Saturday, May 21, 2016

White Bean Chili

 White Bean Chili
2 cups chicken cooked and cubed
3 stalks celery, chopped
1 med onion, chopped
3-15 oz. cans of white beans
1-16oz. jar of thick and chunky salsa
2 tsp. cumin
1 can chicken broth

Add together and cook in crockpot until onion and celery are done.

15 min. before serving add

8 oz. Monterey Jack cheese with jalapeno peppers, cubed

Lydia Foster 

Ann's 3 Bean Chicken Chili

1/4 c. olive oil
1 large onion minced
2 stalks celery
2 T. minced garlic in the jar 

Combine in a large stock pot or Crock Pot
2 or 3 pieces of mesquite grilled chicken breast-thawed and chopped in 1/2" pieces
2 cans white navy beans drained and rinsed
1 can black beans drained and rinsed
1 can refried beans (thickens chili)
24 oz can crushed tomatoes
1 can Rotel tomato and chilies
1 can chicken broth/or use bouillon 
1/2 tsp. cumin
1/2 tsp. oregano
1 cup of frozen yellow corn
1 cup frozen chopped spinach/or fresh kale (can be omitted)

Bring all to a boil and simmer for 1 hour. Or 5 hours in the crock pot

Garnish with your choice of toppings
shredded cheese, sour cream, black olives, green onions

Skinny Creamy Cauliflower Soup

Skinny Creamy Cauliflower Soup
·        2 large head, chopped
·        1/2 onion, medium, chopped
·        2 cups vegetable or chicken broth, reduced sodium
·        1 cup half and half, fat free
·        Grated cheese, reduced fat
·        Crumbled bacon
·        Sliced green onions (or more if you like)
·        black pepper, salt
1. Combine broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat. Reduce heat to medium and simmer for 15 minutes or until cauliflower is tender.
2. Use an immersion blender (or place ingredients in a blender) and puree. Add fat free half & half and blend for about 1 minute or until desired consistency.
3. Pour into bowls and garnish with cheese, bacon (if desired) and green onions. Top with cracked black pepper and salt to taste.

Nutrition: Per Serving (with bacon) About: 150 calories, 3.5 g fat, 1.5 g saturated fat, 12 g protein, 21 g carbohydrates, 5 g dietary fiber, 740 mg sodium; WW Points plus value 4