hearty veggie & bean chili

Hey y’all!

Fall is one of my all-time favorite seasons…mostly because I love the comfort foods that warm your soul…namely…chili.

When I was little, our chili recipe was rather odd because my dad pretty much dislikes all vegetables.  Now that I am out on my own, I have had the opportunity to actually eat vegetables and like vegetables, which definitely shows in my cooking as of late!  So I’m super excited to share this recipe with you!

Away we go!

I’m a weirdo who likes to sauté the peppers and onions before dumping in the rest of the ingredients, so start off with about 1 tablespoon of refined coconut oil in a big ol’ pot on medium heat.  Sauté the onions, green pepper, red pepper, and jalapeño for about 7 minutes, until they start to soften and it looks all pretty, like dis:

Peel off the skin on two cloves of garlic and grate into the veggies.  This is one of my absolute FAVORITE cooking hacks in the whole world!  Buy a handheld citrus zester and use it to grate garlic cloves instead of mincing them by hand.  It saves time and energy and who really has the patience to mince anything in the kitchen?!  Anyway, you will probably have to give the grater a whack on the side of the pan to get all of the garlic into the pot.  You can mince the garlic too, if that’s more your style!  Either way, into the pot goes the garlic!

My second cooking hack that is specific to this chili recipe:  buy 2 boxes of Simply Balance organic three bean blend.  It’s the perfect combination of kidney, pinto, and black beans for a chili!  Just remember to strain them and rinse them before dumping them into the pot with the peppers.

Dump in 1 can no salt added corn & about 40 ounces diced tomatoes, juice included!  When I have home-canned tomatoes, I use them, but you can use store-bought, as well.  It comes out to one of the large cans and one regular-sized can.  Now your chili looks something like this:

Finally, you can juice your own tomatoes at home (about 3 large tomatoes) or add about 2.5-3 cups store-bought tomato juice.  Of course you can add more or less, based on how thick you like your chili.

NOW, we get to season this baby up!  Even with the fresh onion, garlic, and peppers, I like to add seasoning to give it a nice, strong flavor.  Again, you can alter seasoning amounts to taste.

Bring entire mixture to a boil.  Reduce heat & simmer for 2-3 hours.  Pour that deliciousness into a bowl and add cheese (obviously), sour cream, chives, crackers…whatever you like and enjoy!!

Ingredients:
½ medium white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeño pepper, minced
2 cloves garlic
2 boxes Simply Balanced organic three bean blend, drained & rinsed
1 can no salt added corn, drained & rinsed
40 ounces diced tomatoes
2.5-3 cups tomato juice
1 teaspoon salt
1 teaspoon black pepper
1.5 tablespoons garlic powder
1.5 tablespoons onion powder
2 tablespoons chili powder

Optional for serving:
Shredded cheese
Sour cream
Chives
Crackers

Directions:
In large pan, sauté onions and peppers in coconut oil over medium heat for about 7 minutes, until just soft.  Grate garlic into pepper mixture and sauté for 2 more minutes. 

Add strained and rinsed beans and corn.  Dump in unstrained, diced tomatoes and tomato juice.  Add salt, pepper, garlic powder, onion powder, and chili powder & stir to combine.

Bring to a boil.  Reduce heat and simmer 2-3 hours.  Serve hot with topping options!  Makes 10 servings.

I hope you all enjoy this recipe as much as I do!

Stay fit!

xoxo

Anne

personal spaghetti squash lasagna

Hi, all!

I have been looking for creative way to use spaghetti squash and I kind of wanted to go outside of the realm of "just use it as pasta and put marinara sauce on top!"  

So I investigated on Pinterest and a few recipes for these sweet lasagna boats caught my eye.  As per the usual, I looked a few different ones to see the general preparation guidelines and then made it how I wanted to.  I know, I'm such a rebel.  ;]

Anyway, I used my limited resources and came up with my own rendition that I like to call "Personal Spaghetti Squash Lasagna":

Yum.  Is your mouth watering yet?  If not, look at that melty cheese again.  I bet it is now!

I have to admit that about halfway through one of these babies, I was questioning if I could finish it!  I did finish, but let's just say that I won't be having ANY snacks tonight!  This was SO satisfying!  It fills you up just like regular lasagna and warms you heart and soul!  I would classify this as a comfort food.  A delicious, fairly nutritious comfort food.  And the best part is that like most things I post, there is room for small changes to make it your own!  I already have a few in mind for next time!

Just a random side note, I am providing the recipe for the sauce below.  I had some in the freezer that I thawed out and used.  You can do that, or make some fresh and freeze what you don't use!  

