Thursday, November 19, 2009

Day #37 - Perfect Fall Meal

I love this meal. The perfect combination of a light yet rich salad and a hearty chili.

I could actually go on about chili for quite sometime. This is a simple recipe, but still really good. And, if you want to make it a bit creamier I suggest adding just 1oz of 2% velveeta cheese. Serious goodness.

I've been a bit MIA, but I've been busy joining the herds of women watching "New Moon". Yes, that's my excuse. And a good one, I might add.

BJ's Brewery: Wedge Salad

1/2 iceberg lettuce head, cut in half
4 tbsp light blue cheese dressing
1 oz blue cheese
4 slices of bacon (i use oscar mayer ready cooked bacon)
1/2 tomato, diced
pinch of salt and pepper

1. Top each quarter of lettuce head with 2 tbsp of dressing, 1/2 oz blue cheese, 2 slices of bacon, 2 tbsp tomato, and salt and pepper.

Servings: 2
Nutritional Info: 190 cals, 14g fat, 9g carbs, 9g protein

Lone Star Steakhouse: Lone Star Chili
(adapted from "Top Secret Restaurant Recipes 2")


1lb 93% lean ground beef
1 onion, diced
1 jalapeno pepper, diced
1 15oz can kidney beans
1 14.5oz can diced tomatoes
1 8oz can tomato sauce
1 cup water
1 tbsp apple cider vinegar
1 tsp salt
2 tsp chili powder
1/2 tsp garlic powder

1 cup fat free cheddar cheese, shredded
4 tsp fat free sour cream

1. Brown ground beef in large saucepan. Once browned, add onions and jalapenos. Cook for 2 minutes.

2. Add remaining ingredients to chili. Let boil then simmer for 1 hour. When ready to serve, top with 1/4 cup cheese and 1 tsp sour cream. May serve with chips.

Servings: 4
Nutritional Info: 344 cals, 9g fat, 28g carbs, 38g protein

1 comment:

  1. They both look great... and yes what a perfect fall meal!