Weight Watchers Beef and Bean Chili

Serves: 8
Ingredients

1 pound of uncooked, lean trimmed sirloin beef (chili meat)
2 teaspoons of olive oil
1 medium onion, diced
2 medium ribs of celery, diced
2 medium cloves of garlic, minced
1 small jalapeno pepper, with seeds removed and minced
2 tablespoons of chili powder
2 teaspoons of ground cumin
1 teaspoon of dried oregano
2 bay leafs
½ teaspoon of salt
½ teaspoon of red pepper flakes, can add more if you like it spicy.
1 (28 oz) can of crushed tomatoes
1 cup of canned, reduced sodium beef broth
1 (8 oz) can of tomato sauce
30 oz of canned kidney beans, drained and rinsed
½ cup of shallots, chopped (optional)
cooking spray

Instructions

Coat a large stockpot with cooking spray and set over medium-high heat.
Add the beef and break it up as it cooks. Cook until it is browned. About 5 minutes.
Remove the chili meat from the pot and set it to the side.
Add the oil to the pot and again set it on medium-high heat.
When oil gets hot, add the celery, garlic, onion and minced jalapeno. Saute until ingredients are tender, about 4 minutes.
Put the chili meat back into the pot and add the chili powder, cumin, bay leaves, salt, red pepper flakes and oregano.
Stir well to coat the vegetables and chili meat with the spices.
Add the crushed tomatoes, beef broth, tomato sauce and kidney beans and bring to a boil.
Reduce the heat to low and simmer for 30 minutes, partially covered.
When you are ready to serve, take out the bay leaves, spoon chili into bowls and top with chopped shallots if you like.

Notes

1 serving = 5 points. Recipe yields 1 heaping cup per serving.

Comments

Butter Meltaways with Pink Frosting

Butter Meltaways with Pink Frosting recipe by Paula Deen Makes 8 dozen 1 1/4 cups all-purpose flour 1 cup butter, softened 3/4 cup cornstarch 1/3 cup confectioners’ sugar Frosting: 1 cup confectioners’ sugar 1 (3-ounce) package cream cheese, softened 1/2 teaspoon vanilla extract 1/2 to 1 drop red food coloring 1. In a large bowl, combine first 4 ingredients. Beat with an electric mixer at medium speed until fluffy. Separate dough into 4 equal parts and roll each into a smooth log. Wrap each log in flour-dusted wax paper. Chill dough for at least 6 hours. After six hours, allow dough to sit out for 15 minutes to soften. 2. Preheat oven to 350°F. Grease baking sheets. 3. Slice dough into 1/4-inch slices and place on prepared baking sheets. Bake 10 minutes. Cool cookies on wire racks. 4. In a medium bowl, combine all frosting ingredients. Beat with an electric mixer until creamy. Pipe or dollop a small amount

Why does the brain remember dreams?

An article from Science Daily Some people recall a dream every morning, whereas others rarely recall one. In a new study, research shows that the temporo-parietal junction, an information-processing hub in the brain, is more active in high dream recallers. Increased activity in this brain region might facilitate attention orienting toward external stimuli and promote intrasleep wakefulness, thereby facilitating the encoding of dreams in memory. The reason for dreaming is still a mystery for the researchers who study the difference between "high dream recallers," who recall dreams regularly, and "low dream recallers," who recall dreams rarely. In January 2013 (work published in the journal Cerebral Cortex ), the team led by Perrine Ruby, Inserm researcher at the Lyon Neuroscience Research Center, made the following two observations: "high dream recallers" have twice as many time of wakefulness during sleep as "low dream recallers"

Five Common Symptoms of Gluten Intolerance

In an article posted from healthy-holistic-living.com it states: "To recognize a gluten sensitivity is not the easiest thing to do as symptoms can overlap other health issues making it difficult to distinguish what is causing what. It is important to determine whether we have a sensitivity to gluten because not only can we increase our health and quality of living by doing so, but we can avoid having the ignored sensitivity turn to Celiac Disease. Generally blood tests are used to determine whether or not you are sensitive to gluten but these tests are not always completely accurate, making it important to check with your gut feeling if you are showing any of these symptoms. One of the issues with blood testing is that it only looks for one of six polypeptides in wheat, gliadin. But there are five other polypeptides that can cause sensitivity; wheat germ agglutinin, glteomorphin, gltueinin, prodynorphin, and omega gliadin. Any one or a combination of these

THE QUEEN OF EVERYTHING ELSE

Search This Blog