Monday, September 13, 2010

White Chicken Chili

The other day it was a cold, rainy day.  What better thing to have on a day like that then chili?  I have been wanting to try a while chili for awhile so I made this one.  I loved it!!

1 lb. boneless skinless chicken
1 (15 oz.) can great northern beans
1 (15 oz.) can pinto beans
1 (15 oz.) can corn
1 (1 1/4 oz.) package taco seasoning
1 (4 1/2 oz/) can chopped green chilies
1 (10 3/4 oz.) can condensed cream of chicken soup (98% fat-free)
1 (14 oz.) can chicken broth
1/2 cup sour cream(fat free)
chopped green onions-Optional
shredded cheddar cheese-Optional

Place chicken in the crock pot. Drain the beans and corn. Add to crock pot.
In a separate bowl combine the taco seasoning, chilies, soup and broth.  Stir to mix together and pour over chicken.
Cook on low for 8-10 hours.
Just before serving break up the chicken and stir in the 1/2 cup sour cream.
I had to add a little bit of cornstarch, but I love my chili thick.

This was so good!  I made a loaf of french bread and it was perfect with this =)

If you don't want to have it cook in the crock pot, you can make this by cooking the chicken before hand and letting it simmer all together on the stove for about 30 minutes, but I recommend the crock pot for this one =)

The total point value for this is 45 but it serves a lot.  I made about 4 bowls for dinner and froze the rest and it filled a gallon size freezer bag.  I would say it will serve around 8 good sized bowls, so that is 5.5 points a bowl.  If you don't want french bread, toast up some Sara Lee's Delightful bread for only 1 point for 2 slices.

Thursday, September 2, 2010

Pesto Chicken Tortellini

I got this recipe from a recipe blog that I follow:
Check them out for some super yummy recipes!!!

1 Tablespoon olive oil
1 cup sliced mushrooms (or more)
1/2 cup diced onions
1 small zucchini, sliced and quartered
1/2 cup ham, pepperoni, bacon or sausage (Optional)
2 cups cooked chicken, diced
1 medium tomato, diced
1/2 cup olives, sliced
1/2 cup pesto- maybe 3/4 cup if you like lots of sauce

3 Tablespoons Balsamic Vinaigrette dressing 
Optional: shredded Mozzarella cheese or Parmesan cheese

1 package frozen Tortellini, cooked according to package directions and drained- I used cheese tortellini

Heat olive oil in a saute pan. Add onion, mushrooms and zucchini. Saute a few minutes on medium heat until onion becomes transparent and veggies are cooked.
Stir in chicken (or other meat if desired) and heat for just a few minutes. Add tortellini, tomatoes, olives, pesto and vinaigrette dressing. Stir to combine.
If desired garnish with a little shredded Mozzarella cheese or Parmesan.

You could use any type pasta and the veggies your family likes. This is a very versatile recipe.
Enjoy!! I also think it would be great served cold.

Most of the points come from the pasta.  The total point value for this would be about 26, add a few if you use the cheese, or if you use other meats.  I'm not sure the point value of the pesto sauce since it depends on what sauce you use, but I calculated mine at about 3 points (I didn't use nuts)  This will serve at least 5 for a big serving, but if you do it as a side dish, it would serve a lot.  So the overall points would be around 5ish points per serving.  Not too bad.  Plus, this is a very low fat dish and stocked full of veggies!  You could lower the point value by taking out the chicken and then it would be around 21ish.

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