Sunday, March 7, 2010

Chili Lunch

This Week's Photo


* Vegetable Chili
* Flax Seed Tortilla Chips
* Low-fat Sour Cream
* Roasted Beets
* Banana
* Tangerine Cutie

Preparation Notes

The weather may be getting warmer, but chili and roasted beets still provide plenty of comfort at this time of year. And fresh fruit is always a treat!

Prepare the chili for dinner and save the leftovers for lunch. In fact, consider making a large pot on the weekend to enjoy throughout the week. (It's more nutritious and economical than relying on take-out.)

Roast some beets and cut into manageable pieces.

Add a handful of flax Seed tortilla chips..

Scoop some low-fat sour cream into the small dip container.

Cut a banana in half.

Add a tangerine cutie.

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