White Chicken Chili

White Chicken Chili

No to low Carbs and no sugar

This soup was perfect for this cold day.  First time making the white chicken chili and it was perfect to go with our Mediterranean Diet we have been on.  This could be no carbs, but I decided to add in a can or two of the organic cannellini beans.  When you make it in soup you don’t actually eat that many at all in your bowl.  So I was ok with it.  You could keep it totally carb free and don’t add the beans and it will still taste wonderful. 

Ingredients

Chicken Broth

1 pound boneless, skinless chicken breasts

1 sweet onion diced

2 celery ribs diced (optional)

Yellow and Green Bell Pepper

1 (15-ounce) can of diced tomato

Diced green chiles

4 cloves garlic, minced or minced garlic from my spice rack

1 (15-ounce) can cannellini beans, drained and rinsed

8 ounce cream cheese, softened

¼ cup heavy cream

Cumin (or I used packets of white chili seasoning)

Salt and pepper to taste

Keep in mind that all ingredients I did not put measurements because it all depends on your taste and how much you are making to eat.  We made a lot because of leftovers for later and I doubled some of this did an extra half of each.  Just depends on your taste really.

Instructions

I put my chicken breasts in a crock pot with chicken broth with diced peppers, onion and celery.  Added salt, pepper and garlic to taste.  Add your cumin or white chili packets which ever you use.  Add your diced tomatoes and diced green chiles.  Cook in the slow cooker for 4 hours.

Take the chicken out and shredded it with forks.  Transfer all the slow cooker ingredients into another pot on the stove with the shredded chicken, organic cannellini beans and heat to a boil.  Add your cream cheese and heavy cream to the pot and reduce temperature.  Continue to cook until the cream cheese has melted

This smelled so good when I walked in the door after work. 

XXOO

JANELL

Chicken and Vegetable Detox Soup

Chicken and Vegetable Detox Soup

I had some in my FIT FAM making this soup and had to try it on my own.  I added a few things that I found in other recipes and I have to say it was very tasty and pleasant to eat.  Now was it something that your taste buds would die for?  Nope!!!!  But it had everything in it I like to eat – minus the mushrooms…LOL

Ingredients

            2 tbsp olive oil, divided

            1 pound boneless, skinless chicken breasts

            1 onion diced

            2 carrots, peeled and diced

            2 celery ribs, diced

            2 cups of broccoli florets

            4 cloves garlic, minced or minced garlic from my spice rack

            16 ounce mushrooms, thinly sliced or whole however you prefer

            ½ tsp dried thyme

            ½ tsp dried oregano

            8 cups chicken stock

            ½ cup uncooked orzo pasta

            1 (15-ounce) can cannellini beans, drained and rinsed

            2 tbsp chopped fresh parsley leaves or parsley flakes from my spice rack

Instructions

Boil your chicken with salt and pepper (which is what I did, because we are very picky about chicken being cooked all the way) or heat 1 tbsp of olive oil in a large stockpot or dutch oven over medium heat.  Be sure to dice chicken first before placing in oven.  Cook until golden, about 2-3 minutes per side.

If you boiled your chicken, shred it so you can add it to your soup.

In another pot add remaining ingredients with the shredded chicken.  Cook, stirring occasionally.  I let ours simmer on the stove for about 30 minutes.

This soup is very low in calorie and had all the foods we love in it.  It was one of the coldest days of the winter so far and this soup was perfect for that day.  Hope you enjoy it as we did.

XXOO

JANELL

Turkey Stuffed Peppers

Turkey Stuffed Peppers

I love stuffed peppers, but never tried to make them myself.  My first time was a charm and they were the easiest to make.

Ingredients

            1lb lean ground turkey

            1 garlic minced or I used minced garlic

            ¼ onion (minced)

            1 tbsp chopped fresh cilantro or parsley or I used from my spice rack

            1 tsp garlic powder

            1 tsp cumin powder

            1 tsp kosher salt

            3 large sweet red bell pepper, yellow, orange or even green (washed)

            1 cup reduced sodium chicken broth (divided)

            1 ½ cups cooked brown rice

            ¼ tomato sauce

            1 can of diced seasoned tomatoes

6 tbsp part skim shredded cheddar cheese or just whatever you have (honestly I did not even measure it out)

Instructions

            Heat oven to 400’

Heat a medium skillet on medium heat.  Add onion, garlic and cilantro and saute about 2 minutes.  Add ground turkey, salt, garlic powder, cumin and cook meat until it is completely cooked through.

            Cook rice on another burner while browning your meat

Add ¼ cup of tomato sauce, diced tomatoes and ½ cup of chicken broth to the meat, mix well and simmer on low for about 5 minutes.

Combine cooked rice and meat together.  (I did not use all the rice I cooked)

Cut the bell peppers in half lengthwise, and remove all seeds.  Spoon meat mixture into each pepper half and place in to a baking dish.  Top each with shredded cheese.

Pour the remainder of the chicken broth on the bottom of the pan.

Cover tightly with aluminum foil and bake for about 45 minutes.

I hope you enjoy these as much as we did.  Unfortunately I was sick and could not taste a thing.  But the verdict from the other half was they were good.  Any leftover meat I placed in a freezer bag and they are ready to have at a later date.  Less time and less money is always a good thing.

XXOO

JANELL