Quick Steak & Cheese Quesadillas | THM: S

My husband met his favorite THM-friendly meal when I served him these Quick Steak & Cheese Quesadillas last week.

Wow. These are incredible. Amazing. I don’t even know what other words to use. They are….just….wow.

“Can I quote you on the blog.”

Yup.

Ridiculously easy and made with no special ingredients, these Quick Steak & Cheese Quesadillas are the perfect meal for a busy week night. What could be better than a butter-fried low-carb wrap stuffed with thinly sliced roast beef (or use leftover cooked steak strips, if you have that on hand), provolone cheese, and sauted mixture of green peppers, onions, and mushrooms dipped into a perfectly tempered sauce made from Greek yogurt, mayo, and horseradish?!

According to my hubby, not much.

To keep this meal an S fuel, limit yourself to two quesadillas (which I found plenty filling!), or the equivalent of one low-carb wrap. More than that will put you into S helper or Crossover mode – great fuels for men, growing children,  pregnant or nursing mothers, diabetics, and those who are already at goal weight.

Yield: 4 servings

Quick Steak & Cheese Quesadillas | THM: S

Quick Steak & Cheese Quesadillas | THM: S

Trim Healthy Man food at its finest. A quick and easy, no special ingredient S meal that will please the whole family!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 large green pepper, diced
  • 2 cups fresh, sliced mushrooms
  • 1/4 small red onion, finely sliced
  • 1 Tbsp butter
  • sea salt and ground pepper to taste
  • 4 low carb wraps
  • 2 Tbsp Dijon mustard
  • 16 provolone cheese slices
  • 8 thin slices deli roast beef
  • HORSERADISH DIPPING SAUCE
  • 1/4 cup mayo
  • 1/4 cup Greek yogurt
  • 1 1/2 tbsp horseradish

Instructions

  1. In a large frying pan, saute green pepper, mushrooms, and onion in butter with sea salt and pepper until vegetables are tender.
  2. Spread 1 1/2 Tbsp of Dijon mustard on one side of each low-carb wrap. On the other side, place 4 slices of provolone cheese, followed by 2 slices of deli roast beef, and 1/4 of the pepper and mushroom mixture. Fold mustard side over. Fry quesadilla in butter until browned and cheese is melted, flipping once. Cut quesadilla in half to serve.
  3. To make the horseradish dip, whisk yogurt, mayo, and horseradish together until smooth. Serve with hot quesadillas.

Prefer chicken quesadillas? Try these on for size. Different, but equally delicious!

Chicken Fajita Rice Bowl | THM: E

This Chicken Fajita Rice Bowl is an easy, flavorful Trim Healthy Mama-friendly E dinner with a fiesta flair. If you want a Fuel Pull meal instead, you could omit the brown rice. For an S meal, you could stuff the roasted chicken and peppers in a low-carb wrap with sour cream and cheese. For an S helper, limit your rice to 1/4 cup or less, use sour cream instead of 0% fat Greek yogurt, and sprinkle on a little cheddar.

Serving this dish with a dollop of 0% Greek yogurt instead of sour cream keeps it lean, while still adding creaminess and extra protein. A squeeze of lime adds a fresh kick.  I like to roast my chicken breast strips and pepper mixture on a stone bar pan to lock in the moisture.

Yield: 4-5servings

Chicken Fajita Rice Bowl | THM: E

Chicken Fajita Rice Bowl | THM: E

This Chicken Fajita Rice Bowl is an easy, flavorful Trim Healthy Mama-friendly E dinner with a fiesta flair.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 4 boneless, skinless chicken breasts, cut into strips
  • 1 red pepper, cut into strips
  • 1 orange pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 1/2 red onion, sliced
  • 2 tsp chili powder
  • 1 tsp sea salt
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne powder
  • 1 Tbsp olive oil
  • 2 cups brown rice
  • 0% Greek yogurt
  • 1 lime

Instructions

  1. Preheat oven to 400 F. Arrange sliced chicken breast, peppers, and onion on a baking sheet. Stir spices together in a small bowl and sprinkle over top. Pour on olive oil and use your hands or tongs to ensure the meat and vegetables are evenly coated. Bake on rimmed stoneware or foil-lined baking sheet at 400 for 20 minutes.
  2. Serve over cooked brown rice with a dollop of 0% fat Greek yogurt and squeeze on a bit of fresh lime juice.

