Family Cookbook

Filling:
1 teaspoons canola oil
1 onion, minced
1 red bell pepper, stemmed, seeded, and chopped
2 tablespoons chili powder
2 garlic cloves, minced
1 pound 95 percent lean ground beef
1 cup black beans, rinsed
1 (14.5-ounce) can diced tomatoes, drained
1 cup shredded 50 percent light cheddar cheese
2 tablespoons fresh cilantro
salt and pepper

Corn Bread Topping:
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1 large egg
1 tablespoon butter, melted

FOR THE FILLING:  Adjust an oven rack to the middle position and heat the oven to 450 degrees.  Heat the oil in a 12-inch ovenproof skillet over medium heat until shimmering.  Add the onion, bell pepper, and chili powder and cook until the onion is softened, 5 to 7 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the ground beef, beans, tomatoes and cook, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 5 minutes.  Off the heat, stir in the cheese and cilantro and season with salt and pepper to taste.  Cover and set aside while preparing the topping.

FOR THE TOPPING:  Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda together in a large bowl.  In a separate bowl, whisk the buttermilk and egg together.  Stir the buttermilk mixture into the flour mixture until uniform, then stir in the melted butter until just combined.

Using a rubber spatula, dollop the corn bread topping evenly over the filling, then spread it into an even layer, covering the filling completely.  Bake the pie until the topping is golden and has baked through completely in the center, 15 to 20 minutes.  Let the pie cool for 10 minutes before serving.  Divide the pie into 6 equal slices and enjoy.

Serves 6.

Nutritional Information (Per Serving = 1 Slice)
Calories:  409
Protein:  29.9g
Carbs:  47.2g
Fat:  13.3g (5.8g = Sat.)
Fiber:  6.2g
Sugars:  11.2g

Russian Borscht

What on earth is Russian Borscht, you ask?  It is a delicious soup with a unique twist.  While you may look at this soup/recipe and find the combination of these ingredients odd, you must trust me when I tell you it is worth trying!  I had a great friend who spent some time with the Russians and she ate this all of the time.  She made it for me once and I was hooked!  Well, I never obtained the recipe and some how this soup came up in conversation with another good friend of mine.  I immediately asked her for the recipe so I could have me some good Russian Borscht once again.

The soup alone is good, but topping it with light sour cream and dill really makes the soup ultra delicious.  I happen to love the cabbage in the soup.  If you’re not a beet lover, you will be happy to hear that the beet flavor is kind of subtle and not over-powering.

This recipe makes enough for an army!  This is a fabulous thing because the leftovers freeze very well!  So, if you don’t really have an army to feed, then eat what you want on the night you make it and freeze the rest.  You’ll be super happy when you don’t have to make dinner on one of those nights when you’re feeling lazy (which I’m sure is hardly ever, right!?).

This soup is VERY easy to make, but it does take some time.  So, just plan to put it on the stove a good 2 hours or so before you plan to eat.  You won’t have to do much, but occasionally add an ingredient and then let it simmer that whole time.  Make this on a cold day (which is about any day around my parts).  You’ll be glad you did and you might even feel a little culturally proud while you’re eating it.  (Thanks Michal!)

Russian Borscht
Adapted from my friend Michal Serre

2 1/2 lbs. chuck roast, cut into bit-sized pieces, fat trimmed
2 onions (halved)
1 clove garlic
1 T. salt
1/2 T. pepper
6 cups water
2 carrots, sliced
1 lb. can tomatoes, diced
2 medium potatoes, peeled, cubed
1 bay leaf
1 small cabbage, shredded
2 14-oz. cans beets (diced)
Lemon juice (about 3 lemons)
Sour cream
Dill weed

Put first 6 ingredients in deep pan, cover and bring to boil.  Skim off film that rises to surface.

Recover, cook over low heat 30 minutes.
Add carrots, cook 30 minutes.
Remove onions, discard.
Add tomatoes, potatoes, bay leaf, and cabbage.
Cover and cook until potatoes are tender (30 minutes).
Add beets and lemon juice.
Simmer 5 minutes.
Serve with sour cream and dill.

Serves 15.

