I couldn’t even turn the computer on this morning. The storms rolled in around 8:00 a.m., and when it didn’t look like it was going to let up, Tony and I decided to go out to breakfast and run some errands. We may get some more storms this afternoon so I have to be quick!
I did not do Jilian’s Shred yesterday as planned – I was on a cleaning mission! It’s the domino effect, I started back by the computer and worked my way to the kitchen, bathroom and living room, in between doing loads of laundry – I probably cleaned for three hours!
I definitely worked up an appetite:
I ate 3/4 of it, without the sauce, and a few fries. After lunch we went to the grocery store! I was so happy – I had an awesome shop – we spent $87, and had $17 dollars in coupons!
Some of the items on the menu this week:
- pulled pork bbq
- homemade ravioli with marinara sauce
- baked crunchy pork chops
- steak and twice baked potatoes
- chicken tikka masala (for my lunch as Tony won’t touch this!)
- vegetarian chili (recipe below)
I had steak and shrimp cocktail on the menu for dinner last night, but since we ate lunch so late and it was on the big side, so dinner ended up being shrimp cocktail, cheese and crackers, some deli ham and a sliced apple – love plates like that! The recipe is no fail – you can find it here.
I had a hard time with this weeks BSI ingredient – bulgar wheat. Turns out I’ve never seen it, or tasted it! I thought it was a grain, so I was looking in the rice aisle – I couldn’t find it anywhere! Then asked and it was in the flour section.
I decided to make a vegetarian chili, using bulgar wheat in place of ground beef. I am actually really happy with this recipe!
Vegetarian Chili (printer friendly version here)
Makes 10 servings (1 cup = 325 calories, 1.7 fat, 61 carbs, 15 fiber and 19.5 protein)
|2||cups tomato sauce|
|1||cup tomato, diced|
|2||cups red kidney beans|
|2||cups black beans|
|1/2||cup bulgur wheat|
|1||tablespoon chili powder|
|1||tablespoon cumin, ground|
|1||teaspoon unsweetened cocoa powder|
- Put chopped peppers, garlic and tomato in a food processor and puree.
- Add pureed mixture to Dutch oven and cook for 5 minutes.
- Add all remaining ingredients, except for corn, and simmer for up to one hour, or until nice and thick and the bulgur is cooked through.
- Add corn and cook 5 more minutes. Serve with cheddar cheese and sour cream.
Of course, I added fresh sliced jalapenos to mine! Thanks for hosting this week Healthy Exposures!
I am off to update the 101 Days of Summer Challenge! I can’t believe its the end of week four already! I hope to update it before more storms come in – so it might be updated in pieces.
Enjoy your Sunday!
So clever – never would have thought to do a chili!! Thanks for entering 🙂
And way to go on the shopping trip with the $17 in coupons. I always feel so accomplished when I have a lot of coupons to use.
You are so creative – I never would have thought about using bulgar wheat in chili, but it looks so good!
Wow! All those pictures made me hungry. I am a vegetarian and I still want that Jack Daniels burger.
I make a veggie chili using a bag of mixed beans and some garbanzo beans. They give it the meaty look and texture.
$17 in coupons….and I was stoked today when I had $5.50…lol 🙂
I just wish it was easier to find coupons for healthy stuff…like $1 off of broccoli…
Yum! I’ve tried a bulgur chili before – it actually had pumpkin puree in it, too! Hello, fiber! I still have some in the freezer – thanks for this reminder! LOL!
Glad the chili worked out!!
The chili looks awesome! I love chili and am always looking for new recipes!
The chili looks awesome! I have never used bulgar wheat before…I wouldn’t have had a clue what to do with it!
I just love saving big at the grocery store! I always try to see if I can get out of there for less than the previous week!
why do u tempt us with such a mouth watering close-up .. thats not fair!!! lol
totally reminds me of an A&W mozza burger! theyre my favorite.. well were at least when i was younger. my mom used to let me get one for breakfast with orange/or apple juice and a side of fries and ketchup. haha breakfast of champions! ❤
It’s a good thing you have such great ideas, cause I never would have thought of chili with bulgur! Sounds yummy!
I hear you have been having crazy storms. Today is the last day of my deotx diet and I must find a scale to see if I lost anything, feels like I did and one very cool thing about the entire thing- my skin has really cleared up! Yay! Hope the storms go away. Have a great week Biz.
That burger looks so good. I usually make homemade burgers, but they don’t compare to that. YUM!
That burger looks good, but not as good as the food you put out. I am a big fan of chili. I think some of the beef I smoked this weekend would fit right into your recipe.
Send some of those storms this way…it was 101 here yesterday, and no rain in sight!
[…] Vegetarian Chili […]
[…] was hangry when I got back to work – quick and simple, just heated up my vegetarian chili with chips and fresh jalapenos: lunch is 502 calories, 81 carbs, 25 protein, 11.2 fat and 16.6 […]
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