Throw-in-a-pot vegetarian chili

Some nights are meatless at our house.

I'm always trying new vegetarian chili recipes.

Today I treated myself to an afternoon television show

(Oprah revealing her half-sister)

and threw it together during commercials.

Frozen veggies and canned goods

make this a pantry meal.

• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can navy (or pinto) beans, drained and rinsed
• 1 cup frozen corn
• 1 cup frozen okra
• 1/2 cup frozen lima beans
• 1-28 oz can crushed tomatoes
• 1 cup vegetable broth
• 3 garlic cloves, peeled and minced
• 1 heaping TBL. chili powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. cocoa powder (unsweetened)
• 2 sprinkles garlic powder
• 1 sprinkle cayenne pepper
• 3-4 shakes worcestershire sauce
• 1/2 tsp. kosher salt
• A few grinds of black pepper

Combine in pot.

Bring to boil.

Reduce heat, cover, simmer 20-30 minutes.

Top with cheese & sour cream.

Serve with tortilla chips.

Makes 12 ladlefuls.

1 ladle contains:

135 calories, 8 g protein, 8 g fiber

Pizza Margherita Our Way

Preheat oven to 425-450 degrees,

following the directions on your pizza crust.

 Spread 1/2 TBLS olive oil over one

whole wheat Mama Mary's crust.

(Personally, we don't like the Boboli brand crust.)

In a bowl, mix 2 chopped plum tomatoes and 

1/8 tsp salt. Set aside.

1/2 cup lightly packed basil leaves, chopped

1/2 cup shredded mozzarella

3 TBLS grated parmesan cheese

Sprinkle tomatoes, mozzarella, parmesan,

and basil over the prepared crust.

Bake 10-15 minutes until the cheese melts.

Enjoy!

Comfort Food in a Hurry

When the snow flies and all you want

is something warm and filling,

this chicken pot pie fits the bill.

For a relatively quick dinner, 

this is the perfect combination of

fresh and ready-to-make ingredients.

CHICKEN POT PIE

butter-flavor cooking spray

1 tsp butter

1 small onion, chopped

2 cups mushrooms, sliced

1/4 tsp paprika

1/4 tsp dried thyme

1/2 tsp salt, or more to taste

1/4 tsp black pepper

2 cups frozen peas and carrots

1 cup canned chicken broth

3 cups baked chicken breast, chopped

2 Tbsp all-purpose flour

1/2 cup fat-free evaporated milk, divided

4 rolls from 1 pkg reduced-fat crescent rolls

Preheat oven to 375'.

Coat 10" round shallow baking dish with cooking spray.

Coat large pot with cooking spray.

Add butter & melt over medium heat.

Add onion and mushrooms, cook until tender,

stirring frequently, about 5 minutes.

Stir in paprika, thyme, salt, and pepper.

Add vegetables, broth, and chicken.

Cover and simmer 15 minutes.

In small cup, combine flour and 1/4 cup of evaporated milk;

stir into chicken mixture.  Cook over medium heat until 

thickened, stirring constantly, about 2 minutes.

Stir in remaining 1/4 cup of evaporated milk and cook

until mixture is slightly thickened, about 2-3 min. more.

Spoon chicken mixture into prepared baking dish. Unroll

crescent rolls and arrange dough around inside edge

of baking dish to form border, leaving hole in middle.

Bake until rolls are golden brown, about 15 minutes.

Cut into 6 pieces and serve.

WW Points Plus Value per serving: 6