Chili and Cauliflower
January 26, 2011
Thank you for the support! I have been enjoying your comments and emails! You, my readers are so kind!!! Thank you for your support!
Like I said yesterday, hubby was out of town this past weekend and out the door was my diet. I ate grains and I had dairy and my elbows broke out and my body ached and I got sick. It is hard cutting out such BIG ingredients. Pasta dinners are quick and easy and you can make them colorful with vegetables. Casseroles are delicious and easy, too! I am still learning and I am still making mistakes.
GOOD THING I AM
Back on track!
Lunch – tuna, celery and avocado, olive oil and pepper on top of lettuce
I am learning to have my meals planned out for the week and on the calendar. I am learning to stick with my plan. I like just looking in my fridge and creating. My fridge is stocked, again and I am ready to go!
READ SET GO — Another Chili recipe with 3/4 vegetables 1/4 meat!!!!
Yes – I have made another chili — NO ALMOND BUTTER this time!!!
1 lb ground beef or venison or bison or turkey
1 cup chopped carrots
3 celery stalks, chopped
1 onion, diced
1 bell pepper, diced
1/2 large cauliflower, cut into smaller pieces
2 tomatoes, diced
1 small can of tomatoes
1 TBSP chili powder (you may want a little more or even a little less)
1 tsp nutmeg
1 tsp garlic powder
1 tsp cumin
4 cups homemade chicken broth (store bought is fine)
In soup pan brown ground beef with onions. Drain grease and add meat back to the pan. Add all remaining ingredients. Bring to a boil and let boil for 10 minutes. Vegetables should be tender and ready to serve!!!!