Nutritional Information (Per Serving = Approx. 1 Cup)
Calories:  327.5
Protein:  24.5g
Carbs:  19.8g
Fat:   16.1g (2.1 sat)

Macaroni & Tomato Soup

This post is completely dedicated to my dad!  This has always been his go-to meal . . . ever since I was a kid.  If my mom wasn’t around to cook us kids dinner, this is what my dad would fix for us nine times out of ten.  You would think that I would have grown tired of it now that I am an adult, but that is not the case.  In fact, I even can/bottle my own tomato juice every year to make sure that I have the tastiest juice . . . just for when I make this soup!

My dad’s version is very basic.  Cook up some seasoned ground beef with chopped onion and then add it to tomato juice and cooked macaroni – elbow noodles.  Once it’s all warmed through, it’s time to eat.  This version is delicious, but I’m not going to lie and tell you that I don’t sneak veggies in my soup on occasion.  But, because this post is completely dedicated to my papa – this is the version that I will proudly display.

This is a 15-minute meal . . . the only time intense part of this meal is waiting for the hamburger to brown and the macaroni to cook.  Pretty darn easy, and tasty too.  Give it a try!

Macaroni and Tomato Soup
Recipe Source:  Mimi’s Dad

1 pound lean ground beef
1 small onion, chopped
1 cup dry wheat macaroni elbow noodles
1 quart tomato juice
salt and pepper, to taste

Fill a medium pot with water and 1 tablespoon salt.  Cook elbow noodles according to package directions.  Drain noodles and return to pot.

Meanwhile, heat a medium sized skillet over medium heat.  Add lean ground beef and chopped onion.  Season ground beef with salt and pepper, to taste.  Cook until brown (stirring and crumbling the ground beef as it cooks).  Drain skillet of all fat, and rinse ground beef (I do this through a small strainer).  Add beef and onions to noodles and pour tomato juice into pot.  Gently stir to combine and then heat through.  Salt and pepper to taste.

Serves 4.

Nutritional Information (Per Serving = Approximately 1 1/2 Cups)
Calories:  342
Protein:  26.2g
Carbs:  36.3g
Fat:  12.6g (4.6g = Sat.)
Fiber:  4g
Sugars:  12.9g

Hearty Chili Over Potatoes

I hope you all had a fun and safe Halloween!  As mentioned in my last post, we ate our fair share of chili.  Are any of you sitting at home with leftover chili like I am?  Well, if so . . . here is a GREAT way to use it (if not, make some chili just so you can use it like this . . . it’s worth it)!

I love to pour leftover chili over potatoes.  You can either steam your potatoes (as pictured here), or you can use baked potatoes.  Either method works well and provides delicious results.

The beauty of this meal is that everyone can have their correct portion size.  I like to set up this meal in a potato bar fashion.  That way, everyone can take the portion size they need and include the toppings they want.  I’ve pictured my favorite combination above:  Potatoes, Chili, Reduced Fat Cheese, Light Sour Cream, and Green Onions.  Deeeeeelish!

I suppose I don’t need to mention, but will anyways, how easy and fast this meal is to throw together – especially if you’re using leftovers!  And, if you don’t want to make chili, Wendy’s sells chili and it’s pretty darn tasty and not all that bad for you.  (The calories listed below are figured using the small chili from Wendy’s).

I will say, from a nutritionist point of view, this is better suited for lunch if you’re trying to lose.  However, it works well for dinner if you use the appropriate portion sizes (or if you’re just maintaining your weight).

I hope you enjoy your chili leftovers like I know I am going to enjoy mine!

Hearty Chili Over Potatoes

1 small red potato, cooked (see text above)
1 cup of chili (make your own or buy from Wendy’s – see text above)
1 tablespoon light sour cream
1/2 tablespoon reduced fat cheese
1 tablespoon green onions

Place potato on a plate.  Top with chili, sour cream, reduced fat cheese, and green onions.  Serve & enjoy!

Serves 1.

Nutritional Information
Calories:  357.6
Protein:  23.5
Carbs:  45.6
Fat:  9.8g (4.8g)
Fiber:  8.5g
Sugars: 8.2