Deviled Eggs…yet another way

SOUTHWEST DEVILED EGGS

I mean, really…can you have too many deviled eggs?!  This is on old recipe that I’ve made for a long time and love.  How spicy depends on your taste, but when the snack attack comes around, you’ll be ready with a plate of these in the fridge.

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10 hard-boiled eggs

1 tablespoon mayonnaise

2 tablespoons sour cream

1 1/2 tablespoons salsa

1 tablespoon chopped black olives

1/2 teaspoon cumin

1/4 teaspoon chili powder

Dash cayenne, chipotle pepper

Salt to taste

Fresh cilantro or parsley, minced

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Peel boiled eggs, slice in half length-wise and scoop out yolks into a small bowl. Mash yolks with a fork until smooth. Stir into yolks the mayonnaise, sour cream, salsa, black olives, cumin, chili powder, cayenne, salt, and black pepper. Divide yolk mixture among the egg whites and arrange on a plate. Garnish with fresh herbs. Cover with plastic wrap and chill. Makes 10 servings, 2 pieces each.

Per Serving: Calories 90; Protein 7 g; Fat 5 g; Carbs 1 g; Sugar 2 g; Sodium 24 mg

 

 

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“Wendy’s” Chili…do you want onions and cheese with that?!

“WENDY’S” CHILI

Hon loves Wendy’s chili – he would buy and eat it every single day…and does!

My friend sent me an e-cookbook of copycat recipes and this was one of them.  I changed it up a little bit, and made the first batch.  I held my breath as SuperMan ate one…and then two bowls of it and pronounced it “Very Good – almost exactly like the original.”  Whew…

It really does look and smell pretty darn close – and is easy and economical.   Treat your family to fast-food…but you’ll know exactly what’s in it!

I read about the original-original and someone said that to make it the closest to, use frozen diced onions and green peppers.  Ever wanting to make things super easy, I do.  They also said it was imperative to boil the meat after browning.  So I do that, too.

Does it make a big difference?  Who knows.  Hon likes it…I’m going with that.  You do what you want…!

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1 pound 97% lean ground beef or turkey (Vege Version: 1 pkg Morningstar Crumbles)

Salt and black pepper

2 teaspoons olive oil

1/2 cup diced celery

1/2 cup frozen diced green peppers

1/2 cup frozen or fresh diced red peppers  (I’ve not found frozen in my neck of the woods)

1 cup frozen diced onions

2 tablespoons chili powder

1/2 tablespoon cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon sugar

1/4 teaspoon garlic powder

One 15-ounce can petite-diced tomatoes

One 15-ounce can tomato sauce

1 1/2 cups water

One 15-ounce can pinto beans, drained and rinsed

One 15-ounce can kidney beans, drained and rinsed

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In a stockpot, over medium heat, brown the meat with a little salt and pepper.  (Do NOT do next step if using Meat Substitute.) Add water, just to cover by 1/2 an inch, and bring to a boil.  Boil for 2 minutes.  Drain and rinse.

Return meat to pot – medium heat – and add the olive oil, celery, green peppers, red peppers, onions, chili powder, cumin, salt, black pepper, and garlic powder.  Cook for one minute.

Add the diced tomatoes, tomato sauce, water, and beans.  Reduce heat to low, cover, and simmer for one hour, stirring occasionally.  Makes approx ten 1-cup servings.

Per Serving: Calories 164; Protein 13 g; Fat 3 g; NET Carbs 13 g; Sugar 3 g; Sodium 512 mg  (The carbs are complex and from the beans and veggies – super for us!)

 

 

 

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