Ww Core Chili Food

WW CORE CHILI

Steps:

• Saute garlic, onion and peppers in olive oil over medium heat until onions are soft.
• Add ground beef, cook until browned.
• Add tomatoes, beans, tomato paste and spices. Bring to a boil.
• Reduce heat to low and simmer, covered, for one hour. Add water if needed to reach desired consistency.

WEIGHT WATCHERS TWO-BEAN CHILI

Steps:

• Heat the oil in a Dutch oven over medium-high heat.
• Add the beef and cook, breaking it apart with a wooden spoon until no longer pink, about 4 minutes.
• Add the onion, garlic, bell pepper, chili powder and cumin.
• Cook until the vegetables are softened, 3-4 minutes.
• Stir in the tomatoes, beans and salt and bring to a boil.
• Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
• Serve topped with the sour cream and scallions.

BAKED FRENCH FRIES

Steps:

• 1. Preheat oven to 400*F. and turn at least once during the baking.
• 2. Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet and they need to be turned 1/2 way through baking.
• 3. Bake for 30-45 minutes in preheated oven. Cooking time and temperature will vary greatly on how thick you cut the wedges.
• My Note: Update: bake at 450*F., for 40-45 minutes, and turn at least once during the baking. If you use the 450*F. in the recipe, the fries will burn. I mixed everything in a gallon size ziploc bag. For the spices, I used freshly minced garlic (no onion powder), paprika, cumin, cayenne pepper, and chili powder. I used 6 potatoes (4 russet, 2 sweet) and 1/3 cup oil. I have cut the potatoes into sticks like normal fries and then baked them for 15 minutes, turned them over, and baked for another 15 minutes (the whole time at 425 since they're thinner than wedges), and I must say these are the tastiest fries ever! I also added salt and freshly ground pepper and garlic salt, and didn't measure it out- just kinda put on as much as looked good, and wow, were they tasty! I think the chili powder was what really put them over the top, so don't be shy with it, and remember that seasonings seem to lose some of their flavors when baked (which means put on more than you usually would)!
• So, if you cut your wedges small and thin - you will need to cut the temp and cooking time. But if you cut true (thick) wedges - follow the recipes directions (although I strongly encourage flipping the potatoes halfway through the process). For a super easy cleanup - I poured the oil and spices into a gallon size Ziploc bag and mixed it all together until well blended - then I added the cut potatoes and kneaded and shook the bag until all the potatoes were well and evenly coated. Then poured it into a 9x13 glass baking dish lined with foil. Minor adjustments: I used paprika, garlic powder, salt, freshly ground black pepper, a pinch of chili powder - mine is exceptionally potent, and cumin) -- The second time making this recipe I added fresh minced onion - and that was a very tasty addition too!
• FOR THOSE WHO THINK THIS RECIPE TOO BLAND: Take one onion for every 3 potatoes. Cut it in half lengthwise and cut it into slivers. Take all ingredients, including the onions, and put them in a zipper bag. Knead and shake until ingredients are thoroughly mixed. Proceed with recipe directions. The onions add quite a bit of zing as well as nutrition!
• I use my french fry cutter to cut the potatoes. I don't even measure the spices anymore. I bake them at 400*, for 15 min, then flip and bake for another 15 on the other side. However, I like my fries less on the crispy side, also using the french fry cutter makes all the fries about the same size for uniform cooking.

CHILI, CHICKEN AND CORN SOUP (WW CORE)

Steps:

• Place a large soup pot or Dutch oven over medium heat. Apply a light coating of cooking spray and add the leeks, onions, garlic, and jalepenos. Cook for two minutes.
• Cut the chicken thighs in half and add to the pot. Cook and stir for 2 minutes until the surface of the chicken is opaque.
• Add the corn kernels, paprika, cumin and chicken broth. Milk the corn cobs by scraping the back of a knife across the surface holding the cob over the pot so the liquid drips into the soup. Bring to a light boil and reduce to simmer. Cover and cook for 20 minutes.
• Add the mushrooms and stir in, cover and cook another 10 minutes.
• Add the yellow squash and stir in cover and cook another 10 minutes.
• Season the dish with salt and pepper to taste. The amounts will vary based on the type of broth used.
• Optional: The chicken should be tender enough to cut with a back of a spoon, but if you prefer you can remove the thighs and shred the chicken.
• Ladle into bowls and garnish with cilantro (optional).

CORNBREAD (OR MUFFINS) WW

Steps:

• Combine dry ingredients, bell pepper and corn in a bowl.
• Stir well and make a well in the center.
• Combine milk and next 3 ingredients, stir well and add to flour mixture, stir until moist.
• Pour into sprayed muffin pan or cast iron pan.
• Bake 375 for 20 minutes for muffins.
• Bake 375 for 25 minutes in a cast iron pan.