So, without further ado, here is the recipe:

1 small spaghetti squash

1 cup easy meaty spaghetti sauce (recipe found here)

1/3 cup cottage cheese

1/3 cup Italian blend cheese (Mozzarella, Provolone, Parmesan)

1/4 cup fresh mozzarella

Fresh basil

Salt and Pepper

Preheat oven to 400 degrees.  Cut spaghetti squash in half.  Scoop out seeds and goop.  Lightly spray small oven-safe dish with nonstick spray.  Place spaghetti squash into dish and drizzle with olive oil.  Make sure to smear it around to cover the squash's inside and top surfaces.  Season with salt and pepper.  This is where I messed up.  The directions I found said to bake it face down, but I didn't do that.  I left it face up.  And you know what?  It turned out just as fabulous.

Bake in oven for about 30 minutes, or until you can just scrape the squash into strands.  Remove from the oven and turn the oven down to 350 degrees.  Then scrape those strands out!  Then you can start layering like you would with regular lasagna!  I started with a layer of sauce, followed by squash, then sauce, dollop of cottage cheese, cheese blend, then start over with the squash!  I had enough for 2 layers.  I finished with a layer of sauce, lightly sprinkled some cheese blend, but topped it off with the fresh mozzarella and a couple of leaves of fresh basil!

Bake for another 30 minutes or until hot all the way through and the cheese on top starts to brown, juuuuust a tad!  I turned on the broiler for about 3 minutes at the end to give it a little more color.

And voila:

Your very own personal lasagna!  Just add wine!  ;]

Okay, so it was my day off, so YES, I indulged in a glass of red to go with this warm, delicious, comforting meal.  I think it would also go great with something like brussel sprouts or a nice spinach salad, but like I said, for me, this was PLENTY of food.  Very filling!

I bet you are also wondering what happened to the other half of the squash!  Well, let me just tell you!  You can double the rest of the recipe if you are cooking for two.  I however, am not.  So I lubed the other half up with olive oil and seasoned with salt and pepper and threw it in the oven at the same time as the half that later became lasagna.  The difference?  I left the other half in the oven until the lasagna was completely done.  I took them out at the same time and waited for it to cool while I ate and then scraped out the strands afterwards!  I threw them in the fridge and am planning to use them in another recipe!

Resourcefulness, people.  Make every grocery count!  :]

So anyway, I hope you enjoy this recipe as much as I did!  It's such a great lower calorie, higher nutrient substitute for lasagna noodles.  And, in my humble opinion, it tastes WAY BETTER than regular spaghetti!

Share your favorite spaghetti squash recipes in the comments and stay tuned for what happens to the OTHER HALF!!!

Stay fit!

xoxo

spicy mexican burrito bowl with zucchini

OMG.  I don't like to brag or anything, but this came out WAY better than I had expected.  It was phenomenal.  I stuffed my face.  And now I am super full.  But it was so worth it.  The Spicy Mexican Burrito Bowl.

I based this recipe off of one that I found on Pinterest, but tweaked it to my tastes and to what I had in the fridge.  The original recipe is a skillet meal, but this is definitely not.  It's definitely my take on a burrito bowl (which is awesome).

Anyway, I went shopping at Woodman's today and got some GREAT deals on produce and some dried spices that I had been meaning to pick up.  When I arrived home, I was trying to figure out what I could make for dinner to incorporate some of my new food.  Then I found this recipe.  Which then turned into THIS recipe:

Spicy Mexican Burrito Bowl
2 cups cooked brown rice, prepared with chicken broth
1/4 large white onion
2 cloves garlic
1 small zucchini
1-2 chicken breasts
1 10oz can diced tomatoes with green chiles, drained
1 can black beans, drained and rinsed
1/2 cup grated cheddar/Mexican/Monterey Jack cheese (whichever you like best)
Sour cream

Seasonings:  1 tsp. salt, 1 tsp. pepper, 1/2 tsp. Lawry's, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1 tsp. red chili flakes, 1/2 tsp cayenne pepper

Prepare brown rice to package directions.  I use chicken broth instead of water to give it a little bit of a flavor boost.  Dice onion and zucchini.  Grate or mince garlic.

In skillet, use about 2 tsbp butter or vegetable oil to saute onions and chicken on medium heat.  When onions and chicken are almost cooked, add garlic and zucchini.  Season everything with salt, peper, Lawry's, garlic powder, onion powder, red chili flakes, and cayenne pepper.    Saute until zucchini is al dente.  Reduce heat to medium low and add black beans and tomatoes.

Cover and let rest until everything (namely the beans and tomatoes) are hot.

Dish up about 1/2 cup rice and 1/2-3/4 cup vegetable/chicken mixture.  Top with cheese of choice and sour cream.

