Whole-Wheat Chili-Mac

Happy Tuesday everyone! I was so happy to have yesterday off. I needed the sleep. FI and I actually bought a sectional yesterday for our new condo! So squishy and comfy. I want the couch now! I've started to pick up more fruits and veggies and I'm trying to lay off the bread. Lets just see how we do with it! The real kicker was that yesterday I went to go bra shopping, now only did I have to get a bigger size, I was just so disgusted with myself in the mirror. So no more drinking during the week and I'm going to minimize my drinking on the weekend too.

Tiff_Lou gave us a recipe yesterday, another tasty sounding one. Let me know if anyone tries it!

Whole-Wheat Chili-Mac
Ingredients
12 oz uncooked lean ground beef (with 7% fat)
1 medium onion(s), chopped
14 1/2 oz canned stewed tomatoes, Mexican-style, undrained
1 1/4 cup canned tomato sauce
2 Tbsp canned green chili peppers, diced, drained
2 tsp chili powder
1 tsp ground cumin
1 cup dry whole-wheat elbow macaroni
15 oz canned kidney beans, drained and rinsed
1/2 cup SoyaKaas Grated Parmesan Style Soy Cheese, or similar product

Instructions:
In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil. Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes. To serve, spoon into bowls and sprinkle with grated topping.

Yields about 1 1/4 cups of chili and 1 1/3 tablespoons of topping per serving.

It is a core dish, but for my flex people it's 6pts per serving.

Bon Appetite!