I just made some delicious chili – and it’s less than 1 WW/Blue point per serving. The recipe is at the end of this post.
Once you have your ingredients assembled, this chili takes about 10 minutes to put together, and then you’re free to do something else while it simmers on the stove. Although it is less than 1 point per servings, I log it as 1 point to make sure I cover all my bases. I’ve used ground turkey to make 0 point chili, and that’s good. However, the beef gives it a little more flavor and more traditional chili taste. I’m willing to use a point for that!
Quick & Easy Chili
1 lb. Lean Ground Beef (96% Lean)
1 qt. beef broth
3 cans diced tomatoes
4 cans beans (I use the Tri-Blend that Kroger sells – but most any bean will do – black beans, pinto, kidney, navy, great Northern, etc.)
Dried diced onions, bell peppers, celery, garlic (to taste) I get these at an Amish store near us. I keep plenty in my pantry because they make meal prep so much easier. However, you can also substitute fresh veggies instead.
Seasonings: salt, pepper, chili powder (to taste)
Brown the ground beef in a large pot. No oil or cooking spray is needed. Then dump everything else in. The amounts for the vegetables and seasonings depend on your taste. Cover and simmer for about 45 minutes, and it is ready to go.
I went through my points faster than usual today, and by dinner time, I had 3 points left. I try not to dip into my weekly points, and so I thought of a quick meal for 3 points.
I sprayed a small frying pan with butter-flavored PAM. Then, in a bowl, I mixed 3 eggs with salt and pepper and 2 tablespoons of fat free Greek yogurt (0 points for all that). (Note: I always add something like yogurt or sour cream to scrambled eggs or if I’m making an omelet. As the yogurt/sour cream heats up, it releases steam which makes the eggs fluffier). On a small dish, I measured out exactly 1 tablespoon of shredded cheddar cheese (1 point), and removed the packaging of one laughing cow light Swiss cheese triangle (1-point). I very finely chopped a little bit of fresh onion (about 2 Tablespoons), and chopped up a fresh tomato – I removed the seeds and used a paper towel to pat it dry. I added the onion and tomato to the small dish with the cheeses. I toasted one slice of light bread (1 point). In the photo below, I used a small dessert plate. The quantities look larger than they are. The shredded cheese is exactly 1 tablespoon.
I turned the oven to broil. Then, on the stove, I cooked the egg in a frying pan like I would an omelet – using the spatula to move the cooked portion to the middle, letting the uncooked egg fill in the spaces – going round and round the frying pan. I kept the heat fairly low so the egg wouldn’t brown. Once it was mostly cooked, I sprinkled the onion, tomato, and cheeses on top, popped it under the oven broiler and let it finish cooking.
I guess that makes it a frittata. Ha! It was absolutely delicious. Yum yum!! Great meal – very quick – only 3 points – very tasty – very filling.
Tonight’s dinner was straight from the farm stand – except for the tuna. The ONLY points came from the light mayonnaise I used in the tuna salad. I also used a little Fage plain Greek yogurt in order to limit the amount of mayo. It was a delicious dinner – and I couldn’t finish it all.
I made these pumpkin muffins tonight because I happened to have the ingredients already on hand – and, more importantly, I had exactly 3 points left and I wanted something sweet and baked. These were REALLY good. The batter is very thick so it doesn’t spread out in the cupcake liner. You have to take the spoon and kinda spread it out.
The recipe that is shared so much on the WW Facebook pages just has the pumpkin and cake mix. However, I had a large can of pumpkin – so I added a little extra pumpkin and put the rest in the refrigerator for something else. I decided to add an egg (since that is a zero point WW food) to help the muffins rise better since I added extra pumpkin. I also wanted to make the batter a little less thick.
Pumpkin Muffins (3 WW blue points each) *****
1 can pure pumpkin (15 oz.)
1 Pillsbury sugar-free yellow cake mix
optional: Spices, to taste (cinnamon, allspice, cloves)
Preheat oven to 350 degrees. Prepare 12-count muffin tin with cupcake liners.
Dump all ingredients into a large mixing bowl and mix well.
Divide batter evenly between the 12 muffins.
Bake for about 25 minutes.
So now I have 11 muffins left over. I plan to put a couple in the refrigerator for tomorrow and Saturday. Then I will individually freeze the others for a quick and sweet treat in the coming week or two. Ron may want to try them out, too.
I give this recipe 5 stars. Now I’m anxious to try it with a chocolate cake mix. Supposedly it ends up being almost brownie-like – and that sounds wonderful to me.