Tempeh Bell Pepper Chili

I found this recipe using one of my favorite iPad apps -- the Whole Foods app. It's free and is great for finding recipes that use ingredients you have on hand, or figuring out what to do with something you haven't tried before. I have a few blocks of tempeh I need to use up, so I bought some bell peppers this week so we could try it. It turned out delicious and is very easy! (And it only cost $1.16 per serving. I bought the peppers at Aldi. Wouldn't buy them anywhere else this time of year! Tempeh is cheapest at Trader Joe's.)

Tempeh Bell Pepper Chili
From Whole Foods

2 tbsp extra virgin olive oil
8 oz package tempeh, crumbled
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 tbsp finely chopped garlic
1/2 tsp salt
Ground black pepper to taste
2 15-oz cans kidney beans, rinsed & drained
2 15-oz cans diced tomatoes, with liquid
1 cup water
2 tbsp chili powder
1/2 tsp ground cumin
1 bay leaf
Crushed red pepper flakes (optional)

Heat oil in a large pot over medium heat. Saute peppers, garlic, and tempeh in oil 5 minutes, stirring frequently. Add remaining ingredients, bring to a boil, reduce heat to med-low and simmer, covered, for 30 minutes to allow flavors to meld. Uncover and let stand at least 5-10 minutes to thicken and cool before serving.

Makes 6 servings, 1 heaping cup each.

Slow Cooker Corn Chowder

If you're looking for an easy recipe that you can toss in the slow cooker before work or a busy day and come home to a warm, homemade dinner, this one is perfect. You can dice your own potatoes and onions if you prefer, or you can use refrigerated, prepared diced potatoes with onions. (Be sure to check the ingredients list for added sugar or oil.) I apologize that this recipe doesn't have a photo -- I forgot to take it and the leftovers were gone before I could get one, but I wanted to share the recipe anyhow.

Slow Cooker Corn Chowder

5 potatoes, peeled & diced
1 large onion, diced
(or 2 bags prepared diced potatoes with onions)
2 cups diced ham
3 stalks celery, chopped
15.25 oz can corn (not drained)
2 cubes chicken bouillon*
2 tbsp Blue Bonnet light margarine*
water
12 oz can fat free evaporated milk

Add potatoes, onion, ham, celery, corn, bouillon cubes, and margarine to slow cooker. Stir to combine. Add water to cover. Cook on low for 8-9 hours. Stir in evaporated milk and cook 30 minutes more.

This recipe makes 10 2-cup servings.

Texas Trail Beef Macaroni

This recipe gets passed around a lot on the Weight Watchers Power Foods board. I believe it was originally posted by Anne, and I have seen it posted many times by others as well, always with rave reviews. I had been meaning to try it for a while but never had a full box of whole wheat elbow macaroni or enough tomato sauce. Yesterday, I purchased both and decided to give it a try. I am very pleased with the results -- tasty, cheap, and made a lot of leftovers for later lunches and dinners.

Texas Trail Beef Macaroni

Source: Anne from the WW.com Power Foods Board

1 lb 93% lean ground beef
1 cup diced onion
2 cloves minced garlic
32 oz beef broth
29 oz tomato sauce
2 tsp chili powder
2 tsp Worcestershire sauce
1/2 tsp dried basil
4 cups dried whole wheat elbow macaroni

In a large stockpot, brown ground beef with onion and garlic. Stir in remaining ingredients, bring to a boil, cover and cook 10 minutes or until pasta is tender. Serve topped with fat free cheddar cheese and/or sour cream, if desired. Makes 8 servings, about 1 1/2 cups each.

Quick & Easy Chili

I love easy recipes, and when it gets cool outside, I love chili. This recipe brings them both together in a simple but tasty chili that is ready in less than 30 minutes. It's very flexible and versatile -- you can add extra veggies (like green peppers), sub veggie burger crumbles for the ground beef, use ground turkey or ground chicken, use a different kind of beans, whatever suits your fancy! It's more of a sweet chili than a spicy one, so if you want extra spice, sub out a can of Mexican-style diced tomatoes for one of the cans of diced tomatoes, add a can of diced green chiles, or add some cumin or cayenne. This recipe is also very easily pared down for fewer servings -- I usually make a half batch for dinner, and end up with one bowl left over for lunch the next day.

