Get Fit With Kim

2 Tbsp. olive oil

1 lb beef stew meat

2 large onions, diced

4 garlic cloves, chopped

1tsp cumin

1/2 tsp. chili flakes

1 can low-sodium tomatoes, diced

1 can low-sodium tomato puree

2 cups low-sodium beef broth

1 large sweet potato, peeled and chopped

salt and pepper to taste

1 heat a large soup pot to medium heat and add olive oil.

Add meat and brown on all sides. Don’t overcrowd the bottom of hte pot, cook in batches if necessary .

2 Remove beef and add onions, stirring until light golden brown. Add garlic, cumin, and chili flakes and cook for two minutes, stirring frequently . Add tomatoes and tomato puree then add meat back in.

3 Add broth and bring to a boil, then reduce heat and simmer covered for 20 minutes. If stew is too thick, add broth.

4 Add sweet potatoe and cook for another 20 minutes or until beef is tender. Season with salt and pepper if desired.

A big container of fat-free vanilla yogurt

2 cans  sugar free mandarin oranges or 4 fresh

2 cups sliced and washed strawberries

3 bananas sliced

mix all together and serve

You can also add blueberries, raspberries or any other berries you want

Salad

2 cans (15 oz each) Progresso black beans drained, rinsed

1 can (15 oz) Progresso dark red kidney beans, drained rinsed

1 can (11 0z) Green Giant Nib-lets no salt added whole kernel sweet corn, drained

1 1/2 cups grape tomatoes, each cut in half

1 cup chopped green bell pepper (1 medium)

1 cup chpped red bell pepper (1 medium)

1/2 cup sliced green onions (8 medium)

1/4 cup chopped fresh cilantro

Dressing

3 tablespoons white wine vinegar or cider vinegar

3 tablespoons canola oil

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1. In large bowl, mix salad ingredients in small bowl, mix dressing ingredients with wire whisk until blended

2. Pour dressing over salad, toss to mix, Cover and refrigerate at least 4 hours to blend flavors

Boil brown rice (Uncle Ben’s boil a bag)

saute 1 yellow pepper with 1 tablespoon of olive oil and then add 1/2 cup of onions chopped

put yellow pepper and onion into rice add fresh ground pepper and serve

1 Empire, Fuji or Braeburn apple

cored and finely diced

1/2 cup fat free shredded Cheddar cheese

2 Tbsp seasoned dried bread crumbs

1 1/2 tsp chopped fresh thyne, plus 3 large sprigs

1 Tbsp lemon juice

1/2 tsp each salt and freshly ground pepper, mixed

4  skinless, boneless chicken breasts (6oz each)

1/4 cup all-purpose flour, for dredging

2 tsp canola oil

3/4  cup of apple cider

1/2 cup low sodium chicken broth

2 tsp Dijon mustard

1. you ‘ll need 12 wooden toothpicks coated with nonstick spray, in a smal bowl, mix apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt mixture. On a cutting board, lightly press each chicken breast flat with one hand, using sharp knife, carefully cut into side of breast to form a deep , horizontal pocket

2. Divide the apple mix into 4 portions and stuff into chicken pockets, with the prepared tootpicks pic closed sprinkle the remaining salt mix over breats dredge chickent in flour to lightly coat tap off excess flour.

3. heal oil in a large nonstick skillet over medium high heat to low cover and simmer 5 to 7 minutes until chicken is cooked through,

4. remove chicken to a serving place, cover with foil to keep warm whisk mustard and remaining 1/4 cup cider into juices in skillet, boil mix 3 minutes on high until reduced slightly thickened, spoon sauce over chicken and serve.