QUICK AND EASY VEGAN CHILI

 This is a super easy and healthy meatless meal that you can make in less than 30 minutes

 Use and make however much you need and just throw everything in the skillet

What you need:

1/2 Soy Chorizo (take out of casing) *Trader Joe's

1 Can Black Beans

1 Can Kidney Beans

1 package already made lentils *Trader Joe's

Veggies: 

(amounts are approximate)

1/4 Red Onion

1 Jalapeno (without seeds)

1/2 Red Bell Pepper

1/2 Tomato or sliced cherry tomatos about 1/2 cup

1 1/2 Cups of frozen Corn

2 cloves of garlic

Spices:

Use according to taste I usually start with 1/2 teaspoon and go from there

Ground Cumin

Chili Powder

Course Black Pepper

Tony's (the best Cajun spice EVER)

Serve on 

Quinoa (prepare while chili is heating up)

 First put all of your veggies and spices in the skillet and cook for a few minutes then add the chorizo

Continue to cook for a few minutes and then add beans and lentils 

cook until beans and lentils are warm and veggies are tender

Then serve over Quinoa

and add a dollop of sour cream (vegan or dairy)

The end result? AMAZING chili that does not take all day to make!

The best part about this recipe is you can make as much or as little as you want

I  made plenty for left overs so I had something easy to prepare all week!

Other meal ideas:

Serve with tortilla chips

or make a burrito wrap and add cheese (vegan or dairy)

It appears that I did not take photos of the final product, but it was a HUGE hit!

Enjoy

Salads can be SO good!

If you know me, you know I have a HUGE sweet tooth! 

But did you know that my next favorite food is salad?

HUGE salads topped with all kinds of beautiful colorful veggies?

When most people think of salad they think BORING!

Who wants to eat iceberg lettuce and soggy tomatoes!?

All you have to do is add some color and lots of crunch and your boring old salads will be AMAZING!

Presentation helps too!

Here is what I was using today!

I like to use either Spinach or Romaine lettuce (sometimes a spring mix)

I usually add cucumbers, apples, tomatoes, celery, bell peppers, green onions, sunflower seeds (or other nuts), broccoli or broccoli slaw,  pea shoots, avocado, carrots (not often), low fat feta (if not using avocados), and whatever other crunchy veggies I have in my refrigerator, I will often add black beans or garbanzo beans to my salads as well.

They key is to make your salad colorful and large (to fill you up) 

and full of tasty veggies and fruits that you enjoy! 

I try to use Organic fruits and veggies as much as possible, but we all know how pricey that can be at times! So make sure, at the very least, you wash everything well! 

Then start adding your layers and pick out a "Light" dressing so you do not add hundreds of unwanted calories to your low calorie meal!

This is my current favorite dressing!

Paula Deen's Macho Nachos!

These "Macho Nachos" from Paula Dean are amazing and have become my new Thanksgiving tradition when I am not with my family for the holidays! Also the PERFECT recipe for Cinco De Mayo!!!

Ingredients

• 1 can re-fried beans
• 1 large bag Tostitos (or your choice of white corn chips)
• 1 medium onion, chopped
• 1 cup shredded pepper jack
• 1 jalapeno sliced, remove seeds  
• 1 can chili/favorite chili recipe 
• 1 cup shredded Cheddar
• 1 cup sour cream
• 1 cup green onion, chopped
• 1 tomato, diced
• Cilantro, remove stems
• Avocado (lemon juice, salt, pepper)

Directions

Have all ingredients prepped and ready. Preheat the oven to 350 degrees.  In a small saucepan over low heat, cook re-fried beans until they are smooth enough to spoon onto nachos (heat up chili as well).  On a large baking sheet or oven proof platter, spread out a layer of tortilla chips and quickly put a teaspoon of re-fried beans on each chip.  Working quickly, sprinkle with onions, pepper jack cheese and jalapeno slices.  Spoon on chili and top off with cheddar cheese. Repeat layering until you have used all of the ingredients.

Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven.

Mash avocado and mix with a dash of salt, pepper, and a Tbsp. of lemon juice. 

