Serving Suggestions

I serve with 0 point salsa, a dollop of guacamole, a tbsp of half fat sour cream and a very small portion of rice (40g) and that was enough for me. My hubbie had it with both rice and a wrap and made himself what can only be described as’ the nicest burrito he has ever tasted’. You could also have it with taco shells  and a nice green salad. Just be sure to adjust the points/calories depending on what you add.

POINTS AND NUTRITIONAL INFORMATION

Serves 8 – per serving

without accompaniments = 8 points or 238 cals, 6.7g fat, 15.4g carbs, 26.8g protein

with accompaniments = 10 points or 315 cals, 13.4g fat, 18.7g carbs, 27.9g protein

Ingredients

2 onions, finely chopped

5 garlic cloves, minced

2 red chillies, finely chopped

2 red/yellow peppers, deseeded and roughly chopped

30g fresh coriander, stalks removed and separated, everything chopped

2 tsp each smoked paprika, ground cumin, ground coriander and chilli powder

1 tsp ground cinnamon

1/2 tsp each cayenne pepper and chilli flakes

2 fresh bay leaves

2 x 400 g tins of chopped tomatoes

2 tbsp tomato puree

1 beef stock cube, crumbled

800g beef brisket, raw

400g tin of cannellini or kidney beans in water

2 limes, quartered

Low calorie cooking spray

Salt and black pepper

Method

1. Preheat the oven to 160°C (fan).
2. Spray a large ovenproof pan with low-calorie cooking spray. Add the onion, garlic, chilli, peppers and coriander stalks and fry over a medium heat for 5 minutes.
3. Add all the spices and the bay leaves and cook for another 5 minutes, stirring regularly and adding a splash or two of water to stop it sticking, if needed.
4. Next, add the tomatoes and two tins’ worth of water, the tomato purée and crumbled stock cube and bring to the boil.
5. Add the meat to the pan, cover with the liquid and then a lid (or foil if you don’t have a lid), and then transfer to the oven to cook for 4 hours, stirring halfway and adding a good splash of water to loosen, if needed.
6. Thirty minutes before the end of cooking, remove the pan from the oven. Take two forks and shred the meat apart in the pan.
7. Drain the cannellini beans and stir through the chilli, adding a little more water if the chilli looks a bit dry, and pop back into the oven for the final half hour.
8. To make the salsa, combine all the ingredients with some seasoning in a large bowl and voilà!
9. To make the guacamole, tip all the ingredients into a large bowl, add some seasoning and use a fork to roughly mash everything together. If not serving straight away, sit the avocado stones in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.
10. Remove the chilli from the oven, season if needed, and then stir through the coriander leaves. Serve with a slice of lime and the salsa and guacamole, if making.

For the salsa – makes 8 portions (0 points per serving)

1 pepper, deseeded finely diced

3 spring onions, finely chopped

400g tomatoes, mashed

1 chilli, deseeded and finely chopped

30g fresh coriander leaves, chopped

2 tsp white wine vinegar

Juice of half a lime

For the guacamole – makes 8 portions ( 2 points per serving)

1 large ripe tomato, chopped to a pulp

2 ripe avocados (300g flesh)

Juice 1 large lime

15g fresh coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve

1/2 small red onion, finely chopped

1 chilli, red or green, deseeded and finely chopped

The post Mexican Beef Chilli first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 4 = 3sp (Flex) per serving

1 large onion, finely chopped

2 large carrots, peeled and finely diced

1 stick of celery, finely diced

3 peppers, deseeded and diced

3 garlic cloves, peeled and finely minced

1/2 tsp thyme

2 or 3 bay leaves

60g chorizo, diced

1 tsp smoked paprika

¼ tsp cinnamon

¼ tsp crushed chillies

1 tbsp red wine vinegar

1 x tin of chopped tomatoes

1 x chicken stock cube

1 x 400g tin of chickpeas in water, drained

400g bag of spinach, washed

1 lemon

4 tbsp half fat sour cream (1 per person)

Handful of fresh basil, chopped

Method

Pop your onions in a large frying pan, spray with low cal cooking spray and fry for 5 minutes until onions start to soften. Next add your carrot, celery and pepper and cook for another few minutes. Add a splash of water to stop everything sticking and season with salt and pepper. Next add the garlic, thyme, bay leaves and chorizo and fry for another minute or two.  Next add the smoked paprika, cinnamon and crushed chillies, stir in and then add the red wine vinegar. Leave to simmer for a minute and then add the chopped tomatoes and crumble in the stock cube with a tin (using the tomato tin) of boiling water. Leave to simmer for 10 minutes to let all the flavours infuse and the sauce reduce a little (if you are having potatoes, pasta etc with your stew, pop them on at this point).

After ten minutes, remove the bay leaves, add your chickpeas and warm through for a few minutes. Then add your bag of spinach, a squeeze of lemon and stir, letting the spinach wilt a little.

Serve in a nice big bowl, topped with a tsp of sour cream, a slice of lemon and a little basil leave for decoration.

Enjoy!

The post Chorizo, Chickpea and Spinach Stew – 3sp first appeared on Slimming Kitchen Secrets.