Veggie Pizza | THM: S

Growing up, we would often make Veggie Pizza on a crust of Pillsbury crescent rolls when we needed a savory appetizer for a birthday party or if a crowd was expected. It was light enough not to spoil your appetite when other things were being served, it didn’t need to be heated, and it was so pretty and colorful.

Unfortunately, even though the top of the pizza was certainly healthy, the crust, however delicious, was full of refined carbohydrates that were as unhealthy as the topping is good for you! This is the Trim Healthy Mama-friendly S version of that Veggie Pizza, and both my husband and I actually prefer it to the original recipe!

This Veggie Pizza is not only a THM “S” but is also a Keto Veggie Pizza!

I took a cue from Nana’s Little Kitchen when making up the crust. She said that substituting Trim Healthy Mama’s Baking Blend for the almond flour in the Fat Head pizza dough would lighten it up and produce flakier results.

I didn’t have THM’s Baking Blend on hand, but I used equal parts of coconut flour, almond flour, and golden flaxseed meal, along with a few savory spices to hide the taste of the coconut flour in the crust. It worked wonderfully!

The filling is a simple spread made from cream cheese and sour cream blended together with dill weed and garlic powder.

Carrots are allowed in a garnish amount in S recipes, so I added them to the mix of finely chopped broccoli florets, red pepper, and red onion for extra color. You could also add thinly sliced radishes for a bit of a kick, or chopped cucumber. A small sprinkling of grated cheddar finishes off this delicious pizza!

THM “S” Veggie Pizza (Also Keto Veggie Pizza) Recipe:

Yield: 12 servings

Veggie Pizza | THM: S

Veggie Pizza | THM: S

This low-carb Veggie Pizza is the THM S version of the Pillsbury crescent classic! It keeps for several days in the fridge, making a quick and easy lunch all week long!

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • CRUST
  • 1 3/4 cup grated mozzarella cheese
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup golden flaxseed meal
  • 2 Tbsp cream cheese
  • 1 egg
  • 1/4 tsp garlic powder
  • 1 tsp dried rosemary
  • pinch of sea salt
  • FILLING
  • Remaining cream cheese (8 oz. pkg. minus the 2 Tbsp used in the crust)
  • 1/2 cup sour cream
  • 1 tsp dill weed
  • 1/8 tsp garlic powder
  • TOPPING
  • 1 cup small broccoli florets
  • 1/2 finely chopped red pepper
  • 1/4 cup shredded carrot
  • 2 Tbsp finely chopped red onion
  • 1/4 cup grated cheddar

Instructions

  1. Preheat oven to 425 F. In a microwaveable bowl, combine mozzarella cheese, almond flour, coconut flour, golden flaxseed meal, and cream cheese. Heat in microwave for 1 min 30 seconds. Stir until well combined, microwaving for half a minute more, if needed. Once the cheese is melted, add egg, garlic powder, rosemary, and sea salt. Knead until you can form a ball. Roll out between two sheets of parchment paper until the size of a cookie sheet. Take off top sheet of parchment paper and bake on a cookie sheet at 425 F for 12-15 minutes or until golden. Cool.
  2. To make the filling, blend cream cheese, sour cream, dill weed, and garlic powder together. Spread over crust. Top with finely chopped vegetables and cheddar cheese. Cut into 12 pieces.

Notes

You can substitute 3/4 cup THM Baking Blend for the coconut flour, almond flour, and golden flaxseed meal.

Low-carb Steak & Cheese Pizza | THM: S

One of my weaknesses is Tim Horton’s Steak & Cheese Panini Sandwich. If I’m out over lunch (a rarity for me!) and not concerned about eating on plan, I will usually indulge in the chewy bun, stuffed with thinly sliced beef, red onions, mushrooms, and white cheese. It’s full of great fats, but unhealthy carbs and definitely not friendly to the waistline, so I thought I’d try my hand at converting the recipe into a Trim Healthy Mama-friendly S pizza made from the infamous, low-carb Fat Head pizza dough.  It worked out wonderfully, and we’ll certainly be enjoying this low-carb Steak & Cheese Pizza again soon!

