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Using your very best judgment is another one of the many ways you could make healthy choices from a lunch menu. This is best achieved by analyzing dinner pictures onto a single menu. It’s also recommended that you avoid foods teeming with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, make sure you ask for a lesser amount.
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Even if after taking the above mentioned approaches, you’re unable to find satisfying healthy meals on your lunch menu, then you might choose to purchase a healthy side dish or drink. Water is an excellent choice, especially when compared to soda. Salads make excellent side dishes, especially the ones that are eaten without a salad dressing or low-fat salad dressing. Needless to say, you may want to take more actions to ensure you decide on a healthy mealbut if you choose to forgo low calories for taste, then take additional steps to ensure you receive some nutrition.
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The ingredients needed to prepare Crockpot Santa Fe Chili with Polenta Dumplings:
- Use Chili Ingredients
- Prepare 2 lb lean ground beef
- Provide 1 medium onion, chopped
- Prepare 1 medium green bell pepper, chopped
- Provide 2 clove garlic, minced
- Provide 1 10-ounce can enchilada sauce
- Provide 1 8-ounce can tomato sauce
- Take 1 6-ounce can sliced black olives
- Get 2 tbsp chili powder *
- Use 1 tsp sea salt (* see note on salt)
- Use 1 tsp oregano
- You need 1/2 tsp ground cumin
- Take cornmeal dumplings
- You need 2 cup water
- Prepare 1 cup yellow cornmeal
- You need 1/2 tsp sea salt
- Get Garnish
- You need roma tomato, diced
- You need extra sliced black olives
- Prepare green onion, diced
- Prepare sour cream
- Get shredded sharp cheddar cheese
Instructions to make Crockpot Santa Fe Chili with Polenta Dumplings:
- In a large nonstick skillet over medium-high heat, brown the ground beef, onion, bell pepper, and garlic. Stir often to break up the lumps until the ground beef loses it's pink. Drain excess grease and transfer to a crock pot.
- Stir in the enchilada sauce, tomato sauce, olives, chili powder, salt, oregano, and cumin. Cover and slow cook on low for 7-8 hours. Skim off any fat that collects on the surface of the chili.
- About 20 minutes before the chili is done, bring the water and 1/2 teaspoon of salt to a boil in a medium sauce pan. Gradually whisk in the cornmeal. Reduce heat to low and continue whisking until very thick.
- Drop the cornmeal mixture by tablespoons onto the chili. Increase the crockpot temperature to high, cover, and let the dumplings cook through. About 15-20 minutes.
- Serve chili hot with some of the dumplings. Garnish with, tomato, black olives, green onion, sour cream, and cheese.
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- Note on salt content - The type of enchilada sauce you use seems to effect the saltiness of this dish. I used La Preferida this time and it seemed just a wee bit salty. I suggest using 1/2 teaspoon of salt instead of 1 teaspoon and then salt according to your your taste toward the end of the cooking process.
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- Note on chili powder - I prefer to use Morton & Bassett brand. It is the best chili powder there is IMHO. I have made this chili with other brands before and it never turns out as good.
This is easy and takes very little time to put in. Santa Fe Chicken Crock Pot Recipe is so easy! Toss everything in the slow cooker and come home to dinner ready and waiting. Try shredding the chicken in this Crock Pot Santa Fe chicken recipe. You can leave then chicken whole but we like to shred the.
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