Categories
Dinner Health Recipes

White chicken chili recipe + tips

I am making white chicken chili today. I’m posting the recipe here as well as a few tips that go with the territory!!

White chicken chili

Ingredients:

  • 3 cups cooked chicken
  • Garlic (6 cloves worth)
  • 3 cans northern beans
  • 40 ounces of chicken broth
  • 1 cup chopped onions
  • 1/3 cup fresh jalapenos, chopped
  • 2 tsp EVOO
  • 2TBS Southwestern seasoning
  • 1/4 cup lime juice
  • 1/4 cup cilantro
  • Avocado/cheese

Instructions:

Drain all cans of beans, set one aside in bowl. Add garlic to bowl, mash bean mixture together. Allow oil to warm in dutch oven/pot then add onions & jalapenos. Let cook for 4-5 minutes until onions translucent. Add in chicken, bean mix, beans, broth, seasoning and lime juice. Bring to a boil reduce and simmer for 25 minutes. Snip cilantro and stir into chili just before serving. Add cheese and/or avocado as desired.

Portion Fix: 1 red, 1 yellow, 1 blue (if you add cheese and avocado)

Tip #1: Give them the goods. My husband eats what I eat. But I add cheese for him or sometimes crackers or something. That way I’m not cooking twice but I can still stay on the 21 Day Fix.

Tip #2: When you make a recipe, automatically double or triple it every time. When you do, you’ve “meal prepped” lunches or lazy Sunday leftovers! Good job you!!!! =D

Tip #3: Many recipes, like this one, originally called for rotisserie chicken. I’m telling you that’s an option if there IS NOTHING ELSE but it’s loaded with sodium and preservatives so it’s not the best choice. Instead, poach 2-3 chicken breasts and shred them. Much healthier and not difficult. Then I even use my stand mixer to shred them.

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Dinner Recipes Uncategorized

Chicken Sheet Pan

Ingredients:

  • 1 medium sweet potato – scrubbed and diced into 1/2-inch-wide pieces
  • 3 tablespoons extra-virgin olive oil – divided
  • 1 1/4 teaspoons kosher salt – divided
  • 3/4 teaspoon black pepper
  • 1 1/4 pounds boneless, skinless chicken breasts – cut into bite-size pieces (about 2 medium breasts)
  • 1 small head broccoli – cut into florets (about 2 cups florets)
  • 1 red bell pepper – cored and cut into 1/2-inch pieces
  • 1 zucchini – halved lengthwise, then cut into 1/2-inch-thick half moons
  • 1 yellow squash – halved lengthwise, then cut into 1/2-inch-thick half moons
  • Zest and juice of 1 medium lemon
  • 2 1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  • Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line a large, rimmed baking sheet with foil. Lightly coat the foil with nonstick spray.
  • Place the sweet potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and then spread into a single layer on the baking sheet. Keep the bowl handy. Bake for 10 minutes, or until the sweet potatoes are just beginning to soften on the outsides but are still too firm to eat.
  • Meanwhile, in the bowl that you used previously for the sweet potatoes, place the chicken, broccoli, bell pepper, zucchini, and yellow squash. Drizzle with the remaining 2 tablespoons olive oil. Add the lemon zest and juice, Italian seasoning, garlic powder, onion powder, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat.
  • Transfer the chicken and vegetable mixture to the sheet pan with the sweet potatoes, using a spatula to spread everything into an fairly even layer and stirring it a bit if needed.
  • Return to the sheet pan to the oven and bake for 15 to 20 additional minutes, stirring once halfway through, until the chicken is cooked through and no longer pink in the middle and the vegetables are tender but not mushy. (They won’t be browned and caramelized but will be delicious to eat.) Sprinkle with Parmesan. Serve hot.

Credit:

Categories
Dinner Health Recipes

Chicken Fried Cauliflower Rice

For Chicken:

  • Boil/Bake/Grill/Instant Pot Chicken Breasts
  • Shred/Chop

For Rice:

Ingredients:

  • 2 cups cooked cauliflower rice (I use steamable bag)
  • Coconut oil.
  • Mixed veges/onion/broccoli/whatever you like.
  • 1 egg
  • 2 TBSP reduced-sodium tamari soy sauce.
  • Sea salt & pepper.

Instructions:

  1. Heat oil in skillet.
  2. Add in veges of choice, sauté until softened.
  3. Beat 1 egg, add in and scramble.
  4. Add in chicken & rice, brown a bit.
  5. Add in 2 Tbsp. reduced-sodium tamari soy sauce, sea salt & pepper. Mix everything together.