I was cooking again today  (ok, that's a lie, my husband was) 

chilli con carne with baked sweet potato - full of protein and low in Glycemic index

you need:

• 500g lean minced meat (meat of your choice, but make sure it is lean, best would be if you minced it at home)
  
• 400g cooked kidney beans
  
• 1 can (400g) of chopped tomatoes, make sure to check there is no added sugar in the ingredients (ideal would be using fresh tomatoes, but it's not tomato season so canned is cheaper; if using fresh use 500g)
  
• 150ml stock (to your taste, I used beef stock)
  
• 3 onions
  
• 3 garlics
  
• 3 tsp red paprika
  
• 6-7 leaves fresh basil (chopped)
  
• 1 paprika (nakrájaná)
  
• 1 pepper (chopped)
  
• salt, pepper
  
• 1 square dark chocolate
  
• chilli
  
• 1 pot low fat quark
  
• 1 ripe avocado
  

how to prepare it:

• precook beans in water until soft
  
• precook minced meat on a teflon pan (no oil) until brown, drain off the fat
  
• cook onion, garlic and red paprika with 1-1,5 tsp olive oil
  
• add meat and tomatoes, leave to simmer for about 5 mins
  
• add stock to the mix and leave to simmer for about 20 mins until thickened 
  
• add cooked beans, seasoning to your taste (salt, pepper, chopped fresh basil) and dark chocolate
  
• wash sweet potatoes, bake in the oven until soft (about 30mins)
  
• make guacamole - mash avocado and add seasoning (salt, pepper, little bit of squeezed lemon)
  

serve:

• cut potatoes so you can put chilli con carne into them
  
• 1 tbsp of quark on top
  
• 1 tbsp of guacamole