Chili Cook-off!

Traditional Red Chili, is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden. I, of course, am allergic to beans (Legumes) so I never cook chili for myself containing beans. When I make Chili for the whole family I make the no-bean chili then remove what I want, add prepped beans to the crockpot and let it stew. Making an on plan version was simple enough to tweak my traditional recipes. I hope you enjoy!!

Turkey Chili:

[4 Servings: 1 Lean, 3 Green, 2 Condiment, 1/2 Fat]

30 ounces Extra Lean Turkey (3-1/2 Lean)

4 ounces Turkey Sausage (1/2 Lean)

4 cup water

2 cup diced tomatoes (4 Green)

2 cup tomatoes, pureed (4 Green)

3/4 cup red bell pepper (1-1/2 Green)

3/4 cup green bell pepper (1-1/2 Green)

1/2 cup scallions, chopped (1 Green)

1 teaspoon garlic, minced (1 Condiment)

1 Tablespoon chopped onions (1 Condiment)

2 teaspoon Chili seasoning (4 Condiment)

4 Tablespoon Walden Farms Walnut Maple Syrup (2 Condiment)

4 wedges Light Laughing Cow Cheese (2 Fat)

Directions:
In a cast iron Dutch oven, brown the ground meat. Then add the remaining ingredients and simmer for 45-60 minutes on low. OR until the liquid cooks down to desired amount. Add more liquid if you prefer it soupy.

[Alternative Cooking Methods: *You could also dump all the ingredients in a Crock-pot and cook on LOW for 8 hours.]

 (*This could even be cooked in the Dutch oven on a campfire or grill!!)

* TO MAKE CHILI WITH Tomato Basil Fueling:

In a small mixing bowl, dissolve one packet Tomato Basil Bisque with 2 ounces cold water to make a paste. Then slowly whisk in 3/4 cup hot water. Divide the Bisque between 2 soup bowls then divide a serving of the Turkey Chili between the 2 soup bowls. Stir to blend. Use one with your Lean & Green Meal and the other as a Fueling

Beef Chili:

[4 servings: 1 Lean, 3 Green, 2-1/2 Condiments, 1/4 Snack, *1 Fat]

Ingredients:

25 ounces 93% Lean ground beef (4 Leans)

3 stalks celery, thinly sliced (1 Snack)

1 cup scallions (2 Green)

1 cup green bell peppers, diced (2 Green)*Poblano peppers can be used for added kick

2 teaspoon garlic, minced (2 Condiment)

1/2 teaspoon chili powder (1 Condiment)

1/2 teaspoon black pepper (1 Condiment)

1 Tablespoon Onion, chopped (1 Condiments)

1 teaspoon Mrs. Dash Taco Seasoning (2 Condiment)

4 Tablespoon Walden Farms Walnut Maple Syrup (2 Condiment)

2 cups Rotel's diced tomatoes, with Green Chilies (4 Greens)

2 cups Rotel's tomatoes, pureed (4 Green)

1 cup Beef Stock (<1g carb=1 Condiment) 

1 cup water

(*2 Tablespoon Light Sour Cream =1 Fat optional]

Directions:

In a Dutch oven, brown the ground meat, then add the celery, scallions, peppers and garlic. Saute until veggies are tender. Then add the remaining ingredients and simmer for 45-60 minutes on low OR until the liquid cooks down to desired amount. Add more liquid if you prefer it soupy.

 [Alternative Cooking Methods: *You could also dump all the ingredients in a Crock-pot and cook on LOW for 8 hours.]

 (*This could even be cooked in the Dutch oven on a campfire or grill!!)

* TO MAKE CHILI WITH Tomato Basil Fueling:

In a small mixing bowl, dissolve one packet Tomato Basil Bisque with 2 ounces cold water to make a paste. Then slowly whisk in 3/4 cup hot water. Divide the Bisque between 2 soup bowls then divide a serving of the Beef Chili between the 2 soup bowls. Stir to blend. Use one with your Lean & Green Meal and the other as a Fueling

Spicy Chicken Chili

[4 servings: 1 Lean, 3 Green, 2 Condiments, 1/4 Snack, 1 Fat]

Ingredients:

24 ounces grilled skinless chicken breast, shredded (4 Leans)

