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This Sunday many of us are going to be hosting or attending a Super Bowl party. The main thing people are thinking about besides the game will be about the food that will be surrounding them. Below is a delicious recipe from Eating Well that is sure to be a crowd-pleaser.  This chili recipe can serve as the main course during the Super Bowl, but click here to view some healthy choices for appetizers and desserts to complete your game day menu!

Ultimate Beef Chili

From EatingWell:  January/February 1999, The Essential EatingWell Cookbook (2004)

Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.

12 servings, 1 cup each | Active Time: 1 hour | Total Time: 3 1/4 hours

Ingredients

• 1 pound beef round, trimmed and cut into 1/2-inch chunks
• Salt & freshly ground pepper, to taste
• 1 1/2 tablespoons canola oil, divided
• 3 onions, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 6 cloves garlic, minced
• 2 jalapeno peppers, seeded and finely chopped
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 12 ounces dark or light beer
• 1 28-ounce can diced tomatoes
• 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
• 2 bay leaves
• 3 19-ounce cans dark kidney beans, rinsed
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice

Preparation

1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.
2. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
3. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
4. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

• For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce.

Nutrition

Per serving: 235 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 24 mg Cholesterol; 31 g Carbohydrates; 17 g Protein; 11 g Fiber; 496 mg Sodium; 582 mg Potassium

Nutrition Bonus: 52 mg vitamin c (90% dv), 38% dv fiber, 35% dv vitamin a, 4 mg iron (20% dv).

Carbohydrate Serving: 1 1/2

Exchanges: 1 starch, 1 1/2 vegetable, 2 1/2 lean meat

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 From EatingWell:  EatingWell for a Healthy Heart Cookbook (2008)

Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don’t use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts.

6 servings (1 1/3 cups stew & 3 dumplings each) | Active Time: 45 minutes | Total Time: 1 hour

Ingredients

Old-Fashioned Chicken & Dumplings

• 1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 2/3 cup all-purpose flour
• 2 tablespoons canola oil, divided
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 large onion, diced
• 1 tablespoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 14-ounce cans reduced-sodium chicken broth
• 1 cup water
• 1 1/2 cups frozen peas, thawed

Dumplings

• 1 cup whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1 teaspoon poultry seasoning
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup nonfat buttermilk, (see Tip)

Preparation

1. Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.
2. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.
3. To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.
4. Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.

Nutrition

Per serving : 463 Calories; 15 g Fat; 3 g Sat; 7 g Mono; 91 mg Cholesterol; 45 g Carbohydrates; 34 g Protein; 6 g Fiber; 629 mg Sodium; 412 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Tips & Notes

• Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

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Below is a great article about foods that that can help you have healthier skin. Enjoy!

15 Foods That Fight Breakouts

By Lucy Danziger, the Editor-in-Chief of SELF magazine.

If you’re craving clear, smooth skin (and who isn’t?), you don’t have to spend a fortune on cleansers and creams. In fact, you might already have everything you need to battle blemishes in a surprising place: your fridge. Turns out, what you put in your mouth is as important as what you slather on your face when it comes to curing and preventing common complexion woes.

We all heard this advice as teenagers—to try to fight breakouts by swearing off french fries or chocolate chip ice cream (I know, painful then and now!). But researchers are beginning to hone in on exactly which foods have acne-fighting powers, and lucky for me, they happen to be some of my favorites (Nuts! Spinach!). So if it’s flawless skin you seek, don’t think about what you can’t eat—toss these yummy bites in your shopping cart and try SELF’s delicious recipes to be your most beautiful inside and out.

Nibbles with Zinc

My go-to snack, almonds are rich in zinc, which may help banish existing blemishes and prevent new ones from forming. The mineral works to reduce inflammation to shrink bumps, and it also slows sebum production to reduce shine and prevent more breakouts from forming. Munch on a handful, or toss them into a savory Almond-Pear Galette.

Great sources of zinc:

1. almonds
2. baked beans
3. beef
4. chickpeas
5. oysters
6. pumpkin seeds (continue reading…)

Figs have several health benefits that many people may not be aware of. Dried figs are available year round and the peak season for fresh figs is June through October. They are a great source of potassium which is a mineral that helps to regulate your blood pressure. Figs also contain good levels of calcium, magnesium, iron, copper and manganese. In fact, dried figs contain 250mg of calcium per 100g which is amazing when compared to whole milk that only has 118mg. Figs help balance the pH of the body and the high amounts of fiber can help manage your weight. 

