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Method
The estimated time to make this recipe is 35 Minutes.
1Blend or whisk all of the ingredients together until they are well combined. Refrigerate 30 minutes or more to chill and allow to thicken. Serve immediately, or store in the fridge for up to 7 days.
Ingredients
| 1/2 cup | Egg beaters1 |
| 1 cup | Unsweetened almond milk (or low fat milk/milk substitute of choice) |
| 2 tbs | Sugar free instant vanilla pudding mix |
| 1/4 tsp | Pumpkin pie spice |
| 1/4 tsp | Cinnamon |
| 1/2 tsp | Imitation rum extract |
| 3-4 pkts | Stevia or to taste OR sweetener of choice, to taste |
1 Egg beaters are pasteurized, so they are safe to eat. However, don’t use raw eggs or egg whites, because these are not pasteurized and must be cooked before they are safe to eat!
Breakdown
| 2 | Servings (1 cup) |
| 72 | Calories Per Serving |
| 1 g | Fat |
| 1 g | Carbohydrate |
| 0.5 g | Sugar |
| 7 g | Protein |
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 6 servings
Serving Size: 1/6 of total recipe
Gather
1 pound lean ground beef (I used 90% ground sirloin) 1 Tbsp. oil 1 medium onion, diced 1 sweet bell pepper, diced (red, yellow or orange) 1 jalapeno, seeded and chopped 1 7 ounce can mild diced green chilies or 1 cup roasted Hatch green chilies, diced 1 12 ounce can or bottle of beer (lager, pilsner or pale ale) 1 to 2 tsp. cumin 1 tsp. coriander 1 ½ to 2 Tbsp. chili powder ¼ tsp. chipotle chili powder (I use this instead of black pepper) 1 ½ tsp. salt 1 14 ounce can of diced tomatoes 1 8 ounce can of tomato sauce 2 cups low sodium chicken stock 1 can pinto beans, drained and rinsedStep by step
- Heat a large pot or Dutch oven over high heat. Add the oil and the ground beef to the hot pot allowing the meat to brown and caramelize slightly before stirring.
- When meat has finished browning, remove it with a slotted spoon to a paper towel lined plate. The paper towel will absorb any excess grease and oil.
- Reduce heat to medium. Sautee the onion, bell and jalapeno peppers till soft, stirring frequently (about 5 minutes). Add garlic and diced green chilies. Stir to combine and cook for another minute.
- Add the seasonings to the vegetables. Stir and cook for another minute.
- Add the meat back to the pot. Stir to combine and raise heat to medium high. Cook for another minute or two.
- Add the beer to deglaze the pot. Coo****il the liquid is reduced by about half (about 5 minutes).
- Add the beans, tomatoes, tomato sauce and stock. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes stirring occasionally.
- After 20 minutes remove lid and continue cooking for another 10-15 minutes.
- Serve with grated cheese, sour cream, diced avocado and corn bread.
Nutrition
WW PP 8; Calories 342; Total Fat 8.0g; Saturated Fat 2.2g; Trans Fat 0.0g; Cholesterol 68mg; Sodium 968mg; Total Carbohydrates 31.3g; Dietary Fiber 7.8g; Sugars 5.7g; Protein 32.4g
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JennieTN, This sounds so good, but I don't see a recipe? Can you repost it??? Thanks!
RNY: 9/12/13 HW: 347 SW: 315 CW: 183 BEST THING I EVER DID FOR MYSELF!
- Serves: 10
- Serving size: 2
- Calories: 305
- Fat: 20g
- Carbohydrates: 10g
- Sugar: 6g
- Sodium: 740mg
- Fiber: 1g
- Protein: 22g
- Cholesterol: 300mg
Ingredients
- 6 eggs
- ⅓ cup milk, 1%
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces fontina cheese, in ½ inch cubes
- 4 ounces mozzarella cheese, in ½ inch cubes
- 1 cup fresh spinach, sliced thinly
- 1 cup marinara sauce
- ¼ cup grated Parmesan cheese
- Preheat oven to 400 degrees.
- Spray a 9 by 13 baking dish with olive oil spray.
- Whisk eggs, milk, salt and pepper together in a small bowl.
- Heat a 6 inch nonstick skillet with cooking spray.
- Pour 3 tablespoons of egg mixture in the skillet, swirl around, coo****il set about 1 minute.
- Carefully slide it off the skillet onto waxed or parchment paper to cool.
- Follow same procedure until no more batter is left.
- To assemble crepes: Add 3-4 cubes of fontina, 3-4 cubes of mozzarella, cover with spinach and fold sides over. Lay seem side down in baking dish. Top crepes with marinara sauce, Parmesan cheese and bake 15 minutes.
I love Cauliflower and I love Cilantro Lime Rice, so I am really excited about trying this recipe. Thank you for posting it!
I make this every Friday, however I use reduced fat cream cheese and only 1 egg. It is DELISH!
HW333--SW 289--GW of 160 5' 11" woman. I only know the way I know & when you ask for input/advice, you'll get the way I've been successful through my surgeon & nutritionist. Please consult your surgeon & nutritionist for how to do it their way. Biggest regret? Not doing this 10 years ago! Every day is better than the day before...and it was a pretty great day!
ReginaL · 3 replies · 877 views
