Thanks to everyone who participated these last two weeks! I am taking Dave’s suggestion, and I think going forward – BSI will be two weeks long, sometimes a week isn’t enough time 😀
So in no particular order . . .
Dave from My Year on the Grill: Really Rocky Rocky Road Brownies with Chipotle Chile Pepper Sauce:
Gayle Made: Chipotle Chicken Corn Chowder:
Gayle Made: Apricot and Olive Chicken Tagine.
Squirrel Bakes: Hubbie’s Texas Chili:
Spabettie: Spicy White Bean Chili:
Spabettie: Vegan Layered Tostada:
Spabettie: Vegan African Peanut Soup:
Slim-Shoppin: Corn and Green Chile Chowder:
BranAppetit: Chunky Mocha Mole Chili:
Itzy’s Kitchen: Mexican Meatballs:
Dinner at Christina’s: Peruvian Potatoes with Chiles:
Debbi Does Dinner Healthy: Chile Verde:
Taste Space: Cranberry Bean Mole with Roasted Butternut Squash:
Taste Space: Turkish Eqqplant Tomato and Lentil Stew with Pomegranate:
Taste Space: Maple Chili Grilled Tofu with Blueberry Peach Salsa:
Taste Space: Turkish Bulgur Pomegranate and Almond Salad:
Cooking Aweigh the Pounds: Butternut Squash Rancheros:
Pubsgal Eats: Grilled Salsa Soup:
My Bizzy Kitchen: Tofu and Green Chile Egg Casserole:
After much thought, the winner of this weeks BSI is . . . Brandi with her Chunky Mocha Mole Chili. I must have subliminally stole her idea of putting chili in an acorn squash when I made my pork and black bean salsa last week! Looks very similar!
This weeks hostess is Jenn from Cooking Aweigh the Pounds. And she chose an ingredient that is very close to Tony’s heart . . . BACON!
Monday is usually my weigh in day . . . but I decided to wait after the second week of being on South Beach. I did really good last week, I worked out a lot and ate on South Beach plan . . . I want to keep the momentum going this week! 😀
I’ll be back to my usual posts tomorrow.
Make it a Great Day!