Photo and recipe courtesy of Weight Watchers
Well, friends, tomorrow I will be going to a Weight Watchers weigh in for the first time in a long time. I have a pretty good idea about where I'll be weighing in, and my goal weight will be about 20 pounds lower than that. Eeeshh!!!
In preparation, I spent Sunday looking up some great recipes to make for the week. I then made my list and bought only what was on there. Woohoo!!!
I even planned for lunches. Planning for lunch is my weakness. I always feel like I am having to prepare two meals to make lunch after I make dinner. When I found this recipe for WW's chili mac, I couldn't help but think it would be perfect for a weeknight meal and leftover lunch. We ate it tonight, and it was scrumptious! Jane even ate a little!!
You absolutely must try it!
1 spray of cooking spray
2/3 lb. lean ground beef
2 medium uncooked onions, chopped
29 oz. canned stewed tomatoes, Mexican style (undrained)
2.5 cups canned tomato juice
4 oz. canned green chili peppers, diced, drained
2 tsp chili powder
1 cup uncooked elbow macaroni
31 oz. canned pinto beans, rinsed and drained
1/2 cup low-fat shredded cheddar cheese
- Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
- Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
- Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.