I made a big pot of chili last night, and it was too spicy for my family to eat! I of course love it! 😀 Unfortunately, its still a bit soupy so its cooking down some more.
I need your chili recipes! Seriously, in the 9 years we’ve been together, neither one of us has made a great pot of chili! Why is it so hard for us?? That and I can’t make my Mom’s scalloped potatoes, even though I’ve watched her make them a million times!
But we have to start with breakfast, right? Almost deja vu from yesterday, except I used a Healthy Life Bun instead of a bagel. I love the reduced fat Swiss Lorraine cheese – it always gets so melty!
And the rest of the cantaloupe on the side – this is so sweet and good! Just the smell of cantaloupe brings me right back to my grandmas house in the summer!
Breakfast comes in at 319 calories, 9.5 fat, 22 protein, 39 carbs and 4.9 fiber. For lunch I made a different version of my quinoa lasagna, except this time I substituted yellow squash for the spinach. It could have used a bit more sauce, but it was still good! Here’s how it looks right before going in the oven – I use a bread pan and make this two GENEROUS servings! 😀 I had a spinach salad on the side, which was a boring picture so I am not posting it!
And while it doesn’t look that pretty, it tasted really good! Lunch came in at 543 calories, 16 fat, 30 protein, 69 carbs and 9 fiber! I did get a bit snacky around four and dug into my raw almonds – while I prefer smoked and salted almonds, these are ever so slowly growing on me!
It was rainy, kinda cold tonight, and since I had to put my chili three ways on the back burner, I had a whole chicken in the fridge that I decided to roast in the oven. I ended up using our scampi butter on the top of the skin, and stuck fresh rosemary on the inside. it was a small bird – probably around 3 pounds so it only took about an hour to cook.
The smell of the fresh rosemary out of the oven was to die for! And while Tony and I prefer our chicken skin really crisp like we get on the grill, this was really moist and delicious! I made spicy carrots on the side (didn’t like them a whole lot so I am not posting the recipe – I need to tweak it a bit more!). And I had two potatoes and made a small amount of mashed potatoes on the side. The carrots look pretty, but they didn’t turn out as tender as I would have liked.
My plate – 3 ounces of chicken (Ed got the skin!) the carrots and mashed potatoes. Dinner comes in at 366 calories, 10 fat, 29 protein, 30 carbs and 4.9 fiber.
Stats for the Day
- 1267 calories
- 42 fat
- 85 protein
- 145 carbs
- 19.9 fiber
- no exercise. I had to cover the front desk during my lunch break, and then I was hungry and I don’t like to work out after I eat!
We are getting into football season – I need your chili recipes!!
It is BizTV tonight – we have Chopped on the DVR, the new season of Top Chef AND a Man v. Food! Two more days til the weekend – see you tomorrow night! 😀
I have discovered something I really like–Orowheat Sandwich Thins. It’s like a bun on a diet; you still get 2 halves, though, so you don’t feel like you are having to cut out a sandwich or burger altogether.
Each thin has 100 calories, 5 grams of fiber and 19 grams of whole grain.
I’ve been eating my sandwiches and burgers on them for 2 weeks now and I love them!
Good for you for being so pro-active with your health!
Oooh, you make great eats! If you find any dish too spicy, there are a few tricks you can use:
1. Add something sweet, like sugar or honey (a little at a time and taste) … it will mask the spiciness.
2. Add a couple of peeled raw potatoes or carrots – they will absorb the spiciness.
3. Add some yogurt or cream to tame the spiciness.
HTH! 🙂
Wow, your photos and food look amazing. LOVE LOVE LOVE eggy oats- when I have oats I often add egg white to bump up the protein. Boy you eat so few cals in a day! I admire the restraint! 😀
The roast chicken looks perfect! I can smell the rosemary and my mouth is watering.
I know how it is when 1 person in the family loves the taste and the others don’t. My hubby and I love Cilantro and the kids don’t.
