Southwest Chili

Chili is a big part of any "Manly Mans" diet, especially Bubba and the Crew's. But, what they don't know is, sometimes their chili is actually healthy too. Being on the road as much as we are, it's real easy to gain weight. Sitting around on the bus, noshing on junk food, lack of good sleep, is a winning combination for gaining weight and causing health problems. After all, we aren't exactly spring chickens anymore. I have to keep Bubba and the Crew healthy so that they can perform every night.

That's where the All-You-Can-Eat Soup Diet Recipes come in. I can take the Basic Soup and make it in to all kinds of different, hearty soups; like this Southwest Chili.

Ingredients:

• 2 CUPS ALL-YOU-CAN-EAT SOUP DIET BASIC RECIPE
• 4 OUNCES GROUND TURKEY BREAST
• 1/2 TEASPOON CHILI POWDER
• 1/8 TEASPOON GROUND CUMIN
• 1/2 CUP DRAINED AND RINSED CANNED BLACK BEANS
• 1/4 CUP SALSA
• 2 TABLESPOONS SHREDDED CHEDDAR CHEESE

Directions:

1. In a nonstick saucepan, cook turkey, chili powder, and cumin 3 minutes until turkey is browned and cooked through, stirring to break up turkey.
2. Stir in Basic Soup, beans, and salsa; heat to boiling.
3. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with cheese to serve.

   

All-You-Can-Eat Soup Diet Basic Recipe

My recipe for the Basic Soup yields such a large quantity -- to make sure you have enough all week -- that it calls for a 12-quart stockpot for preparation. If you don't have one, not to worry -- the ingredients divide easily in half and the soup can be prepared in 2 large saucepans or Dutch ovens, depending on what you have in your kitchen cabinet.

I use this All-You-Can-Eat Soup Diet Basic Recipe for all kinds of variations like: Minestrone Soup, Mexican Chicken Soup, Greek Fish Stew, Southwest Chili, Thai Shrimp Soup, Goulash, Red Beans and Rice Stew, and Vegetable Curry Soup.

Ingredients:

• 1 pound carrots, sliced
• 3 medium onions {1 1/2 pounds}, chopped
• 4 stalks celery, sliced
• 2 large cloves garlic, grated
• 2 cans {28 ounces each} whole tomatoes in juice
• 1 small {1 pound} head of cabbage, thinly sliced
• 3/4 pound green beans, trimmed and each cut into thirds
• 1 can {48 ounce} chicken stock
• 6 cups water
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 medium {1 1/4 pounds} zucchini, sliced into half-moons
• 2 bags {6 ounces each} baby spinach leaves

Directions:

1. Coat a 12-quart stock pot with nonstick cooking spray. Over medium-high heat, add carrots, onion, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. add tomatoes with their liquid, breaking up tomatoes with the side of a spoon. Add cabbage, green beans, stock, water, salt and pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or untill all vegetables are tender.

PREP TIME: 20 MINUTES
COOK TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES

Pierogi with Curried Cabbage

Pierogi's have always been a big hit with Bubba and the crew, combined with Curried Cabbage and you have a Meatless Monday meal that will please even the most manly, man. For a regular meal you can substitute meat-filled pierogi. The great thing about this recipe is no-one has a clue that they are eating healthy.

The creamy yogurt sauce is a wonderful accompaniment to the pierogi and the cabbage. Quick and easy, you'll be serving a really great meal in 35 minutes.

Ingredients:

• 1/2 cup plain Greek yogurt
• 2 scallions, chopped
• 2 tablespoons fresh lime juice
• kosher salt
• 4 tablespoons unsalted butter
• 1/2 teaspoon paprika
• 2 {1 pound} packages frozen potato-and-onion pierogi
• 1/2 onion, thinly sliced
• 3/4 head cabbage, shredded {about 12 cups}
• 1 1/2 teaspoons curry powder

Directions:

1. Preheat the oven to 400 degrees. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; refrigerate until ready to serve.
2. Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds.
3. Add the frozen pierogi and toss to coat. Spread pierogi on a foil-lined baking sheet and bake, flipping halfway through, until golden, 20 to 25 minutes.
4. Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat. Add the onion and cook, stirring, until golden brown, about 8 minutes.
5. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook. stirring occasionally, until the cabbage is tender, about 12 minutes. {add another splash of water if necessary} Season with salt.
6. Divide the cabbage and pierogi among plates; serve with the yogurt sauce.

ACTIVE TIME: 20 MINUTES

TOTAL TIME: 35 MINUTES

SERVES: 4