I like it spicy!

Ingredients (all spices are eyeballed):
1 pound ground beef
1 onion, chopped
3 cloves of garlic, minced
1 jalapeño, chopped
1 anaheim pepper, chopped
1-2 TBS cumin
2 tsp cayenne powder
1 tsp chili powder
2 tsp oregano
salt and pepper
1 28-oz. can crushed tomatoes
1 14-oz. can chopped tomatoes with green chilies
1 can chili beans with flavored sauce
1 can white beans, drained but not rinsed
1/2 cup beef broth
1 zucchini, diced

Directions:
Brown the beef over medium high heat. Don’t drain the fat. Add the onion and peppers and saute till onions are soft. Add the garlic and spices and cook for another minute. Add the tomatoes, broth and beans and bring to a simmer. Turn down the heat and cook until you’re too starving to wait any longer. Add the zucchini ten minutes before serving. Zucchini is optional. Top with shredded sharp cheddar and a dollop of sour cream.

I think this is South Beach Diet friendly!

Liquid ingredients are approximate

Ingredients:
1 cup raw quinoa, cooked according to package
1 crown fresh broccoli, chopped into bite sized pieces
1 carrot, julienned
1 cup cooked edamame without the pods
1 brick of extra firm tofu
2 scallions, chopped
2 cloves of garlic, minced
1/4 cup soy sauce
1 TBS corn starch
2 TBS cooking oil
1 TBS sesame oil
2 tsp chili garlic paste
2 tsp seasoned rice vinegar

Directions:
Drain the tofu and slice it in half like a hamburger bun. Place in a pie pan lined with paper towels. Place a paper towel on top and weigh a heavy pan on top to press out the liquid. Let rest for 10 minutes. Drain off excess liquid and chop tofu into bite size pieces. Heat the broccoli in the microwave with a small amount of water in a plastic wrap-covered bowl for 1.5 minutes.
Heat cooking oil in a large saute pan over high heat. When oil starts to shimmer, add the tofu and brown on all sides. Drain the oil. Add the carrot, scallion, garlic, broccoli, edamame and sesame oil. Toss to coat. Add the cooked quinoa, soy sauce, corn starch, chili garlic paste and vinegar and toss till thoroughly coated. Add more soy sauce if necessary to create a good glazed sauce.

Ingredients:
1.5 cups uncooked brown rice
2.5 cups boiling water
1 TBS butter
1 teaspoon salt
1 TBS olive oil
1.5 cups frozen peas
1/4 cup pesto
1/2 cup grated parmesan
1/4 onion, finely chopped
1 clove garlic, minced

Directions:
Make brown rice according to Alton Brown’s Recipe. Ten minutes before rice is done, steam the peas in a small saucepan. Drain when they are just hot. Saute onions in olive oil over medium heat till soft. Add the garlic and lightly brown. Add the rice, cheese, peas and pesto and toss till rice is coated.