Meatza Supreme | THM: S, Keto, GF

Meatza Supreme is a majorly man-pleasing mainstay! (Oh, who am I kidding?! My carnivorish self loves this dish at least as much as my hubby and boys!) It has all the pizza taste without the carbs.

There’s no cauliflower to sneak into the crust here either (some guys can actually sniff out that trick from a mile away. Ask me how I know.); the base is made from meat! 

With all that meat, Meatza Supreme packs a boatload of protein! You’ll probably want to pair this with a salad for fiber’s sake, or at least load on the veggie toppings. My favorite veggies for this dish are green pepper, red onion, and mushrooms, but you could also add other S or FP vegetables like olives, banana peppers, or a bit of tomato, if you like that sort of thing.

There’s so much flavor packed into the meaty base of this “pizza,” that it in no way tastes like a hunk of hamburg! 

Using a couple eggs as a binder, the meat “crust” is flavored with a little Parmesan cheese, herbs, and spices. After baking the “crust” portion first, it’s important to strain of the excess grease so your Meatza doesn’t become watery. 

To do this, I hold the “crust” in the pan with a wide flipper, and tip the dish to pour out the remaining grease. Then I take a paper towel and dab the top of the meat base to absorb as much oil as possible. 

After you’re meat crust is made, it’s a simple matter of layering on your favorite pizza toppings (we love a little sauce, mozzarella, pepperoni, bacon, mushrooms, red onion, and green peppers on ours!), cooking for a few minutes more, and then broiling for a wee bit until the cheese begins to turn golden and bubbly, and the pepperoni slices begin to curl. 

Serve with a salad to increase your veggie intake, and you’ve got a wonderful family-pleasing meal made without any special ingredients! 

Yield: 6-8 servings

Meatza Supreme | THM: S, Keto, GF

Meatza Supreme | THM: S, Keto, GF

Meatza Supreme has all the delicious flavor of regular pizza without the carbs (and there's no hidden cauliflower in here either)! A THM S, gluten-free, Keto-compatible, family-pleasing main dish without any special ingredients. Delicious hot or cold!

Prep Time 20 minutes
Cook Time 18 minutes
Additional Time 2 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 lbs. ground beef
  • 2 eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese (the stuff in the can)
  • 1 1/2 tsp mineral salt
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp ground pepper
  • pinch of cayenne pepper
  • 1 1/2 cups sugar-free pizza sauce
  • 2 cups grated mozzarella cheese
  • pepperoni slices
  • 1/2 green pepper thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup mushrooms, thinly sliced
  • 1/4 cup bacon crumbles

Instructions

  1. Preheat oven to 450 F.
  2. In a medium bowl, stir ground beef, eggs, and Parmesan together well. Add in salt, oregano, garlic, black, and cayenne pepper and mix to combine. Press into a 9x13" baking pan. Bake for 10 minutes at 450 F. Drain off excess grease.
  3. Spread sugar-free pizza sauce over cooked meat. Sprinkle on mozzarella, followed by pepperoni, veggies, and bacon crumbles. Return to oven and bake at 450 F for 5 more minutes. Broil for 4 more minutes until cheese begins to brown.
  4. Serve immediately, or store in an airtight container in the fridge and re-heat as necessary, or enjoy cold!

Can’t get enough pizza? Here are a few other favorite low-carb variations we enjoy!

Pizza Quesadillas (S)

Meat Lover Pizza Cups (S)

Veggie Pizza (S)

Steak & Cheese Pizza (S)

 

 

Meatball Sub Casserole | THM: S or S Helper

This Meatball Sub Casserole is a family-pleasing Trim Healthy Mama meal that comes together lickety-split!

An S helper because it mixes a small amount of healthy carbs with healthy fats, this dinner is perfect for growing kids, husbands with physical jobs, pregnant, nursing, or diabetic mothers, and those who are at goal weight!

You could even serve this Meatball Sub Casserole to your family as an S Helper, and enjoy it as an S yourself, if you prefer, by simply not eating that small amount of bread at the bottom of your portion. That’s the wonderful thing about Trim Healthy Mama; it’s easy to make meals that accommodate the needs of a whole family without having to cook two separate dinners!