Top nachos with sour cream, green onions, diced tomato, cilantro, mashed avocado, jalapeno slices and serve hot. 

All photos taken by Baking with Melissa

These were SO SO GOOD!!! I love Paula Deen!

FOR MORE RECIPES AND KIDS' BAKING PARTIES! CHECK OUT www.bakingwithmelissa.com 

 I found the recipe HERE!

 Baking with Melissa hosts Baking Parties and Cooking Parties in Los Angeles and the surrounding areas! Find Baking with Melissa on Instagram, Pinterest, Twitter, and Facebook!

WHAT'S FOR DINNER TONIGHT?

SOUTHWEST STYLE BLACK BEAN AND CORN TOPPED POTATOES 

 Ingredients

• 4 baking potatoes
• Cooking spray or Oil
• 1/2 cup chopped onion 
• 1/2 green bell pepper
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 (15-ounce) can black beans rinsed and drained
• 1 1/2 cups frozen whole-kernel corn
• 1 1/2 cups fresh salsa
• 1/4 cup (1 ounce) reduced-fat or regular shredded cheddar-Jack cheese
• 1/4 cup chopped fresh cilantro

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes. OR bake in the oven.

While potatoes are cooking, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray or oil.

Add onion, garlic, chili powder, cumin

and bell pepper and saute for 3 minutes

Reduce heat to low and add beans, corn and salsa

Cook for 4 minutes (Oops! I forgot to add the Salsa.)

                    

Split potatoes lengthwise and fluff with a fork.

Spoon about 1/2 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

YUM!

I found this recipe HERE

A Blog Recipe...that I really enjoy!

I am not a HUGE meat eater these days, but I recently stumbled upon this "Skinny Taste" blog full of healthier versions of beloved recipes and found these AMAZING Zucchini Turkey Burgers! They are so good that I have made them twice now and wanted to share the recipe and site with you!

The link to the recipe/site is here:
http://www.skinnytaste.com/2010/05/turkey-burgers-with-zucchini.html

The first time I made them I placed the burgers on a bed of spinach, melted low fat mozzarella on top, then served with tomato and avocado (no bun).

The second time I made them I mixed the meat with a chipolte barbecue sauce that I bought from a man at the local farmers market in Montrose. I added a special treat on top of the burgers by grating up a sweet potato and frying it up in a small amount of oil. It was WONDERFUL!!! Again, served on a bed of spinach with veggies and a sweet potato mountain on top!

Fast and Easy LOW FAT/LOW CARB TURKEY TACO SALAD

Since I am a sugar lover and LOVE to eat my chocolate, I generally save my "carbs" for the goodies! My actual meals (if I eat them) tend to be very low in sugar and starch.

Tonight's menu...Low Fat/ Low Carb Turkey Taco Salad (without the tortilla chips)!!!!

Start off by cooking lean ground turkey in a skillet. Add onions and garlic if you want the additional flavor. When the color turns brown reduce the heat and drain the fat from the skillet. Add a taco seasoning package, follow the directions on the package and simmer until done.

In a small pot: Add 1can of re-fried beans (I prefer re-fried black beans and the size can depends on your family size), add chives or onions, chopped tomatoes and grated reduced fat cheese (you can also add jalapeno as well) I also like to add Tony Chachere's Creole Seasoning for a "kick"...turn on stove to a medium heat and stir constantly. Once the cheese is melted and everything is mixed together and looks smooth...your beans are done!

In another bowl: Open an avocado or two or three and mash into a bowl. Add some lemon or lime juice, fresh garlic and salt and pepper for a super fast guacamole (or keep going and add cilantro and tomatoes as well). Serve chilled or right out of the bowl. It's hard to give exact measurements on these items as it all depends on your own taste!

You will also need any of the following according to taste: Lettuce (I prefer Romaine or Spinach), Cherry or Chopped Tomatoes, Reduced Fat Cheese, Low Fat or Fat Free Sour Cream and Salsa.

Once you have cooked everything it's time to start layering your plates!

This is a very filling and satisfying Low Fat/Low Carb Taco Salad