White Chicken Green Chili

I love chili but have been trying to incorporate more lean meat in our diet and in a hearty healthy way.  I would say this recipe accomplishes just that!  And everyone in my family loves "soup"!  This recipe was originally written to be made in a slow cooker which is great, but I make it at night when I get home in a big pot and it works just as well.  See the link for the original recipe. 

 

 

 

Ingredients:

• 1 pound cooked boneless, skinless chicken breast (frozen or defrosted) (I often use either a rotisserie chicken or frozen diced precooked chicken for simplicity)
• 1 TBSP chopped garlic
• 1 onion, chopped
• 1 can cream of chicken soup
• 1 cup tomatillo or green chile salsa
• 1 can chopped green chiles
• 1 can white northern beans, drained
• 1 can reduced sodium corn
• 1 cup water or chicken stock
• salt and pepper to taste
• Lime Juice to taste
• Optional: Pepper Jack Cheese and/or Chopped Green Onions to garnish

 

Directions:

In your pan, add garlic and chopped onion and sauté until tender.  Add everything else but the chicken and beans and bring to a boil.  Once you have brought it to a boil, add your chicken and beans and bring back to a boil.  Reduce heat and cover and simmer for 15-20 minutes.  Add lime juice to taste!  Garnish with cheese and green onions if desired.  Enjoy!

Slow Cooker Directions:

In your slow cooker, layer chicken, onion, soup, salsa, green chiles, beans and water.  Cover and cook on low 6 to 8 hours (or on high 3 to 4 hours).  Remove lid and take two forks and shred chicken up right inside the slow cooker.  Ladle into bowls and garnish with cheese and/or onions.

 

That's it!  Isn't that easy?  You pile everything in, ignore it all day and then it's ready for you at dinner time.  Super yummy and hearty without any fuss.  Enjoy chili night!

Adapted Source: http://mixandmatchmama.blogspot.com/2012/10/dinner-tonight-white-chicken-chili.html

Easy Spanish Rice

I made this Spanish rice this year for Christmas to go along with our tamales.  It was really easy to make and turned out really well!  Everyone said it was great!

 

Ingredients:

•  2 tablespoons oil                             
•  2 tablespoons chopped onion
•  1 1/2 cups uncooked white rice (I used brown instant)
•  2 cups chicken broth
•  1 cup chunky salsa

Directions:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

 

 

Source:  http://m.allrecipes.com/recipe/33385/best-spanish-rice/

Chuy's Creamy Jalapeno Dip

I have a love affair with Chuy's Jalapeno Ranch dip.  I would happily go to Chuy's and eat that and chips for a meal.  I can't get enough of it.  I wouldn't say this recipe is exactly like it, but it is pretty darn close and fills the craving for me.  Bonus points are that my daughter loves it too and happily dips raw broccoli in it!

 

CHUY'S JALAPENO RANCH SAUCE

1 whole jalapeno, chopped, deveined and seeded (less if you don't like a lot of heat)
3-4 tablespoons cilantro without stems
1 cup mayonnaise
3/4 cup buttermilk
1/3 cup tomatillo sauce (salsa verde)
1 package Hidden Valley ranch dressing mix

In a mini food processor put mayonnaise, buttermilk, jalapeno, cilantro, and salsa verde.  Blend well until smooth.  Remove from processor and place in a bowl.  Add Hidden Valley Ranch mix and stir well.  Chill several hours before serving to allow flavors to blend.  Serve with chips or even as a dressing for salads.


Source: http://cookeatshare.com/recipes/chuy-s-jalapeno-ranch-sauce-685222/external

1. • Full Screen

Paula Deen's Corn Salad

I had this corn salad at a bday party we went to recently and it was so delicious!  I made it for the next gathering at my house and everyone loved it so it is definately a keeper!  And I am not a fan of mayo but you would never even know that is what's in this!

