Ingredients 1 can (10 ounces) white chunk chicken 3 cups cooked white beans 1 can (14.5 ounces) low-sodium diced tomatoes 4 cups low-sodium chicken broth 1 medium onion, chopped 1/2 medium green pepper, chopped 1 medium red pepper, chopped 2 garlic cloves, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano Cayenne pepper, to taste 6 tablespoons shredded reduced-fat Monterey Jack cheese 2 tablespoons chopped fresh cilantro 6 ounces baked tortilla chips (about 65 chips)
Directions In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.
Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.
Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.
Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 10 chips with each serving of chili).
I have the BEST recipe for a very low calorie cake!
Angel Food "poke" cake
Ingredients: Angel Food cake mix Box of sugar free Jello (your choice, I like strawberry) Light/Fat Free Cool Whip
Make the cake in a 9x13 plan (based on box instructions). Mix Jello with hot water until dissolved – per instructions (do not refrigerate). When cake is finished, remove from oven and immediately poke cake with skewer all over (at least 2 holes/slice). Pour Jello over hot cake and refrigerate until Jello is set (approx. 3 hours). Once set, top cake with cool whip and enjoy!!!!
1 lb. Chicken Breast 1 and 1/2 Large Jar of Salsa-your choice(divided) 2 C. Frozen Corn 1 C. 2% milk cheddar cheese
cook chicken and 1 jar of salsa on low 8 hours or high 4 hours. remove chicken from crockpot and shred the chicken with two forks and return to crock pot. Add another half jar of salsa, corn and cheese. Heat through
Serve over rice or in whole grain tortilla with some light/ff sour cream
1 onion, chopped 3 cloves garlic, minced 1 green bell pepper, chopped 2 Tbsp oil 1 cup rice, uncooked2 cans kidney beans, drained 1 tsp cumin 1/2 tsp salt 1/2 tsp oregano 1/4 tsp crushed red pepper flakes 1/4 tsp ground red pepper 2 1/2 cups water
Preheat oven to 350°F. Fry onion, garlic and green pepper in olive oil until tender. In a separate bowl, combine and mix all remaining ingredients. Add the onion mixture to the bowl and stir well.
Pour mixture into a medium-sized casserole dish. Cover and bake until liquid is absorbed and rice is tender, about an hour. Stir before serving.
White Chicken Chili
ReplyDeleteIngredients
1 can (10 ounces) white chunk chicken
3 cups cooked white beans
1 can (14.5 ounces) low-sodium diced tomatoes
4 cups low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to taste
6 tablespoons shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro
6 ounces baked tortilla chips (about 65 chips)
Directions
In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.
Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.
Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.
Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 10 chips with each serving of chili).
Details: http://www.mayoclinic.com/health/healthy-recipes/NU00579
Green Monster:
ReplyDelete1 cup Almond Milk (Almond Breeze - vanilla, unsweetened)
1/2 C - frozen blueberries
1/2 frozen banana
1 handful fresh spinach
1 tbsp, ground flax seed
1 scoop - vanilla protein powder
blend, add a handful of ice, blend again!
ENJOY!!!
www.greenmonstermovement.com
I have the BEST recipe for a very low calorie cake!
ReplyDeleteAngel Food "poke" cake
Ingredients:
Angel Food cake mix
Box of sugar free Jello (your choice, I like strawberry)
Light/Fat Free Cool Whip
Make the cake in a 9x13 plan (based on box instructions). Mix Jello with hot water until dissolved – per instructions (do not refrigerate). When cake is finished, remove from oven and immediately poke cake with skewer all over (at least 2 holes/slice). Pour Jello over hot cake and refrigerate until Jello is set (approx. 3 hours). Once set, top cake with cool whip and enjoy!!!!
Salsa Chicken
ReplyDeleteBy Far one of my favorite crock pot recipes:
1 lb. Chicken Breast
1 and 1/2 Large Jar of Salsa-your choice(divided)
2 C. Frozen Corn
1 C. 2% milk cheddar cheese
cook chicken and 1 jar of salsa on low 8 hours or high 4 hours. remove chicken from crockpot and shred the chicken with two forks and return to crock pot. Add another half jar of salsa, corn and cheese. Heat through
Serve over rice or in whole grain tortilla with some light/ff sour cream
Enjoy!
Haiti
ReplyDeleteA GREAT beans and rice recipe
Hatian Riz National
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
2 Tbsp oil
1 cup rice, uncooked2 cans kidney beans, drained
1 tsp cumin
1/2 tsp salt
1/2 tsp oregano
1/4 tsp crushed red pepper flakes
1/4 tsp ground red pepper
2 1/2 cups water
Preheat oven to 350°F. Fry onion, garlic and green pepper in olive oil until tender. In a separate bowl, combine and mix all remaining ingredients. Add the onion mixture to the bowl and stir well.
Pour mixture into a medium-sized casserole dish. Cover and bake until liquid is absorbed and rice is tender, about an hour. Stir before serving.
Makes 4-5 servings.
I like mine with about 1T of light sour cream.