Southwest Style Chili – Delicious and Easy!

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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!

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Eggplant Lasagna – Gluten Free Option!

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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!
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