Ingredients:

2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed
Fritos chili cheese corn chips
(I could not find these so I mixed 1/2 regular and 1/2 barbeque corn chips)

Directions:
Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Source: http://www.food.com/recipe/paula-deens-corn-salad-230035?oc=linkback

Black Bean and Avacado Dip

Ingredients
* 1 (15 oz) can of black beans, rinsed and drained
* 1 (14 oz) can of corn, drained
* 1 (14 oz) can of diced tomatoes
* 1/2 cup chopped red onion
* the juice of one lime
* 1/3 cup Extra Virgin Olive Oil
* 1/3 cup red wine vinegar
* Pinch of Salt and Pepper
* 1/4 cup chopped cilantro (optional)
* 1 avocado, diced (add that when you're ready to eat it)

Directions
In a large bowl, mix all of the ingredients in order listed (except only add in avocado when you're ready to eat it).  Cover and chill until you're ready to eat.

 

 

 

Source: http://www.mixandmatchmama.blogspot.com/2013/05/lunch-black-bean-dip-or-filling.html

Chuy's Jalapeno Ranch-Take 2

Edit: I think I finally a recipe that I have settled on as my favorite.  I just can't get the non-mayo based recipes to taste as good but have discovered that the missing ingredient in so many of these is the tomatillo/salsa verde.  A lot of people used diced chili's but that just isn't it!  See this recipe for my current favorite:  http://boneyjeankitchen.blogspot.com/2014/10/chuys-creamy-jalapeno-dip.html


------------------------------------------------------------------------------------------------------
I am still on a quest to find a perfect Chuy's Jalapeno Ranch Recipe.  This one was pretty good, but had a little too much lime juice in the original recipe.  I like the sour cream base better than Mayo.


Ingredients:
16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
2 whole large jalapenos, roughly chopped
2 cloves garlic, minced
1/3 cup fresh cilantro
2-4 Tbsp lime juice
2-4 TBSP buttermilk (I probably go closer to 1/4 cup)



 Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!




Adapted Source: http://www.plainchicken.com/2010/09/chuys-jalapeno-dip.html

Diddo's Margaritas

These are the margaritas my dad likes to make and most definitely my favorite, however my dad's version was QUITE strong so I have adapted his recipe to make them a little crowd friendlier!  I like to save calories anywhere that I can so I usually use monk fruit or another equivalent replacement in place of the sugar.  

I usually double the batch for a small group and its plenty.  These are strong so I serve over ice.

1 cup tequila

1 cup water
1/2 cup orange liqueur (higher quality is much better like Contreu or Patron)
1/2 cup or simple syrup (bring 1/4 cup sugar & 1/4 cup water to a boil while stirring constantly) 
1/3 cup fresh squeezed lime juice

Mix all ingredients together.  Chill well and serve over ice if you like! Most importantly, ENJOY!

Skinny Sour Cream Enchiladas

Ingredients

• 16 oz. fat free sour cream

• 1 can fat free cream of chicken soup

• 1 tbls. fresh chopped cilantro (1/2 tbls. dried)

• 2 1/2 cups cooked shredded chicken breast

• 1 can Mexican Rotel -(I used diced tomatoes with garlic & onion since my family thinks rotel is too hot)

• 1 cup chopped onions (optional)-(I leave this out if I use the diced tomatoes with onion) 

• 8 low carb tortillas

• 1 cup shredded pepper jack and colby cheese blend (I use Mexican cheese blend)

• 1 can diced green chiles

 

Directions

• In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. (This is will get to the bubble up/boil stage quickly and make a huge mess if you don't keep stirring.)
• Combine the chicken, tomatoes, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
• Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
• Fill each tortilla with about 2 tbls. of the chicken mixture.
• Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
• Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray.
• Pour/Spread the sour cream sauce over enchiladas
• Top with the remaining cheese
• Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

Nutrition Info and Tips

Calories: 275Fat: 8g
Carbohydrates: 30gProtein: 14g

Beef Enchiladas

I saw this recipes here and it looks devine! I added a few things to my mix and they were really good!

Ingredients
1 lb hamburger meat
1 small onion, chopped
1 can of chopped black olives
1 small can reduced sodium corn
1 small can diced green chilis
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded cheddar cheese
6-8 flour tortillas

Directions
Brown the meat and saute the onions in with it. Once that is done, add in the olives, corn and green chilis and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

Serve with refried beans and spanish rice!

Chicken Tortilla Soup

We recently had dinner at a friends house and they made us a delicious tortilla soup. With the weather starting to think about getting cool again, I always love to make a good soup. They are hearty, healthy, and warm your soul.

This is my rendition of tortilla soup and was delicious!

