Last night I discovered that Twice's mugbread recipe fits perfectly into two silicone muffin cups. I still cooked it 90 seconds in the microwave, then sprinkled a little grated cheese on top before browning under the broiler. Was perfect to go with my chili.
Chili: (carbs/calories)
11 oz tomatoes (I used 3 fresh Roma tomatoes, peeled and oven roasted 30 min) 8/25
1/2 cup red sweet peppers (4 snack size, cleaned, sliced and oven roasted 30 min) 3/23
2 Tbsp avacado or olive oil 0/260
1/4 cup minced onion 3/16
1/4 cup minced celery 1/4
1 Tbsp garlic 2/13
1 lb ground beef 0/115
2 tsp Italian seasoning (I added some cumin, salt and pepper also)
2 tsp chili powder
1/4 cup marinara sauce 4/35
1 1/5 cup beef broth 3/22
Carbs 23/Calories 1581 for entire recipe
Directions: Prep and oven roast the tomatoes and peppers.
In skillet, sautee onion, celery til clear then add garlic. Crumble in ground beef and cook til brown. Drain excess oil and return to skillet.
Add seasonings to meat mixture.
Remove tomatoes and peppers from oven and chop, add to meat mixture in skillet.
Add marinara sauce and beef broth.
Stir well and allow to simmer for at least 15 minutes. I cooked mine for about an hour. Serve with 2 Tbsp sourcream (1/57) and 1 Tbsp grated cheddar (0/29)
Serve with mug bread muffins.