White Chicken Chili in your Crockpot

My white chicken chili is another easy "chop 'n dump" style Crockpot meal.  After you chop the onion and peppers, the only thing left to do is put it all in the Crockpot.  If you prefer, instead of putting the chicken in whole and then shredding after four hours, you can cube the meat and just put the chicken pieces right into the mix and not have to worry about it later.  The reason I like to shred the chicken is purely a textural thing.  I like the way the shredded pieces of chicken seem to soak up the flavors of the chili.  Just a personal preference, but it would turn out well either way.  Also, any bean would work here.  There’s no reason you have to use navy beans, it’s just what I had on hand.  Serve with a dollop of sour cream or Greek yogurt, cilantro, avocado, green onion and freshly squeezed lime juice.  I purposely took the picture below with no toppings because there are so many and I wanted you to see how thick and delicious this chili is.  If you’ve got leftovers, not to worry… this chili freezes extremely well. 

What You Need:

1 lb boneless skinless chicken breast (2 large breasts)
½ of a softball sized brown onion (or one large – 2 cups), ½” dice
2 large poblano peppers (2 cups – bell pepper would work also), ½” dice
3 small cloves garlic, minced (or 2 tsp prepared minced garlic)
2 – 15 oz cans salt free white beans, **edited to add - drained** (I used navy)
1 – 16 oz jar salsa verde/ roasted tomatillo salsa (or two cups homemade)
1 - 12 oz room temperature beer (one you would like drinking)
2 – 4oz cans hot diced green chiles (use mild if you prefer a more mild chili)
½ - 1 Tbs cumin (to taste - I use a full Tbs)

Optional toppings: sour cream or Greek yogurt, avocado, green onion, cilantro & lime juice

What To Do:

Combine onion, pepper, garlic, beans, salsa, diced chiles, **edited to add** beer** and cumin in your Crockpot and mix well. Sink the chicken breasts into the mixture and cook on low for four hours.

Remove chicken and shred with a fork. Return the shredded chicken to the chili and cook for an additional two hours before serving. (If you cubed your chicken, skip this step.)









**Edited to add: makes 8 - 1.5c servings

Nutritional Info for 1 Serving

Bon Appétit!
Mary

Black Bean & Sweet Potato Casserole with Chicken & Quinoa

I knew my girlfriend Kim would be coming over for dinner tonight and I wanted to make either a soup or a casserole that involved black beans and the sweet potatoes I found that were really close to spoiling. After a brief discussion with her this morning, we decided that casserole was the way to go. I decided that I wanted there to be a grain running throughout this recipe and knew some quinoa cooked in beef broth would go nicely with the other components. If you can't find or don't like quinoa, use brown rice, barley or couscous.  To keep it light, I used cottage cheese that had been pureed with dried spices in lieu of shredded cheese. For the topping, I used the pre-shredded smoked cheeses from Trader Joe’s for convenience, but any kind of cheese you like would work. To make this recipe vegetarian, simply leave out the chicken or substitute caramelized onions and mushrooms and cook your quinoa in vegetable stock. Serve with a dollop of Greek yogurt, hot sauce and fresh cilantro if you have it on hand.

What You Need:

½ - ¾ lb cubed or shredded cooked chicken - *see cook’s note
1 large sweet potato (any kind of potato would work here)
1 cup cooked black beans, drained and rinsed
1 ½ cups cooked quinoa (or any grain you like) cooked in broth (I used beef here)
1 – 16oz package frozen spinach, defrosted and squeezed of water
1 cup low fat cottage cheese
1 cup salsa verde (roasted tomatillo salsa – or any salsa you like)
1 egg, lightly beaten
½ cup shredded smoked cheese (or any cheese you like)
1 tsp 21 seasoning salute (or any salt free seasoning blend you like)

What To Do:

Preheat your oven to 350*.

Wash your sweet potato and pierce several times with a knife or fork. Microwave on high for 6-7 minutes or until a knife can be inserted easily. Cut potato into one inch pieces and set aside.

While the sweet potato cook’s, puree cottage cheese in a small food processor or blender with your salt free seasoning blend until smooth.

Combine all ingredients in a large bowl (except for the shredded cheese) and mix gently.
Pour the mixture into a large casserole dish coated with cooking spray and bake with a foil cover for 45 minutes to an hour. You’ll know it’s time to take the foil off when the casserole is bubbling at the edges.

