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.

Pesto Chicken Tortellini

I got this recipe from a recipe blog that I follow:

http://onecrazycookie.blogspot.com/

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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Chicken lime tacos

Ingredients

• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red wine vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas (or use whole wheat tortillas)
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded Monterey Jack cheese(can use reduced fat of any kind of cheese if you like)
• 1/4 cup salsa

Directions

1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

These were super yummy!  My hubby really loved these too!  My daughter, who is a picky eater and won't eat anything spicy, wouldn't eat the chicken part.  These aren't spice thought, I just think she didn't like the oregano and the tart flavor.  I thought they were awesome!  Yet another nice healthy dinner that doesn't require a lot of cooking.  I think the total calorie per serving of one tortilla is about 200, but would be less with whole wheat tortillas and reduced fat cheese.

Turkey Wraps

Ingredients

• 1 (8 ounce) package cream cheese with chives (I used fat-free and added my own chives)
• 2 tablespoons Dijon mustard
• 6 (8 inch) whole wheat tortillas
• 1 1/2 cups finely shredded iceberg lettuce
• 12 slices thinly sliced deli turkey
• 3/4 cup shredded Swiss cheese(or any kind of cheese works if you want to get the reduced fat kind)
• 1 large tomato, seeded and diced-optional
• 1 large avocado, sliced-optional
• 6 slices bacon, cooked and crumbled (you can use turkey bacon to cut down on the fat, or just not use bacon)
• 
  
• Directions

1. Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
2. Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
3. Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.

I loved these!!  These will definitely be something I make more often.  Even my hubby who shuns anything healthy enjoyed them =)  Another variation is to make it a lettuce wrap.  Instead of tortillas, use big pieces of lettuce, put everything on it, and enjoy!  Either way, it is a nice healthy lunch/snack.  These are also great warmed up a bit to melt the cheese.  Also, you can cut them into little pieces and use them as a healthy appetizer.

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Banana Chocolate Chip Muffins

One of my favorite foods in the world is banana bread with chocolate chips so I wanted to do some muffins for breakfast.  Yum!

1 tsp vanilla

1/2 tsp cinnamon

3/4 c. sugar

1 egg

2 c. whole wheat flour

1/2 tsp salt

1/2 c. applesauce

3 bananas, mashed

1 tsp baking soda

chocolate chips (optional)

preheat oven 325 degrees.  generously spray muffin tins with cooking spray.

Combine all the ingredients and spoon into muffin tins.  fill about 3/4 full. 
Bake for about 20-30 minutes, or until a toothpick inserted in center comes out clean.

My batch yielded 12 muffins and then 4 mini-loaves.  I calculated the total point value of recipe to be about 38.  I think the mini-loaves are equivalent to about 2 muffins so each muffin would about 2 points and the mini-loaves about 4 points each.  These turned out really good.  My kids loved them for breakfast (and so did I, I  already ate 2 1/2 muffins)  If you don't add the chocolate chips I would add 1/4 more of brown sugar and a little more cinnamon.  Feel free to add whatever you want: coconut, walnuts, pecans, almonds, white chocoalte chips, raisens, etc.
One other great thing about these, is that they freeze really well!  So you don't have to eat it all in one day.  Eat a few and throw the rest in the freezer.  Next time I am going to make a bunch of mini-muffins for a nice little snack for the kids in the afternoon.

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Strawberry oatmeal muffins

1cup all-purpose flour

1 cup rolled oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg, beaten

 1/2 cup milk

1/4 cup yogurt

1tsp vanilla

1/2 cup sugar

1 cup strawberries (chopped)

Directions

Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.

In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.

Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
 
The whole recipe made 12 regular size muffins and then 12 mini muffins.  I calculated the point value to be 28 points for the whole recipe, but I used whole milk so if you use fat-free it would be a bit less.  Overall, it wasn't too bad, but needs a tad more flavor.  I think I will add more cinnamon and use brown sugar instead of white.  Another variation is to use whole wheat flour instead of white.  I think I will also add some almond extract as well.  My muffins were a little mushy.  I don't think I cooked them long enough and when I cut my strawberries they were till frozen so that added a little more moisture.  Next time I'll make sure they are thawed all the way.  Also, I think they taste better as mini-muffins, rather than big ones.   But this is a nice healthy breakfast =)

Apple Stuffed Chicken

Ingredients

3 skinless, boneless chicken breasts
1cup chopped apple (granny smith work best, but use tart apples that don't go mushy)
 4 tablespoons shredded Cheddar cheese (reduced fat if you can find it)
 2 tablespoon Italian-style dried bread crumbs (or use plain and add your own seasonings)
2 tablespoon butter
1/2 c. chicken broth (I used one bouillon cube with the 1/2 c. water for stronger flavor)
seasonings to taste (i used onion powder, garlic powder, dash cumin, oregano, Italian seasonings, Parmesan cheese)

1 tablespoon water
1 1/2 teaspoons cornstarch

Directions

Combine apple, cheese, and bread crumbs and seasonings. Set aside.

Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks (you might need at least 6 or 7 for each)

Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add Broth. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
 
Serve with mashed potatoes and used the gravy for the potatoes.
 
Each chicken roll-up is about 150 calories, depending on the cheese you use and how much.  Plus with the potatoes and some veggies this meal wouldn't be too many calories, as long as you don't put a bunch of junk on the potatoes and keep them simple.
 
When I first saw the recipe I was a bit iffy....apples and chicken don't really go together for me. But I thought I'd give it a whirl. You can't really taste the apple too much. I admit, I took a taste of the apple/cheese mixture and oddly enough, the apples and cheese don't taste too bad together  I think I am going to try the apple mixture on some crescents and do a roll-up type food.  I'll let you know how that one goes.  Overall, this was very good!!  I will defiantly be making this again.  I wonder how other fruits would hold up with it?