White Chicken Chili

Last night's dinner was DELICIOUS! White Chicken Chili! Keith and I both loved it and as the weather gets cooler this will be on our dinner table a lot over the coming months! Enjoy this recipe!!

WHITE CHICKEN CHILI

1 pound bag great white northern beans
6-8 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 tablespoon oil
2 (4 ounce) cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
salt, to taste
4 cups diced cooked chicken breasts (about 2 pounds)

Soak beans overnight (or at least 4 hours prior to cooking)

Combine beans, 6 cups of chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer, uncovered, for 3-4 hours or until beans are soft. Add more chicken broth as necessary.

In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add the cooked chicken to the pot and continue to simmer for 1 hour.

Serve topped with your favorite add-ins: cheese, tomatoes, avocados, sour cream, crush tortilla chips, etc....

Serves 8 (1.5 cup servings)
Nutritional Information (without additional toppings): 245.3 Calories; 2.8g Fat (0.4g saturated fat); 55.0mg Cholesterol; 939.2mg Sodium; 7.2g Fiber; 0.8g Sugar; 31.7 Protein

Don't Be A Chicken

Last night we had cornflake crusted chicken! It was fabulous and much healthier than traditional fried chicken! Check this out...it is definitely an adult AND kid pleaser!! You can use regular cornflakes cereal or I used gluten-free corn flake crumbs (already crushed...how convenient is that?) that I found then at HEB!

CORNFLAKE CRUSTED CHICKEN

4 chicken drumsticks
4 chicken thighs

salt

pepper

1 egg

2 cups crushed cornflake crumbs

1 T. olive oil

1/2 teaspoon cayenne pepper

Preheat oven to 400 degrees F.

Season chicken generously with salt and pepper.

In a small bowl, whisk the egg with 1 tablespoon water.

In a large bowl, mix cornflake crumbs with olive oil and cayenne pepper and 1 teaspoon salt.

Dip chicken in egg mixture and then into crumb mixture and place on a baking pan.

Bake in oven for 30 minutes. For the last 5 minutes switch the oven to broil for desired crispiness!

Serves: 4 (1 leg and 1 thigh)

254 Calories; 9.5g Fat (2.1g saturated fat); 157mg Cholesterol; 232mg Sodium; 12.3g Carbohydrates; 0.4g Fiber; 1.6g Sugar; 28.8g Protein

Sunday Brunch

Gluten-Free French Toast

LOVE SUNDAYS! My husband, Keith, and I always try to hang out together and enjoy good football and usually a good brunch! It is a great time for us to chill out before the busy week starts again. This morning I made us gluten-free french toast! It was a nice yummy treat! I used the GF Udi White Bread and we had a side of Applegate Farms chicken apple sausage! (my fave!)

This Could Be My Favorite!

Okay everyone I am posting what could quite possibly be my all-time favorite chicken meal. This is from Real Simple Magazine (about 2 years ago) and I make it all the time!! I LOVE it and it is super easy and super healthy. Plus it is a fool-proof impressive meal for entertaining. Now how could anyone NOT like that!

ROSEMARY CHICKEN WITH ZUCCHINI

1 pound new potatoes
2 carrots
2 small zucchini
2 tablespoons olive oil
2 tablespoons whole grain mustard
1 bunch of fresh rosemary
4 (6-ounce) boneless skinless chicken breasts
Salt and Pepper

Heat oven to 400 degrees F. Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with olive oil, mustard, rosemary, ½ teaspoon salt and ¼ teaspoon pepper. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Place everything in a 9X13 baking dish. Roast for 25 minutes. Toss the vegetables, turn the chicken and continue roasting until chicken is cooked through, 20-25 minutes more.

Yields: 4 servings
CALORIES 345; FAT 11g fat (2g saturated fat); CHOLESTEROL 94mg; SODIUM 933mg; CARBOHYDRATE 23g; FIBER 4g; SUGAR 4g; PROTEIN 37g

Don't Be A Chicken!

This is the easiest recipe in the entire world that I am not sure it is even considered a real recipe! haha! But it is a great way to make chicken in a hurry. Albeit it isn't one of my healthiest recipes (GASP) but Keith loves it! The butter crisps the chicken up and makes the skin taste really good! Everything in moderation...so go ahead...and use the real stuff!

BAKED CHICKEN

4 chicken breasts, with bone and skin
1/4 cup butter, melted
1-2 teaspoons Season-All salt (I used McCormick's)

Preheat oven to 400°F. Spray a shallow baking dish with non-stick cooking spray.

Rinse chicken breast under cool running water. Pat chicken dry with paper towels.

Place chicken in dish. Brush the melted butter over the chicken, using all the butter. Sprinkle with seasoned salt.

Bake for 50-60 minutes or until cooked through. DON'T OVER COOK!!

Serves: 4
351 Calories; 24.9g Fat (11.1g saturated fat); 123mg Cholesterol; 173mg Sodium; 0g Carbohydrates; 0g Fiber; 0g Sugar; 30.4g Protein

Is it really THAT good?

Today I am making one of Keith's all-time favorite recipes. He requests this A LOT! It is Chicken Adobo. He used to work for a Filipino company and all the ladies were always making authentic dishes...one being chicken adobo. So he wanted me to try to re-create it. Wow...now that was some pressure. So here it is...chicken adobo and it is HEALTHY and SIMPLE! My 2 favorite adjectives when it comes to cooking! Enjoy!!

CROCKPOT CHICKEN ADOBO

1 onion, sliced
8 garlic cloves, crushed
1/2 cup soy sauce (I used a low-sodium wheat-free tamari)
1/2 cup vinegar (I used rice vinegar)
1 cup chicken broth (I used low-sodium)
1/4 tsp. black pepper
2-3 bay leaves
3 lbs.. chicken (I actually used a mixture of thighs and breasts...6 small thighs and 2 breasts)

Place chicken in crockpot, then onions, then rest of ingredients. Don't stir. Cook on low 6 to 8 hours. Remove bay leaves before serving. Serve over rice (I used brown rice) and don't forget to pour the liquid over the rice!

Serves: 6**
139 CALORIES; 3.8g FAT (1.1g saturated fat); 77.2mg CHOLESTEROL; 1438.5mg SODIUM; 6.1g CARBOHYDRATES; 0.7g FIBER; 1.7g SUGAR; 20.1g PROTEIN

**The nutritional information does not include the rice and it is for the recipe as written. The sodium is really high so that is why I used low sodium ingredients.