Boa Constrictors and Crock Pot Chili

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There is an initiative at work for us to get ourselves in better health so that we can lower our overall healthcare costs. I really admire my company for encouraging that idea and hope it pays off for all of us. As part of that initiative, a group of mobile health nurses came out to work today to give us a free mini physical which included weight, blood pressure, BMI, body fat and all that good stuff. Of course I was quick to sign up because I try to have my cholesterol taken as much as possible. Particularly when I don’t have to foot the bill for it.

It was funny though with the results of the physical. I guarantee you that the scale weighed me light because I know without a partial pound of a doubt exactly how much I weigh. By my estimation, it was about 2 pounds too light. Even funnier was the woman with the measuring tape. Her job was to measure my mid-section right at the belly button level. She squeezed that measuring tape so tight that a boa constrictor would have been jealous of her technique. My final measurement was 28 inches! Ha, to give you an idea how tight she squeezed, my actual measurement when the tape is flat and barely snug (as it should be) is actually 30.25 inches.

Cholesterol, glucose and a few other test results will be mailed out tomorrow and I’ll be posting as soon as they arrive. I’ll be thinking low thoughts in the meantime. Hopefully we all get a realistic picture of our health at work and not a fantasy where we all magically lose 2 pounds and 2 inches just by showing up for a physical.

One of my friends uses her Crock Pot quite a bit and has been motivating me lately to pull mine out more than usual. The really are quite simple to use, don’t heat up the house during summer, and you get the added benefit of coming home to a delicious dinner ready and waiting. Today I decided to give my old faithful chili recipe a try. I had forgotten just how good it is until dinner tonight. Plus it’s a mere 260 calories per serving. I made a huge salad with lettuce, red peppers, and cucumbers to go along with it. The recipe makes 8 servings so The Kid and I had half the batch for dinner and lunch tomorrow, and I get to freeze the other half for next week. Perfection, yes?

If you aren’t strictly watching your calories, you can serve the chili over rice or spaghetti or add a can of kidney beans. I love it just as is and you can’t beat the low calories. Here is the recipe. If you give it a try, let me know what you think!

Crock Pot Chili

  • 2 lbs ground beef (I use 93/7)
  • 1 medium yellow onion, chopped
  • 1 can (14.5 oz) diced stewed tomatoes (I use no added salt)
  • 1 can (6 oz) tomato paste>
  • 1 envelope chili seasoning mix (I used mild but there is also med and hot)
  • 2 1/2 cups beef broth
  • 1 Tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp cinnamon

Brown the ground beef and onion over medium – high heat on the stove top. When cooked through, add all ingredients to Crock Pot and cook on low for 7 – 9 hours. Serve in bowls or over spaghetti or rice, if desired. 8 servings at 260 calories each for just the chili.

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