A brisk novemeber night


{breakfast: Quaker instant oatmeal maple brown sugar}
3 pts.
{lunch: salad: lettuce, carrots, snap peas, zesty herb chicken breast and Kraft Free Zesty Italian dressing}
5 pts.

{dinner: pumpkin chili without the burger}
5 pts.

snacks:
100 calorie pack: 2 pts.
Snickers Bar: 2 pts.
Cabot Cheese: 1 pt.
{you asked I showed... my INSANELY packed freezer. Seriously I need a spare one.}

Pumpkin Chili
  • 1 medium onion, chopped ( if making with burger cook your onion and burger
  • 2 cans kidney beans, drained and rinsed (i used one can dark and one can light)
  • 1 large (28 ounce) can diced tomatoes
  • 1/2 small can of Libby's 100% pure pumpkin (I just wanted a hint of flavor)
  • 1 large can tomato sauce
  • 1 teaspoon black pepper
    • *** I also added 1 teaspoon pumpkin pie spice

    *note you can add any sort of ground burger to this chili just cook the onion and burger together and then add all the ingredients together.

    In a large pot combine all ingredients (if adding burger make sure it's cooked first!). Cook on low heat for about 30 minutes. Let cool on the stove and place in the frig over night.

    Enjoy!

    xo