Bake for an additional 20-25 minutes or until the top is golden brown.



*You could use shredded rotisserie or left over chicken here – I cubed my chicken and tossed with 1 Tbs extra virgin olive oil, 1 tsp 21 seasoning salute (or any salt free seasoning blend), ¼ tsp salt and pepper. Bake at 350* for 8 minutes.*

**Edited to add: makes 6 - 1.5c servings

Nutritional Stats for 1 Serving

Print this recipe !

Bon Appetit!
Mary

The Recipe for my Whole Wheat Pesto Chicken Pizza

I’ve had a couple of you ask me for the recipe for the Pesto Chicken Pizza, so I figured I’d quickly jot down what went into it. Nothing was measured, so I’ll do my best to remember about how much I used. If you feel like you want more cheese, chicken or veggies.. Go for it! If you don’t have a Trader Joe’s nearby, you can buy a ball of dough from most grocery stores and you can substitute your favorite salt free seasoning blend (e.g. Mrs Dash) for the 21 Seasoning Salute. It’s hard to make a bad choice here. I have a pizza stone from World Market and highly recommend using this to achieve that extra crispy crust you get from delivery pizza. If you don’t have a pizza stone, you can make this recipe on a regular baking sheet and it should work just fine, it just won’t be quite as crispy as if you had made it on a pizza stone. Serve with a green salad and an ice cold beer!

What You Need:

¼ lb chicken cut into 1” cubes cooked in 1 tsp oil, seasoned with 1 ½ tsp Trader Joe's 21 Seasoning Salute
1 ball whole wheat pizza dough
½ - 1 cup of your favorite pizza or spaghetti sauce (depends how saucy you like it)
¼ cup prepared or homemade pesto sauce
½ - 1 cup shredded cheese of your choice (I used this garlic infused jack cheese)
¼ cup finely shredded parmesan cheese (optional)
1/3 cup red or green bell pepper, ¼” dice
1/3 cup red onion, ¼” dice
2 large cremini or button mushroom, very thinly sliced
6 cherry tomatoes, thinly sliced
Cornmeal to prevent the dough from sticking to your baking sheet or pizza stone
Flour for rolling the dough

What To Do:

Heat oven to 425* and take pizza dough out of the fridge and let it sit for 20 minutes while the oven heats up. If you try and use it right out of the fridge, you’ll have a really tough time getting it to roll out properly.

Once the oven is hot, throw your pizza stone in and let it heat for 15 minutes (if using). While the pizza stone is heating, roll out the dough on a well floured surface to your desired thickness. We like it thin.

Remove pizza stone from the oven and dust with cornmeal until there is an even coating.

Carefully place pizza dough onto your pizza stone or baking sheet and pierce many times with a fork to prevent air pockets from forming. Bake the pizza crust for about 8-10 minutes or until it becomes a golden brown. This is how you get that crispy crust!

After the crust has prebaked, top with sauce, garlic jack cheese and then all of the vegetables and chicken. Spoon the pesto sauce onto the pizza, distributing it evenly in blobs. Top with parmesan cheese (if using) and bake for 12-16 minutes or until golden brown and bubbling.


Allow the pizza to cool for a few minutes before slicing.



Serves 4 (4 small or 2 large slices each)



Bon Appétit!
Mary

Teriyaki Chicken Stir Fry (5 ingredients!)

This stir fry is extremely quick and easy! I am definitely on a five ingredient kick these days. Nothing like a great tasting and healthy recipe that isn’t a bunch of muss and fuss. I like to make this stir fry ahead of time and reheat it as needed. If you’re not into mushrooms, you could use any other veggie you like. I think onion, carrot, snow peas and baby corn would all work very well. Same goes for red bell peppers… If you’d rather not use those, just substitute one of the above. This recipe makes enough for four generous portions. I’ll be serving this over steamed brown jasmine rice with a little hot sauce. Feel free to add a little extra teriyaki sauce when serving, but a little goes a long way. This recipe could easily be doubled for a larger group… or for more leftovers!

What You Need:

1 lb chicken breast, cut into bite sized pieces (about ¾”)
4 ½ cups broccoli pieces, fresh or frozen (defrosted) would work here
10 mushrooms, thinly sliced
1 red pepper, chopped into 1/2” pieces
¼ cup bottled or homemade teriyaki sauce

½ Tbs olive oil

What To Do:

Heat the oil in a large skillet over medium high heat. Once the oil is hot add the mushrooms and sauté for 5 minutes or until they release their liquid and shrink.