I love spicy chili! Here’s how I make it:
http://aggieskitchen.blogspot.com/2008/09/hearty-and-healthy-chili.html
Also…for a twist, Ellie Krieger’s White Chili is great!
http://aggieskitchen.blogspot.com/2009/04/ellie-kriegers-white-chili.html
That quinoa lasagna looks awesome! I still haven’t tried quinoa…I have some…but am nervous about cooking it for some reason!
I’m so excited about football season!
Too spicy!? I can’t comprehend that! 😉
I really need to try that quinoa lasagna – heck, I just need to try quinoa!
i need to try your quinoa lasagna already.
I don’t actually follow a recipe for chili or I’d share.
I’m more of a ‘dump & taste’ kind of chili cook.
I do like lots of tomatoes, some red bell pepper, onion, lean ground beef or turkey, lots of beans and many spices.
Sometimes I use stew meat instead of ground, sometimes I add some finely chopped zucchini.
It really is a ‘what is in the fridge & sounds good’ kind of dish. lol
Good luck finding one you love!
Biz! i need to move into your house, seriously, everything looks sooooo yummy!
i can practically smell that rosemary too..
i dont have any chili recipes for you.. i cant make great chili either – can they come up with a cooking class for it? i will go!
Ah roll on summer! I want cantaloupe!
Too spicy doesn’t exist in my vocabulary! 🙂
That melty swiss looks HEAVENLY!
That lasagna looks good! I’ve been looking for interesting ways to use quinoa, too!!
Yum on the dinner!
haha, my first thought was too spicy for biz?!? 🙂 chili is the perfect football food. i don’t think i have a tried and true, but i’ll have to get on it!
Hi Biz!
I’m not sure if you got this chili recipe; I tried to send it to you awhile back. It’s one we enjoyed during a chili cookoff in Michigan and have made many times. It’s beanless, but I think any kind of bean you’d use for beef chili would work really well, too. Not sure if the sugar content or Jamaican jerk seasoning would work for you carb-wise, but it has
been okay for me and there isn’t a whole lot, compared to the other ingredients.
El Fuego Chili
(Keith Matherly, Butcher Block, Michigan)
(Original recipe was huge…this is it, reduced to 1/4)
3 lbs diced beef chuck
1/4 cup vegetable oil
1/2 medium onion, small dice
1-1/4 T ground garlic
1/4 cup flour
1/4 cup chili powder
1/16 cup cumin (1/4 of 1/4 cup is…1 Tablespoon, I think)
1/2 T oregano
3/4 T Jamaican jerk seasoning (recipe author used Walkerswood, but any
kind would do)
1/4 T cayenne pepper
3/4 T granulated sugar
1/2 cup beef stock
1 bay leaf
2 small cans (14 oz or so) diced tomatoes
salt & Worcestershire sauce to taste
1. Place vegetable oil in heavy gauge pot over medium heat
2. Add beef and brown thoroughly.
3. Add onions and garlic, cook until onions are slightly tender
4. Add flour and chili powder, cook 5 minutes
5. Add diced tomatoes (juice and all) and beef stock
6. Add remaining spices and cook until beef is tender, stirring occasionally to avoid scorching.
Thank you!!
No such thing as “too spicy!” I think you and I and my parents would really make a fabulously spicy chili together. We LOVE our spice!
Have you tried adding cocoa powder and coconut into your chili? It’s fab!
I LOVE chopped…last night episode was a littttle strange though!
I think the lasagna looked awesome. I really need to try that recipe. Canteloupe is another favorite of mine right now, too. It has been my fruit of choice for the past week, it’s so juicy and tasty!
2 more days til the WEEKEND..that was my favorite part of your post..lol
Chili….I usually get on of the cheap little chili packs…and follow the directions..lol
Ooo quinoa lasagna that’s a great idea!
Never thought I would see you write the words “too spicy” – I was worried there for a minute, until I saw it was for Tony and Hannah. Whew! I’m no help with chili recipes either – sorry!
Your breakfast sandwich looks great. I should make myself something like that every morning and break the McDonald’s habit.
Sorry, my chili’s not great enough to brag about either.