I love this meal especially because it comes together so fast. In less than 10 minutes, you can have supper in the oven, using things that you probably keep on hand:

  • sprouted bread (I use Silver Hills brand from Costco)
  • cottage cheese
  • egg
  • Italian seasoning (or use a mixture of your own favorite spices)
  • baby spinach leaves (you could probably even use frozen spinach, if you thawed it out and drained it as much as possibly first)
  • precooked meatballs (in Canada, M&M’s sells sirloin beef meatballs that are breadcrumb and sugar-free!)
  • sugar-free pasta sauce (in Canada, my favorite sugar-free pasta sauce is President’s Choice Roasted Garlic tomato sauce)
  • cheese

Full of lasagna-y flavors, pair this Meatball Sub Casserole with a salad (we enjoy the simplicity of Dutch Salad with a more flavorful main dish), and you’ve got a wonderfully, healthy meal the whole family will appreciate!

Note: I had ran out mozzarella cheese before making the dish in the photos; I highly recommend doing half mozz., half cheddar, if you have both cheeses on hand! A sprinkle of Parmesan would be delicious, too.

Yield: 8-10 servings

Meatball Sub Casserole | THM: S or S Helper

Meatball Sub Casserole | THM: S or S Helper

This Meatball Sub Casserole is a family-pleasing Trim Healthy Mama meal that comes together lickety-split! An S helper because it mixes a small amount of healthy carbs with healthy fats. Perfect for growing kids, husbands with physical jobs, pregnant, nursing, or diabetic mothers, and those who are at goal weight!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 5-6 slices of sprouted bread (I used Silver Hills brand)
  • 2 cups cottage cheese (1-2% fat)
  • 1 egg
  • 1 tbsp Italian seasoning
  • 4-5 cups fresh baby spinach leaves
  • 12 gluten-free meatballs, precooked
  • 2 cups sugar-free pasta sauce
  • 2 cups grated cheese (cheddar and/or mozzarella are fantastic)

Instructions

  1. Preheat oven to 375 F.
  2. Line a 9x13" pan with slices of bread in a single layer. In a small bowl, stir cottage cheese, egg, and Italian seasoning together. Spread over bread. Layer on baby spinach leaves. Stir meatballs and pasta sauce together, and distribute evenly over baby spinach leaves. Sprinkle on grated cheese.
  3. Bake at 375 F for 35-40 minutes, or until hot and bubbly.

Looking for other family-pleasing main dishes? These are big hits around here!

Quick Steak & Cheese Quesadillas (S)

Broccoli Cheddar Bacon Quiche (S)

Brad’s Favorite Chili (S)

Broccoli Cheddar Bacon Quiche | THM: S

Growing up, one of my favorite supper was quiche. I loved it so much, I usually requested it for my birthday meal! It seems I passed down my quiche-loving gene to our oldest son, because it’s his favorite meal, too! I finally took the time to turn my favorite quiche recipe into a Trim Healthy Mama-friendly version. This Broccoli Cheddar Bacon Quiche is a gluten-free, low-carb, keto compatible, high-protein THM S!

The recipe I grew up with used a Tenderflake crust and called for all-purpose flour and milk in the filling. We usually made it with mushrooms too, but I’m the only one who likes them in our family, so I left them out of this version. You could always add them to this recipe by frying them up with the onions.

To create a flakier, savory crust, I took my well-loved almond flour crust and substituted Parmesan cheese for part of the almond flour. I also added an egg as a binder and to make it more flaky. Pre-baking the crust is important to keeping it from getting soggy.

The filling in this Broccoli Cheddar Bacon Quiche is also made without any special ingredients:

If you’d like, you can even skip making the crust to speed up the process and enjoy a crust-less quiche (a frittata!) by baking the filling by itself in a well-oiled pie plate. You may need to decrease your baking time slightly without the crust.

Either way, this one’s sure to be a hit with the family!

Yield: 8 servings

Broccoli Cheddar Bacon Quiche | THM: S

Broccoli Cheddar Bacon Quiche | THM: S

This delicious low-carb Broccoli Cheddar Bacon Quiche is fantastic for breakfast, lunch, or supper! Gluten-free, keto, and Trim Healthy Mama S friendly.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • CRUST:
  • 4 Tbsp butter
  • 1 1/2 cups almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • FILLING:
  • 1 Tbsp butter
  • 1 onion
  • 6 eggs
  • 3/4 cup heavy cream
  • 4 cups broccoli florets, steamed until tender-crisp
  • 1/2 cup bacon crumbles
  • 1 cup grated cheddar
  • mineral salt and black pepper to taste