3 stalks celery, thinly sliced (1 Snack)

1 cup scallions (2 Green)

1 cups Poblano peppers, diced (2 Green)

1 cup red bell pepper, diced (2 Green)

2 teaspoon garlic, minced (2 Condiment)

1/2 teaspoon chili powder (1 Condiment)

1/2 teaspoon black pepper (1 Condiment)

1 Tablespoon Onion, chopped (1 Condiments)

1 teaspoon Mrs. Dash Taco Seasoning (2 Condiment)

1-1/2 cups Rotel's diced tomatoes, with Green Chilies (3 Green)

1-1/2 cups Rotel's tomatoes, pureed (3 Green)

1 cup Beef Stock (<1g carb=1 Condiment) 

1 cup water

Directions:

In a Dutch oven, saute the celery, scallions, peppers and garlic until veggies are tender. Then add the remaining ingredients and simmer for 45-60 minutes on low OR until the liquid cooks down to desired amount. Add more liquid if you prefer it soupy.

 [Alternative Cooking Methods: *You could also dump all the ingredients in a Crock-pot and cook on LOW for 8 hours.]

 (*This could even be cooked in the Dutch oven on a campfire or grill!!)

#BeCreativelyHealthy

#MySoyFreeJourney 

#opt4lifewithjenn

If you would like information about the Amazing Optavia Life or how you can have your own Free Personal Health Coach Email me: jenniferdickman72@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

PIZZA PUFFS Or WAFFLES with Marinara Sauce

 [4 Servings: 1/2 Lean, 1/2 Green, 1 Fueling, 1 Fat, 1 Condiment]

{*With Marinara Sauce Each equals 1/2 Lean, 1 Green, 1 Fat, 1 Fueling, 1-1/4 Condiments}

 

• In a small mixing bowl, mix together the following Dry ingredients:

            4 packets OPTAVIA* Buttermilk Cheddar Herb Biscuit (4 Fuelings)

 6 Tablespoon Almond Flour (4 healthy fat)

 1/2 teaspoon baking powder (1 condiment)

1/2 teaspoon Italian Seasoning (1 Condiment)

 

• In a large bowl, Whisk together the following ingredients:

1 cup mashed cauliflower, squeeze out as much liquid as you able (2 Green)

 1-1/2 teaspoon garlic, minced (1-1/2 condiment)

 1/2 cup Almond or cashew milk (1/2 Condiment)

 4 egg whites, lightly beaten

 

• Pour dry ingredients into the large mixing bowl with the wet ingredients.
• Stir to combine to form dough. Fold following ingredients into the dough.

6 ounce reduced fat mozzarella, shredded (1 lean)

 2-1/2 ounce mini turkey pepperoni, chopped (1/2 lean)

 2-1/2 ounce lean or low-fat turkey sausage, cooked and crumbled (1/2 lean)

• Pre-heat the oven to 375*. Line a baking sheet with Parchment paper . Spoon bite-sized drops onto the parchment paper (*Note: if you want them to be more of a smooth ball shape, freeze the dough before forming.)
• Bake until puffed and golden, 18 to 25 minutes (Oven temps vary so keep an eye on them so they do not burn.)

   
Marinara Dipping Sauce: (Makes 4 Servings: 1/2 Green, 1/4 Condiment)

1 cup Italian diced tomatoes (2 Greens)

1/4 teaspoon Italian seasoning (1/2 Condiment)
1/2 teaspoon garlic, minced (1/2 Condiment)

Pinch Salt or Pepper

• In a personal blender, combine ingredients for the marinara sauce.
• In a small sauce pan, heat up the homemade sauce until warmed through and liquid is reduced.
• Serve the puffs with the sauce for dipping or spoon over the waffles.

 (*You can use 4 Mac-N-Cheese in exchange for the Biscuits. Just pulse in the blender to make fine powder. I even tried it using 1 Tomato Basil with 3 Chipotle Mac-N-Cheese. ??)

PIZZA WAFFLES

~Make Recipe above for Pizza Puff Heat a waffle maker and spritz with cooking spray before each waffle.
~Divide into 4 equal portions.
~Freeze the extra then heat in a TOASTER OVEN (*NOT a toaster due to cheese)
OR
~Make recipe above
~Divide into 4 portions
~Freeze each portion in individual freezer bags or vacuum sealed bags.
~TO USE: Thaw the night before by placing it in fridge to slow-thaw
~Cook as desired in waffle maker or bake in oven  ~Serve alone or with the Marinara Dipping Sauce recipe above

Be Creatively Healthy!

