Love chili. Do NOT love my heartburn after chili. Solution?!? White Chicken Chili!!!
Start with 6-8 boneless chicken thighs. I fill my 3.5 quart hard-anodized Calphalon pot (apparently not made anymore since it is 20+ years old) about 3/4 full and add the following:
– 2 T garlic powder
– 1 T salt
– 2 T cumin
– 1 T chili powder
– juice and zest of one lime
Boil and then turn to low and cook for about 30 minutes. Remove, cool, and shred. Save liquid!
I take a large 8 quart (Calphalon) pot and put some avocado oil in the bottom. Saute either 5 sliced scallions or 1/2 of one diced sweet onion and then add about 2 T crushed garlic. Cook until you smell it, stirring, on medium high.
To that add 1 can drained cannelini beans, 1 can white corn (not drained), 1 small can diced green chilis, 14 oz green salsa Verde (comes in small 7 oz cans). Add shredded chicken back in and pour the chicken cooking liquid in the pot.
Boil and then reduce to medium and cook for about 30 minutes to cook down liquid a bit, stirring regularly.
Serve with sour cream, avocado, cheese, guacamole, tortilla strips, or a little more salsa Verde.
Yum!!! Easy!!! No acid reflux!
Perfect for a cold day or for yummy lunches for the week!
This recipe has become one of my faves…it is so good and I have tweaked it over the last few times I have made it, so now…it is Yum-tastic!
-3-4 chicken breasts, sliced
-5-6 red new potatoes (cubed and cook in microwave with about 3 T water for 4-5 minutes)
-1 can/jar marinated artichokes, quartered, with juice
-1 pack baby Bella mushrooms, quartered
-2 cups broccoli florets
-4 oz capers, with juice
-1/2 cup white wine
-juice and zest of 1 lemon
-3-4 minced garlic cloves
-salt & pepper
Bake at 350° for about 45 minutes, stirring a few times during cooking.
Our new favorite around here??? Stir fry with Asian soba noodles. The noodles are minimally “carby” and add depth to the dish.
Start with your veggies. I used some frozen stuff and just cooked in avocado oil.
Broccoli, carrots, onions, yellow bell peppers, fresh mushrooms (add last). This one had beef already cut for “stir fry” from BHFM.
Cook all veggies. While they are cooking, boil noodles and then remove from/run cold water over/let sit. Remove veggies from wok and set aside and cook beef.
I know this is a lot of stuff, but this is a great sauce after 1t of corn starch in 2T water added as a thickener. The ginger dressing (Costco, thank you very much) is not necessary, but everything else, plus some lime juice, makes a great sauce.
You want to pretty much do this to taste so it equals about 1 cup of sauce. I just throw it all in, to be honest. Message me if you need more details.
Put noodles in with meat, add sauce, add veggies. Cook down another 5 minutes or so…and then….!
Moved to a new house and got a fitbit for Christmas. Not an insult from the husband, just a great gift to get me up and moving and walking my property more to get OUT of my office and to do some family walking.
Live near a ton of awesome bike and walking trails, so great family times abound and we have already pulled out that double stroller.
Also inspired by my mom, who is working hard to exercise and eat right!
She found me a recipe that was a healthier version of a standard pot pie so I tweaked it a bit and made them tonight.
You will need:
- 2 cups skim or 1% milk
- 1 chopped onion
- Pinch or 3 of ground nutmeg
- 1/4 cup flour (I used all purpose, almond would make it sweeter and whole wheat would add flavor)
- Avocado or coconut oil (FYI- recipe called for about 6 strips bacon for the oil, but I omitted that)
- Frozen veggies (I used what was left in freezer. Half bags of okra, corn, and green beans)
- Chicken breast, about 2, already cooked. I got a chicken from Costco and made chicken salad from the dark meat the other day and chopped the breast for this recipe.
- About 2 T white wine
- 3-4 minced garlic cloves
- Phyllo dough sheets, naturally thawed by sitting on the counter and then rolled out
- Canola or olive oil cooking spray
Cook milk and half the onions on medium and let simmer for about 5 minutes, set aside for 15 minutes to cool.
If you want to use bacon, cook it, remove and use about 2 T of the oil to cook the rest of the onion and garlic for about 2-3 minutes and then add frozen veggies to cook for another 5-10 minutes, mixing well and then adding the cubed or shredded chicken (and then the crumbled bacon). Otherwise, start with oil of your choice and do the same.
Strain the milk mix and throw away the solids (in my case, onions and parsley) and then put the milk on low, add the flour and stir for 5-7 minutes, adding a little white wine and s&p while using with a whisk.
Mix that into the veggies/chicken.
Take sheets of phyllo and spray with cooking spray instead of butter and fold and lay in ramekin dishes OR a large pie pan.
Then place mixture in whatever you select and put phyllo on top, spray again, and then BAKE at 350 until brown…maybe 20 minutes or so
Back on track… To a certain degree…
About to move into our house and trying to use up items in the pantry.
Yummy salmon cakes tonight!
*sorry, no photo
1 can salmon
Garlic powder or 1 clove crushed garlic
Dill (I used from tube, about 1 tsp)
Old bay seasoning…a few shakes
Dijon mustard…1 ‘big squeeze’
I was missing a binding agent, so I used about a cup of Rice Krispies….
Crushed as I mixed…formed four patties…cooked on medium low with olive oil.
When the Barader was here with his family from Germany, he made breakfast that was suggested to him that was heart healthy and low cholesterol.
It is like eating oatmeal with more benefits.
So you soak the barley overnight in water so they are all covered. I didn’t measure, I just dumped a bunch in a bowl. I’m gonna guess it was about 2 cups.
Then drain and rinse it and bring 4 cups water to a boil and stir in barley.
Keep cooking until pretty much all the water is absorbed. About an hour.
Then put whatever you want in it!
Berres- dried or fresh
I added unsweetened applesauce for when I heat it up in the morning at work.
Healthy and easy!
Ordered a cookbook with a detox and a collection of clean recipes from Clean Eating Magazine. High cholesterol, need to lose weight, need to get healthy in general.
We are planning on moving to the ‘burbs, up 400, to be closer to our work(s). Have already moved the girls’ daycare to Roswell, and need to get house on market in next 2 weeks.
Made balsamic baked chicken breasts, quinoa with vegetable stock, and a yummy Asian cucumber salad.
-2-3 cucumbers , sliced thin on a mandolin or with a knife
-put cukes in colander with about 3 large pinches of sea salt. Let drain for about 1 hour
In a bowl, put the following
-half a red onion, thinly sliced
-1 cup Cole slaw mix
-2-3 sliced scallions
After cukes sit, add to rest of ingredients and then mix in measuring cup or bowl
-1T soy sauce
-juice of one lime
-1T red wine vinegar
-1 to 2 T rice wine vinegar
-2T olive oil, avocado oil, or sesame oil
-1t granulated garlic
I added a little fish sauce and shrimp paste for more flavor
Toss all ingredients with sauce and let sit for about 10-15 minutes. Then I removed the mix from the ‘dressing’ so it won’t get as soggy and save the juice for marinade for some fish or chicken in a day or two.
So good!!! It will sit overnight and be YUM. Cucumbers in the summer in any fashion are the best!