Quick & Easy Chili

1 lb 93% lean ground beef
1 small onion, diced
2 8 oz cans tomato sauce
2 14.5 oz cans diced tomatoes (not drained)
2 14.5 oz cans kidney beans (rinsed & drained)
2 tbsp chili powder

Brown ground beef with onion in a large pot. When beef is done, drain excess fat and add remaining ingredients. Stir and bring to a boil. Reduce heat and simmer for at least 15 minutes. Serve topped with fat free cheddar cheese and sour cream. Makes 6 servings of about 1 1/2 cups each.

Slow Cooker Chicken Taco Stew

I have seen this recipe in a few different places on the internet, with different variations. Today, I made my own variation in the slow cooker, since the heat has returned here in Indiana and the last thing I want to do is heat up the kitchen running the oven or simmering something on the stove. It's super easy to throw together, and fairly cheap, especially considering that it makes 8 servings. The chicken taco seasoning gives it a different flavor from regular ground beef taco seasoning. Unfortunately, I forgot to take a picture before all of the leftovers were either gone or in the freezer! I will take one the next time I make it and update the post.

Slow Cooker Chicken Taco Stew

1 medium onion, chopped
2 cups frozen corn
15 oz can Mexican-style diced tomatoes, with liquid
15 oz can regular diced tomatoes, with liquid
15 oz can black beans, rinsed & drained
15 oz can kidney beans, rinsed & drained
8 oz can tomato sauce
1 packet McCormick Chicken Taco Seasoning
1 lb boneless, skinless chicken breasts, trimmed

Mix all ingredients except chicken in 4 1/2-quart slow cooker (larger is fine). Lay chicken on top and cook on low for 6-8 hours or high for 3-4 hours. Remove chicken breasts, allow to cool slightly, shred with forks, and stir back into stew. Enjoy!

The serving size is 1 generous (slightly heaping) cup, and the recipe makes 8 servings.

Whole Wheat Chili Mac

I love basic, one-dish meals. Even better if they only dirty one pan. This one definitely fits the bill. Plus, it's cheap, at less than $5 for the entire recipe if you shop at Aldi. I think this is going to become a fall and winter staple in our house. I modified it because I don't like things that are super spicy, and a couple of reviews complained it was hot. So I removed the chiles, used regular diced tomatoes instead of Mexican stewed tomatoes, and played with the chili powder and cumin measurements a bit.

Whole Wheat Chili Mac

Adapted from WeightWatchers.com

12 oz 93% lean ground beef
1 medium onion, chopped
1 1/4 cups tomato sauce
15 oz can diced tomatoes
2 1/2 tsp chili powder
1/2 tsp ground cumin
15 oz can kidney beans, rinsed & drained
1 cup whole wheat elbow macaroni (dry)

Saute ground beef in skillet with onion until browned. Drain off fat. Add tomato sauce, diced tomatoes (with their liquid), chili powder, and cumin. Bring to a boil. Stir in beans and macaroni, return to a boil, reduce heat, cover and simmer 15 minutes or until pasta is tender. Serve with fat free cheddar and sour cream, if desired.

Makes 6 1 1/4 cup servings.

Mom's Meat Loaf

If you're craving comfort food, here's a healthier option! This is a recipe from my childhood -- the meat loaf my mom used to make growing up. It was a favorite of one of my cousins who ate dinner with us a few nights a week when I was a teenager. It's very kid-friendly in flavor, and simple to put together. The serving sizes are quite generous too.

Mom's Meat Loaf
1 1/2 lbs 93% lean ground beef
1 envelope dry onion soup mix (such as Lipton Recipe Secrets)
1 egg
1/3 cup skim milk
2/3 cup ketchup, divided
3/4 cup old fashioned oats (dry)

In a small bowl, combine milk and 1/3 cup of ketchup. In a large bowl, mix together beef, soup mix, egg, and ketchup mixture until combined. Mix in oats. Shape into a 2" high rectangular loaf in a 7x9" casserole dish. Spread remaining ketchup over top. Bake for 1 hour at 350. Makes 6 generous servings.