Santa Fe Trail

How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier. Welcome to meelissaat who is now Following.

The Santa Fe Trail is the stuff of legends. First Nations people traded goods between current Mexico and the American upper mid-West centuries ago. In the early days of the American Republic, there was a strong desire to find a route from the East to the supposed riches of Mexico. The route was traveled for the first time in 1821, by William Becknell and four companions who arrived at Santa Fe on November 16. Running from Santa Fe, Mexico to Independence, Missouri, the trail became a major trade link between the Mexican North and the central USA. Fortunes were made, as people at one end were eager to buy what people at the other end wanted to sell. By 1848, Santa Fe found itself to be part of the United States, following the Mexican-American War. By 1880, the railroad pushed so far west that the trail was obsolete and much of the American West was changed forever.

Our menus today feature the flavors of the American South-West — Mexican food and bison — what could be more appropriate for the Santa Fe Trail?

Enchilada Bake:  140 calories 6 g fat 1.7 g fiber 15 g protein 12.5 g carbs [11 g Complex] 75 mg Calcium  NB: The food values shown are for the egg bake and the fruit, not for the optional beverages.  PB GF  Since we enjoy enchiladas for dinner, why not have the same flavors at breakfast?

1 two-oz egg 1 Tbsp crushed tomatoes, slightly drained ½ oz green chili pepper, minced 1 Tbsp plain, non-fat yogurt ¼ oz chicken breast, cooked and chopped 1/8 oz Monterey Jack or Cheddar ½ tsp cornmeal ¼ tsp oregano [Mexican, if you can find it] pinch chili roja [red pepper flakes]  2 oz apple OR applesauce  Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water   Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]

Spritz a ramekin with non-stick spray and set the toaster oven to 350 degrees F. Put the cornmeal and minced chilis into an ungreased cast iron skillet and toast it over direct heat until cornmeal becomes darker in color and fragrant. Do not let it burn or scorch. Remove from hot pan to a bowl. Into the ramekin, put the chicken and the cheese. HINT: you can do this the night before. Whisk together the egg, cornmeal, chilis, half of the yogurt, and seasonings, and pour into the ramekin. Bake 12- 15 minutes while you portion the fruit and prepare the beverages. Top the eggs with the remaining dollop of yogurt.

Bison Chiliper cup – 136 calories 3 g fat 4.8 g fiber 13 g protein 14.5 g carbs 57 mg Calcium  PB GF  This chili is based on my mother’s recipe. Using bison meat gives good flavor to this classic. HINT: makes 4 [four] one-cup servings

4 oz ground bison 15 oz canned diced tomatoes – drained in a sieve [save the juice] 1 clove garlic, chopped 1 cup red onion, chopped ½ cup green pepper, chopped ¾ cup canned red or black beans, drained and rinsed 2-4 tsp chili powder + ¾ tsp salt + ½ to 1 tsp ground cumin 2 oz melon [adds 20 calories]

Cook the venison, onion, garlic, and green pepper in some of the tomato juices until vegetables are tender. Add remaining ingredients and cook gently until the chili is hot throughout. Taste to see if it needs more seasoning. 

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