Diet Recipe
(modified from: The Brew and the Baker)
2 lb dry pinto beans, rinsed
2 bottles Fat Tire Amber Ale 12 oz bottles
1 cup green chile salsa verde
4 Tbsp brown sugar
1/2 small red onion, diced
6 cloves garlic, minced
4 tsp salt
Black pepper
2 tsp chile powder (I used a New Mexican blend)
1 tsp ground cumin
For the Pico De Gallo:
2 hatch chiles roasted, seeded, and chopped*
4 campari tomatoes diced
1/2 small red onion, diced
Juice of 2 limes
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Place the rinsed beans, beer, brown sugar, onion, garlic, salt, pepper, chile powder, cumin, and salsa verde in electric pressure cooker. Add water to cover beans by about 3 inches. Set cooker for high pressure for 20 minutes. While that is cooking make pico de gallo by mixing the ingredients, being careful to not make it too hot and adding salt to taste. Quick release pressure when the 20 minutes is up and open the pressure cooker. Stir beans and add the pico de gallo. Add salt to taste and add more chopped Hatch chilies if you want it spicer. Close pressure cooker and cook for another 20 minutes at high heat.
Makes about 14 cups
No Pressure Cooker?
Buy one 😉 (affiliate link)
Our rating from 1 (yuk!) to 10 (I’m really not cheating?): 8
Serving size: 1 Cup
Our estimated calories per serving: 224
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The meatballs sound good… a couple of others are interesting too.. just some ideas for you and for me.
I’m sure you’ve heard that breakfast is the most important meal of the day, but I’d argue that lunch should take that spot. Check out our healthy lunch ideas.
Source: 7 Healthy Lunch Ideas to Help You Power Through Your Day – Nutrition Secrets
Wasn’t it just yesterday that we were spreading these on clay sheep? Haven’t tried these yet but I will at some point.
When overnight oats or a bowl of yogurt just won’t do, look to chia seed pudding for an equally healthy and delicious breakfast (or snack) option.
Source: 10 Delicious Chia Seed Pudding Recipes – Life by DailyBurn
I have a pasta salad recipe that I really enjoy but is very high in fat. So I took it and adjusted it to get a Weight Watchers friendly recipe. Makes 8 (1 cup) servings.
12 oz Box Barilla Tri-Color Rotini
1/2 Cup White Onions – Diced
12 Large Black Olives – Coarse Chopped
6 Large Green Olives – Coarse Chopped
3 Cups Fresh Broccoli – Small Floretes
1/4 Cup Red Bell Pepper – Chopped
14 oz Bottle Bernstein’s Fat Free Cheese & Garlic Italian Dressing
1 oz Parmesan Cheese
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Boil Pasta in water until just tender. Drain and cool.
Steam Broccoli until tender. Dice Onion. Coarse chop olives. Chop Red Bell Pepper.
In large bowl combine Pasta, Onions, Green and Black Olives, Broccoli, Red Bell Pepper & Italian Dressing. Mix well. Using a micro plane grate Parmesan into bowl, stirring occasionally to evenly distribute.
Chill and serve.
Our estimated WW PointsPlus:
Serving size: 1 cup
5 PointsPlus
This recipe is for about 2 servings (see note at bottom of recipe)
1 Small Sweet Potato
1 teaspoon Olive Oil
Ground Cayenne Pepper
Garlic Powder
Sea Salt and Pepper to taste
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Preheat oven to 350°. Peel sweet potato and slice in half across the middle (so you now have 2 pieces half a long as the original sweet potato) and then slice each half into 12 wedges. In a bowl place your sweet potato wedges and add olive oil. Mix to coat the wedges. Add Sea Salt, Pepper, Garlic Powder and Cayenne Pepper… mix well to coat all wedges with spices.
Cover a cookie sheet with parchment paper and spread the wedges into a single layer on the paper.
Bake in oven uncovered for about 20 minutes… turn wedges after 10 minutes and watch that they don’t burn (ovens vary on this) cook until golden brown.
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Our rating from 1 (yuk!) to 10 (I’m really not cheating?): 8
Serving size: 1/2 Sweet Potato
Our estimated exchanges:
3 Starch
1/2 fat
NOTE: The size of Sweet Potatoes varies so much that the exchanges may be way off.. the best way to calculate is 1 starch for 1/3 cup serving. Goes great with a side of Ketchup
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This recipe is for 10 small/medium bell peppers.
10 Small/Medium Bell Peppers (any colors)
1 3/4 Pounds Ground Turkey Breast
1 Cup Chopped Onions
1 2/3 Cups Cooked Rice
3 Cups Organic Tomato Sauce
3 Cloves Garlic (Chopped)
3 oz. Parmesan Cheese
Salt and Pepper to taste
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Cut tops off of peppers (retain for filling) and remove the seeds and membranes. Boil covered in water for 5 minutes. Remove and drain.
Chop the crowns of 3 peppers (1/3 cup) hold for filling.
Brown Turkey in pan with 2/3 cup onions, garlic and chopped pepper crowns. When turkey is brown drain pan add rice and 1 1/2 Cups of the tomato sauce. Stir and cook until hot. Add remaining 1/3 cup onions and remove from heat. Stand peppers in un-greased baking dish (9x13x2) and fill each with filling mix. Try to distribute evenly (an ice cream scoop works great). spread remaining sauce over filling in each pepper. Cover pan with foil and place in preheated 350° oven for 45 minutes. Remove cover and sprinkle Parmesan cheese over each pepper. Place back in oven uncovered for 15 minutes. Serve.
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Our rating from 1 (yuk!) to 10 (I’m really not cheating?): 7
Serving size: 1 Stuffed Pepper
Our estimated exchanges:
2 Vegetable
3 Protein
1/2 Starch
NOTE: We made this tonight and it was enjoyed by all. We used Green, Red, Yellow and Orange Peppers. We used ‘Organics’ Garlic Tomato Sauce (Vons) and Jennie-O Ground Turkey Breast which was twice as expensive as the regular ground turkey, but the fat is so much lower it is worth it! Brown rice would be excellent in this dish.
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