Recipes - Lentil Chili & Mexican Skillet

I thought I'd share these two recipes. I'm a little confused about
the second one though - the nutritional info from MasterCook is
different than from the original recipe. I'm posting the points
calculated by the info from the original recipes.

Lentil Chili

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup dried lentils -- rinsed
2 cups broth -- chicken, beef or vegetable
16 ounces tomatoes, low sodium -- crushed
1 medium green pepper -- chopped
1 medium yellow onion -- chopped
2 tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon allspice
16 ounces tomato sauce -- low sodium
2 cups corn -- fresh or frozen (thawed)

Combine all of the ingredients except for the tomato sauce and corn in
a 2 1/2 quart pot, and bring to a boil over high heat. Reduce the
heat to low, cover and simmer, stirring occasionally for 25 to 30
minutes, or until lentils are tender

Add the tomato sauce and corn to the lentil mixture. Stir to mix,
cover, and simmer for 10 to 15 additional minutes. Serve hot.

Yield:
"1 cup per serving"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 138 Calories; 1g Fat (7.0%
calories from fat); 8g Protein; 27g Carbohydrate; 9g Dietary Fiber;
0mg Cholesterol; 376mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1 1/2 Vegetable; 0 Fat.

NOTES : points: 1.7

Mexican Skillet Dinner

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
16 ounces tomatoes, canned -- crushed, mexican style
2 1/2 cups corn -- fresh or frozen (thawed)
1 teaspoon garlic -- crushed
8 ounces macaroni, whole-wheat
1 1/3 cups beef broth -- unsalted
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/2 teaspoon salt -- optional

Place the meat in a large, deep skillet, and cook over medium heat,
stirring to crumble, until the meat is no longer pink. Add all of the
remaining ingredients, and stir to mix well.

Bring the mixture to a boil. Then reduce the heat to low, cover, and
simmer, stirring occasionally, for 10 to 12 minutes or until the pasta
is tender and the liquid has been absorbed. If any liquid remains,
remove the cover and simmer for several more minutes. serve hot.

Yield:
"1 1/2 cups per serving"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 397 Calories; 15g Fat (31.6%
calories from fat); 25g Protein; 46g Carbohydrate; 6g Dietary Fiber;
52mg Cholesterol; 649mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2
Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

NOTES : points: 4.6
The nutritional info from the original recipe is: 278 cal, 3.3 g fat,
6g fiber, 40mg cholesterol, 22g protein, 378 mg sodium.

Amberle3
--
Amberle3
249/227/220-minigoal/150?
Renewed my commitment to me 3/30/03

Happy Healthy Holidays Exercise Challenge:
http://www.angelfire.com/me4/travelgirl/hhh.htm

New Year, New You Weight-loss Challenge:
http://www.angelfire.com/me4/travelgirl/nyny.htm

The lentil chili sounds wonderful. Many, many tons of lentils are raised in
Idaho & neighboring Washington.
--
Donna in Idaho!
Project Linus Boise/SW Idaho Coordinator
Website: http://donnakwilts.tripod.com/

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The ultimate inspiration is the deadline!

"Amberle3" wrote in message
news
I thought I'd share these two recipes. I'm a little confused about
the second one though - the nutritional info from MasterCook is
different than from the original recipe. I'm posting the points
calculated by the info from the original recipes.

Lentil Chili

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup dried lentils -- rinsed
2 cups broth -- chicken, beef or vegetable
16 ounces tomatoes, low sodium -- crushed
1 medium green pepper -- chopped
1 medium yellow onion -- chopped
2 tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon allspice
16 ounces tomato sauce -- low sodium
2 cups corn -- fresh or frozen (thawed)

Combine all of the ingredients except for the tomato sauce and corn in
a 2 1/2 quart pot, and bring to a boil over high heat. Reduce the
heat to low, cover and simmer, stirring occasionally for 25 to 30
minutes, or until lentils are tender

Add the tomato sauce and corn to the lentil mixture. Stir to mix,
cover, and simmer for 10 to 15 additional minutes. Serve hot.

Yield:
"1 cup per serving"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 138 Calories; 1g Fat (7.0%
calories from fat); 8g Protein; 27g Carbohydrate; 9g Dietary Fiber;
0mg Cholesterol; 376mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1 1/2 Vegetable; 0 Fat.

NOTES : points: 1.7

Mexican Skillet Dinner

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
16 ounces tomatoes, canned -- crushed, mexican style
2 1/2 cups corn -- fresh or frozen (thawed)
1 teaspoon garlic -- crushed
8 ounces macaroni, whole-wheat
1 1/3 cups beef broth -- unsalted
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/2 teaspoon salt -- optional

Place the meat in a large, deep skillet, and cook over medium heat,
stirring to crumble, until the meat is no longer pink. Add all of the
remaining ingredients, and stir to mix well.

Bring the mixture to a boil. Then reduce the heat to low, cover, and
simmer, stirring occasionally, for 10 to 12 minutes or until the pasta
is tender and the liquid has been absorbed. If any liquid remains,
remove the cover and simmer for several more minutes. serve hot.

Yield:
"1 1/2 cups per serving"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 397 Calories; 15g Fat (31.6%
calories from fat); 25g Protein; 46g Carbohydrate; 6g Dietary Fiber;
52mg Cholesterol; 649mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2
Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

NOTES : points: 4.6
The nutritional info from the original recipe is: 278 cal, 3.3 g fat,
6g fiber, 40mg cholesterol, 22g protein, 378 mg sodium.

Amberle3
--
Amberle3
249/227/220-minigoal/150?
Renewed my commitment to me 3/30/03

Happy Healthy Holidays Exercise Challenge:
http://www.angelfire.com/me4/travelgirl/hhh.htm

New Year, New You Weight-loss Challenge:
http://www.angelfire.com/me4/travelgirl/nyny.htm

One thing that MIGHT cause a discrepancy -- I've found in previous use
with recipe/nutrition programs is that the program may have separate
categories for raw and cooked pasta and grains -- ie. 8 oz of macaroni
is different than 8 oz of cooked macaroni

just a thought.........

Anita B.

Amberle3 wrote in message . ..
I thought I'd share these two recipes. I'm a little confused about
the second one though - the nutritional info from MasterCook is
different than from the original recipe.

That lentil chili sounds absolutely delicious! Thanks for sharing.

Annie.

Amberle3 wrote in message . ..
I thought I'd share these two recipes. I'm a little confused about
the second one though - the nutritional info from MasterCook is
different than from the original recipe. I'm posting the points
calculated by the info from the original recipes.

Lentil Chili

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup dried lentils -- rinsed
2 cups broth -- chicken, beef or vegetable
16 ounces tomatoes, low sodium -- crushed
1 medium green pepper -- chopped
1 medium yellow onion -- chopped
2 tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon allspice
16 ounces tomato sauce -- low sodium
2 cups corn -- fresh or frozen (thawed)

Combine all of the ingredients except for the tomato sauce and corn in
a 2 1/2 quart pot, and bring to a boil over high heat. Reduce the
heat to low, cover and simmer, stirring occasionally for 25 to 30
minutes, or until lentils are tender

Add the tomato sauce and corn to the lentil mixture. Stir to mix,
cover, and simmer for 10 to 15 additional minutes. Serve hot.