Vegetarian Chili over Spaghetti Squash

Here in good old New York we just like our chili with chili, nothing else, but I know that it's traditional in places like Cincinnati to serve it over pasta.  Based on what I had in the house and my new found obsession with spaghetti squash, I decided to create a low-point chili to serve over some "spaghetti".  One cup of the chili has 4 Points+.  Since spaghetti squash is watery, I upped the spices and salt in the chili.  If you are not planning on serving this over spaghetti squash, I would cut the spices and salt in half and then add from there if needed.   

This might be great to cook up for the Super Bowl if you want that comfort food feeling without eating all of that fat filled food we are accustomed to.  For directions on how to prepare the spaghetti squash, click here.

Ingredients

1 onion, diced

1 red bell pepper, diced

1 tbsp vegetable oil

1 15 oz. can black beans, drained and rinsed

1 15 oz. can kidney beans, drained and rinsed

1 can diced tomatoes and chiles (like the kind by Rotel)

1 cup frozed corn kernels

1 tbsp chili powder

1 tbsp ground cumin

1 tsp salt

Shredded cheese to top (if desired)

If you don't already own a Vidalia Chopper, you should get one!  Look how beautiful my diced onions and peppers are!  And it takes seconds to get uniform pieces! 

Heat oil in a medium sized pot over medium heat.  Add onions and peppers and saute until softened.  Add remaining ingredients except the cheese.  Once simmering, reduce heat to low and stir every few minutes until thickened up.  If you taste it, it will taste too salty and like there are too many spices.  Trust me, it will all be okay.

Serve 1 cup of chili over 1 1/2 cups warm spaghetti squash.  Top with shredded cheese if desired (adds extra points).  The spaghetti squash's watery nature will affect the saltiness of the chili and it will end up being one big happy meal for your tummy.  

Spaghetti Squash

I've heard of spaghetti squash, but I've never really played with it until now!  This week and next I'll be posting a few new recipes using this lovely fruit (yes, it's a fruit!).

The easiest way to prepare a spaghetti squash is to microwave it for about 6 minutes to soften it up a bit.  Then, cut it in half, scoop out the seeds and place each half cut side down in a baking dish filled with about an inch of water.  Bake at 375 until it's nice and tender.  Remove from oven and allow it to cool.


Once you can handle it without burning yourself, use a fork to scrape away the insides.  You'll see that the flesh comes out like strands of spaghetti, thus the name.  Make sure to strain your squash, it's very watery and will dilute anything you may add to it.  I cooked up 2 this weekend since the baking of it is the most time-consuming part.  


You could use this as a straight swap for spaghetti and top with your favorite low-fat tomato sauce.  It's a different texture, but very enjoyable!  On Wednesday, I'll be posting a delicious recipe for a vegetarian-chili to serve on top of spaghetti squash, it's delicious!

Weekly Weigh In

Current Weight:  190.4 lbs

Weekly Loss: -4 lbs      Total Loss:  -31.6 lbs

I was so relieved.  I had another good week of eating well and exercising.  I also refrained from drinking anything alcoholic and cut out coffee for the week just incase!  I'm going to enjoy these things again, but just limit them more closely, even if I have the extra points.

I might actually meet my goal of getting into the 180's by February!  We shall see next week!

We'll also see how much I've earned for myself!  

Thanks all for your words of encouragement!!!

Weekly Weigh In

Current Weight: 194.8 lbs

Weekly Gain: +3 lbs        Total Loss: -27.2 lbs

There really isn't a word for the emotion this stirred in me.

I started crying right after I weighed in and just couldn't stop!

I had to sit in a back hallway during my meeting because I just couldn't calm down.  

I know there will be weeks when I go up.  It's happened to me before.

It just really sucks when the week was so good!  I went to the gym every day, I tracked all of my food and ate well all week.  The other night I gave in to an oatmeal craving.

WHO CRAVES OATMEAL?!?!?!?!

I had a whopping 6 Points+ of reduced sugar apple and cinnamon oatmeal.  

That's what I binge on nowadays kiddos. 

Forget ice cream.  Oatmeal.  It's my comfort food.

I'm really pissed that I gained 3 frikkin pounds this week.

I wouldn't care if it happened on a week where I skipped working out and ate garbage.

I'm not pissed off at myself or the program, I'm just pissed off at the scale I suppose!

So, I'm taking a deep breath (or 20), and I'm going to keep doing what I need to do.

I heard this song for the first time tonight while driving home, and the chorus really connected with me.  I'm shaking it out...

Football Food

GO GIANTS!!!

Sorry, I couldn't help myself!

It's that time of year where many of us spend weekends in front of a television watching the post-season football games and end up grazing upon many high-calorie foods, including dips.

I came across this buffalo chicken dip recipe from Hungry Girl and it's delicious!  

Buffalo Chicken Dip

A 1/4 cup serving has only 2 Points+, and I served it with celery and carrots for some 0 Point+ dippers (although pita chips taste delicious with this as well).  If you are a fan of buffalo wings and dip, you should definitely check this out.  It was very quick and easy to prepare, I'm making more today just because it's that good!

Do you have any go-to healthy football foods?  Share in the comments below!

Weekly Weigh In

Current Weight: 191.8 lbs

Weekly Loss: -2.8 lbs           Total Loss: -30.2 lbs

WOOHOO!!!!

I'm telling you, this is my year.  I just have a feeling.  

By the end of the month I want to be out of the 190's for good this time!

So far, my "part-time job" has earned me $34 this month.  Not too shabby!

Gym Pet Peeve of the Week

Before I even start, let me just say that I LOVE my gym and everyone who works there.  Honestly, it's a great place to be.  


That being said, I have an issue with one of the fitness instructors of a class I take every week.  The class is great, always leaving me feeling accomplished afterwards (and sore the next day).  The instructor is nice and really pays attention to the participants to make sure everyone is doing the right thing.


My issue?  The instructor does not go with the music.  Now, I know I'm a music teacher, but I can't be the only one who has this need to move with the beat of the music, especially in a class where you are moving together.  I think part of the problem is that the music isn't loud enough.  You can hear it fine, but it's not as loud as other classes.  The instructor will be counting the moves totally off of the beat, and every once in a while they will notice it's not matching up, have the class freeze, and try to get back on the beat.   Try listening to a song and NOT clapping on the beat (or opposite of the beat).  I double-dog-dare you!


I have to force myself to try and tune out the music and just rely on the verbal cues and watch what is going on.  It's so hard!  There are times where the music only has 8 beats but somehow the instructor adds in a 9th!  I don't even know how that happens!


Has anyone else had this sort of trouble with a fitness class?