Chili Mac – Feingold Stage 2

1 lb of ground beef (I order from www.grasslandbeef.com)
1 – 15 oz can of stewed tomatoes (I use Hunt’s or Muir Glen)
1 TB of chili mix (see recipe below)
2 cups of cooked noodles (we use GF Tinkyada brown rice or any)
Chili
Seasoning Mix:
1
TB chili powder (if you want it hot instead of mild, use 2 TB)
1
tsp sea salt
1
tsp onion powder
2
tsp cumin
½
tsp garlic powder
1
tsp oregano
For
Chili Seasoning Mix:  Mix all the spices
and store in an airtight container or glass jar in a cool, dry place.  I double the above recipe and store for later use.
Directions:
Brown the ground beef in a skillet.  Add the tomatoes and 1 TB of chili seasonings mix and heat
through and chop up the tomato chunks.
Add the cooked noodles and mix together, then serve.
I freeze any leftover meat mixture in quart size zip
lock freezer bags. Then I reheat and make fresh noodles. I put this in a
thermos for my daughter for school.  When
I do this, I undercook the noodles slightly.

 

Feingold Stage 2
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Written by Sheri Davis - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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