Monday was a rainy cool day here in Kansas City. The perfect day for some chili. So I tried the Weight Watchers Beef and Bean Chili. As mentioned before, I love a crock pot... so I choose to make mine in the crock pot.
As you can see, this recipe has a lot of vegetables in it... I had some leftover corn on the cob - so I cut it off the cob and threw it in also. It cooked great in the crock pot. I put it on low all day. This is my kind of recipe....
11:47 am and my kitchen was all cleaned up from making dinner! woo hoo! All I had to do was make some corn bread and dinner was served!
The chili itself... well, it was okay. I am not sure if I had some old chili powder, if cooking it all day in the crock pot - the chili powder lost its potency? But it was not spicy at all and really had no chili taste to it. I should have tested it a couple of times throughout the day...
Changes - I did add some corn and onions don't do well with me... so I only put in about 1/4 of a onion. In the future - I would possibly add more chili powder.
This recipe was 341 calories a serving...
NOT SO SKINNY Tuesday....
Last night, my daughter put in a request for Crab Rangoon. Definitely not on the healthy menu. But delicious and really not difficult to make...I normally only give recipes to those that request them... but this one is a tried and true we have used in our family for years....try it!
Crab Rangoon
1 package of fake crab cut into small bite size pieces
1 package of wonton skins (found in the produce section)
2 8 ounce packages of cream cheese (I did use the 1/3 less fat)
1 or 2 teaspoons of either steak sauce or worchestershire sauce
dash or two of garlic powder
Put almost a whole bottle of oil (I use canola) in a deep pot and start warming up for frying the rangoons...(the unhealthy part). Mix all above except the wonton skins. Put a teaspoon full of the cream cheese mixture in the middle of a wonton skin. Dab the corners with egg white. Pull the 4 corners up together and pinch. Cream cheese mixture should last for the whole package of wonton skins. Deep fry at medium to medium high heat. They will float when they are done. You may need to turn them over to get the tops done. Should take 2-3 minutes for each batch. I put about 6 in my pot at a time.
Serve warm with either sweet and sour sauce or duck sauce....
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