As Promised, Butternut Squash and Black Bean Chili

Prep: 20 minutes, 6 hours in a crock pot, serves 8, $1.94 per serving.
1/4 cup of olive oil
3 onions,chopped
4 cloves of garlic, minced
1 red bell pepper,seeded and chopped
2 jalapenos, seeded and minced

The Bomb!

1 green bell pepper, seeded and minced
4 15 ounce cans of black beans, rinsed and drained
2 14.5 cans of fire roasted tomatoes
3 tablespoons chili powder
2 teaspoons cumin
1 tablespoon dried oregano
4 cups of butternut squash (about 2 lbs, peeled, seeded and cut into 1/2 inch pieces
salt and pepper
Step One
Warm Olive oil in a large skillet over medium heat.Saute onions until tender (about 3 minutes) Add Garlic and saute for 1 minute. Add bell peppers and jalapenos and saute until tender, about 3 minutes longer.
Step Two
Transfer peppers, onions and garlic to a slow cooker. Stir in black beans, tomatoes, chili powder, cumin and oregano.
Arrange butternut squash on top and cook on low for 6 hours.
Step three
Season chili with salt and pepper.
Serve with sour cream. salsa, and any other topping you like.
Per serving, 276 calories, 8 grams of fat, (1 gram saturated fat) 0mg Chlo., 16 grams fiber, 11 grams protein,50 Grams carbs, 1,190 mg sodium.

How does Beef and Vegetable Stir Fry Sound? Recipe Time!

This recipe makes four servings, I'll give you the nutritional information up front. This way you can decide to make it or not. Good idea? This information is based on per serving: 350 calories; 7 Grams of total Fat; 690 Milligrams of Sodium.

 Just for you,Vince, Mr. Slap Chop and my favorite the best thing since the Snuggle the "Sham Wow"I was looking to put some "How to" slice vegetables video but they were putting me to sleep. Then I found Vince and thought you would like to go down memory lane. Now the promised Beef and Vegetable stir-fry You will need one pound of fresh Asparagus, 12 ounces of round steak, 3 tablespoons of all purpose flour, 1 gallon freezer bag, 1/4 cup soy sauce, 1/2 teaspoon honey, 1/4 cup water, 2 minced garlic cloves, 1/4 teas. of crushed red pepper flakes, 3 tablespoons vegetable oil divided,4 small carrots chopped, 1 red and yellow bell pepper cut into 1/2 inch strips, 1 cup sliced white mushrooms, 1 cup of broccoli florets, 1/2 Small red onion 2 cups of cooked rice. (1) Trim asparagus's and slice in 1" pieces. Peel carrots and slice into 1/4" slices, set both aside. (2) Slice steak thinly (stick it in the freezer for about an hour and it slices easier) and place in freezer bag with flour, shake to coat and set aside.(3) In a small bowl, whisk together 1 tbsp. oil, soy sauce,honey, water, garlic and red pepper flakes. (4) Heat remaining oil in a large skillet or wok over med. high heat until very hot. Carefully add steak and carrots and stir fry for 4 minutes. (5) Stirring constantly, carefully stir in sauce mixture and stir fry for one minute. (6) Add remaining vegetables and stir fry 3 minutes more. Serve immediately over rice. Enjoy!