Formation for Winning Strategy: Flavorful + Nutrient-Rich Foods
Forward Pass: Lean Beef in Chili & Burrito Meat + Lean Pork Tenderloin
Field Goal: Vegetable-Rich with Beans, Corn, Tomatoes, Chilies & More in Chili & Salsa
Touchdown: Fruit for Dessert with Spiced Pumpkin Cheesecake Dip
Celebration: Fantastic, Flavorful and Colorful Foods = Happy Party Guests
Hearty Three Bean Chili with Beef
1 tablespoon vegetable oil
2 ½ cups chopped onions
1 to 2 tablespoons minced garlic
1 pound ground beef (sirloin or round – 10% fat maximum)
1 can each (15 – 16 oz. each) red, pinto and light kidney beans
2 cans (14.5 to 15 oz.) petite diced tomatoes
3 cans (15 oz.) tomato sauce
¼ cup brown sugar
½ teaspoon salt
1 ½ teaspoons black pepper
1 tablespoon ground cumin
2 tablespoons chili powder
½ to 1 teaspoon crushed red pepper
6 to 12 drops hot red pepper sauce
Heat oil in large pot over medium-high heat. Add onions, garlic, and ground beef. Cook until beef is crumbled and cooked thoroughly. Carefully drain grease. Drain all canned beans and rinse to remove sodium. Add beans to onion-meat mixture along with all other ingredients. Stir well. Bring to a boil and then reduce heat to low. Cover and simmer 30 to 45 minutes.
Makes about 16 cups (8 servings of 2-cups each)
Zesty Black Bean & Corn Salad with Lime Dressing
Bean & Corn Salad
2 cans (15 oz.) black beans, drained and rinsed
1 bag (16 oz.) frozen sweet corn kernels, thawed (roughly 3 cups)
1¾ cup chopped red onion
1½ cup chopped green onion
1 very large red bell pepper, chopped
2 jalapeno peppers, finely minced
2 cups chopped tomato
2/3 cup chopped cilantro
Lime Dressing
3/4 cup fresh lime juice
Zest of 1 large lime
1½ tablespoons minced garlic
1 tablespoon ground cumin
1 teaspoon Kosher salt
2 tablespoons extra virgin olive oil
Combine all salad ingredients in a large bowl and set aside. Combine all dressing ingredients and mix well. Pour over salad and toss lightly to thoroughly coat all ingredients. Chill several hours before serving. Refrigerate leftovers in covered container.
Makes almost 12 cups (about 16 servings, ¾ cup each)
Spiced Pumpkin Cheesecake Dip with Apples & Pears
1 package (8 oz.) Neufchatel 1/3-less fat cream cheese
1 can (15 oz.) pure pumpkin
½ cup firmly packed brown sugar
1½ teaspoons pumpkin pie spice
Apples, pears and Asian pears, cut into thick slices
Combine cream cheese, pumpkin, brown sugar and pumpkin pie spice in a food processor until thoroughly blended. Chill at least one hour before serving. Serve with slices of fresh pears, apples and Asian pears. Makes about 2 ¾ cups dip (11 servings of ¼-cup each)
Latin-Rubbed Pork Tenderloin
The spice rub can be made ahead and stored in a covered jar on the pantry shelf. For a healthy, quick weeknight meal, the pork can be rubbed and set aside for as little as 20 minutes….just do it while the grill heats!
2 pork tenderloins, about 2 pounds total
Latin Spice Rub
1 tablespoon dark brown sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
Mix together Latin spice rub. Rub spice mixture over pork tenderloins. Cover and refrigerate for 2 to 24 hours. Remove from refrigerator 30 minutes prior to grilling. Prepare medium-hot fire in charcoal grill, preheat gas grill to medium-high, or set large grill pan over medium-high heat on stovetop. Spray grill grate with vegetable oil spray. Grill pork, covered, turning as each side sears, for total of 12 to 14 minutes. Using instant-read thermometer, check internal temperature of pork; the pork is done when it registers 150 to 155 degrees. When done, transfer pork to cutting board. Let pork rest for 10 minutes before slicing.
Hot & Spicy Burrito Meat
1 pound lean ground beef (no more than 10% fat content)*
1 can (4.5 oz) chopped green chiles
1 can (14 oz) diced tomatoes with green chilies, drained
1 teaspoon chili powder
½ to 1 teaspoon crushed red pepper
10 drops hot pepper sauce
In a large skillet over medium heat, cook ground beef. Add green chilies, diced tomatoes and seasonings. Cook until all ingredients heated thoroughly.
Serve in flour or corn tortillas, with taco shells or with tortilla chips.
Can also serve as a dip with tortilla chips.
Makes about 2 2/3 cups mixture (8 servings of 1/3 cup each)
*Or one 12 oz. package meatless soy burger-style crumbles for a meatless filling. If using soy crumbles, do not drain diced tomatoes.