This is for Kim, looking for ways to shed those stubborn 15 pounds...
I can only tell you that eating balanced fat free meals and increasing the
amount of exercise is the only thing that's worked for me. I've lost about 27
pounds since June, and I'm being very moderate about the whole fat free
thing... sometimes I eat chicken or fish, and sometimes I go off the diet
entirely for a day, without beating myself up over it. I think a lot of it is
realizing that it didn't go on in one week, and it won't come off in a week.
Okay, enough for the advice. Here's my favorite fat free recipe. We had it
for supper last night, and the left overs for lunch today. It's easy, and
your family is guaranteed to love it!
Adapted from the Wings of Life cookbook by Julie Jordan
2 to 3 cups cooked kidney or pinto beans (1 cup dry)
2-4 tablespoons vegetable broth, wine, or water for sauteing
2 medium onions, chopped
3 or more cloves garlic, mashed
2 bell peppers (various colors), chopped
0-2 Jalapeno peppers, with or without seeds (the seeds will make it a lot hotter)
1 or 2 grated carrots
1 can corn, drained
1 teaspoon dried basil
1 teaspoon oregano
2-3 tablespoons chili powder (more or less to suit your desire for heat)
1 tablespoon ground cumin
1-2 teaspoons cocoa powder
1 quart tomatoes (fresh or canned)
freshly ground pepper
2 bay leaves
a couple of dashes of tabasco sauce
1 handful raisins
1-2 tablespoon molasses, or brown or white sugar
1 teaspoon sea salt
1-2 tablespoons red wine vinegar or cider vinegar
cashews (roasted) (I've made it with (roasted skinned) peanuts and that was
sour cream (fat free)
grated cheese (fat free)
Soak beans overnight, boil separately (or used canned). In a large pot
onions, green peppers, and garlic in saute medium of your choice. Add spices
and saute them as well - be careful not to burn the spices (sauteing the
spices now instead of adding them later makes a BIG difference in the taste).
Break up the tomatoes and add them, along with any juice, to the vegetables.
Add carrots, corn, herbs and other seasonings. Add the cooked beans. Simmer
(covered) until it's done (it tastes much better after it's been simmering
for an hour or so. I usually make it ahead, then reheat before serving).
Before serving, add the vinegar a little at a time, tasting between
additions. Add beer if desired to thin the chili (I omit the vinegar if using
the beer -- they both serve to lighten and enhance the flavors).
Garnish with nuts (these really add something for the family members who
aren't trying to lose weight) and/or sour cream, grated cheese.
Serve with corn bread (let me know if you want a fat free recipe) or rice.