Tuesday, June 19, 2012

Chili Spaghetti (C3)

So does this recipe sound great or what (go to the above link)???

I'd only make a few changes to the ingredients to make it 17DD compliant:
* I use mostly ground turkey (mostly because that's what I enjoy the most); if using ground beef, it does tend to have more fat in it, so be aware of that
* Instead of sugar, I'd use sugar substitute like Stevia
* Instead of spaghetti noodles, I'd cook up some spaghetti squash and use that instead -- the flavor is just so much better!
* And of course fat-free or low-fat on the cheddar cheese

With the Rotel, this recipe will be higher in sodium than you might want; you could use just regular tomatoes and add some "zing" to it!

So here's what the revised ingredients would look like; be sure and go to the link above for the instructions on making this wonderful dish:

2 tablespoons olive oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 tablespoons of sliced jalapeno peppers, chopped
2 pounds ground turkey (or ground chuck if you want beef)
3 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1 teaspoon ground cinnamon, or to taste, optional
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), optional
1 tablespoon of sugar substitute such as Stevia
2 tablespoons of Worcestershire sauce
1 tablespoon of Kitchen Bouquet
1 teaspoon of hot sauce
1 (8-ounce) can tomato sauce
1 can of Rotel tomatoes or regular diced tomatoes, drained
2 cups beef stock or broth
2 medium bay leaves
2 cans of light kidney beans, drained and rinsed
Kosher salt and freshly cracked black pepper
Spaghetti squash noodles
Finely shredded cheddar cheese -- fat free or low fat

1 comment:


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