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I'm thinking of doing a big pot of chili for supebowl, along with the usual garnishes. Wondering what everyone else is planning...
What type of condiments (besides mustard) and sauces does everyone use? For burgers or for dipping sauce with dryer types of meat. I do use mustard and light Miricowhip but would like others as well. Any suggestions would be great. tia
on 1/26/17 5:49 pm
Spaghetti and Meat Sauce
(you need a spirilizer for this recipe)
1 pound hamburger (well drained)
1 medium Onion
1 Tablespoon Olive Oil (not extra virgin)
2 cloves Garlic
1 Jar of your Favorite Marinara Sauce
1 medium size zucchini (about 1 1/2" in diameter), spirilize (small) to about spaghetti size
1/4 cup fresh basil (I freeze it), chopped
teaspoon dried oregano
Grated Romano Cheese
salt and pepper to taste
Chop onion and brown onion in large skillet. Chop garlic and add to onion and brown a couple of minutes more. Add hamburger to skillet and brown and drain very well.
Add seasonings, marinara sauce and zucchini. Heat while submerging spirilized zucchini as best you can in the sauce. Continue to cook for about 10-12 minutes. Serve topped with grated Romano cheese.
Tip: Extra Virgin Olive Oil burns at a lower temperature. Only use "Virgin" for salads and things that aren't heated. Use regular 100% olive oil for cooking.
on 1/25/17 9:28 pm
Jambalaya: Adjusted for Bariatric Surgery
1 pound raw medium shrimp, tail removed
6 ounces of Andouille Sausage, 1/4 inch slices
1 medium Onion
2 Stalks Celery, chopped
3 green onions (scallions to most of us), chopped
5 cloves fresh Garlic, chopped
2 Tablespoons of Vegetable Oil
1 Green Pepper, chopped
1 Bag of Trader Joe's Frozen Cauliflower Rice
About 20 ounces of crushed tomatoes
One Tablespoon of Tomato paste
One teaspoon dried thyme
1/4 teaspoon of Cayenne Pepper
1/4 cup of flat parsley, chopped
8-10 drops of Sriracha
Salt and Pepper to taste
Rinse shrimp under cold water until defrosted. Brown sausage in a large skillet, put aside in bowl. Remove tails from shrimp, add a tablespoon of oil to same pan and cook shrimp until just cooked (do not over cook). Put shrimp in the same bowl. Chop green pepper, onion, celery, garlic (in that order), and brown in same skillet with the other tablespoon of oil. Put in the same bowl. Boil cauliflower rice for 8 minutes, drain. Add tomato sauce, paste, thyme, salt and pepper, parsley, Sriracha, Cayenne Pepper and heat mixture well (in same skillet). Add ingredients in bowl to the pan and mix and heat just enough to make everything hot. Do not overcook shrimp! If need be, add shrimp last.
Hi All! I made up this recipe and I hope that some could use it! Feel free to add or substitute to your liking! This recipe is a bit involved (I love to cook) so this might be better suited for the foodies out there.
Protein: 22g per 1/2 c serving.
Ingredients:
Rotisserie Chicken (I get the largest one possible, debone and dice the chicken)
Low Fat Greek Yogurt (I used Fage 2%, I believe the container was 16 oz)
1 canReduced fat cream of chicken soup
2 Shallots (Diced-you can substitute for onion)
3-4 Large Carrots (peeled and diced)
1 package of frozen peas (I used a little more than half of the pack)
1tbs of butter
Optional topping:
Panko whole wheat bread crumbs (about 1/2 c)
2tbs of butter
You will want to boil your carrots until tender and steam your peas in the bag. Once both are cooked add 1tbs butter, peas, carrots and shallots to pan. I use the copper plated pans so that I can cut back on oils/butter. Allow to coo****il shallots are tender. I added sea salt and garlic powder while sauteing the veggies. Add in your diced chicken and allow to warm up.
Once your meat and veg mixture is warm, add into a bowl with 1 can of reduced fat cream of chicken and about 8 oz of greek yogurt. I then placed this mixture into an ungreased casserole dish and toasted the bread crumbs with butter in my copper pan. LIGHTLY top your dish with the bread crumbs and place in oven set to 350. I allowed my pot pie to cook for about 40 minutes or until the breadcrumbs are golden and mixture was bubbling.
ENJOY!
"So...all of time and space, everything that ever happened or ever will - where do you want to start?"
VSG: 10/12/16
I would say that we don't fart around but with that much chili you really don't have a choice.
That's a huge amount of food for two adults and one child. I better pack quickly and get out there.
We love chili in this household but unfortunately we don't have time to soak beans all the time. Below is a simple recipe that is high protein, good fiber and tastes darn good. Feel free to use, abuse and tweak this recipe to your heart's desire.
Three cans of low salt kidney beans.
Two cans of black beans.
Two medium red onions.
Two habaneros.
Cumin to taste.
Garlic to taste.
Two pounds of spicy pork sausage.
A can or jar of your favorite salsa.
About a half a cup of brown sugar.
Here is how I do it. Dump all of the beans, salsa and brown sugar into a decent-size pot. Stir it up and throw it on medium heat. From there and this is really important, use a cast iron pan to cook the sausage and then add it to the beans. Then carmelize the onions and the habanero in the same cast iron pan that you used for the sausage. Add it to the mix! Dump in the Vampire repellent and the cumin until you are happy. Slowly bring it up to a boil stirring very regularly. Once you have a decent boil turn it down to a simmer and let it simmer for at least 4 hours. Enjoy!
ReginaL · 3 replies · 980 views
