Tag Archives: garlic

Big Pot o’ Chili

Savory, hot chili – make it as spicy or as mild as you like. This one bulks up the veggies and uses turkey and very lean ground beef so it comes in at a low calorie count for a good sized portion. For 400 calories you can have a huge portion ! Try making this the next time you have a football party.

All the different tomato products used in this recipe have their own unique flavor and the combination of them is just perfect. But if you don’t particularly like one or another, feel free to substitute.

Cook this stovetop for hours to get that deep, rich, long simmer flavor – or you can cook this in the crock pot all day long while you are at work. Chili also does well in a pressure cooker. If you need instructions, just write to me and I’ll be happy to send you info.

Big Pot o' Chili
Big Pot o' Chili

20 servings
210 calories per serving

2 T oil
1 onion, chopped
20 oz. lean ground turkey
16 oz. very lean ground beef
5 ribs of celery, sliced
1 green pepper, chopped
1 yellow pepper, chopped
Salt and pepper to taste
4 t minced garlic
10 oz. mushrooms, chopped
15.5 oz. can chick peas, rinsed and drained
15.5 oz. can black beans, rinsed and drained
15.5 oz. can kidney beans, rinsed and drained
2 15.75 oz. cans Campbells Pork and Beans (this addition really mellows out the tomato base)
28 oz. petite diced tomatoes
14.5 oz. fired roasted diced tomatoes
14.5 oz. stewed tomatoes
3 oz. chipotle peppers in adobo sauce, chopped (if you don’t like heat, remove this ingredient. If you like it very spicy, add more of this ingredient)
29 oz. tomato sauce
1 T salt
1 T pepper
2 T garlic powder
1 T onion powder
5 T chili powder
3 t cumin
2 t basil flakes
2 t parsley flakes
3 t oregano flakes

Heat the oil in the bottom of a large dutch oven or soup pot. Saute onions, celery and green pepper and yellow pepper 15 minutes. Add the turkey and beef and continue cooking until meat is done. Be sure to break up meat into little pieces as it cooks. (if cooking in a crock pot, do this first step stove top in a skillet and then turn it all into a heated crock) Add garlic and mushrooms and stir. Add all spices and mix well. Bring to a boil them lower and simmer for 2-3 hours on a low heat. Stir occasionally and adjust spice during the last half hour of cooking. (if cooking in a crock pot, cook on low 8-10 hours or high 5-6 hours)

The leftovers freeze well – so don’t be afraid of the huge serving size. You can also cut this in half and make 10 servings – just halve everything. Serve with low fat sour cream and low fat shredded cheddar as a garnish / topping.

Seafood Stew (Crock Pot)

This is a great seafood stew full of flavor and body. If you have leftover bits of cooked fish. you only need to put them in the crock for 15 minutes or so to heat up. If you like it a bit spicier, add some hot sauce and you get a jambalaya tasting dish.

Seafood Stew (Crock Pot)
Seafood Stew (Crock Pot)

8 servings
215 calories per serving

2 c chopped onions
2 stalks celery finely chopped (about 1 c)
5 garlic cloves, minced
28 oz. can diced tomatoes, undrained
8 oz. clam juice
6 oz. tomato paste
½ c white wine or water
1 T red vinegar
1 T oil
½ t basil flakes
½ t parsley flakes
½ t onion powder
½ t garlic powder
½ t oregano flakes
¼ t sugar
¼ t red pepper flakes
1/2 t dried thyme
1 bay leaf
1 lb. firm white fish in 1 inch pieces
¾ lb shelled, cleaned shrimp, tailed removed
6.5 oz. can chopped clams and their juice
6 oz. can crabmeat (or fresh)
¼ c parsley, chopped

Combine onions, celery, garlic, tomatoes, clam juice, tomato paste, vinegar, spices, sugar, thyme, pepper flakes and bay leaf and mix well. Cover and cook on high 4 hours. Stir in fish, shrimp, clams and crab and reduce heat to low and cook 45- 1 hour minutes or until fish is done. Remove bay leaf before serving. Stir in parsley.

Creamy Caesar Salad

This recipe gives you a really nice creamy dressing since you use mayo instead of eggs and oil. If you like it with a lot of bite, add extra anchovy.

