Squash and Quinoa Chili - Cooking for the Week

After all the overindulgent holiday eating, it can be nice to enjoy something warm and filling, yet light. Looking at all the gorgeous fall squash still at the store, I wanted to create a healthy vegetarian chili highlighting this yummy veggie. I used quinoa, since it is packed with protein and fiber and has a lovely chewy texture that compliments the chili well. Add some beans, veggie broth and spices and you have a simple dinner that takes approximately 35 minutes to put together.

This is the first recipe in a series I'm calling "Cooking for the Week." It's a simple recipe that you can put together Sunday night and get a whole bunch of meals out of all week. I plan on taking this for lunch every day this week. The leftovers are delicious (the flavors intensify in the fridge) and are so easy to heat up and enjoy. It can be so challenging to prepare a meal every night after coming home from work, this is a simple solution that ensures you have something healthy and filling to reach for.

Full recipe after the jump!
Read more »

Chicken Chili with Black Beans

Since it's still March and it was 20 degrees when I left for work this morning, I thought some spicy chili would help me warm up a bit. This recipe is quick, simple and lean. Braising the chicken with the aromatics ensures a rich flavor without hours of cooking. I used a combination of dark and white meat chicken and two types of chili peppers. You can substitute any different type of pepper, depending on your heat tolerance. I like serrano chiles because they have a complex flavor, and habanero for heat. Just be careful when you handle them, the oils in the peppers have a tendency to get into everything. At only 323 calories per serving and packing over 40 grams of protein, this chili is a healthy, quick dinner that everyone can enjoy.


Recipe and photos after the jump
Read more »

Super Lean Chili

Spicy, filling chili is a great fall comfort food and an essential part of any football menu. It is so great to cook up a big pot of this and have leftovers for days. I like to serve it with some shredded jack cheese and blue corn tortilla chips. My version is low in calories and is loaded with filling protein and fiber. This recipe makes 8 servings which can be frozen for a quick dinner or a tasty lunch. It also includes three different types of beans, which add a ton of calcium, potassium, Vitamin B6, magnesium, folate, alpha-linolenic acid and antioxidants.

Full recipe after the jump!
Read more »