#MySoyFreeJourney 

#opt4lifewithjenn

If you would like information about the Awesome Optavia Life or how you can have a Free Personal Health Coach Email me: jenniferdickman72@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

BISCUITS: Single, & Bulk Recipes (Fueling)

Single Serve BISCUIT

[1 Fueling, 1/2 condiment]

Ingredients:

1 packet Buttermilk Cheddar Herb Biscuit

(*Mashed Potato, Tomato Basil Bisque or Mac-N-Cheese can also be used.)

1/8 tsp baking powder (1/4 condiment)

1 whisked egg white

3 Tablespoon water

Directions:
~Mix ingredients completely. Let batter rest for five minutes to set up.
~Pour the batter into 2 equal bun-sized mounds on a Parchment paper lined baking sheet

~Bake at 350°F for 15-18 minutes or until golden brown. OR make one large mound, Bake then cut in half before serving.  *Sprinkle with cheese, if desired, before bakin

 

CHEESY BISCUITS

[4 servings: 1 Fueling, 1/6 lean, 1/2 condiment, 1/2 fat]

Ingredients:

2 packets Mashed Potato* (any kind)
2 packets Buttermilk Cheddar Herb Biscuit
1/2 teaspoon Baking Powder (1 condiment)
2 teaspoons cider vinegar (1/6 Condiment)
1 Egg, whisked (1/3 lean)
4 wedges Light Laughing Cow Cheese (2 fat)
2 ounce shredded reduced-fat cheese (1/3 lean)
1/2 cup water



Directions:

~Cream cheese wedges with the water then mix in remaining ingredients.
~Drop by spoonfuls onto parchment paper lined baking sheet, then smooth tops a little with damp hand. (OR scoop into 4 muffin liners.
~Sprinkle with a pinch of cheese, if desired.
~Bake at 350° F for approximately 15 minutes until they start to Brown.

 

 

 

*ADD a bit of spiciness to your day by adding diced green chilies or a little bit of diced jalapeno to your cheddar biscuit dough!
This is awesome with an egg white for a sandwich or just a wedge of Light Laughing Cow Cheese. Yum!

 

 

 

BISCUITS: BULK RECIPE

[6 servings: 1 Fueling, 1/2 Condiment, 1/3 Fat]

 

Ingredients: 

4 packets Buttermilk Cheddar Herb Biscuit

4 packets Mac-N-Cheese

4 packets Garlic Mashed Potatoes

1/2 tsp Baking powder (1 Condiment)

1/2 tsp baking soda (1/2 Condiment)

2 Tablespoon Cider Vinegar (1/2 Condiment)
2 teaspoon garlic, minced (2 Condiment)

1/2 cup chives, chopped (2 Condiment)

10 egg whites, whisked

1-1/2 cup water,

2 Tablespoon melted reduced-fat margarine (can be omitted for 0 fat needed-2 Fat).

Directions:

~Preheat oven to 350 degrees F.

~In a personal blender, pulse Mac-N-Cheese packets to make a fine powder.
~In a medium mixing Combine all the ingredients and mix thoroughly. Pour into 12 muffin liners.  Let rest for 5 minutes before baking. 
~Sprinkle each with a pinch of cheese before baking, if desired.
~Bake at 350°F for 15-18 minutes. 

#BeCreativelyHealthy
#MySoyFreeJourney 
#opt4lifewithjenn

If you would like information about the Amazing Optavia Life or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

 

Stuffed Pizza Cheesy Bread (Fueling)

(Split Lean with a salad and 2-1/2 ounce diced chicken later)

[1 Fueling, 1/2 Lean, 1 Condiment]

Ingredients:
1 Buttermilk Cheddar Herb Biscuit (1 Fueling) or Tomato Bisque or Mac-N-Cheese Pulsed in personal blender
1/8 tsp Baking Powder (1/4 condiment)
1-1/2 Tablespoon Eggbeaters (1/2 condiment)
1/4 tsp garlic, minced (1/4 condiment)
1/3 cup water
1/2 ounce shredded reduced-fat mozzarella (1/6 leaner)
1/2 ounce (Hormel Turkey pepperoni, cut into pieces (1/10 lean)
2 oz cheese for topping