Instructions

  1. To make the pie crust, pre-heat oven to 350 F. In a small saucepan, melt butter. Remove from heat. Stir in almond flour, Parmesan cheese, and egg. Press into 9-10" pie plate. Bake for 10-12 minutes, or until lightly golden. Remove from heat, set aside, and increase oven temperature to 375 F.
  2. To make the filling, saute onion in butter until onion is translucent (you can steam the broccoli florets during this time too if you haven't already done so). In a mixing bowl, whisk eggs and cream together. Stir in onions, steamed broccoli, bacon crumbles, grated cheddar, salt, and pepper. Pour filling into pie crust. Bake at 375 for 40 minutes, or until a toothpick comes out clean.

Creamy White Chicken Chili | THM: S

This Creamy White Chicken Chili is a wonderful alternative to the more traditional, beef-y, tomato-y varieties. My dear husband, (who happily held the spoon in the air for me while I took pictures of this dish!) told me this was at least as good as his previous favorite chili, the one I even named “Brad’s Favorite Chili!

Even though this dish contains no special ingredients and is a very frugal meal, the flavors are extraordinarily delicious together! A perfectly pleasant level of heat is brought to you by:

4 small cans of chopped green chilies

a teaspoon of cumin

half a tsp of cayenne (you can change this to 1/4 tsp, if young children will be enjoying the chili, too)

Fresh garlic and onion, butter, chicken broth, mineral salt, ground pepper, dried oregano, sour cream, and heavy cream, are added to the chicken thighs (or you can use chicken breasts, if you prefer) and white kidney beans to make up the rest of the chili’s phenomenal flavor.

Since a pot of this chili will yield at least 10 servings, there are not enough beans in this creamy white chicken chili (less than 1/4 cup per serving) to put you into S Helper or Crossover mode. You are welcome to add more if you’d like to enjoy one of those fuels instead of an S.

Yield: 8-10 servings

Creamy White Chicken Chili | THM: S

Creamy White Chicken Chili | THM: S

This Creamy White Chicken Chili couldn't be easier or tastier! A delicious alternative to beefy, tomato-y chilies. A no-special-ingredient THM S.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1 Tbsp butter
  • 10 boneless, skinless chicken thighs (or 5 breasts), cut into small cubes
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 15oz can white kidney beans, drained and rinsed
  • 2 cups chicken broth
  • 4 4oz cans chopped green chilies
  • 2 tsp mineral salt
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp ground pepper
  • 1/2 tsp cayenne pepper
  • 2 cups sour cream
  • 1 cup whipping cream

Instructions

  1. Melt butter in a large saucepan. Stir in chicken, onion, and garlic, and cook for 15 minutes or until chicken is no longer pink and juices run clear.
  2. Add in beans, broth, chilies, and spices. Bring to a boil. Reduce heat and simmer for at least 30 minutes (or all day, if you prefer!).
  3. Remove from heat and stir in sour cream and whipping cream until smooth. Serve immediately.

Notes

Since this is an S meal, you can serve it with a generous sprinkling of grated cheese on top! White or yellow cheddar is my favorite.

Italian Spaghetti Squash Bake | THM: S

My hubby doesn’t care for regular spaghetti, spaghetti squash, or lasagna, so I was a bit sheepish about serving him this Italian Spaghetti Squash Bake. I had already had a bowl full and, thinking it was delicious, tried to convince him that it was a winner before he even tried it. If it wasn’t for the fact that he voluntarily helped himself to a second and third helping, I still might not know whether he actually enjoyed it or if he had just succumbed to positive peer pressure. 😉

I’m thrilled this main dish went over well. It doesn’t contain any special ingredients and is very budget friendly. Plus, it’s a family-sized recipe.

Trim Healthy Mamas can enjoy the Italian Spaghetti Squash Bake on its own as an S; if you’re at goal weight, or have a husband and children that would benefit from a Crossover meal, garlic bread made from sourdough or a sprouted loaf is a delicious side to this dish!