Moving the mushrooms aside, brown the chicken for 4 minutes. Turn chicken over half way through the cooking process.

Next, add all the remaining ingredients and reduce heat to medium and cover.

With the cover on, cook for 4 minutes. Serve over steamed brown jasmine rice or quinoa.

**Edited to add: Makes about 3 - 2 cup servings

Nutritional Stats for 1 serving

Bon Appétit!

Mary

Mexican Chicken Soup

This spin on chicken soup came to me this chilly winter day after peering into my pantry and spotting a can of fire roasted tomatoes with roasted garlic, a jar of salsa verde and a can of green chilies.  I knew right then that I wanted to make a soup with Mexican flavors in it.  I had just gone to the market yesterday and picked up a package of chicken tenders, so I decided I should make a Mexican twist on good old fashioned chicken soup to warm us up.  This soup has deep smoky undertones of cumin and a hint of beer in its broth.  I really wished I had had some tortillas, because I think that toasting some in the oven with some cumin, salt, pepper and cayenne would be lovely.  Also, if you have a ripe avocado and some fresh cilantro, I highly recommend adding both of these accompaniments.   Promise you won’t be disappointed!   This recipe can also be made in the Crockpot by reducing the amount of garlic by half and combining all ingredients in your slow cooker and cook on low for 6 hours.  This soup freezes extremely well.  Serve with chopped avocado, thinly sliced green onion, sharp shredded cheddar cheese, Greek yogurt, minced cilantro and hot sauce.

What You Need:

1 lb chicken rinsed and cut into bite sized pieces
1 – 14.5 oz can diced fire roasted tomatoes with roasted garlic
4 cups ( 1 – 32 oz box) chicken stock (broth would work also)
1 cup salsa verde (I used Henry’s Store brand – Sun Harvest)
¾ cup beer (I had a Bass on hand)
2 cups cooked pinto beans
1 cup corn kernels (canned, fresh or frozen)
1 – 4oz can green chilies
1 medium brown onion (about 2 cups), ½“dice
6 cloves garlic, minced (or to taste)
1 Tbs extra virgin olive oil
½ tsp cumin
¼ tsp salt and pepper plus a pinch of each

What To Do:

Heat the oil over medium high heat in a large soup pot. Once the oil is hot, add the chicken and season with ¼ tsp salt, 1/4 tsp pepper and ½ tsp cumin.

Brown the chicken for 4-5 minutes stirring occasionally.  Remove from pan. 

Turn heat down to medium and sauté onions for 8 minutes adding the garlic during the last minute of cooking. Season the onions and garlic with a pinch of salt and pepper.

Add chicken to the onions and garlic, then deglaze pan with beer by turning up the heat to medium high and slowly adding the beer, scraping browned bits off the bottom of the pan with a  wooden spoon. Simmer over medium heat for 2 minutes. During this time, the alcohol will burn off.

Next, add all remaining ingredients and simmer covered, over low heat for about 15 minutes.












Makes 4 (2 cup) Servings


Bon Appétit!
Mary

Mary's El Pollo Bowl

This dish can be prepared mostly ahead of time, or can be prepped quickly while the chicken tenders bake. Great for a casual meal at home with friends and family, you could easily make this for four people or for eight… All you would have to do is chop up a few extra veggies and throw a few more pieces of chicken in the oven. This meal would also be great served taco bar style by setting out the fixin’s for your guests to make their own bowls. If you want to lighten this recipe up a bit, serve over chopped romaine instead of rice. Serve with hot sauce.

What You Need:

1 lb chicken tenders, rinsed and dried
4 servings warm, cooked brown rice
1 – 15 oz can black beans, rinsed and heated
1 small bunch cilantro, rinsed and chopped
1 large avocado, chopped (toss in lime juice if prepping ahead of time to keep from browning)
1 large tomato, finely chopped
½ medium red onion, finely chopped
¾ cup sharp cheddar cheese, shredded
¾ cup low fat Greek yogurt
Juice of one lime
1 Tbs olive oil
Hot sauce to taste



Seasoning Blend for Chicken:
¼ tsp salt
¼ tsp black pepper
½ tsp cumin
½ tsp chili powder

What To Do:

Heat the oven to 375*. While the oven heats, line a baking sheet with foil. Toss chicken with oil and seasoning blend. Once chicken is coated, space evenly on baking sheet.

