Are You Ready For A Healther Lifestyle?
This month's featured recipe comes from a woman named Lisa Lillian whom I find to be full of energy, vitality, and humor. Maybe we should all try to eat what she eats for a day!
Moms, I love this recipe because it offers tons of protein, fiber, and vegetables. Your kids will be eating a powerhouse of nutrients without even knowing it! Try it out and let me know what you think!
ChiliOut, Dude!
Now that fall is almost here, we can start thinking about comfort foods... like chili mixed into pasta! Whip up our AMAZINGLY hearty Chili Mac ASAP!
Ingredients:
One 14.5-oz. can stewed tomatoes, roughly chopped, juice reserved
1 cup canned red kidney beans, drained and rinsed
1 cup frozen ground-beef–style soy crumbles (like the kind by Boca or Morningstar Farms)
1 onion, chopped
1 red or green bell pepper, seeded and chopped
1 cup chopped portabella mushrooms
1/3 cup tomato paste
1 tsp. chili powder, or more to taste
1/2 tsp. chopped garlic
1/4 tsp. ground cumin, or more to taste
5 oz. (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-oz. serving
1/4 cup shredded fat-free cheddar cheese
Optional: cayenne pepper
Directions:
To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove. Add all ingredients -- including the reserved tomato juice -- except macaroni and cheese. Stir thoroughly. Cover and cook until veggies are tender, about 15 minutes, occasionally removing the lid to stir.
Meanwhile, prepare macaroni according to package instructions, in boiling water for about 8 minutes. Drain and set aside.
Once both are cooked, add drained pasta to the pot of chili. Mix thoroughly. Season to taste with cayenne pepper and additional spices, if you like. Evenly top each serving with cheese and enjoy!
MAKES 4 SERVINGS
Serving Size: 1 3/4 cups
Calories: 297
Fat: 2g
Sodium: 637mg
Carbs: 55.5g
Fiber: 9.75g
Sugars: 11.5g
Protein: 19g
Moms, I love this recipe because it offers tons of protein, fiber, and vegetables. Your kids will be eating a powerhouse of nutrients without even knowing it! Try it out and let me know what you think!
ChiliOut, Dude!
Now that fall is almost here, we can start thinking about comfort foods... like chili mixed into pasta! Whip up our AMAZINGLY hearty Chili Mac ASAP!
Ingredients:
One 14.5-oz. can stewed tomatoes, roughly chopped, juice reserved
1 cup canned red kidney beans, drained and rinsed
1 cup frozen ground-beef–style soy crumbles (like the kind by Boca or Morningstar Farms)
1 onion, chopped
1 red or green bell pepper, seeded and chopped
1 cup chopped portabella mushrooms
1/3 cup tomato paste
1 tsp. chili powder, or more to taste
1/2 tsp. chopped garlic
1/4 tsp. ground cumin, or more to taste
5 oz. (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-oz. serving
1/4 cup shredded fat-free cheddar cheese
Optional: cayenne pepper
Directions:
To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove. Add all ingredients -- including the reserved tomato juice -- except macaroni and cheese. Stir thoroughly. Cover and cook until veggies are tender, about 15 minutes, occasionally removing the lid to stir.
Meanwhile, prepare macaroni according to package instructions, in boiling water for about 8 minutes. Drain and set aside.
Once both are cooked, add drained pasta to the pot of chili. Mix thoroughly. Season to taste with cayenne pepper and additional spices, if you like. Evenly top each serving with cheese and enjoy!
MAKES 4 SERVINGS
Serving Size: 1 3/4 cups
Calories: 297
Fat: 2g
Sodium: 637mg
Carbs: 55.5g
Fiber: 9.75g
Sugars: 11.5g
Protein: 19g