Well, Week Two flew by! We're in the middle of some home improvement projects (thanks to my Mom & Dad coming down to assist). Once the dust settles, I'll find some time to sit down with my poor, EMPTY art journal. This week I'll get rid of 10 pieces of clothing since I didn't get to it last week!
We've been using the Crock-Pot a lot this week. Here's one of the recipes we tried:
Chili with Turkey & Beans
1 pound ground turkey
2 cans (14 ounces) fire roasted diced tomatoes, undrained
2 cans (14 ounces) sodium-free kidney beans, rinsed and drained
2 cans (14 ounces) sodium-free black beans, rinsed and drained
8 ounces tomato sauce
4 ounces mild green chilies, chopped
1 cup onion, chopped
1 cup shredded carrot
1 cup chopped celery
3 tablespoons chili powder
1 tablespoon Worcestershire sauce
4 teaspoons ground cumin
1 teaspoon Tabasco sauce
1 teaspoon sea salt
1/2 cup amaretto (optional)
Cook turkey and onion in medium skillet over medium-high heat, stirring to break up meat, until turkey is no longer pink. Drain; place turkey mixture into the slow cooker. Add remaining ingredients; mix well. Cover; cook on High 7 hours.
Makes about 6 (1 1/4 cup) servings.
WW PointsPlus Points: 7
Week Two Results: -2.8
Total Weight Loss: -9.0