Tag Archives: rachael ray


Here is how I’m feeding my family next week.
WEEK 1 Slow-Carb 
These are DELICIOUS!  My kids will have them wrapped in unbleached flour tortillas with a little cheese and sour cream, while Jeremy and I – the slow-carbers – will eat it more like a salad.  We will add avocado and fresh cilantro to ours.  SO YUMY, fast and easy!
Rachael Ray calls them Brown Rice and Black Bean Burritos.  The kids eat them just like the recipe shows.  Jeremy and I skip the rice and the tortilla and cheese.  I cook with coconut oil instead of EVOO.  These beans are the best and have become a staple in the Benson house.  I make these every week and sometimes we eat them in the morning with eggs!
This is a yummy, healthy slow-carb chili recipe.  It can be made in a crock pot – or if I forget to make it in the morning – can cook on the stove for a few hours.  I usually add more bell peppers.
Not sure what BAKED FISH I will do yet.  Any ideas?
Roasted Asparagus  
All I can say is “More Please!”
I have not made this yet, but look forward to trying it.  I will omit the corn chips and mayo, and will probably add a bit more avocado!
I eat this almost every day in the summer.  It’s one of my favorite snacks. 
Squash Chips 
Yeah baby!  These make the SCD possible for me!
I like to double this to be sure I have leftovers.  I don’t double the corn.  Again,  a small amount of cheese & sour cream for the kids, and avocado, fresh cilantro and lime for the SC peeps.

To to cut down on cost, I plan meals that use similar ingredients within the week.  I’ve noticed that we are able to use up the food that we have and throw less out at the end of the week!  For example, WEEK 2 will probably be more Italiany foods and I will not by cilantro and sour cream for that week.  


Anti-Aging: 7 BEANS


FACT :: There are aproximatly 13,000 species of beans and legumes in the world!  Now that’s variety!

Diets rich in beans are being used to:

  • reduce risk of many cancers

  • improve diabetics’ blood glucose control

  • lower blood pressure

  • regulate  colon function

  • lower cholesterol levels

  • prevent and cure constipation

 Richly colored dried BEANS offer a lot of antioxidant protection!  Red kidney beans actually have more antioxidants than blueberries!

Beans are loaded with


Brown Rice and Black Bean Burritos Rachael Ray

  • 2 cups chicken stock or water
  • 1 cup brown rice
  • Salt and ground black pepper
  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped or grated
  • 1 jalapeño, chopped
  • 1 teaspoon cumin
  • 1 15-ounce can fire-roasted tomatoes, diced
  • 2 14-ounce cans black beans, drained and rinsed
  • 4 large, whole wheat tortillas
  • 1 cup of smoked white cheddar
  • 1/2 head iceberg lettuce, chopped
  • 4 small tomatoes, seeded and diced
  • 2 scallions, white and green parts, thinly sliced
  • 1/2 bunch (about a handful) of cilantro leaves removed from stems
  • 1 tablespoon honey
  • Juice of 1 lime
  • A few dashes hot sauce
  • 1 jicama, peeled and cut into matchsticks
  • 1 red onion, sliced
  • 2 carrots, peeled and cut into matchsticks


Place a medium pot over medium-high heat with the stock or water and brown rice. Season with salt and pepper, and bring up to a bubble. Cover the pan, reduce the heat to low and simmer until the rice has absorbed all the liquid, about 25 minutes. Fluff the rice with a fork.
While rice is cooking, place another pot over medium heat with 1 turn of the pan of EVOO, onion, garlic, jalapeño, salt and ground black pepper. Cook until tender, about 3-4 minutes. Stir in cumin and cook about 1 minute then add tomatoes and beans, and heat through, about 2 minutes. Keep warm until the rice is ready.
Just before the rice and beans are ready, place a dry skillet over medium heat. Warm the tortillas in the pan until hot and lightly blistered. Transfer finished tortillas to a plate and cover them in a clean kitchen towel to keep them warm.
When everything is ready, lay down the tortillas and divide the cheese evenly between them. Divide the rice and beans between the tortillas as well as the lettuce, tomatoes, scallions and cilantro. Roll up each burrito.

The Ultimate Chili Allrecipes


  • 1 pound lean ground beef
  • salt and pepper to taste
  • 3 (15 ounce) cans dark red kidney beans
  • 3 (14.5 ounce) cans Mexican-style stewed tomatoes
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 dash Worcestershire sauce
  • 1/2 cup red wine


  1. In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
  2. In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
  3. Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.