1 large container of low sodium/reduced fat chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
1 can reduced sodium corn
5 chopped green onions
3-4 boneless skinless chicken breasts, sliced into cubes
1 cubed squash
1 cubed zuchini
1 can black beans, rinsed and drained
2 cups of cooked brown rice- (I use 1-2 bags of instant brown rice)
1 handful diced cilantro
1 lime-juiced
1 tbsp Chipotle Chili powder
salt and pepper to taste
tortilla chips
shredded Cheddar cheese
1 avacado chopped in cubes


DIRECTIONS
In a medium saucepan over medium high heat, combine the broth, tomatoes and chilies and tomato sauce, corn, and green onions. Bring just to a boil then add the chicken, squash and zuchini. Boil for 10 minutes until chicken is cooked. Add black beans, cilantro, lime juice, rice and chipotle chili powder along with salt and pepper to taste. Reduce heat.

Serve bowl of soup. Top with crumbled chips, cheese and avacado.

ENJOY!

For crockpot--Prepare all of your veggies and onions etc the night before and store in a bag in the fridge.  Store onions in their own bad.  You could even cook your rice the night before. 

I add everything but the squash, zuchini and rice to the crockpot and top with whole chicken breasts.  Push them down just enough to be covered with liquid.  Cook on low all day. 

As soon as I walk in the door I add my veggies to the crockpot.  When I get settled I remove the chicken so I can shred it.  When done, add your rice and and shredded chicken and serve. 

Southwest Chicken Salad with Basil

I must say, this looks delicious. I think I might have Chris grill up some extra chicken this weekend so I can make it!

Southwest Chicken Salad with Basil

a bunch of shredded chicken

the corn off two corn on the cobs

1 can of Ro-Tel with cilantro and lime

1 can of black beans

the juice of 1/2 lime

salt

lots of torn, fresh basil

1/4 cup sour cream, plus an extra dollop

Mix all ingredients together, except the dollop of sour cream. Chill. Serve with more torn basil and the sour cream dollop on top.

Enjoy!


I got the recipe from HERE on MckMama's Blog

Grilled Stuffed Jalapeno's

This idea was thanks to my cousin Eddie who brought something similiar on the 4th of July. Mom asked me this weekend if I wanted some jalapenos she had and I couldn't pass up the offer! They were so delicious!

Ingredients:

Fresh jalapenos
cream cheese
mexican cheese
green onion-diced
salt
pepper
Chipotle Chili powder

Directions:

While wearing gloves, slice jalapenos in half and remove seeds and ribs. Place on a foil covered pan with olive oil drizzled along the bottom. In a bowl, mix the rest of the ingredients. Use as little or as much as you see fit. Place spoonfuls into each jalapeno. Sprinkle the top with a little more cheese. Grill over indirect heat until they look done.

You can change up the types of cheese and try different combinations!

Shrimp Enchiladas Verdes

1 pound peeled cooked shrimp (see Ingredient Note), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Taken from here: http://www.eatingwell.com/recipes/shrimp_enchilada.html

Chili Verde

This is such a yummy pork taco meat recipe and is very well received by everyone we serve it to!  We serve it in tortillas with some cheese and sour cream and usually add beans or rice on the side. 


Ingredients:

• pork roast (trim excess fat)
• large chicken broth
• chopped onion
• jar salsa verde

Directions:

• Place pork roast in you crockpot with broth and add additional water to cover.  Cook on low for 8-10 hours or high for 4-5. 
• Remove roast from crockpot and dump liquid. 
• Use two forks to shred the roast and return to crockpot.
• Add onions and salsa verde and mix well.  (I often omit the onions)
• Continue to cook on low for 30 minutes to an hour. 
• Serve with all of your favorite toppings! 

Tali's Crockpot Chicken Tacos

This is a recipe my friend Tali highly recomends. It is her most requested. Can't wait to try it! This also freezes really well.


*1 packet taco seasoning
*1 can black beans (drained)
*1 can corn (drained)
*2-4 FROZEN chicken breasts
*1 jar salsa

Pour taco seasoning on bottom of crock pot, place chicken on top of that then pour in all of the rest of the ingredients. Set crockpot to low for 4-6 hours. About an hour before cooking, take out chicken and shred then place back in crock pot. Serve with tortillas or over chips/salad. You can also use leftovers as enchilada filling.