Erinn's Chilli

Chili is on the menu:

1 onion chopped

1/2 large red bell pepper

1/2 large green bell pepper

2 garlic cloves

Sautée all together in olive oil or grape seed oil
( I used garlic grape seed oil)

Add:

2 lbs ground turkey

2lbs ground lean beef

Cook until no longer pink.

Add: 

1 large can crushed tomatoes

1large can tomato sauce

1 can rotel (tomatoes w/ germ chilies)

Season with:

Salt & PepperAbout 1-2 Tbsps CuminAbout

1-2 Tbsps Chili powderAbout

1-2 tsps Tony's chachery's

1/4 cup truvia to sweeten or brown sugar with Splenda

Cook down go about 20-30 mins. 

Serve with cheese & jalapeños on top if you would like.
*sorry not exact on the seasoning.
I don't measure much & just do it to taste.

Green Chili and Egg Casserole

Green Chili and Egg Casserole

mix:

10 eggs

1 lb shredded jack cheese

1 tsp baking powder

2 cups small curd cottage cheese

1 – 7 oz can mild green chilles

2 Tbsp butter – melted

salt & pepper

cubed ham, if desired

bake @ 350 degrees for 35 minutes.

For 12 servings: Per Serving: 215 Calories 5 carbs 12 fat 20 protein 3 sugar.

You could adjust this by using low fat cheese or fat free.

Baked Pesto Chicken

Baked Pesto Chicken

Makes 4 servings

Ingredients:

3 thick boneless, skinless chicken breasts

salt and fresh ground black pepper for seasoning chicken

1/2 cup Traditional basil pesto 

Top with Provolone or laughing cow cheese wedges

Instructions:

Preheat oven to 375F cut each chicken breast lengthwise into 2 or 3 pieces. 

Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, 
then spread 1/4 cup basil pesto over the bottom of the dish. 
Lay chicken strips over the pesto, 
then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil and bake 
the chicken for 25-30 minutes, just until chicken is 
barely firm and cooked through. 

When chicken is barely cooked through, remove foil and add cheese. 
Put dish back into the oven without foil and cook 5 minutes more, 
just until cheese is melted.  After I melted the cheese for 
5 minutes I switched my oven to broil and broiled for 5 minutes more, 
just long enough to get the cheese lightly browned.

Mustard Sauce

Mustard Sauce

1/2 Cup Dijon Mustard

1/2 Cup Fat Free mayo

3 tsp minced fresh cilantro

2 tsp minced green onion

2 sp minced celery

dash of red pepper

Combine all ingredients in a small bowl. Stir together well. Cover and chill at least 30 mins. Spread over fish while grilling or baking serves 6

cal 24 / Fat .42gm / Chol 0 / Pro .83gm / carb 4.33gm .%pat 15 %

Grilled Mustard Chicken

Grilled Mustard Chicken

1 lb. Boneless, skinless chicken breas

t2/3 Cup yellow mustard

3 Tsp Balsamic vinegar

1 clove of garlic, minced

1/2 tsp Garlic Salt

3 packets Splenda

Preheat grill. In a medium mixing bowl stir together the mustard, vinegar, garlic, splenda and garlic salt. Place chicken breast in mustard and make sure each breast is well covered in marinade. Spray grill with nonstick olive oil cooking spray. Place each breast on grill. Allow the 1st side to cook approximately 6 ms. Occasionally coast with marinade. Flip each chicken breast and cook on second side for 6 more minutes or until chicken is no longer pink. Serve with rice or baked potao. Serves 4

Cal 157 / fat 2.6 gm / chol 65ml / pro 28gm / carb 5gm / %fast 14%

This recipe freezes well. May be made in larger quantity and frozen. Defrost and re-heat.

Mustard Mayo Sauce

Mustard Mayo Sauce

1/3 Cup Fat Free Mayo

3 Tsp. Dijon mustard

3 tsp. Lemon Juice

2 tsp Teriyaki sauce (low sodium)

1/4 tsp ground black pepper

Dash Garlic Powder

Combine all ingredients. Spread mixture on both sides of fish fillets. Cover and let refrigerate for 30 mins. Grill fillets while occasionally spreading additional sauce on fillet. Serves 6

Cal 14 / Fat .33gam / Chol 0 / Pro 66gm / carb 2gm / %fat 20%

Chicken Vegetable Soup

Chicken Vegetable Soup

1 Cup water

1 -7 1/2 oz can tomatoes

1 Cup Sliced CArrots

1/2 cupChopped onion

1/4 Cup Chopped Green Pepper

2 Tsp. instant Chciken Bouillon Granules

1/2 Tsp Dried Thyme

1/4 Tsp Ground sage

1/8 Ppper

1 Cup Chopped Boneless/Skinless Chicken Breat

In a sauce pan, combine all ingredients, except chicken. Bring to a boil, cover and simmer for 15mins. Stir in chicken and simmer for 5 more mins and serve. Serves 3-4 

Cal 106 / Fat 1 Gm / Chol 3mg / carb 12 gm / %fat 9%