Creamy Caesar Salad
Creamy Caesar Salad

8 servings
88 calories per serving

½ c grated parmesan cheese
½ c fat free mayo
¼ c lemon juice
2 t anchovy paste
2 t Worcestershire sauce
½ t pepper
¼ t dry mustard
5 large cloves garlic, minced
8 oz. fresh bread cut into cubes
4 head romaine lettuce in bite size pieces

Preheat oven to 300 degrees. Combine 1.2 c water with cheese, mayo, lemon juice, anchovy paste, Worcestershire, pepper, mustard and garlic. Whisk well and set aside. Place bread pieces on a baking sheet and bake 15 minutes to toast them. When done combine croutons and romaine and then dress and serve immediately.

Sausage and Bean Stew (Crock Pot)

What a great appetizer or lunch. The sausage, beans and garlic make a perfect stew. Served with cheese toast, this makes a great dish to serve to guests. Even with the bread, this dish comes in under 400 calories !!

Sausage and Bean Stew (Crock Pot)
Sausage and Bean Stew (Crock Pot)

6 servings
350 calories per serving

2 t oil
3 t garlic, minced
4 2 oz. turkey sausages (any flavor you like, I used Italian hot) cut into chunks
1 c water
1 c chicken broth
2 19 oz. cans cannellini beans, rinsed and drained
4 c baby spinach
1/2 t black pepper
1/4 t crushed red pepper
1/8 t salt
½ t garlic powder
2 T lemon juice
6 T shredded provolone cheese
6 1 oz. slices French bread

Heat oil and cook sausage until almost done. Add garlic and cook another 2 minutes. Add water, broth to crock pot then add spinach. Add salt and pepper and garlic powder. Add beans and then add sausage and garlic and any pan drippings to the top. Cook on low 3 hours. Add the splash of lemon during the last 10 minutes of cooking. Serve with Cheese Toasts. To make toasts, sprinkle bread slices with cheese and broil 2 minutes to melt cheese.

If you don’t have a crock pot, you can do this stove top is a soup pot – after cooking the sausage and combining all the ingredients, simmer on very low for 1 hour.

Veggie Mac and Cheese

I am betting you can smell this cooking from all the way over there ! The parmesan and cheddar cheeses blend to perfection and the pasta…well, it just feeds the soul. The portion size will be cut down dramatically to come in at 400 calories if it were not for the FiberGourmet pasta.

Veggie Mac and Cheese
Veggie Mac and Cheese

4 servings
399 calories per serving

10 oz. Fiber Gourmet Penne pasta
2 t oil
1 9 oz. yellow summer squash halved lengthwise and sliced thinly
1 9 oz. bag frozen artichoke hearts, thawed
4 scallions sliced thinly
1 bottled roasted red peppers, rinsed and diced
3 cloves garlic, minced
3 T flour
2 ½ c skim milk
¾ t salt
1 c grated no fat cheddar cheese
¼ c parmesan cheese
Pam

Cook pasta according to package instructions. Preheat oven to 400 degrees. Heat oil in a skillet on medium high heat and add squash, scallion, artichokes, peppers and garlic. Cook 7 minutes. Add flour and stir well and then gradually add milk. Add salt and cook an additional 5 minutes. Add the hot veggies and sauce to the pasta along with the cheddar cheese and mix well and turn into an 11×7 baking pan that has been sprayed with Pam. Sprinkle with parmesan and bake ½ hour or until hot and crusty.

Grilled Chicken and Zucchini

So simple yet so good – this is a great meal to serve when zucchini are in season. Remember to use a grill basket for regular kabob recipes – it takes out so much of the work and you’ll find the food cooks more evenly.

Grilled Chicken and Zucchini
Grilled Chicken and Zucchini

6 servings
187 calories per serving

1 c parsley, chopped
2 T chopped almonds, toasted
2 T chopped chives
½ t grated lemon zest
3 T lemon juice
1 T oil
½ t oregano flakes
Salt and pepper to taste
1 garlic clove, minced
1 ½ lb. bones skinless chicken breast, cut into bite sized pieces
4 zucchini cut into thick slices
1 t red pepper flakes
Pam

Heat grill. Mix parsley, almonds, chives, lemon zest, lemon, oil, garlic and some salt and pepper. This will be a salsa to serve with the dish. Spray a grill basket with high heat Pam and grill chicken and zucchini 8 minutes or until done. Sprinkle with salt and pepper and red pepper flakes half way through the cooking process. Serve with the prepared salsa.

