Category Archives: Meats

Cancun Chili

 

Cancun Chili
Serves 15
THIS IS THE BEST CHILI YOU WILL EVER MAKE! I lived in Mexico for a few years in the mid 80’s and once the ladies in the stalls at the market knew I wasn’t a tourist, they shared their secrets of dried chiles with me. Dried Ancho chiles taste like spicy raisins and are not heat but flavor. I buy dried Ancho at our supermarket, remove the stems and seeds, toast them on my pancake griddle and buzz them in a little coffee grinder that I use just for spices. You can also buy a bottle of McCormick Ancho Powder in the store these days.
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
148 calories
10 g
28 g
7 g
11 g
2 g
129 g
165 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
129g
Servings
15
Amount Per Serving
Calories 148
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 28mg
9%
Sodium 165mg
7%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
14%
Sugars 2g
Protein 11g
Vitamin A
24%
Vitamin C
22%
Calcium
4%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1½ pounds very lean ground beef or beef pork 'meatloaf mix' combo
  2. 1 large onion, diced
  3. 1 green or red pepper diced
  4. 3 garlic cloves, chopped
  5. 2 jalapenos, stems and seeds removed, minced
  6. 1 tablespoon olive oil
  7. 5 tablespoons chili powder
  8. 2 tablespoons ancho chili powder (McCormick sells bottled ancho and its worth it to procure some)
  9. 1 teaspoon ground cumin
  10. 1 teaspoon dried oregano
  11. ½ teaspoon ground cinnamon
  12. 1 tablespoon unsweetened cocoa
  13. 2 chipotle peppers from a can, finely chopped with some of the sauce
  14. One 28 ounce can crushed or diced tomatoes - I use San Marzano or Cento or Progresso
  15. One can of beer - any brand
  16. Two, 15 ounce cans beans, well drained - use combo of pinto, small red, or black beans
  17. Sea salt
  18. Cilantro, scallions, sour cream or Greek yogurt - additions for garnish
Instructions
  1. Brown the meat in a large pot over high heat in a splash of olive oil. Spoon off extra fat, if any has accumulated. Add the onion, pepper, garlic and jalapenos and cook until softened. Add the chili powders, cumin, oregano, cinnamon, and cocoa and stir in while mixture cooks for an additional two minutes. Stir in the chipotles, tomatoes, beer and beans.
  2. Bring to a boil, then lower the heat and simmer for 40 to 50 minutes, until thick and flavors blend. Make sure it has enough salt.
Notes
  1. Have faith and make sure you use the cinnamon and cocoa powder. It doesn’t hit you in the face, it’s subtle. Back when we first started the online business, I used to make 20 gallon drums of dried chili mix and have it packaged but we cant do it anymore, soooo… I am sharing my top secret flavors. People have won contests using my seasoning mix!
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calories
148
fat
7g
protein
11g
carbs
10g
more
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Pork Stuffed Mini Peppers

Pork Stuffed Mini Peppers
Serves 4
Yummy!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
405 calories
25 g
100 g
24 g
21 g
6 g
491 g
1411 g
16 g
0 g
16 g
Nutrition Facts
Serving Size
491g
Servings
4
Amount Per Serving
Calories 405
Calories from Fat 218
% Daily Value *
Total Fat 24g
37%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 100mg
33%
Sodium 1411mg
59%
Total Carbohydrates 25g
8%
Dietary Fiber 8g
33%
Sugars 16g
Protein 21g
Vitamin A
227%
Vitamin C
779%
Calcium
8%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 mini peppers stemmed and seeded or I use Italian or Hungarian Banana peppers, cut in half, stemmed and seeded
  2. 2 cups chopped napa cabbage
  3. ½ tablespoon salt
  4. ½ pound ground pork
  5. 2 tablespoons minced ginger
  6. 1½ tablespoons minced garlic
  7. 2 tablespoons soy sauce
  8. 3 tablespoons sesame oil
  9. 1 egg
Instructions
  1. Saute the cabbage with the salt in a non stick skillet over medium high heat until softened and the juices have evaporated, 3 to 4 minutes. Transfer to a bowl to cool.
  2. Mix the cooked cabbage with the pork, ginger, garlic, soy sauce, sesame oil and egg.
  3. Fill the peppers, arrange on a sheet pan and broil on center rack until meat is cooked, 8 to 10 minutes.
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calories
405
fat
24g
protein
21g
carbs
25g
more
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Perfect Steak

 

 

 

Perfect Steak
Serves 2
The absolutely perfect bariatric steak!
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Prep Time
2 min
Cook Time
20 min
Total Time
22 min
Prep Time
2 min
Cook Time
20 min
Total Time
22 min
156 calories
1 g
65 g
6 g
24 g
2 g
87 g
128 g
0 g
0 g
2 g
Nutrition Facts
Serving Size
87g
Servings
2
Amount Per Serving
Calories 156
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 65mg
22%
Sodium 128mg
5%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 24g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 ounces of Sirloin or Filet Mignon, per person - sirloin is usually cut 1½ inches thick, filets 2 inches
  2. Olive oil
  3. Sea salt and freshly ground black pepper
  4. OR Montreal Steak Seasoning
Instructions
  1. The secret is to get a nice crust on the outside with direct heat (meaning the steak is touching the heat) and finish in the oven with indirect heat.
  2. Bring the steaks to room temperature, I set the package on the countertop for 30 minutes before cooking. If your steak is cold in the middle it will stay raw in the center.
  3. Preheat oven to 400 F.
  4. Heat an ovenproof frying pan or skillet using high heat on the stovetop until the pan smokes slightly.
  5. Dry steaks with a paper towel, rub with olive oil and season with sea salt and freshly ground pepper. I also love a blend called Montreal Steak Seasoning and often use it in place of salt and pepper.
  6. Place the steak on the hot pan and sear the steaks for 2 minutes, UNDISTURBED, until nicely brown with a good crust. Turn it over using TONGS as you don't want to pierce the meat and let the juices run out, until a nice forms on this side. Do not move them around (that would be undisturbed)
  7. Then, flip the steak again with the tongs and pop the whole skillet into the oven and set the timer for 8 minutes.
  8. For a 1½ inch sirloin or 2 inch thick filet Mignon at MEDIUM RARE, 8 minutes in the oven finishes them perfectly.
  9. Transfer the steaks to dinner plates or a platter and let rest 5 minutes before slicing and serving as the juices will reabsorb into the meat.
Notes
  1. Use the roasting and resting time to make a salad or sear some baby spinach with olive oil and garlic.
  2. I serve steak in my house by putting the meat, after it has rested, on a cutting board and using a sharp kitchen knife I slice the steak across the grain into VERY THIN slices.
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calories
156
fat
6g
protein
24g
carbs
1g
more
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