A nice change from pepperoni pizza, all you need to make this Steak & Cheese variation are the ingredients for one Fat Head pizza crust, and the toppings I’ve listed below. To make it less chewy, I used strips of thinly sliced roast beef (the kind you can find in your deli) for the “steak.” I also added some green pepper in addition to the onion and mushrooms to give it a Philly flair, but you’re welcome to leave those off if that’s not your thing.

Adding dried rosemary and a little garlic powder to the Fat Head Dough lends a wonderful flavor to the crust. I recommend leaving out the salt though as the cheese and roast beef strips are salty enough.

Yield: 6 servings

Low-carb Steak & Cheese Pizza | THM: S

Low-carb Steak & Cheese Pizza | THM: S

Steak & Cheese pizza is a delicious alternative from the ordinary! Made with a low-carb Fat Head Pizza Crust, this recipe is Trim Healthy Mama S.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 Fat Head pizza crust, already baked
  • mozzarella cheese, shredded
  • thinly sliced deli roast beef, cut into strips
  • 1/8 small red onion, finely sliced
  • 1/2 green pepper, finely sliced
  • cremini mushrooms, finely sliced
  • pinch of ground pepper

Instructions

  1. Preheat oven to 425 F.
  2. Sprinkle a layer of mozzarella cheese on your Fat Head Pizza crust, followed by deli roast beef strips, red onion, peppers and mushrooms. Scatter a few chunks of mozzarella on top and sprinkle on a grind or two of black pepper. Bake at 425 F for 5-7 minutes or until cheese is melted.

 

Brad’s Favorite Chili | THM: S

This is Brad’s favorite chili. He will eat it for a week straight and swoon over the last bite, just as much as the first. I finally wrote down the recipe while I was making it last week because every time someone asks me for it, I usually respond with, “Well, I used ground beef, add a few red and green peppers, some garlic, diced tomatoes, chili powder…

“Okay, but how much of everything?”

I have no idea.

“Oh.”

Now that problem is fixed.

This chili is a Trim Healthy Mama S (so you can load on the sour cream and cheese), but you can easily make it an E by substituting lean ground chicken for the beef, adding more beans,  and serving it with baked corn chips instead.

(Don’t worry; an official Trim Healthy Mama admin confirmed for me that there are not enough black beans in a serving to put you in Crossover mode. Yay!)

You’ll need a sugar-free taco seasoning (Darcie and Gwen have great recipes, if you prefer to make your own), a sugar-free salsa, and a sugar-free tomato sauce.

Yield: 16-20 servings

Brad’s Favorite Chili | THM: S

Brad’s Favorite Chili | THM: S

This is my husband's FAVORITE chili, so it's named in honor of him. 🙂 It's also a ridiculously easy S!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 lbs ground beef
  • 1 large onion, diced
  • 1 green pepper, diced
  • 2 red peppers, diced
  • 1 Tbsp chili powder
  • 1/4 cup taco seasoning
  • 3-4 garlic cloves, minced
  • 2 cans diced tomatoes
  • 2 small (15 oz) cans of black beans
  • 2 700ml jars (approx.) sugar-free salsa
  • 2 700ml jars (approx.) sugar-free tomato pasta sauce

Instructions

  1. In a large stock pot, fry ground beef and peppers together until meat is cooked through.
  2. Drain off excess fat and return to heat. Add garlic, chili powder, and taco seasoning. Cook for 5 more minutes.
  3. Add remaining ingredients and stir to combine. Bring to a boil, stirring occasionally. Simmer for at least an hour.
  4. Serve with sour cream and grated cheese.

Notes

You can change the meat to lean ground chicken for an E chili, add more beans, and serve with baked Tostito chips instead of sour cream and cheese.

