Recently, someone asked me if I had any low-carb recipes to post.  I knew that within this library of cookbooks I could find something, and if all else fails, old recipes can always be changed.  I’m going to try to start posting at least one low-carb recipe a week (key word: TRY).  It wouldn’t hurt us to eat a little healthier around here, so I welcome the challenge.  While I’m doing this, I’m going to look at going back to a lower fat menu as well.  Low carbs will help us lose weight, and because of my family’s coronary history, it would be nice if we slowed down on clogging the ol’ arteries. I’m not saying we’ll change our entire diet or my entire blog, but even the occasional change will help a bit.  Hopefully this new leaf will last longer than the time I tried vegetarianism.  I think I made it 24 hours. 

I found this recipe in a Weight Watchers cookbook left over from one of my good intentions a few years ago. As usual, I made a few changes.  Some were necessary because of what I had vs. what their recipe called for, and some were just because it suited me.  And I omitted the carrots (yes, I said carrots!) from their recipe because I believe that putting carrots in chili is culinary blasphemy.  If you want the carrots, feel free to put them back in.  Just don’t tell me about it.   : )

The changes I made didn’t make a huge difference in the calories/carbs/fat per serving, and I didn’t worry about the fiber, protein, sodium, or cholesterol count.  One change at a time…..


adapted from “The Weight Watchers Complete Cookbook & Program Basics, 1994

Serves 4

1 Tbsp + 1 tsp extra virgin olive oil
1 c onions, diced
1/4 c green bell pepper, diced
2 cloves garlic, diced
1/4 tsp jalapeno pepper, minced, no seeds
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano, dried
1 tsp Goya® Adobo con pimiento
pinch of salt
black pepper to taste
2 lean cubed steaks, chopped into small chunks
1 – 14 oz. diced tomatoes
1 – 32 oz. pinto beans
1/4 c water
1/4 c cilantro, chopped
In cast iron skillet, heat oil on medium heat.  Add onions, garlic, bell pepper, and jalapeno.  Cook over medium heat, stirring occasionally about 10 minutes.  Add seasonings and cook additional 5 minutes, continuing to stir.  Add beef, breaking up with wooden spoon while stirring.  Cook until meat is browned.  Add mixture to large saucepan.  Pour in tomatoes, beans, and water.  Bring to a boil.  Lower heat and allow to simmer 30 minutes.  Stir in cilantro and serve immediately.

 Each serving:  35g Carbohydrates

Until next time, Happy Cooking!  : )

Take care of your body. It’s the only place you have to live. – Jim Rohn


Ok.  Confession time.  Last week, there was one night that I didn’t cook dinner.  We ate…I’m so ashamed….pizza.  Not even a good delivery pizza.  Not that we ate frozen pizza.  That’s the bottom rung on the ladder, if you ask me.  But I didn’t make a fresh pizza, either.  It was that so-called “fresh pizza” they sell in the supermarket deli.  If you haven’t tried it, trust me; it isn’t that fresh.  It just isn’t frozen.  

But I made up for it another night, and that’s my blog post for today.  I am always ready to try new recipes for chicken, and this one turned out to be a keeper.

adapted from

1 lb. boneless chicken breasts
All-Purpose Flour
Vegetable oil
4 Tbsp lemon juice
1 c. chicken stock
parsley, dry, minced

Dredge chicken in flour, shaking off excess flour.  Fry in hot oil until golden brown.  Remove from pan.  Drain oil from pan, leaving only 1 tsp of oil in pan.  Add lemon juice, chicken stock, parsley, and salt and pepper to taste.  Scrape bottom of pan to loosen chicken fragments.  Add chicken and stir gently.  Cover; simmer for 15 minutes.  Serve over white rice.

Until next time, Happy Cooking!  : )

“Love is a game that two can play and both win.” - Eva Gabor