1 lb ground chicken
1 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15 ounce) can kidney beans, undrained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained
6 tablespoons shredded reduced-fat sharp cheddar cheese
1. Cook ground chicken in large non-stick skillet over medium-high heat until cooked through. Stir and crumble.
2. Add next 7 ingredients (onion through garlic), and cook for 7-8 minutes or until onion tender.
3. Place mixture in an electric slow cooker and stir in beans and tomatoes.
4. Cover with lid and cook on low heat setting for 4 hours.
5. Spoon into bowls and sprinkle with cheese.
Yummy Winter Comfort Food!
2 cups broken low-fat honey graham crackers
2 cups nonfat chocolate or vanilla pudding (prepared)
2 cups fresh raspberries or sliced strawberries
1/2 cup thawed whipped topping
Additional berries
Place 4 tbsp broken crackers in each of 4 stemmed glasses. Top each with 1/3 cup pudding and 1/4 cup berries. Sprinkle with remaining crackers. In a small bowl combine pudding and whipped topping. Spoon topping over cracker pieces. Top with additional berries. Cover and refrigerate until ready to serve.
195 calories, 2 grams fat, 5 grams fiber
12 ounces ground beef 93% fat free
2 cups chopped yellow, red, or green bell pepper
2 cups bottled salsa
1/4 cup chopped cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomatoes
1 cup shredded reduced-fat cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions
Cook beef and bell pepper in large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tbsp onions.
Calories 332; Fat 11 grams, Fiber 6 grams
This recipe has alot of ingredients, but it is super easy. Serves 4
4 tsp olive oil
2 onions, chopped
1/2 carrot, chopped
1/2 celery stalk, chopped
1/4 green bell pepper, seeded and chopped
4 garlic cloves, minced
1 tsp minced deveined seeded jalapeno pepper
3/4 lb lean ground beef
1 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano leaves
1/2 tsp ground coriander
One 14 1/2 ounces can diced tomatoes
One 16 ounce can pinto beans, rinsed and drained
1/2 tsp salt
Pinch of ground pepper
1/4 cup chopped fresh cilantro
1/4 cup nonfat sour cream
1/4 cup chopped red onion
In a large nonstick Dutch oven or saucepan heat the oil. Saute the onions, carrot, celery, bell pepper, garlic and jalapeno until onions are translucent, about 15 minutes. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 5-7 minutes. Stir in the chili powder, cumin, oregano, and coriander; cook, stirring, 1 minute.
Add the tomatoes, beans, salt and pepper; bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, until the flavors blend, about 20 minutes. Stir in cilantro. Serve, topped with the sour cream, red onions and some additional chopped cilantro.
402 calories, 12 gram fat, 15 grams fiber
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