Garlic Cream Sauced Spaghetti Squash | THM: S

If you love the flavor nutmeg brings to dishes like chicken tetrazzini, you will adore this low-carb, creamy, pasta-less Trim Healthy Mama S meal that is loaded with protein and vegetables (but don’t worry, you’d never know you’re stuffing yourself with squash, spinach, garlic, and onions!).

This recipe tastes like something you’d eat at a fancy restaurant. It doesn’t require any special ingredients, and since the only meat called for is a package of bacon, it’s a very frugal, healthy way to fill up a large family.

You can serve the sauce on top of the spaghetti squash noodles, but I prefer mixing everything together. A great make-ahead meal, you can dump everything into a casserole dish and re-heat for 35 minutes at 350 F before serving.

Parmesan cheese makes an excellent garnish!

Yield: 6-8 servings

Garlic Cream Sauced Spaghetti Squash

Garlic Cream Sauced Spaghetti Squash

If you love the flavor nutmeg brings to dishes like chicken tetrazzini, you will adore this low-carb, creamy, pasta-less Trim Healthy Mama S meal that is loaded with protein and vegetables!

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 small spaghetti squash, cut in half and seeded
  • 1 package bacon, diced
  • 8 cups fresh baby spinach
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 cup unsweetened cashew milk
  • 1/4 cup heavy cream
  • 1 8oz. package cream cheese
  • 2 Tbsp butter
  • 1/2 tsp mineral salt
  • scant tsp ground nutmeg
  • 1/4 tsp ground pepper

Instructions

  1. Preheat oven to 375. Cut squashes in half, remove seeds, butter them lightly, sprinkle with salt, and lay them face down on a baking sheet. Bake for 35 minutes. Remove from oven and cool while making the sauce.
  2. Cook bacon over medium heat in a large pot until crisp. Drain all but 1 Tbsp of grease. Add spinach and onion. Saute until spinach is wilted and onion is clear. Add garlic; cook 1 minute longer. Add cashew milk, cream cheese, cream, butter, salt, nutmeg and pepper; stir until smooth.
  3. Using a fork, scrape the insides of the squash into the sauce and stir to coat. Serve immediately, or re-heat later, covered, at 350 for 35 minutes.

Notes

If you don't have cashew milk, you can substitute with almond milk or coconut milk.

Chicken Quesadillas

These chicken quesadillas are one of my favorite dinners to prepare. They are incredibly easy and everybody enjoys them! Plus, you can make these quesadillas a Trim Healthy Mama S, E, or Crossover depending on whether or not you use cheese and how many you have.

I LOVE cheese, and I love dipping them into cilantro infused sour cream, so I serve them as an S meal. As long as you limit your self to 2 quesadillas (equivalent to one low-carb wrap) you’re safely in S territory. Joseph’s  low carb wraps are great, but if you’re Canadian, you probably have to buy them online. I can usually find Flatout wraps  at our local Wal-Mart and Farm Boy.

If you eat more than 2 quesadillas, and you’ll be crossing fuels.

If you skip the cheese altogether, use chicken breast for your meat, and a whole-grain or sprouted wrap instead of a low-carb wrap, you have a perfect E meal.

You’ll want to use a sugar-free salsa and a sugar-free taco seasoning to keep this recipe Trim Healthy Mama compliant. I really like Pace’s sugar-free salsa which I can find locally. (American friends, I’ve heard great things about 1st Sgt. cooking salsa!). Los Chileros makes a wonderful, sugar-free taco seasoning, if you prefer to use a mix. Otherwise, you can make your own (Darcie and Gwen have great recipes!)

I like to make these quesadillas the day after making chicken soup with chicken I reserved.

You’ll get 12 quesadillas from this recipe. Each wrap is folded in half, then cut in half after cooking. At 2 per serving, you’ll have enough for 6 people.

