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

Football Food

Football, Fall, and CHILI! The most natural combination! Here is a healthy chili that Keith and I love!

TURKEY & BROWN RICE CHILI

1 lb ground turkey breast
1 cup onion (chopped)
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can pinto beans in chili sauce
1 (4 ounce) can green chilies (chopped)
2 tablespoon sugar
4 teaspoons chili powder
2 teaspoon ground cumin
1 teaspoon salt
2 cups cooked brown rice

Brown turkey and onion about 5 mins on till no longer pink. Mix all ingredients except rice in slow cooker. Cover and cook on low for 8 to 10 hrs or high 4 to 5 hours. Stir in rice cover and cook on high about 15 mins longer. Now DIG IN!!!

Serves: 6
202 CALORIES; 1.4g FAT (0.3g saturated fat); 35mg CHOLESTEROL; 531mg SODIUM; 31.1g CARBOHYDRATE; 4.1g FIBER; 9.4g SUGAR; 17.4g PROTEIN

Ode to Pamela's Gluten Free Baking Mix

I "heart" Pamela's Gluten-Free Pancake & Baking Mix! A few weeks ago I posted chocolate chip cookies that I made from the mix and now here are the muffins! (Keith and I also LOVE just the plain ole pancakes!!) You have GOT to try this stuff people!!

BANANA NUT MUFFINS

1 1/4 cups Pamela's Gluten-Free Pancake & Baking Mix
1/4 cup water
1/3 cup honey
1/4 cup chopped walnuts (I actually used pecans)
1/2 cup mashed banana (I used 2 medium bananas)
1 egg, large
1 tsp vanilla

Preheat oven to 350 degrees F.

Mix all ingredients together and spoon 2/3 full into a greased muffin tin (or use paper liners). Bake 18-20 minutes, or until toothpick inserted comes out clean.

Yields: 8 muffins
171.9 CALORIES; 5.04g FAT (0.73g saturated fat); 28.94mg CHOLESTEROL; 191.6mg SODIUM; 29.75g CARBOHYDRATE; 1.6g FIBER; 15.6g SUGAR; 3.01g PROTEIN