:::Scones:::
1 package of quick-acting active dry yeast (2 1/4 teaspoons)
1 1/3 cup warm milk (I used 1%)
3 to 3 1/2 cups flour or whole wheat flour (I used white this time)
1 tablespoon sugar
2 teaspoons canola oil
1 teaspoon salt
Dissolve yeast in warm milk in electric mixer bowl for about 5 minutes or until yeast is all bubbly. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, sugar, oil, and salt. Mix on low electric speed until soft dough forms. Put in a greased bowl, cover and let rise in warm place until double, about 45 minutes.
Divide into 15 even portions and shape into round discs (kind of like mini pizzas.) Fry in a deep fryer until golden brown, about 2-3 minutes per side.
1 scone is 4 points+
:::Homemade Chili:::
1 pound extra-lean ground beef (6% fat or less) or ground turkey
1 16 ounce salsa
1 cup white onion, chopped
1 large green, red, or yellow bell pepper, finely chopped
1 28 ounce can crushed tomatoes
1 28 ounce can diced tomaotes
1 15.5 ounce can pinto beans, drained
1 15.5 ounce can kidney beans, drained
1 tablespoon garlic powder
1 teaspoon salt
2 tablespoons chili powder
1 tablespoon sugar
Cook ground beef and chopped onion in a large saute pan over medium high heat until meat it browned. Combine in a crock pot with remaining ingredients and cook on high heat for 4 hours or on low heat for 8 hours.
Makes 20 1/2 cup servings. One serving is 3 points+.
To make Navajo Taco place scone on a plate and add chili, cheese, lettuce and tomatoes and whatever other toppings you'd like.
One scone with 1/4 cup Homemade Chili, 1/2 ounce cheddar cheese, 1 cup lettuce and 1/2 cup tomatoes is 7 points+.
:::Emily:::