Chicken Quesadillas

Chicken Quesadillas

These cheesy chicken quesadillas are perfect for a busy weeknight when you're feeling pressed for time. They can be served as a THM S, E, or XO. Pick your setting and enjoy!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 2 cups cooked, shredded chicken
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 2/3 cup sugar-free salsa
  • 3 Tbsp + 1 tsp Taco seasoning
  • 2 cups Monterrey Jack cheese, grated
  • 1 cup cheddar cheese, grated
  • 6 low-carb wraps

Instructions

  1. Preheat oven to 375 F.
  2. In a non-stick skillet, heat chicken, peppers, salsa, and 3 Tbsp Taco seasoning over medium heat until peppers are slightly soft. Set aside.
  3. Butter one side of each wrap. Place wraps buttered side down on the baking sheet. Divide and
  4. sprinkle cheeses evenly on half of each wrap.
  5. Spoon chicken mixture on top of the cheese. Fold the wrap in half. Sprinkle remaining Taco seasoning on top of the quesadilla.
  6. Bake at 375 F for 10-11 min or until cheese starts bubbling and top looks golden. Serve with sour cream, salsa, or guacamole. Garnish with fresh cilantro.

Notes

As long as you limit your self to 2 quesadillas (equivalent to one low-carb wrap) you're safely in S territory.

If you eat more than 2 quesadillas, and you'll be eating a Crossover.

If you skip the cheese altogether and use chicken breast for your meat, you have a perfect E meal and can eat more than 2 in a sitting.

Slow Cooker Steak Wraps | THM: S

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These Slow-Cooker Steak Wraps are my go-to meal during this busy holiday season! I can prepare them in less than 10 minutes while the kids are eating their lunch. The slow-cooker takes care of the rest and by dinner, one of my hubby’s favorite meals is hot and ready.

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Beef steak strips are sometimes too chewy when they’re pan-fried. Browning the steak strips in butter first and then transferring them to the Crock Pot with the juices, a green pepper, onion, garlic, and some spices produces a tender, flavorful filling that works perfectly in a low-carb wrap (Joseph’s are a great choice!).

This is a Trim Healthy Mama-friendly S meal, which means you can top off your wrap with sour cream, salsa, cheese, lettuce, and more peppers ’til your heart’s content!

Yield: 4 servings

Slow Cooker Steak Wraps

Slow Cooker Steak Wraps

Your supper can be made ahead in a jiffy with these THM S Slow Cooker Steak Wraps. 10 minutes of preparation at lunch time is all it takes; the crock-pot takes care of the rest.

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

  • 1 lb sirloin steak strips (or any other steak, cut into strips)
  • 1 green pepper, sliced
  • 1/2 small onion, sliced
  • 2 garlic cloves, minced
  • 1 Tbsp butter
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp mineral salt
  • 1/4 tsp black pepper
  • 4 low-carb wraps

Instructions

  1. Melt butter and brown steak strips in the frying pan. Transfer steak and drippings to crock-pot. Sprinkle on seasonings and layer on vegetables. Cook on low for 3-4 hours. Use tongs to add steak to wraps. Discard leftover juices, or save them for another use.

Notes

You can top these steak wraps with cheese, sour cream, salsa, avocado, or more peppers if you'd like!

You can add peppers of other colors to the slow-cooker, but be aware that red and orange peppers will shed their skin You'll want to remove the papery skins before serving. Green peppers work best for slow-cooking.

Remember to limit your net carbs to 5g or less to stay in S territory. That means you'll be able to have one (possibly two, depending on the brand) very stuffed wrap.

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Ham & Broccoli Braid | THM: S

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If you’re a 90’s kid like me, you’ve probably enjoyed the popular Ham & Broccoli Braid (or Ring) made from Pillsbury crescent dough at some point in your life. The Internet is full of variations on this recipe that has been around for decades (does anyone else have a hard time believing it’s been decades – like, decade with an ‘s’ – since the 90s?!). I remember my Mom making it every once in a while when I was growing up. Our whole family enjoyed the cheesy, quiche-like filling encased in flaky pastry.

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Making these Mini Ham & Broccoli Quiches got me thinking about that old favorite, and I thought I’d try my hand at converting it to a THM-friendly recipe by adapting the Fat Head Pizza Crust and stuffing it with my Mom’s broccoli and ham filling. It went down well and I’ll definitely be making it again!

