I found this recipe when searching for Grass Fed Beef Recipes. www.brooklynfarmhouse.com
Here's some of their tips:
The masa thickens the chili and adds an extra bit of savory depth of flavor. You can easily omit if you don’t happen to have masa on hand. (Don’t be tempted to use cornmeal. It won’t work.) You can vary the consistency to your taste by omitting the water or adding an extra bit of masa harina (to make it thicker). Add a little more water, or omit a tablespoon or two of masa if you like it a little soupier.
From the Cookbook Eating Well 500 Calorie Dinners.
A refreshingly healthy twist to "Shrimp Scampi." My family loved this dish served with Quinoa.
Note: the prep time can be cut down if you use peeled/deveined shrimp.
From the book Tagine: Spicy Stews from Morocco.
This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad.
During our annual cookie platter day, my mom and I made her Recipe #21781. While making them she said, I bet these would be great with Nutella. A few days later I was playing around with the ingredients and she was right! They are wonderful!
7 ww points. A different spin on "chicken and rice." This is a very easy and tasty dish to make. To kick up the heat a little, try using a spicy tomatoes and green chilies. This is from WW's Simply the Best cookbook from 1997.