Mexican Chili

I am NORMAL as of today! Well, at least my BMI is normal, can't say much for anything else LOL. I still have 11 more pounds to goal and I can not believe how far I have come on Medifast. I am truly loving this plan and it is really working for me. I hope I can get these last pounds off by August before I head on vacation with my hubby. I am not sure where we are going to venture off to, but it doesn't really matter because the hubs and I will be together :)

You may notice a little slow down with me posting recipes on my blog. This is mainly because I am in the process of moving to Colorado and I only have 3 weeks left! So I have to start using the food I have in my freezer and my fridge. I still have boxes of Morning Star Farms and Boca products just sitting in the freezer. Not to mention frozen cauliflower crusts and other meats. Since I can't take these items with me on my long drive, I need to eat the before I leave which doesn't leave me much to try out new recipes. I will try to post some recipes in the meantime, but it may not be as often, at least not until I get to CO. So here is a recipe I threw together. I love the addition of the laughing cow cheese because it helps give the chili even more spice as well as making it more creamy. Since 99% fat free meat can often be dry, the laughing cow cheese and added Mexican cheese helps with the dryness. Enjoy the recipe!

Mexican Chili

3.75 oz 93% lean ground turkey or beef, cooked (3/4 Lean)
1/4 cup 2% reduced fat Mexican Cheese Blend (1/4 Lean)
1/2 cup Rotel canned diced tomatoes with chilies (1 Green)
1 tsp low sodium taco seasoning (2 Condiments)
1 Light Queso Fresco and Chipotle Laughing Cow Cheese Wedge (1 Condiment)

Combine the 3.75 oz cooked ground beef, 2 tbsp Mexican cheese, rotel tomatoes, taco seasoning, and laughing cow cheese wedge until cheese is melted over medium heat. Serve with 2 tbsp Mexican cheese on top. Enjoy!

1 Lean, 1 Green, and 3 Condiments
(Still need 2 more Greens)

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