Ground elk & ground beef can actually be swapped out pretty easily. You may have to add some liquid or oil when you cook ground game though, it tends to be super lean. I froze 2 servings & packed two for tomorrow. You can make the salad dressing & let it set in the fridge a few days, but I haven’t tried freezing it yet. It’s just so easy to make. And tasty. And healthy. And funny.
Recipe, pretty straight from http://www.eatingwell.com/recipes/beef_bean_chile_verde.html
Elk/Beef & Bean Chile Verde. 4 servings, ~1 1/2 C each
30 minutes total seemed about right to me
- 1 pound 93%-lean ground elk/beef
- 1 large red bell pepper, chopped
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 1 tablespoon chili powder (we only had some random thai spice. it worked)
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 1 16-ounce jar green salsa,
green enchilada sauce or taco sauce
- 1/4 cup water
- 1 15-ounce can pinto or kidney beans, rinsed
- Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.
- Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
- Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.
Cornbread. Buy a packaged mix and follow the directions. I used a 160 calorie/serving “sweet cornbread” bagged mix that I cooked up in a special skillet. Whatever you use, I recommend preheating it to get the oil/butter/pam all sizzly before you pour the cornbread in. It’s just right.
Wedge Salad with Tomayo Dressing (from the VitaMix recipebook)
- Romaine lettuce hearts, quartered & cored. Plan on 2 quarters per person.
- Tomayo dressing
- Bacon Bits (or crumbled bacon fresh from the skillet for you with time)
- Figure out how to put the lettuce wedges on a plate & sprinkle stuff on ‘em.
For the dressing: (this makes 1 cup, enough for 4)
- 1 lg tomato
- 1/2 C low fat/cal mayo (we had a 10 cal/.25 cup jar to use…)
- 1/2 t dried Basil (or way more if you’re like me. at least double it if using fresh basil)
- 1/4 sm, peeled onion (or a shallot, if you have a bunch on hand…)
- Toss it all into the VitaMixer or food processor and whiz away until it’s smooth.
- Tada. It actually tastes wonderful, thick, and unhealthy. But it’s less calories than a vineagrette. Funny, huh?