Foiled O’Brien

Cooking the potatoes and peppers in a foil packet basically steams them and they come out a wonderful consistency and packed with flavor. Serve alongside 3 oz. of broiled steak or a 4 oz. chicken cutlet for a meal balanced with protein, veggies and that all mighty carb that keeps you feeling more full :)

Foiled O'Brien
Foiled O'Brien

4 servings
155 calories per serving

1 lb. red potatoes, washed and sliced thinly
2 c red bell pepper slices
2 c yellow bell pepper slices
6 T sliced shallot (regular onion will work here too)
Pam
2 cloves garlic, mashed
3 T chopped parsley
½ t onion powder
Salt and pepper to taste

Preheat oven to 375 degrees. Take 4 sheets of aluminum foil, each about 12 inches by 12 inches (about 1 inch longer and 4 inches wider than a sheet of paper) and place them on a flat surface. Spray each with a little bit of Pam. Divide the potatoes, peppers and shallots evenly among the foil sheets. Sprinkle with the minced garlic, parsley, onion powder, salt and pepper.

Create a packet out of each by folding the foil sides up to make a tent and folding the edges over 2 times – then take each side and fold (roll) over twice and seal firmly so that the packet will say sealed keeping all the steam inside.

Place packets on a baking sheet and place in oven. Bake ½ hour to 45 minutes. Open packets and transfer contents to plates. Be careful opening packets as they will be full of steam.

For more instructions folding, Reynold’s says:
For each foil packet, bring up the two sides of the foil and double fold with about 1-inch wide folds. Leave room for heat circulation inside the packet as the food cooks. Double fold each end to form the foil packet.

And the Scouts site has a nice diagram.

Chili Rubbed Steak

The rub on this leaves a mildly spicy coating on the meat – none of the individual flavors stands out by itself – they all mingle and create a great flavor that leaves you coming back for more.

Chili Rubbed Steak
Chili Rubbed Steak

6 servings
290 calories per serving

2 t caraway seeds
2 t cumin seeds
½ t coriander seeds
2 T tomato sauce
1 T red chili paste
1 T olive oil
3 cloves garlic, minced
1 ¾ t chili powder
2 lb. boneless beef sirloin
½ t salt
¼ t pepper

In a skillet mix the 3 seeds and cook on medium high for 3 minutes or until toasted and fragrant, being sure to stir constantly then cool completely. Using a coffee grinder, pulse seeds to a fine powder and then combine with tomato sauce, chili paste, oil, garlic and chili powder, salt and pepper. Spread the spice mix over and refrigerate 2 – 4 hours. Grill meat 20 minutes or to desired doneness. Remove from heat, tent with foil and let sit 10 minutes before slicing.

Garlic and Lime Pork Tenderloin

Pork just has such flavor ! And when you add garlic and lime you get a great marinade that can easily be adjusted to just your taste. I added a ton of garlic powder to mine and the tenderloin was just fantastic !

Garlic and Lime Pork Tenderloin
Garlic and Lime Pork Tenderloin

6 servings
160 calories per serving

2 ¾ lb pork tenderloins
4 cloves garlic, sliced thin
2 T grated lime peel
1 T oil
2 t lime juice
½ t honey
¼ t salt
1/8 t pepper

Heat grill. Make small slits around the tenderloins and place slices of garlic inside them. Combine all the rest of the ingredients and brush over the pork. For extra garlicky goodness, sprinkle liberally with garlic powder just before cooking. Grill the tenderloins 20-25 minutes or until no longer pink.

You can also do this in the oven if you it is wintertime or you don’t have a grill. Preheat your oven to 400 degrees and place pork on a rack inside a baking pan. Place about ½ c of water in the bottom of the pan to help keep the pork moist during the longer cooking time. Cook 45 minutes to one hour flipping and re-basting during the halfway point.

Curry Lime Chicken Kabobs

You know the drill – toss the skewers and throw this in a grill basket ! But I still call it a “Kabob” recipe so you can visualize it :) The yogurt sauce is JUST PERFECT in this recipe. Serve with some cous cous on the side.

Curry Lime Chicken Kabobs
Curry Lime Chicken Kabobs

4 servings
261 calories per serving

1 lb. boneless skinless chicken breast, cut into bite size pieces
½ c plain yogurt
¼ c chopped cilantro
1 t grated lime zest
2 T lime juice
2 T oil
1 T honey
1 T Dijon mustard
2 cloves garlic, minced
½ t curry powder
¼ t salt
¼ t pepper
2 green bell peppers cut into 1 inch pieces
1 zucchini in ½ inch slices
10 grape tomatoes
Pam

For the marinade, mix yogurt, cilantro, lime peel and juice, oil, honey, mustard, garlic, curry, salt and pepper. Place chicken in a zip loc and pour in the marinade and refrigerate 4-24 hours. Heat grill and spray a grill basket with Pam. Cook 15 minutes or until chicken is done, stirring occasionally so that all sides of the meat and veggies get browned.

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