Yum.  Okay, so I skipped the sour cream because I didn't have any.  You don't HAVE to use sour cream, either.  Or cheese, for that matter.  I just happen to love cheese.

Possible changes:
Substitute chickpeas for the chicken
Nix the cheese
Add corn (definitely doing this next time)
Add salsa or pico de gallo

Anyway, the point is that there is room for experimentation.  I loved this recipe, so I hope you like it, too!

Stay fit!

xoxo

mom's garden ratatouille

Good evening!

We are in the second week of the #MTLFallChallenge and I can tell already that the circuit workouts are going to pretty much kick my ass.  I have really started to enjoy running lately, so today was my favorite day so far.  Then again, the first few circuits are always the worst when you are just getting back into them.

Anyway, keep following me as I keep up with the challenge on Instagram!

Today I want to share this great recipe for ratatouille that my mom and I make!  It's so delicious and you can serve it over white or brown rice as an entree or a side!  The best part though is that we have all of the ingredients in our garden!  The photo is terrible because I just snapped it quickly with my phone, but hopefully it still conveys the goodness!

Mom's Garden Ratatouille
1 clove garlic, minced
1/2 medium onion, chopped
1 green pepper, chopped
2 zucchini, chopped
1/2 eggplant, chopped
4 medium tomatoes, chopped
1 tsp thyme
1/2 tsp salt
1/2 tsp white pepper

In a large pot, saute the onion, green pepper, and garlic.  To the pan, add zucchini and eggplant and cook until tender crisp.  Add tomatoes and seasonings (to taste) and let cook for 5 minutes.  Serve over white or brown rice and sprinkle with freshly grated  Parmesan cheese.  Enjoy!

This version of ratatouille is super easy to make and is so flavorful, juicy, delicious, and loaded with fresh vegetables.

Stay fit!

xoxo

meaty lasagna

Oh hi!

Remember when you made that spaghetti sauce and had a TON left over?  Well, problem solved!  I actually usually do this in reverse order (lasagna and then spaghetti with the leftover sauce), but whichever way you do it, this sauce is versatile!  If you haven't seen it yet, click here to view my Easy Meaty Spaghetti Sauce recipe!

Now for the leftovers!  I love lasagna, and I especially love it when I can take a bite and taste the wonderful zing of the tomatoes, combined with the salty goodness of the cheese and just....YUM!  Okay, so I love lasagna.  You get it.  Now try my recipe, already!  It's so hearty and delicious, unlike those slimy, store-bought brands, AND you can control which brands you buy, so you know exactly what is going into your Italian Night feast!  Now stop licking your computer screen....seriously, it's weird.  :]

Chunky, Layered Lasagna

Ingredients:
1.5 quarts Easy Meaty Spaghetti Sauce
6 Lasagna Noodles (I use Archer Farms Whole Wheat Oven Ready--so delish, but use what you love!)
1 small tub (8oz?)Ricotta cheese (again, part-skim, whole milk....whatever you prefer..I mix the two.)
8 ounces Freshly grated mozzarella cheese (yes, freshly grated....fun stuff!)
2-3 ounces Freshly grated Parmesan cheese
Dried Italian herbs (basil, oregano, parsley)

Preheat oven to 350 degrees.  Spoon a thin layer of sauce into the bottom of 9" x 9" glass pan.  Place two lasagna noodles side by side on top of the sauce.  Spoon another layer of sauce into the pan.  With a teaspoon, place 8 small dollops of ricotta  evenly across the sauce.  I usually alternate rows of three dollops and two dollops, so it spreads out somewhat evenly.  Sprinkle one-third of the mozzarella and Parmesan over the ricotta.  Lay two lasagna noodles perpendicular to the first set of noodles and press down, effectively spreading out the ricotta.  Spread another layer of sauce, then spoon 7 dollops of ricotta down, in the opposite pattern as the first layer.  Sprinkle one-third of mozzarella and Parmesan.  Lay two lasagna noodles perpendicular to the previous layer.  Spread sauce.  Eight dollops of ricotta, one-third of the mozzarella and Parmesan.  (You are catching on so fast!)  Now you're done!  If you like, you can sprinkle the top with the Italian spices for extra flavor.  Bake for 45-50 minutes, or until the top layer of cheese is golden.  (Yum!)  Remove from oven and let set for 10-15 minutes before eating.  Serves 5-6.

Enjoy with a fresh salad, baguette dipped in garlic-infused olive oil, and a nice glass of red wine!  Okay, you don't have to follow that last part exactly, but I would highly recommend it!  ;]

If you have leftovers, no worries!  This lasagna makes the perfect packed lunch!  Way better than a boring, old sandwich, anyway.

Stay fit!

xoxo