Southwest Style Chili – Delicious and Easy!

lace

Serves 5-6
Prep Time: 20 minutes
Cook Time: 60 minutes

Ingredients:
• 1 lb lean ground beef
• 2 cans of chili seasoned diced tomatoes
• 1 can of red kidney beans, not drained
• 1 tablespoon olive oil
• ½ yellow onion, chopped
• 3 garlic gloves, minced
• 1 large green pepper, diced
• 1 large red pepper, diced
• 1 can of corn, drained
• 1 tablespoon chili powder
• 1 tablespoon cumin

Directions:
In a large saucepan, brown the beef and once cooked, drain the beef and transfer to a large pot. Add canned tomatoes and kidney beans. Let simmer on medium.

In the now empty saucepan, add the olive oil and lightly brown the onion and garlic on medium, ~5 minutes. Add the diced green and red peppers, cook until tender, ~ 5 minutes.

Add vegetable mixture to beef mixture and stir. Add in chili powder and cumin. Bring to a low boil and simmer for approximately 1 hour, stirring occasionally.

Pair with your favorite glass of red wine for some added antioxidant benefits and ENJOY!

Eggplant Lasagna – Gluten Free Option!

glutenfreelasagna1

Eggplant Lasagna – Gluten Free
Serves 8
Prep Time: 35 minutes
Cook Time: 40 minutes

Ingredients:
• 2 tablespoons olive oil
• 1 medium red pepper (chopped)
• 2-3 garlic gloves (minced)
• ½ cup chopped onion
• 1 lb lean ground beef
• 1 Jar of your favorite marinara (homemade marinara works just as well!)
• Fresh basil
• Fresh oregano
• 1 Eggplant (sliced lengthwise ~1/4 inch thick)
• 6 cooked brown rice lasagna noodles (for Gluten Free Recipe)
• 1 cup Part Skim Ricotta
• ½ cup grated Parmesan Cheese
• 3 eggs
• ½ cup part skim mozzarella

Directions:
In a large sauce pan, cook the ground beef and drain.

In medium saucepan, heat olive oil and sauté red pepper and onion until tender (~5 min), add garlic and sauté until golden brown (~1 min). Add basil, oregano and 1/3 of the marinara sauce. Add this mixture to the ground beef. Remove from heat.

Combine ricotta, parmesan cheese and eggs. Mix well.

Preheat oven to 375 degrees. Lightly coat a 13 x 9 inch baking dish with approximately ½ cup of the remaining marinara sauce. Place 3 lasagna noodles lengthwise on top of the sauce, add half of the cheese and egg mixture, top with eggplant and half of the remaining sauce. Repeat again. Top with mozzarella cheese.

Bake for 25-30 minutes or until the top is golden brown. Remove from oven and let cool for approximately 10 minutes. Serve and enjoy!
glutenfreelasagna2

Zucchini Quiche – Paleo Style

One of my most challenging meals to plan for is breakfast. I often find myself reaching for the most convenient breakfast meal and often times it’s the least healthiest option. Ideally, I would like to start my day with some vegetables, protein and lean carbohydrates so I’ve been doing some research and adapted this recipe from a Paleo recipe. I found this recipe to be easy to prepare, nutritional, filling, easy to reheat throughout the week and most importantly tasty! I added in the Applegate Chicken Sausage for added taste and protein. This can certainly be omitted for a vegetarian dish.

Here are the details 🙂

Serves 6
Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients:
• 8 eggs + 2 egg whites
• 2 medium sized carrots – shredded
• 1 medium to large sized zucchini – shredded and squeezed with a cheese cloth or paper towel to remove excess water
• ½ teaspoon rosemary
• ½ teaspoon sea salt
• ½ tablespoon of soft organic butter to coat the pan
• 2 Applegate Farms Apple Chicken Sausage (optional and can be found at Trader Joes) – Cooked and Thinly Sliced

Directions:
Shred the carrots and zucchini and set aside. In a medium sized bowl, mix well the eggs and egg whites and add the rosemary and salt. Add the shredded carrots, zucchini and chicken sausage. Mix well.
quiche2

Preheat the oven to 375 degrees. Coat a 9” x 12” pan with butter and add the egg mixture. Bake for approximately 30-35 minutes or until the edges are golden brown.
quiche1

Quick, Easy and Delicious!

Cheers to Mindful, Healthy Living!