White Bean Chicken Chili

This was such a hit, I was asked to make it a second time in two weeks! The first time I halved the recipe, and there was none left, so this time I made the full recipe so that we'd have leftovers. The first time I made it, I used canned chicken and canned beans, but this time I realized it was more economical to use dried beans. Sure, it takes an extra step, but we had time on a Sunday. The canned beans work just as well. You can also use fresh chicken and cook it/chop it.

If you DO use dry beans, you need to pre-cook them. Just soaking them won't work, as they won't become tender in the crock pot. To do this, rinse and sort your beans (natural foreign materials can end up in dry beans), then put them in a pot with enough water to cover 2 inches. Bring to a boil, then reduce heat and simmer for 10 minutes. Set aside for 1 hour, then drain and use.

This was awesome topped with a little cheese and served with torilla chips (I scooped it like a dip!).

2 cups cooked chicken (I used Tyson canned premium white meat)
3 15oz cans of white beans (or about 3/4 bag dry white beans)
1 onion, chopped (or less, depending on taste)
2 cloves garlic, minced
2 jalepeno peppers, seeded and chopped
1 bell pepper, chopped (I left it out, I don't like them)
3 1/2 cups vegetable or chicken broth
cumin, cayenne pepper, chili powder, to taste

1. Pre-cook your dry beans if using. If not, forget this step.
2. Dump everything in the crock pot. Stir.
3. Cook for 8-10 hours on low.
4. Serve topped with shredded cheese, sour cream, or whatever else strikes your fancy!

Sweet Potato Burrito

WHAT? Yes. Yes, you heard that right. Sweet potatos, in a burrito. I know, sounds weird...but it was DELCIOUS. And EASY. And VEGETARIAN!

So you know you want the recipe, right? Well, I'll give it to you then!

Oh, the white bean chili from last week was amazing. I can't remember the recipe off the top of my head, so I'll post it when I get home later.

Sweet Potato Burritos

1 medium sweet potato, mashed (I popped mine in the microwave, baked it, then scooped out and mashed)
Some onion (as much or as little as you like), chopped
1 clove garlic
green pepper, chopped (optional, I hate them so I didn't use it)
1 tsp olive oil
3/4 cup black beans (yes, I used canned)
cumin, cayenne pepper, red pepper, chili pepper, other seasonings
shredded cheddar cheese (I use fat free)
4 tortillas (I use whole wheat)

1. Preheat oven to 350 degrees.
2. Cook/mash your sweet potato, if you haven't already
3. Heat oil in a small skillet. Add onions, garlic, and pepper if using and sautee.
4. Add black beans to skillet. Stir. Add spices to your liking.
5. On a baking sheet, fill each torilla with some sweet potato, top with black bean mixture, and sprinkle with cheese. Roll up burrito-style, and place seam side-down on the baking sheet.
6. Bake 12 minutes until slightly crisp.
7. EAT (be careful, the sweet potato comes out SCALDING HOT)

They were delicious left over too, but it wasn't crisp anymore. We topped it with a smidge of fat free sour cream--I don't think something tomato based like salsa would taste very good, but you're welcome to try and let me know how it goes! Also, let me know any variations you make, I'd love to hear YOUR ideas!

Blog Ressurection!

Oh dear. I seem to have neglected my blog! A LOT has happened in the last few months--I got a new job being the biggest. Now I work for the admissions office in the College of Medicine at the university in my town. I was also quite sick for several weeks, so cooking was on the bleh side. And the big news is we've added to our household--a new, squishable kitty, J, has come to live with us and brighten our lives. Looks like I'll need to update my blog intro!

Needless to say, we've been busybusybusy bees, but the kitchen is back in action!


I'll start back with our Valentines Day meal. I decided to make a recipe I found, Pan-Seared chicken in Rosemary Butter Sauce, but to alter it to make it a bit more healthy. I also sauteed some zucchini.

It's easier than it sounds! Enjoy!

Serves 2:

1 boneless skinless chicken breast, trimmed of fat
2 Tbsp butter or margarine (I used Blue Bonnett), divided
1 clove garlic, finely chopped/crushed
1/4 cup reduced-sodium chicken broth OR white wine
1/4 cup fat free half-and-half (if you don't care about calories, the original recipe called for heavy whipping cream)
rosemary (dried or fresh), to taste (I used dried, but fresh would have been nicer)

Total: 265 calories

1 Tbsp olive oil
Zucchini, cut into thick strips

1. Heat about 2 tsp (3tsp=1Tbsp) butter in a small skillet over medium heat. Add chicken, cook through (will brown on the outside), set aside and keep warm.
2. In same skillet, melt 1 tsp butter, add garlic and sautee until fragrant.
3. Add the chicken broth/wine and the half and half, bring to a boil.
4. Add the remaining butter and rosemary, stir until butter is melted. Allow to boil a few minutes until thick.
Note* if the sauce doesn't thicken to your liking, make a smooth roux of a little flour and chicken broth or half and half, and whisk into sauce.

For zucchini-

1. Heat olive oil in a medium skillet over medium heat.
2. Add zucchini, sautee, stirring every once in awhile, until tender.

We served it over angel hair pasta.

Tonight I'm making a white chicken chili in our crock pot--if it's tasty, I'll share it with you! Also, next week we are planning on doing some more vegetarian meals, so stay tuned!