All you need to make this low-carb, Trim Healthy Mama-friendly Italian Spaghetti Squash Bake is:

Yield: 8-10 servings

Italian Spaghetti Squash Bake | THM: S

Italian Spaghetti Squash Bake | THM: S

Italian Spaghetti Squash Bake is a delicious, low-carb, family-sized THM S main dish that's free of special ingredients, but full of your favorite Italian flavors...like tomato sauce and cheese!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 medium spaghetti squash
  • olive oil
  • salt and pepper to taste
  • 1 lb bulk Italian sausage
  • 1 clove garlic, minced
  • 4 cups fresh spinach
  • 1 650ml sugar-free pasta sauce
  • 1 cup mozzarella, shredded
  • 1 cup cheddar cheese, shredded
  • 1/4 cup Parmesan cheese

Instructions

  1. Preheat oven to 400 F. Cut spaghetti squash in half, lengthwise. Remove seeds and pulp. Drizzle each half with olive oil, mineral salt, and ground pepper to taste. Place face down on a rimmed baking sheet and pierce the skin in several places with a fork. Bake at 400 F for 40-45 minutes.
  2. In the mean time, scramble fry bulk Italian sausage until no longer pink, Add minced garlic and cook for 1 minute longer. Add spinach and cook, stirring, until leaves are completely wilted. Pour in pasta sauce and simmer until spaghetti squash is finished baking in the oven.
  3. Scrape spaghetti squash "noodles" into sauce mixture and stir to combine. Pour into a 9x13" baking dish. Sprinkle with cheeses. Reduce heat to 350 and bake for 20-25 minutes, or until bubbly. Broil for 2 minutes until mozzarella begins to brown. Sprinkle with parsley and serve.

Pork Tenderloin with Mushroom Gravy | THM: FP

This pork tenderloin with mushroom gravy is, hands down, my favorite Trim Healthy Mama-friendly Fuel Pull dinner. It tastes like something you’d enjoy at a wedding or restaurant. Your family will never believe this high-protein main dish is low in both fat and carbs!

To keep this meal a Fuel Pull, you could serve it with steamed, non-starchy vegetables, such as green beans or broccoli. Or, if you’d like an S meal, you could coat those non-starchy vegetables in a buttery, cheesy sauce. For an E meal, serve the pork tenderloin with mushroom gravy over brown rice and pair with a side of carrots or a sweet potato.

The no-fail trick to keeping lean meats tender and juicy without brining or coating in additional fat, is to cook your meat on stoneware! I’ve been doing this for the last nine years with the same stone bar pan (stone and cast iron are the only types of kitchenware that get better with age, so they’re an excellent investment!) and chicken breasts and tenderloin turn out succulent every time.

The whole dish is made without any special ingredients, using things you probably already have on hand (except for the tenderloin, perhaps):

Yield: 4 servings

Pork Tenderloin with Mushroom Gravy | THM: FP

Pork Tenderloin with Mushroom Gravy | THM: FP

Hands down, this is my favorite Trim Healthy Mama-friendly Fuel Pull main dish. A flavorful mushroom sauce dresses up a juicy tenderloin.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1lb pork tenderloin
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 Tbsp butter
  • MUSHROOM GRAVY
  • 1/2 Tbsp butter
  • 1 small onion, finely chopped
  • 2 cups cremini mushrooms, sliced
  • 1/4 tsp dried thyme
  • salt and pepper to taste
  • 1 1/4 cup chicken broth
  • 3 Tbsp fresh parsley, finely chopped
  • 1 tsp xanthan gum

Instructions

  1. Sprinkle tenderloin with salt and pepper. Brown in butter over medium-high heat in skillet. Transfer to stone bar pan or a foil-lined rimmed baking sheet. Roast at 400 F for 18-20 minutes, or until juices run clear. Let tenderloin rest for 5 minutes before slicing.
  2. In the mean time, make the gravy by heating 1/2 tablespoon of butter in the same skillet with other drippings. Saute onions until soft. Add mushrooms, thyme, salt, and pepper, and saute until mushrooms are golden. Pour in chicken broth, stirring to scrape up any brown bits. Cook for 5 minutes. Whisk in any additional juices from the cooked tenderloin, parsley, and xanthan gum, until xanthan gum is completely dissolved and sauce is thickened to desired consistency. Pour over tenderloin slices and serve immediately.

Notes

Serve with a non-starchy vegetable (like green beans) to keep in Fuel Pull mode, or serve with a sweet potato for an E.

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.

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.

ham-and-broccoli-braid-thm-3

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!

ham-and-broccoli-braid-4

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.

ham-broccoli-braid-thm-s


Pizza Chili | THM S

pizza-chili-1

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!

pizza-chili-thm-3

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.

pizza-chili-thm-2

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.

pizza-chili-thm