vegetarian

Recipe: Spicy Vegetable Chili

So fall is a little over two weeks away.  It’s definitely my favorite season.  I love the smell in the air, the cooler weather, pumpkin spice EVERYTHING, and the leaves changing colors.  It also means we are that much closer to CHRISTMAS!! (Yeah, I’m one of those.)

Another reason I love fall is because it is the perfect weather for soups and stews!  Today’s recipe is the Spicy Vegetarian Chili from the Better Homes and Gardens Summer 2015 Slow Cooker Magazine.  I made a few modifications based on what I had on hand, and I have made a note of my modifications next to each ingredient.  My chili is in the slow cooker right now, and I already stole a taste.  It’s AMAZING!

Chili

Spicy Vegetable Chili
Prep time: 30 minutes
2 28oz cans diced tomatoes, undrained (I used one can of diced and one can of stewed tomatoes)
2 15oz cans dark red kidney beans, rinsed and drained (I used one can of dark red kidneys and one can of black beans)
2 15oz cans pinto beans, rinsed and drained
2 cups chopped onions (I used a red onion)
1 15oz can whole kernel corn, drained
1.5 cups chopped green sweet peppers
1 cup chopped celery
1 cup water
1 6oz can tomato paste
2Tbs chili powder
8 cloves of garlic, minced (I used 7)
1Tbs Worcestershire sauce
1tsp ground cumin
1tsp dried oregano
1tsp bottled hot pepper sauce (I used Buffalo Tabasco sauce)
1/4 tsp cayenne pepper (I left this out)
Sour cream (optional)
In a 6-7 quart slow cooker, stir together all ingredients except sour cream.  Cover and cook on low for 9-10 hours or on high for 4 1/2-5 hours.  If desired, top with sour cream.
Makes 10 servings
Per serving:  244 calories, 2g fat, 0mg chol., 916 mg sodium, 49g carb, 12 g fiber, 13 g pro

Hope you guys enjoy this one!! It’s a keeper.

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Recipe: Whole Wheat Panko and Coconut Encrusted Shrimp with Honey/Papaya Sauce

Panko and Coconut Shrimp

This is a recipe that I have gotten a lot of requests for, so I decided to share!  Enjoy!

Ingredients:

  • 16 shrimp (I don’t do raw shrimp, so I used the cooked, peeled, and deveined shrimp)
  • 6 Tbs whole wheat panko
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup whole wheat or coconut flour
  • 1 egg
  • 1 cup papaya
  • 3 Tbs honey
  • 1 tsp grated lime peel
  • 2 Tbs lime juice
  • 1/8 tsp cayenne pepper
  • 4 cups salad greens
  1.  Thaw shrimp by running under cold water in a strainer for 5-6 minutes.  Pat dry.
  2.  Preheat oven to 450 degrees.
  3. In a food processor, blend papaya, honey, lime peel, and lime juice until it becomes a smooth sauce.
  4. Place flour in one shallow bowl.  In a second shallow bowl, lightly beat egg.  In the third shallow bowl, combine panko and shredded coconut.
  5. Dip shrimp in flour first.  Next coat the shrimp with the beaten egg.  Finally dip the shrimp in the panko/coconut mixture, and place on a baking pan with non-stick aluminum foil.  Bake approximately 10 minutes until panko is golden brown.
  6. Place one cup of greens in a bowl.  Top with 4 shrimp and 3 Tbs dipping sauce.

Servings:  4 (4 shrimp, 1 cup greens, and 3 Tbs sauce each)

Approximately 232 calories per serving.

This recipe was adapted from “Our Best Diabetic Recipes”