Directions:

• Combine Biscuit packet, Baking powder, Eggbeaters and water and mix until completely dissolved and blended.
• Add the shredded cheese and pepperoni pieces, then stir.
• Spread dough into a circle on Parchment paper.
• Sprinkle 2 ounce shredded Reduced-fat cheese.
• Bake at 350°F for 20-25 minutes until dough is cooked.
• Serve with 1/4-1/2 cup homemade marinara sauce (Sauce Recipe Link).

*I usually make up a couple batches of the dough, then place each serving in it's own freezer bag. Label the bag with what it is and what it counts towards as far as fat, condiment, or Lean & Green. To use: thaw dough in fridge.

**YOU COULD Use ANY soup you are able to eat. Just pulse in a personal blender to make into a powder

If you prefer To ORDER Pre-made  5& 1 approved Cali'flour Crust: CLICK HERE!
(Using this special link helps support the Be Creatively Healthy Blog enabling my to continure sharing my recipes. Thanks for the continued support! You are AWESOME!)

#BeCreativelyHealthy  

#MySoyFreeJourney 

#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

Pizza Waffle Bites:Bulk Recipe (Fuelings)

[1 Fueling, 1-1/2 ounce lean, 1/2 Condiment]

Ingredients:

1 Buttermilk Cheddar Herb Biscuit (1 Fueling) or Tomato soup or Mac-N-Cheese Pulsed in personal blender

1/8 tsp Baking Powder (1/4 condiment)

1 Egg white, whisked

1/4 tsp garlic, minced (1/4 condiment)

1/3 cup water

1 ounce shredded reduced-fat mozzarella (1/6 leaner)

1/2 ounce (8-1/2 slices) Hormel Turkey pepperoni, cut into pieces (1/10 lean)

Directions:
~Combine Biscuit packet, Baking powder, Egg whites and water and mix until completely dissolved and blended.
~Add the shredded cheese and pepperoni pieces, then stir.
~Pour 1/2 of batter into a hot Mini Waffle Maker at a time.
~ Serve with 1/8 cup Walden Farms Marinara Sauce(1/2 Condiment)
*I usually make up multiple batches (See  bulk recipe below), let cool completely, then place each serving in it's own freezer bag or in a large one with parchment paper separating them. Label the bag with what it is and what it counts towards as far as fat, condiment, or lean &green. To use: thaw or pop in toaster oven, NOT a toaster, since it has cheese.

*You can utilize any soup or pasta for this recipe. I prefer to make a combination and make multiple fuelings at once.  Only use one or two servings of this a day so you don't go over on the sodium in the pepperoni

Pizza Waffles: Bulk Recipe

[6 Servings: 1 Fueling, 1-1/2 ounce Lean, 1/3 Condiment]

2 packets Buttermilk Cheddar Biscuit (2 Fueling) 

2  packets Mac-N-Cheese(2 Fueling)

2 packets Tomato Basil Bisque (2 Fueling)

1/2 teaspoon Baking Powder (1 condiment)

1 Tablespoon 6 Egg whites, whisked

1 teaspoon garlic, minced (1 condiment)

1/3 cup water

6 ounce shredded reduced-fat mozzarella (1 leaner)

3 ounce Hormel Turkey pepperoni, cut into pieces (3/5 lean)

Directions:

~Pulse fuelings in a personal to make a fine powder.

~Combine Biscuit packet, Baking powder, Egg whites and water and mix until completely dissolved and blended.

~Add the shredded cheese and pepperoni pieces, then stir.

~Pour 1/4 cup of batter into a hot Mini Waffle Maker at a time. Spritz with Pam before each waffle if it sticks. Use Bamboo Skewers to release waffle from the hot iron.

~Serve with 1/8 cup Walden Farms Marinara Sauce (1/2 Condiment)

*Divide into single servings in Zip-lock freezer bags, labeled. To use: thaw or pop in toaster oven, NOT a toaster, since it has cheese.

Enjoy JD😎2017

#BeCreativelyHealthy  

#MySoyFreeJourney 

#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)