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Black & White Chicken Chili

November 12, 2010 1 Comment

Every year, my company holds its annual Crockpot Fest where employees anonymously submit chilis and soups to a contest judged by our fellow coworkers. I’ve never participated in the crockpost fest from the submission side of things, though I have been more than happy to taste everyone else’s creations!

Given the recent relocation of my wildly attractive boyfriend Winking smile I suddenly have quite a bit of free time on my hands (which my Type A Personality is feverishly seeking to fill), so I thought this contest would be the perfect opportunity to start catching up on all the quality kitchen time I’ve been missing out on.

I decided to go with my spin on this recipe, which I call Black and White Chicken Chili.

As with any great recipe, it started off with a big fat onion:

Then it was time to bring on the HEAT. If you can’t take the heat… well… don’t eat the chili. Just sayin’ Winking smile

The heat in this recipe came in the form of chopped green chilis, jalapenos, and cayenne pepper along with some garlic, cumin, and dried oregano.

First up, I heated up a tablespoon of olive oil in a large pot and then dropped in the chopped white onion:

Then I sat back and let the onions do their thang.

Once they were soft and translucent, I added the seasonings, chilies, garlic, and jalapenos and let everything jive together for a few minutes:

Then I tossed in my black beans:

And the white beans:

And gave everything a nice stir. Isn’t it beautiful?

Next up, I added the chicken broth, chicken stock, and shredded chicken:

I popped a lid on the pot, and let the chili meld together for about 15 minutes. Then I added 1 cup of shredded cheddar jack cheese:

YESSSSSSSSSSSSS.

Once the cheese melted, I turned the pot off to let everything cool down.

As with all soups, making this chili the night ahead makes for EVEN BETTER tasting chili the next day. Here’s a shot of my hard work at the contest:

Gotta love an accountant’s humor hahaha…

Another great thing about this chili is that it freezes really well. Last time I made it, I portioned it out into six individual servings and popped four of them into the freezer. Gotta love that!

Next time I make this chili, I think I’ll start off with a rue to help thicken things up a bit. As it stands, it’s a bit more like a choup than a chili. 🙂

Black & White Chicken Chili Ingredients List (Serves 6)

1 tablespoon olive oil
1 big fat onion
3 cloves garlic (and by 3, I mean 5)
8 ounce can diced jalapeno peppers
4 ounce can chopped green chile peppers
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground cayenne pepper
16 ounces reduced sodium chicken broth
8 ounces chicken stock
3 cooked and shredded chicken breasts
2 cans great northern beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup shredded Cheddar Jack cheese

Stats on 1 Serving: 351 calories, 38g carbs, 11g fat, 27g protein, 14g fiber

Recipes

Black & White Chicken Chili

November 12, 2010 1 Comment

I decided to go with my spin on this recipe, which I call Black and White Chicken Chili.

As with any great recipe, it started off with a big fat onion:

Then it was time to bring on the HEAT. If you can’t take the heat… well… don’t eat the chili. Just sayin’ Winking smile

The heat in this recipe came in the form of chopped green chilis, jalapenos, and cayenne pepper along with some garlic, cumin, and dried oregano.

First up, I heated up a tablespoon of olive oil in a large pot and then dropped in the chopped white onion:

Then I sat back and let the onions do their thang.

Once they were soft and translucent, I added the seasonings, chilies, garlic, and jalapenos and let everything jive together for a few minutes:

Then I tossed in my black beans:

And the white beans:

And gave everything a nice stir. Isn’t it beautiful?

Next up, I added the chicken broth, chicken stock, and shredded chicken:

I popped a lid on the pot, and let the chili meld together for about 15 minutes. Then I added 1 cup of shredded cheddar jack cheese:

YESSSSSSSSSSSSS.

Once the cheese melted, I turned the pot off to let everything cool down.

As with all soups, making this chili the night ahead makes for EVEN BETTER tasting chili the next day. Here’s a shot of my hard work at the contest:

Gotta love an accountant’s humor hahaha…

Another great thing about this chili is that it freezes really well. Last time I made it, I portioned it out into six individual servings and popped four of them into the freezer. Gotta love that!

Next time I make this chili, I think I’ll start off with a rue to help thicken things up a bit. As it stands, it’s a bit more like a choup than a chili. 🙂

Black & White Chicken Chili Ingredients List (Serves 6)

1 tablespoon olive oil
1 big fat onion
3 cloves garlic (and by 3, I mean 5)
8 ounce can diced jalapeno peppers
4 ounce can chopped green chile peppers
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground cayenne pepper
16 ounces reduced sodium chicken broth
8 ounces chicken stock
3 cooked and shredded chicken breasts
2 cans great northern beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup shredded Cheddar Jack cheese

Stats on 1 Serving: 351 calories, 38g carbs, 11g fat, 27g protein, 14g fiber

Recipes

Jambalaya. Jealous?

November 1, 2010 9 Comments

Every time I think of New Orleans, I hear the Zatarain’s rice commercial in my head. You know… Zatarain’s! (Said with much sass and flavor while jazz music wails in the background). Even before my trip to the Big Easy, I had this funny mental quirk.

This thought popped into my head tonight when I began to think about what to make for dinner. I was presented with the following challenge: what do you make when you’ve got leftover meats out the wazoo?

JAMBALAYA of course! It seems like ages since I last made Jambalaya! Well at least four months anyway. I had some chicken leftover from last week’s lunch and the turkey sausage was leftover from my Zuppa Tuscana…

Lucky for me, I keep frozen shrimp in the freezer at all times in case of emergency. So whipping together a 3-meat entre was easy peasy tonight!

