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Happy Mardi Gras and another chili recipe!

 

Happy Mardi Gras! We usually have a party, but did not this year. At first it was because we thought we would be in the middle of moving.  Then it was close after vacation and I ripped up the kitchen counters, so no party. Oh well!  Here is a shot from one of the museums we went to about Mardi Gras to get you in the spirit. This is an actual costume worn by a queen of one of the crewes:

costume 2

I think this weighs something like 90 pounds? I didn’t look this nice 100 pounds heavier, I’ll tell you that.

Anyhoo – This was today’s workout at the gym.

Exercise Set/rep/weight
Bird Dog

Forward Ball Roll
3 set of 10 with 5# weight

3 set of 12 (increased reps)
Stepups

3-point dumbbell row
3 sets of 12 with 15# DBs (increased reps)

3 sets of 10 with 15# DBs
Partial Co-contraction Lunge (video)

Pushup
3 sets of 12 (increased reps)

3 sets of 10 on 6 inch incline
Single-leg bridge

Bent Over Reverse Fly
3 sets of 10

3 sets of 10 with 10# DBs

Not sure if I mentioned or not, but when the exercises are grouped in a box, those are done as supersets. I made some good progress today, especially proud of the co-contraction lunge increase. Those burn.  Go me!

I made the best chili the other day and thought I would share the recipe because it was so easy and tasty! This could be done on the stove or in the crockpot – I did mine in the CP. Based on this recipe with changes

 

Ingredients:

  • 1 lbs lean ground meat of choice (I used ground pork)
  • 1/2 medium onion, finely chopped
  • 1 clove of garlic, finely minced
  • 1 (15) oz can petite diced tomatoes (undrained)
  • 1 (2 oz) can of diced green chilies (or just buy a can of rotel for these 2 ingredients)
  • 1 (15 oz) can of plain tomato sauce
  • 1 1/2 Tbsp chili powder
  • 1/2 tbsp ground cumin
  • 1/2 tbsp paprika
  • 1 tsp cocoa powder
  • Salt and freshly ground black pepper, to taste
  • 1 (15 oz) can beans drained and rinsed – I like the little white beans, personally

 

In a skillet, spray with cooking spray and add the meat. Season with salt and pepper. Then brown the meat, breaking it up into small pieces. Once it is browned, add it to the crockpot along with all the other ingredients.  Set to low and cook for 4-1/2 to 5 hours.  Or, you could simmer it on the stovetop just as easily for 30 minutes or so. I think the crockpot just intensifies the flavors.

Crock Pot Chili

Yummy!  This is definitely a keeper. I had some on a baked potato as leftovers and I think it was even better the next day! I didn’t figure out stats for this because I am not counting calories right now, just portions and the results will really depend on the type of meat you use.

 

Happy Mardi Gras to all!

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