Bake chicken for about 12 minutes or until no longer pink. Allow meat to cool slightly and chop into bite sized pieces.



Divide all ingredients among four bowls and serve with hot sauce.









Serves 4



Bon Appétit!
Mary

Sweet & Spicy Grilled Chicken with Black Rasberry Marinade

This super simple marinade comes together in a jiffy. Just what you wanted to hear right? I had a package of chicken tenders begging to be the star of a romaine salad for lunch today, so I quickly scanned the fridge for something to marinate them in. I’ve been on a sweet and spicy kick lately and knew I wanted to keep this recipe along those same lines. I had bought a jar of black raspberry jam that had just a bit left in the bottom and decided a fruity and spicy marinade was in order. If you can’t find black raspberry jam, feel free to substitute whatever kind you have.

What You Need:

1 – 1.3 lbs chicken tenders
¼ cup black raspberry jam
1 Tbs white wine vinegar
1 Tbs extra virgin olive oil
4 small cloves garlic
1 Tbs red pepper flakes (to taste)
1/8 tsp salt (2 pinches or to taste)
1/4 tsp freshly cracked black pepper (or to taste)



What To Do:

Combine all ingredients except chicken in a small food processor.

Process until smooth.

In a large Ziploc bag, combine the marinade and chicken. Marinate in the refrigerator from two hours to overnight.

Grill on an outdoor grill over medium low heat until no longer pink, about 6-8 minutes. Serve over a fresh garden salad.

Serves 4



Bon Appétit!
Mary

Buffalo Chicken Sandwiches

For days when you don’t have any time to spend in the kitchen, this simple slow cooker recipe has almost no prep time. After the chicken has finished cooking, it only takes a few minutes to slice the onion and dinner is served. Enjoy with a pickle or grilled sweet potatoes.

What You Need:

1 recipe buffalo chicken, recipe follows
4 whole wheat kaiser rolls, sliced horizontally
2 large leaves romaine, torn
1/2 cup sweet onion, thinly sliced
4 slices provolone cheese



What To Do:

Divide all ingredients among four rolls. Serve with a spicy pickle or grilled sweet potatoes.



Serves 4


Bon Appétit!
Mary

Buffalo Chicken

What You Need:

1 - 1.3 lbs chicken tenders, rinsed and dried
½ cup Franks’s Red Hot sauce
2 Tbs unsalted butter, cut into peices
1 tsp garlic powder



What To Do:

Combine chicken, hot sauce, garlic powder and butter in a crock pot. Cook on low for 4 hours.

After 4 hours of cooking, shred chicken and cook for another hour. This allows the chicken to absorb more of the sauce. Keep warm.

Chicken Salad

For a quick, high protein lunch this chicken salad hits the spot. It’s great to take along in your lunch for work or even on a picnic. Make this chicken salad the night before and you’ve got a great grab and go meal for you and a few friends.

What You Need:

1 – 12 oz can chicken in broth
1/3 cup raw cashews, cut into pieces
2 green onions, thinly sliced
1 stalk celery, small dice
1/3 cup red bell pepper, small dice
2 Tbs Miracle Whip or mayo
1 tsp Dijon
½ - 1 tsp curry powder
1/8 tsp freshly cracked black pepper
1/8 tsp kosher salt



What To Do:

Combine all ingredients in a bowl and mix until well combined.

Serve on whole wheat crackers.

Serves 4 (as a snack or appetizer)



Bon Appétit!
Mary

Mary's Mexican Pulled Chicken

This quick and easy crock pot meal comes together in less than 5 minutes, making it exactly what you need on a busy day. The smoky seasonings make this dish perfect over a salad of romaine, red onion, cucumber and a dollop of Greek yogurt. Serve with hot sauce and pickled jalapeño peppers. No need for dressing, the sauce make the ideal condiment.

What You Need:

1 lb chicken tenders
1 – 7 oz can salsa (recommended: Herdez salsa casera)
1 – 4 oz can tomato sauce
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste



What To Do:

Place rinsed chicken in bottom of slow cooker.

Season the chicken with salt and pepper.

Next, season the chicken with cumin and chili powder.

Top the seasoned chicken with green chiles.

Next, top the chicken with salsa and tomato sauce.

Set slow cooker on low for 6 hours.

When slow cooker has one hour to go, shred chicken with two forks and mix well. If dry, add water or chicken broth.

Serves 4



Bon Appétit!
Mary