BIM Admin

BIM Admin

1 medium yellow onion

1 pound (90%) lean ground beef

1 (28 ounce) can crushed tomatoes

1 (14.5 ounce) can diced tomatoes

1 packet chili seasoning ( I prefer mild)

1 can beans, drained

1 tablespoon Worcestershire sauce

Brown onion in pot.  Add ground beef and cook until browned.  Stir in seasoning packet.  Add tomato products.  Simmer over medium-low heat for about 30 minutes, stirring occasionally.  Stir in beans.  Season with Worcestershire, salt and pepper.

Awesome for lunch or dinner.


Submitted by Paula

2 tbsp   butter

2 lg         leeks (white and pale green parts only) -- if there are only small    leeks, use 4 or 5 small

2 lg         russet potatoes

1 qt.       low sodium chicken broth

½ cup    heavy cream

chives   chopped for garnish

In dutch oven over medium high heat, melt the butter and sauté the leeks until soft, about 3 to 5 minutes. Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes. Using an immersion blender, submerge in the soup and puree until smooth. If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining.  (You may have to do this in 2 batches.)   Add the cream and blend to combine, then check for seasoning and add salt and pepper to taste. Serve hot ladled into soup bowls and topped with some of the chopped chives.


Submitted by Buddy

1 can - 15 oz. Pink Salmon

4 Tbsp. finely chopped red onion

2 slightly beaten egg whites

¾ cp of oats

1/8 cp parsley flakes

1 ½ tsp. garlic powder

1 ½ tsp. Prepared mustard

2 Tbsp. lemon juice

2 Tbsp. milk

Remove skin from Salmon, leave bones in for

extra calcium. Put everything into bowl and

Mix well. Shape into 8 patties. Brown patties

with small amount of olive oil in iron skillet (opt.)

for extra iron.

* Drizzle with Lite Honey Mustard Dressing

If desired.


Submitted by Sharon

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