Celebration!!!

I'm down another 7 lbs since Sept 1st....that makes a total of 34 since the first of June!!! woo hoooo!!!!

Will Rogers Chili

This is a good, low-fat chili without an overpowering chili powder flavor--just the way I like it!

1 T. olive oil
1-2 onions, chopped
2-4 cloves garlic, minced
3-4 fresh jalapenos, cored, seeded, chopped
4 lbs. (yes, 4 lbs!) ground beef (I get the leanest possible or you can use ground turkey)
2 t. cumin
1 -2 T. chili powder (I used Chipotle chili powder--I like that smoky flavor)
2 cans diced tomatoes, undrained (or you can use 1 can of crushed and 1 of diced)
4 c. hot water
salt to taste

options: add some fresh chopped cilantro and pinto beans

Saute onions, garlic, and jalapenos in oil over medium heat until tender, about 8 min. Do NOT brown or caramelize.

Add meat and saute until lightly colored (I only add half and cook the other half in a large skillet at the same time...much easier). Drain off excess fat. (You shouldn't have much, if any, using low-fat meat).

Add seasonings, tomatoes, and hot water. Bring to a boil, lower heat, simmer 1 hour.

Serve with: grated cheese, sour cream, guacamole, picante sauce, crackers, cornbread, or corn chips. Ok...maybe it's not really low-fat chili if you add all this!!

I did not add beans the first time I made this....it served 7 of us and we ate at least half of it if not a bit more.

Did I forget to mention...

I've lost 11 lbs. in the last 5 weeks! That makes for a total of 17 since the first of June!!! Woo hoo!!! (Note: this is not me on the scales....that's just what I wish I weighed....and did when I was in high school!)

Crustless Quiche

This was so fast and easy to make! It's great to throw in extras that you might have on hand such as mushrooms, smoked turkey or ham, or even substitute broccoli for the spinach. Not only is this a great breakfast, but it's a great meal anytime! :)

1 T. vegetable oil
1 onion, chopped,
1 (10 oz.) pkg. frozen, chopped spinach, thawed and drained (I used fresh)
5-6 eggs, beaten
3 c. shredded Muenster cheese (I used something else that I had on hand)
1/4 t. salt
1/8 t. black pepper

Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan.

Heat oil in large skillet over medium-high heat. Add onions (maybe some garlic, too!) and coo, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated (or it has wilted).

In a large bowl, combine eggs, cheese, salt and pepper (I usually add a bit of dill weed, too). Add spinach mixture and stir to blend. Pour into prepared pie pan.

Bake in oven until eggs have set, about 30 min. Let cool for 10 minutes before serving.

Smoked Turkey Salad

Before summer gets away, enjoy this yummy salad!

1lb turkey or chicken cut into 1/4" strips (4 c.)
1 c provolone or Swiss, cut into cubes
2 c celery, sliced
1 c honey-roasted cashews
4 c strawberries, cut in half
1 c sour cream
1/4 c honey
2 T fresh parsley, chopped
2 t ground mustard
3 t lemon juice

Mix first 5 ingredients in md bowl.
In separate bowl, mix remaining ingredients. Stir to combine. Pour
over turkey salad and stir. Cover and refrigerate until ready to
serve. Makes 4 servings

686 calories. 49 g protein. 37 g fat

Simple Food

Anyone that knows me, knows that I'm a book and magazine-aholic! This book was a freebie that I picked up at a library conference a few years ago and am just now getting around to actually using. It makes me long for the days when we had gardens--the early tilling in later winter, the first plantings of green onions, the earthy smell of potato eyes going in the ground, the feel of freshly turned dirt on my bare feet as I walked through the garden rows, the tangy smell of tomatoes as we pinched off the lower leaves, the weeding that came later, the joy of picking and eating fresh vegetables, the soft metallic plinking sounds when we shelled black eyed peas, the heat in the kitchen when it was canning time, and the thunking sound of lids as they cooled sitting on newspapers on the floor.

Recently, a young friend of mine expressed interest in canning some tomato sauce and because her grandmother has Alzheimer's, she called me wanting to know if my mother had a recipe and could tell her how to do it. In the meantime at an estate sale, my sister happened across this 1964 cookbook that has a wealth of information about canning. I can't imagine another cookbook being any better than this one! Half of the book contains recipes and the other half contains directions for canning foods. Because Lisa bought this book for Brandy, now I'm on the prowl for a copy of my own!

Central Market Tomato Salad

IMHO there is never a need to let a tomato go to waste....so whether you have an abundance growing in your garden or you just feel the need to buy a bunch at the local farmer's market, this recipe is an absolutely delicious dish to eat on its own or serve as a side dish to a summer lunch or supper.

Central Market Tomato Salad

2 ripe homegrown tomatoes, peeled, seeded, and cut into a small dice

2 scallions, white parts, about 1" of the green, thinly sliced

2 T chopped fresh parsley (I'm gonna experiment and use cilantro)

1 t sherry vinegar

1 T extra virgin olive oil

Juliet Harbutt Redesdale (cheese, is kinda firm but crumbly)--(I'm using feta or a dill goat cheese)

Salt and Pepper to taste

Combine the ingredients in a small bowl and allow the flavors to blend.

A couple variations Kari plans on trying: Balsamic, Basil, and Mozzarella. Red Wine, Thyme, and Goat. Using the flavored Olive Oil. Maybe different herbs, Rosemary, Mint...