Chipotle Beef

Ingredients:
2 1/2 to 3 lbs chuck roast
Salt and pepper to taste
1 can (15 ounces) low-sodium beef broth
1 can (7 ounces) chipotle peppers in abode sauce
2 bags of salad lettuce (Optional)

Directions:
Dust the meat with salt and pepper. Coat a medium skillet with nonstick spray. Heat the pan over medium-high heat and then brown the meat on all sides. Add the broth and the entire context of the can of chipotle peppers, sauce included. Cook over low heat for 1 to 2 hours, then slice. Optional: Serve over lettuce for a spicy salad that doesn't need dressing.

Nutritional facts:
Calories: 457.2 Cholestrerol: 170 mg Fat: 20.3 g Saturated fat 7.8 g Calories from fat: 41 Protein: 62 g Carbohydrates: 2.5 g Sodium: 961.9 mg Fiber: 0.7 g Sugar: 0.6 g

From: Master your Metabolism by Jillian Micheals

Drunken Beans

Got this recipe from Master Your Metabolism but had to tweak it a bit to work right.

Ingredients:
3 medium slices turkey bacon (nitrate-free of course)
1 clove garlic minced
2 medium jalapenos minced
1 large can (16 ounces) refried black beans
1 can black beans
1 small can (14.5 ounces) low-sodium 99% fat free chicken broth
1 bottle light beer (preferably Corona light)

Directions:
Lightly coat a medium skillet with nonstick cooking spray. Light brown bacon. Add garlic and jalapenos and saute until the garlic is soft and fragrant (one to two mins). Add the beans, then slowly mix in the broth (may not need all of the broth start with half the can), stirring until smooth. Slowly stir in the beer. Simmer until warmed.

From: Master your Metabolism by Jillian Micheals