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MADDIE'S CHILI

7 ounces (or more) tomatoes chopped
3.5 ounces of extra lean ground beef
(96% lean, 4% fat beef has only 123 calories in 3.5 ounces)
Chili powder
Onion powder
Chopped garlic cloves
Salt,
Pepper, Cayenne

Put all in a saucepan and cover until cooked, stir often.  Add water if you like.


TACO SOUP

Be aware that this soup uses the onion as the vegetable and the tomato as a fruit.

1 lb. ground buffalo
1 med. Yellow onion, chopped
5 med. Tomatoes, coarsely chopped
2 cups filtered water
4 cloves garlic, minced
Sea salt – couple of grinds on the mill
Fresh ground organic Black pepper
Taco seasoning or Mexican seasoning – 3 tsp. or to taste
(I found organic Taco and Mexcian seasoning in the spice aisle at Whole Foods.  Silva Taco Seasoning, if your grocery carries it, contains no MSG and is only pure taco seasoning)


Over medium heat in sauce pot cook chopped onion and buffalo until onion is soft and meat is no longer pink. 
Rinse in colander under running water.
Return to sauce pot, add water and bring to a boil.
Add chopped tomatoes, salt and black pepper
(I didn’t measure the pepper – just did half a dozen grinds of the pepper mill)
Add taco seasoning and minced garlic, return to a boil.
Reduce heat and simmer covered, for 10 minutes.
Taste.
Adjust taco seasonings to suit your taste.
Can serve with a crumbled bread stick on top.

Approx. 167 cal. per serving not counting breadstick or grissini.

Makes 4 servings.  Freezes well.


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