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I was in a bit of a time-crunch making this “braid,” so it’s not really a braid; it’s more of a loaf with slits cut in the top. You could make it into a braid though, by dividing and rolling out the top dough ball into three strands, weaving them together, placing it over the broccoli filling, and sealing the ends to the bottom half of dough.

Yield: 6-8 servings

Ham & Broccoli Braid | THM S

Ham & Broccoli Braid | THM S

This low-carb ham & broccoli braid is reminiscent of the classic ham & broccoli Pillsbury crescent ring from the 90s. A THM S.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

DOUGH:

  • 3 cups mozzarella, grated
  • 1 1/2 cups almond flour
  • 4 Tbsp cream cheese
  • 2 eggs
  • 1/2 tsp mineral salt

FILLING:

  • 1 1/2 cups Swiss or Cheddar Cheese, grated
  • 3/4 cup fully cooked smoked ham, cubed
  • 1/2 small onion, diced
  • 2 1/2 cups fresh broccoli, finely chopped
  • 1/4 cup fresh parsley, minced
  • 2 Tbsp Dijon Mustard
  • 1 tsp lemon juice

Instructions

  1. Preheat oven to 375.
  2. To make the crust, melt mozzarella and cream cheese in microwave for 2 minutes. Stir together. In a separate bowl, mix almond flour, egg and salt. Add to cheese mixture and knead together to make dough.
  3. Divide dough into two balls. Place each ball between two layers of parchment paper and roll each one into a rectangular shape. Set aside.
  4. Mix all the filling ingredients together in a bowl. Spread filling evenly over one of the rolled out pieces of dough, leaving a small margin around the edges. Carefully layer the second piece of dough on top, sealing the top and bottom edges together, all the way around. Cut slits along the top piece of dough to allow the steam to escape.
  5. Bake at 374 for 20-25 minutes, or until golden brown.

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Pizza Chili | THM S

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Frost on the ground in the morning, leaves turning every imaginable shade of red, orange, and yellow, and the house filling with “that furnace smell” for the first time of the season can only mean one thing: Fall has arrived and chili will be served regularly for the next few months!

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We love pizza and we love chili; this recipe combines two of our favorite meals into one hearty, flavorful, slimming  Trim Healthy Mama-friendly S dish.

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A jar of sugar-free salsa and a can of sugar-free pizza sauce make preparation a breeze. Scramble frying bulk Hot Italian Sausage together with ground beef and adding in chunks of pepperoni make this chili incredibly man-pleasing. (Who am I kidding? This meat-loving woman is quite happy, too.)

Yield: 8 servings

Pizza Chili | THM S

Pizza Chili | THM S

We love pizza and we love chili; this recipe combines two of our favorite meals into one hearty, flavorful, slimming Trim Healthy Mama-friendly S dish.

Ingredients

  • 1 lb ground beef
  • 1 lb hot Italian sausage
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 red pepper, chopped
  • 4 garlic cloves, minced
  • 1 jar sugar-free salsa
  • 1 can sugar-free pizza sauce
  • 1 can red kidney beans, rinsed and drained
  • 1 stick (8 ounces) of pepperoni, chopped
  • 1-2 cups water
  • 2 teaspoons chili powder
  • 1/2 tsp mineral salt
  • 1/2 tsp ground pepper
  • 3 cups mozzarella cheese, grated

Instructions

  1. In a heavy-duty saucepan or Dutch oven, scramble fry ground beef, sausage, onion, and pepper together until meat is no longer pink and onion is clear. Add in garlic and fry for another minute.
  2. Stir in remaining ingredients, except for cheese. Bring to a boil. Reduce heat and simmer for 30 minutes (or for hours, if you'd like!). Serve with a hearty sprinkling of cheese on top.

Notes

If you'd like a Crossover, try adding some corn to the chili while it's simmering and serve with a dollop of sour cream and a handful of crunched baked blue corn chips on top!

If you can't tolerate too much heat, start with 1 teaspoon of chili powder and adjust to taste.

FREEZER OPTION: omit cheese after preparing chili. Divide into freezable containers. When needed, thaw partially in the refrigerator. Heat in saucepan, adding more water if needed. Add cheese to each serving.

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