Fastest Chili in Texas

This could not be easier.  Healthy food can be fast food.  I love this mix, everything is pre measured and ready to go.  I must admit I never use the salt package.  I am not a big fan of table salt.  I use kosher mineral salt and a lot less.  Healthy, Low Fat and Low Glycemic....and tasty!  Houston we have a winner.



 

Ingredients

• 1 box Wick Fowler's False Alarm Chili (omit salt package)
• 1 cup of Bulgar Wheat
• 1 14.5 oz can of Muir Glenn Chopped Tomatoes
• 2 cup of water or vegetable broth
• 1 can Lentils (drained) *see note
• Raw Cheddar Cheese shredded
• Chopped Green Onions (optional)
• Kosher Mineral Salt to taste

Recipe

Mix the first 5 ingredients bring to a boil, turn down heat to a simmer. Cook for 30 to 45 minutes.  Serve topped with the Raw Cheddar Cheese and Chopped Green Onions. 

*I used lentils in this recipe, but use any bean or legume you have on hand.  To bring the carb level down try using a can of black soybeans. 

  

Tuna and Penne Casserole with Smoked Cheddar Cheese

Fall is in the air; Casserole Time in South Texas!    Keith gives a big thumbs up and declares this recipe to be a keeper.

RECIPE:

Ingredients:
1 box Dreamfield's penne pasta (cook as directed and drain)
2 cans Tuna (packed in olive oil) drained
1 can cream of mushroom soup mixed with 1/2 cup of milk (I use pacific organic soup)
1 cup frozen petite peas (thawed)
3 green onions (chopped)
handful of fresh chopped dill
1 roasted bell pepper (chopped)
2 cups greek yoghurt (do not use fat free)
1 cup smoked cheddar cheese (shredded)
sea salt and black pepper to taste

Directions:
Mix the  noodles with tuna, mushroom soup, onions, peas, dill, and bell pepper together in a casserole dish.  Spread the yoghurt on top like icing a cake and top with the shredded cheese.  Cook in a 350 degree oven for 45 minutes or until the cheese is brown and bubbly.

Amazing Vegan Rosemary Bread

Amazing Rosemary Bread

Ingredients

    1 tablespoon yeast
    1 tablespoon sugar (I use raw turbinado sugar)
    1 cup warm water
    2 1/2 cups unbleached flour
    1 teaspoon kosher or sea salt
    2 tablespoons fresh rosemary
    2 tablespoons vegan margarine or olive oil

Directions:

1) Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 tablespoon margarine, salt, and 2 cups of flour. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.

2) Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

3) Punch down dough and divide in half. Let dough rest about 5 minutes.

4) Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.  Let loaves rise again until doubled, about 45 minutes.

5) Preheat oven to 375 degrees Fahrenheit. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining vegan margarine (and salt if desired).

Makes: 2 loaves, Preparation time: 2 hours, Baking time: 20 minutes