Archive for August, 2009

Basic Chili

This is, by far, HP’s most favorite meal I’ve made so far. It’s also the cheapest and probably the easiest. Hooray!

Basic Chili

1.25 lbs 96% lean ground beef
2 – 14oz cans kidney beans, drained
1 – 28oz can crushed tomatoes
1 tsp minced garlic
.25 cup finely chopped onion
salt, pepper, cumin, paprika, chili powder, red pepper flakes
Franks Red Hot

Saute onion and garlic in a pan sprayed with cooking spray. Add beef and season with salt, pepper, cumin, paprika, chili powder, red pepper flakes. Break up the meat with spoon or fork and brown (you shouldn’t need to drain if you use 96% lean beef, but if you feel the need or you used higher fat content meat, go ahead and drain here.) Add the tomatoes and beans and season with salt, pepper, cumin, paprika, chili powder, red pepper flakes. Bring to a boil, then cover and turn heat all the way down. Simmer on lowest setting for a couple of hours.

Top with Frank’s Red Hot just before serving. Tastes even better the second day!


Man Approved: Baked Buffalo Chicken Tenders

Well we’ve had a couple of weeks to enjoy dinner at the dining room table (can I just tell you how nice it is to have a meal at the table?) and we’ve had some very good results with figure-friendly, man approved meals.

This meal I got from Ashlee’s blog (I made little, tiny modifications in the prep and cooking but it’s essentially her recipe using the flour, sauce, panko method.)

Man Approved: Buffalo Chicken Tenders
1.5 lbs boneless, skinless chicken breasts
1 cup flour
salt and pepper
Old Bay
1 cup Frank’s Red Hot
2 cups Panko bread crumbs
Preheat oven to 425.
Line a cookie sheet with foil. Place a cooling rack on top of it and spray with cooking spray. Chicken will be cooked on the cooling rack so the bottoms don’t get soggy.
Cut the chicken breasts into strips (I prefer this way over using chicken tenders because tenders have that cord of sinewy-fat down the center and it grosses me out). Line up your assembly stations of 3 plates: flour seasoned with salt, pepper, and Old bay; Red Hot; Panko.
Get a light dusting of flour on the chicken, then roll in hot sauce, then press into the bread crumbs.
Bake on the rack for 9-12 minutes, or until cooked through but still moist.

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
August 2009
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