If you want some homemade chili, but you don’t necessarily want to be eating it every day for the next few weeks, just make a single-serving mug of it in the microwave! Recipes like this are why I always keep cooked chicken in the fridge…
Entire recipe: 254 calories, 2.5g total fat (0.5g sat fat), 808mg sodium, 32g carbs, 8g fiber, 10g sugars, 24.5g protein
Green Plan SmartPoints ® value 4*
Blue Plan (Freestyle ™ ) SmartPoints ® value 2*
Purple Plan SmartPoints ® value 2*
Prep: 5 minutes
Cook: 5 minutes or less
1/4 cup chopped bell pepper
2 tbsp. chopped onion
3/4 cup canned crushed tomatoes
2 oz. cooked and chopped skinless chicken breast
1/4 cup chili beans (pinto beans in chili sauce), not drained
2 tbsp. frozen sweet corn kernels
1 tsp. chili seasoning
1/4 tsp. garlic powder
Dash cayenne pepper
Optional toppings: light sour cream, fresh cilantro
In a large microwave-safe mug, combine bell pepper, onion, and 1 tbsp. water. Cover and microwave for 1 minute and 15 seconds, or until soft.
Add all remaining ingredients, and mix well. Re-cover and microwave for 2 minutes, or until hot.
MAKES 1 SERVING
gotta try this one!!
For anyone who isn’t German, this is a recipe for a beef roll-up covered in gravy and stuffed with an honest-to-goodness delicious mixture of onions, pickles, and bacon. To our German friends, this is a simple, traditional German Rouladen recipe!
What You’ll Need
- 12 thin slices top round beef
- 3/4 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- 3/4 cup finely chopped onion, divided
- 3/4 cup finely chopped bread and butter pickles, divided
- 1/2 pound raw bacon, diced, divided
- 3 tablespoons vegetable oil
- 2 cups beef broth
- 1/4 cup all-purpose flour
- 1/3 cup water
What to Do
- Lay beef slices on a flat surface; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Sprinkle about 1 tablespoon each of onion, pickles, and bacon on each slice of beef. Roll up meat tightly and secure each with a toothpick.
- In a large pot over medium-high heat, heat oil. Place meat rolls in pot and saute until browned on all sides. Add remaining onion, pickles, and bacon to pot. Add broth and bring to a boil. Reduce heat to low, cover, and simmer 50 to 55 minutes, or until beef is fork-tender.
- Remove beef to a platter and remove toothpicks. Cover and set aside.
- In a small bowl, whisk flour and water. Pour mixture into pot and stir constantly until thickened. Stir in remaining salt and pepper. Pour gravy over beef and serve immediately.
A little red cabbage on the side and wow–delish!