Half-time Taco Chili

Note from Cheri: The recipe and text below are reprinted with permission from The Mom's Guide to Meal makeovers: Improving the Way Your Family Eats One Meal At a Time by Janice Newell Bissex, M.S., R.D. and Liz Weiss, MS, RD (2004, Broadway Books). This is a fabulous collection of kid friendly fare that will help your family to eat healthier fare. We all know how hard it can be to get dinner on the table in today's hectic world, but these recipes are quick and easy to prepare, and they sure beat a fast food fix anytime. Both authors are dietitians and busy moms, so they know their subject well. They put forward a practical, do-able 5-step plan to put your family's eating habits on the right track, then back up that plan with over 120 tasty recipes that will have everyone looking forward to mealtime. The recipes are classic favorites made healthier by lowering fat and sodium, and increasing fiber and nutrient rich ingredients. Along the way Bissex and Weiss impart handy kitchen tips and nutritional wisdom. All in all it's an easy to use practical family cookbook that busy moms (and dads) will turn to again and again. Click here to learn more about this book, for discount ordering links through Amazon.com and for more free sample healthy family recipes.

Janice went to her sister's Lori's house for Superbowl Sunday one year and barley watched the game because she was too busy sampling the halftime spread. One of her favorite dishes on the table was her sister's signature taco chili, but when Janice learned what was in it -- taco seasoning mix, Ranch dressing mix, and beef bouillon -- the sodium blew her away. Our new and improved version scores a touchdown for good nutrition.

Moms Make It Over By:

• Adding carrots for vitamins, minerals, phytonutrients, and fiber.
• Switching to lean ground beef to lower the saturated fat and calories.
• Replacing the packets of Ranch dressing and taco seasoning with a flavorful blend of spices and seasoning to reduce the sodium.

1 tablespoon canola oil 2 large carrots, shredded (about 2 cups) 1 medium onion, coarsely chopped (about 1 cup), or 1 cup frozen chopped onion 1 pound lean ground beef (90% or higher) 1 can (28 ounces) crushed tomatoes one can (15 1/2 ounce) black eyed peas or pinto beans, drained and rinsed 1 can (15 ounce) yellow or white hominy, drained and rinsed 1 can (4 ounces) diced green chili peppers (optional) 2 to 3 teaspoons chili powder 2 to 3 teaspoons ground cumin 1 teaspoon garlic powder 1/2 cup reduced fat sour cream 1/3 cup shredded reduced-fat Cheddar cheese

Makes 6 Servings 1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. 2. Add the carrots, onion and beef and cook, breaking up the large pieces, until the meat is no longer pink -- 5 to 7 minutes. Drain excess fat. 3. Stir in the tomatoes, black eyed peas, hominy, 1 cup water, chili peppers if desired, chili powder, cumin, garlic powder, and bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, 20 to 25 minutes. 4. Remove from the heat and stir in the sour cream. Serve in individual bowls and top with shredded cheese.   Before After Calories 410 340 Fat 18g 10g Saturated Fat 6g 3.5g Sodium 1520mg 570mg Carbohydrate 38g 37g Fiber 7g 8g Protein 23g 27g