With these health benefits in mind,  you may want to try this delicious fig recipe below from www.eatingwell.com. Enjoy!

From EatingWell:  March/April 2007

Pork Medallions with Fig & Port Wine Sauce

This dish showcases how deliciously pork complements the sweet and tart tastes of fruit.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

• 16 small dried Mission figs, stemmed
• 1 cup tawny port, (see Note)
• 2 teaspoons extra-virgin olive oil, plus 1 tablespoon, divided
• 1 cup onion, thinly sliced
• 1 cup reduced-sodium chicken broth
• 1 teaspoon fresh thyme, chopped
• 1 bay leaf
• 1 teaspoon balsamic vinegar, or more to taste
• 1/2 teaspoon kosher salt, divided
• Freshly ground pepper, to taste
• 1 pork tenderloin, (1-1 1/4 pounds), trimmed and sliced into 1-inch-thick medallions
• 1/4 cup all-purpose flour

Preparation

1. Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
2. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside.
3. Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
4. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still a little pink in the center, about 2 minutes. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until it’s reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.

Nutrition

Per serving : 394 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 64 mg Cholesterol; 34 g Carbohydrates; 26 g Protein; 4 g Fiber; 230 mg Sodium; 618 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 fruit, 1 other carbohydrate, 3 1/2 lean meat

Tips & Notes

• Note: What differentiates tawny from ruby port is that tawny is aged in oak, turning its ruby color toward brown.

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Many of us find it hard in our daily busy schedules to find the time to cook a healthy meal. This bolognese meat sauce recipe below, is a great one to cook up when you have some extra time, and then store in your freezer for up to three months. Simply boil some pasta and heat up the sauce and you have a healthy and hearty meal! Enjoy!

Eatingwell.com (Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005)

Ragù alla Bolognese (Classic Bolognese Meat Sauce)

This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it’s also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. (Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005).

About 10 cups, for 20 servings

Active Time: 1 3/4 hours Total Time: 5 3/4 hours

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight | 

Ingredients

• 2 small yellow onions, finely chopped

• 4 small or 2 large carrots, cut into 1/4-inch dice

• 4 stalks celery, cut into 1/4-inch dice

• 4 tablespoons butter

• 1/4 cup extra-virgin olive oil

• 3 pounds lean ground beef (90% or leaner)

• 1 teaspoon salt

• 3 cups dry white wine

• 2 cups low-fat milk

• 1/2 teaspoon ground nutmeg

• 2 28-ounce cans plus one 14-ounce can whole peeled tomatoes

Preparation

1. Put onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 15 minutes. (continue reading…)

From EatingWell:  June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Why put the cheese on top of the burger when half of it just melts off? Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semi-hard cheeses–Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.

4 servings

Active Time: 20 minutes

Total Time: 35 minutes

Nutrition Profile

Diabetes appropriate / Low calorie / Low carbohydrate / Low sodium / Healthy weight

Ingredients

• 1/4 cup shredded Cheddar cheese
• 1/4 cup shredded Gruyere cheese
• 1 pound 90%-lean ground beef
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons paprika
• 1/4 teaspoon freshly ground pepper

Preparation

1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Tips & Notes

• To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition

Per serving: 250 calories; 15 g fat (7 g sat, 6 g mono); 74 mg cholesterol; 2 g carbohydrates; 25 g protein; 0 g fiber; 164 mg sodium; 264 mg potassium.

Nutrition Bonus: Zinc (37% daily value), Calcium (15% dv), Iron (15% dv).

Exchanges: 3 1/2 medium-fat meat

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(Via WebMD By Denise Foley)

Thirty billion a year — that’s about how much Americans spend on slim-down products, many of which don’t even work. A better way to get real weight-loss results? Go grocery shopping. New research points to more than a dozen foods, from beans to beef, that can help you fight hunger, kick your candy addiction, boost your metabolism-and ultimately shed pounds. And some of these superfoods deliver health bonuses too.

Eggs, Beans, Salad, Green Tea, Pears, Soup, Lean Beef, Olive Oil, Grapefruit, Cinnamon, Vinegar, Tofu, Nuts, High Fiber Cereal & Hot Red Pepper.

See the full article for the reasons these 15 foods help you lose weight and keep you healthy.