3 meats, one dish:

The meats were ready to roll, so I heated the oven up to 400 degrees and got to choppin 2 roma tomatoes, 1/2 a white onion, and 1 green pepper:

I tossed the veggies into a bowl with:

1 tsp cayenne pepper
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
2 tsp minced garlic

I gave everything a good toss, then added:

1 cup brown rice
1 cup low sodium chicken broth

I intended on using 1.5 cups of brown rice, but I ran out! Ooops! That’s what happens when I grocery shop without taking inventory first! Dangit!

I divided the mix up evenly among three foil packets that I had sprayed down with some nonstick cooking spray:

One for my dinner, one for my lunch, and one for the BF’s lunch because I’m clearly dabomb.com.

I popped the packets into the oven for 30 minutes, and VOOOOILLLAAA!

Oh so spicy, and ohhhhh so delicious!

Yes, the jambalaya we had in New Orleans (and again) was a teensy bit tastier than my healthified version, but I’d like to see NOLA try and stack up to these stats:

Stats on 1 serving: 314 calories, 33g carbs, 9g fat, 27g protein, 3g fiber

Jambalaya Ingredients List (serves 3):

6 large shrimp, tails removed
2 links Jennie-O Hot Turkey Sausage
3 ounces grilled chicken
1 green bell pepper
2 plum tomatoes
1/2 a white onion
2 cloves garlic
1 tsp cayenne pepper
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
1 cup reduced sodium low fat chicken broth

Recipes

Healthified Slop Sloppy Joes

October 7, 2010 3 Comments

Sloppy joes are a fall food staple in my family, and I have been craving a big fat sloppy joe since the start of football season! This was my first attempt at making a healthified version of the sloptastic treat:

Looks pretty good, eh? To start things off, I sprayed a skillet with cooking spray and tossed in:

1/3 cup chopped white onion

Once the onions started to soften, I added:

8 ounces 99% lean ground turkey
S&P

I cooked the turkey til it was no longer pink. I don’t know about you, but I’m not exactly a fan of rare poultry… bleck!

Nice and brown:

Next I added:

1/4 cup water
1/2 cup Reduced Sugar Ketchup
1 tsp mustard
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder

Once everything was combined, I popped a lid on and let the joes simmer for about 25 minutes on very low heat. Then I spooned half the mix on to a Pepperidge Farm 7 grain deli flat and topped with some chopped raw onion.

A thing of beauty:

Ohhhhh yesssss….

That is one happy joe.

These sloppy joes were super easy to throw together and pretty tasty — I think the only change I’ll make for next time is to use the ORGANIC Heinz Ketchup instead of the reduced sugar version (which oddly has this crazy sweet taste that I am NOT a fan of).

I’m still craving a good old-fashioned Manwich sloppy joe… so I’m sure those will be making an appearance on an upcoming Sunday game day menu 🙂

Stats on the sloppy joseph: 256 calories, 27g carbs, 3g fat, 35g protein, 6g fiber

Recipes

Sausage & Caramelized Onion Pita Pizza

September 25, 2010 4 Comments

Last weekend, I caught 5 minutes or so of Giada’s cooking show on the Food Network on which she made a sausage and caramelized onion calzone. Are you drooling yet? Ever since then, I’ve had this image of sausage and caramelized onions floating around in my head, beckoning to me. I just so happened to have a leftover sausage from last Sunday’s cookfest, so I decided to put it to use today:

YUMMMMM….. I haven’t made a pita pizza in AGES! Jennie O’s mom and pop would be so darn proud! 😀

First up, I cranked the heat on the oven to 350 degrees, sprayed a small skillet with cooking spray, and placed it over medium high heat. Once the skillet was hot, I added:

1/4 cup sliced white onion
1 clove garlic, minced

Onions & garlic. Anytime you start a recipe off with these two ingredients, there’s an unwritten guarantee it’s going to be delicious. Didn’t you know??

I reduced the heat slightly at this point just to make sure I didn’t burn the garlic or onion. Then I just let the onions do their thing, stirring them occasionally.

Meanwhile, I topped a Joseph’s low-carb pita with 1/4 cup Classico Fire Roasted Tomato & Garlic Sauce and a sprinkling of red pepper flakes.

Once the onions were soft and a nice light brown color, I added them on top of the pita along with 1/2 a link of pre-cooked & chopped up Jennie O’ Hot Turkey Sausage.

I cut up a light Sargento Mozzarella string cheese into small sticks and tossed those on top then seasoned with a sprinkle of dried oregano and some black pepper:

Then I popped this beauty into the oven for 10 minutes, until everything was heated through and the cheese was melty:

I also fixed up a small side salad, which consisted of romaine lettuce, 1/2 a roma tomato, some chopped red onion, and 2 tbsp Ken’s Steakhouse lite Caesar dressing:

I REALLY like Ken’s Lite Caeser by the way.

Nom nom nom!

Sometimes the simplest of ingredients combine to make the most amazing meals. It is the best of both worlds!

Ingredients List: Sausage & Caramelized Onion Pita Pizza

1/4 cup sliced white onion
1 clove garlic, minced
1 Joseph’s low-carb pita with flax
1/4 cup Classico Fire Roasted Tomato & Garlic Sauce
Red Pepper Flakes
1/2 link Jennie O’ Hot Turkey Sausage
1 light Sargento Mozzarella string cheese
Dried Oregano
Black Pepper

Stats on my pita pizza: 236 calories, 17g carbs, 11g fat, 22g protein, 6g fiber

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