Recipes

  • Instant Pot Frozen Chicken and Potatoes




    Hello blog friends and Happy November.  

    I love cooking fast and easy weeknight meals as many of you may know.  One of the ways I can accomplish this is by cooking a meal using my Instant Pot.

    I usually have frozen chicken cutlets in the freezer to thaw for a weeknight meal.  One day I didn't take out the freezer the chicken cutlets.  Instead, I decided to make this chicken dish using the frozen chicken in the Instant Pot for a quick meal.

    I was amazed at how this dish came out tasting so fresh and delicious.  I also made Instant Pot White Rice as a side to go with this meal.  

    This chicken dish reminds me of Chicken Stew.  If you like using the Instant Pot, I hope you'll try out this easy weeknight meal.






    Chicken and Potatoes just finished cooking in the Instant Pot





    INSTANT POT 
    FROZEN CHICKEN AND POTATOES





    INGREDIENTS:

    5 frozen chicken cutlets
    1 cup of chicken or vegetable broth
    1 tablespoon minced garlic
    1/4 teaspoon turmeric
    1/4 teaspoon hot pepper flakes
    12 small potatoes - cut up small
    1 small bag of frozen mixed vegetables
    1 tablespoon butter
    1/4 teaspoon salt
    1/4 teaspoon pepper

    DIRECTIONS:

    Spray bottom of Instant Pot with cooking spray.  Add butter, garlic, and broth into the pot.  Place frozen chicken, potatoes, mixed vegetables, and spices into the pot.  Close the lid and make sure the vent is sealed.  Press the Manual Setting/High Pressure and set to 25 minutes and natural release.

    SUGGESTIONS:

    You can make rice or mashed potatoes for a side and then place the chicken mixture on top.





    Click HERE to see the great parties I will be linking up to!


    Julie
  • Butternut Squash, Chicken, Dried Cherry & Kale Casserole

    Everything you need – all in one dish. Efficiency at it’s finest. I hesitate to call this a casserole because in my mind that draws up the picture of some sort of creepy canned soup or cream sauce. This doesn’t have any of that. It’s held together by the goodness of all the ingredients – not a sauce.

    DSC_0969

    Butternut squash provides a hefty dose of vitamin A + the kale is also a heavy hitter for this same antioxidant and vitamin C. Maybe this will help your house stave off these colds that have been ravaging ours – maybe.

    The dried tart cherries add a fun pop of flavor and you know we love tart cherries around here for their crazy high antioxidant content that can help decrease post exercise muscle soreness and promote recovery.  

    Chicken was an easy addition to make this higher in protein – but feel free to sub in your favorite protein food. Make it vegan with some tempeh. Use leftover turkey around the holidays. Or, leave protein out completely if you want.

    The brown rice is definitely not the star of the show here. If you want to extend this dish a little further, add 6 cups of brown rice instead of the 4 I used. Or, try quinoa, wheat berries, or whatever grain you like best.

    DSC_0976

    This recipe is a solid option for meal prep. You can easily get a week’s worth of lunches out of this from cooking once – plus a good dinner!

    If you don’t like to eat the same thing every day, freeze a couple servings for next week.

    Fall Casserole 2

    Enjoy all the fall flavors in this delish dinner – or lunch – or snack. I guess I can’t discriminate against breakfast – I heard savory non-breakfast foods are a thing these days. How trendy do you wanna be?!


    Fall Casserole

    DSC_0987

    Servings: 6 BIG servings (2 1/2 cups)

    INGREDIENTS

    4 cups cooked brown rice (1 1/3 cup brown rice, dry & 1 1/4 cup chicken broth)

    3 Tbsp avocado or olive oil

    1 onion, chopped (approx. 1 cup) 

    1 butternut squash, diced (approx. 4 cups) 

    1/2 tsp salt

    1/4 tsp pepper

    1/2 tsp thyme

    1 tsp sage

    3 cups chopped kale

    1 # chicken, diced

    salt/pepper

    1/2 cup dried tart cherries

    1/2 cup freshly grated Parmesan cheese (or 1/3 cup pre-grated) 

    DIRECTIONS

    1. If your brown rice is already cooked, ignore this step. If you have a pressure cooker, add 1 1/3 cup brown rice + 1 1/4 cup chicken broth. Set to high pressure and cook for 20 minutes then quick release. Or cook according to directions on the stove top.
    2. In the meantime, heat oil in a skillet on medium heat. Add the onion and butternut squash. Cook until squash is cooked through and tender.
    3. Add kale, salt, pepper, sage, and thyme to squash mixture. Cook for 1-2 minutes or until kale is wilted.
    4. Remove veggie mixture from skillet – place in a large bowl. No need to wash skillet. Add 1 Tbsp oil, heat, and cook chicken. Add a little more salt and pepper to the chicken. Once cooked through, add to veggie mixture.
    5. Add rice, cherries, and parmesan cheese to the chicken and veggies. Stir well. Pour into 9×13 inch pan. Top with a little more cheese.
    6. Cover and bake at 350 degrees for 20 minutes or until warmed through.  

    Other Thoughts:

    • Vegetarian: omit the chicken + use vegetable broth or water to cook the rice. It would still be delicious!!
    • Vegan: do the above + omit the Parmesan cheese
    • If you are reheating it, if it gets a little dry – add a couple Tbsp chicken broth to the container before rewarming.
    • If you can find pre-cut butternut squash, or even the steamer bags of diced squash – this would be a real time saver. If you get the steamer bags, you will just want to saute quickly because it will already be cooked through.

    How-to-Use:

    Athletes: One huge serving has 60 grams of carbohydrates and 30 gm of protein. I dig it. If you’re training hard, you may need a little more rice. Or a higher carbohydrate side or snack before bed.

    Healthy Eating: I really like the balance of this meal. A HUGE serving has 10 gm fat, 60 gm carbs, and 30 gm of protein. Too much?! Cut back the serving size.

    Kids: My daughter couldn’t get enough of this. She thought the rice was ‘pasta’ but she also devoured everything else in it. Although, she was partial to the cherries. Hope you have some success with your kids too. My son on the other hand – he had mac n’ cheese. Some day he’ll join the rest of us.

  • Sopapilla Cheesecake Bars

    This is a sponsored post written by me on behalf of Dairy MAX, your local dairy council. All opinions are 100% mine.

    A 3 Course dinner fit for any get together with friends and family.  Start off with the best White Queso Dip followed by White Chicken Enchiladas and then topped off with Sopapilla Cheesecake Bars.  A Mexican feast everyone will love!

    The holidays are approaching and that means lots of parties, get togethers and dinners with friends and family. Today I am partnering with Dairy MAX; a non-profit dairy council representing dairy farm families across Colorado, southwest Kansas, Louisiana, Montana, New Mexico, western Oklahoma, Texas, and Wyoming.  I am here to  bring you an epic 3 course dinner, that is centered around dairy, that will be perfect for all your dinner parties! 

    The first course is a white queso dip that is made with white American cheese, jalapenos and plenty of spices.  The perfect snack for when guests arrive.  The main course is chicken enchiladas that are in a creamy sour cream and green chili sauce.  And finally sopapilla cheesecake bars for dessert.  A Mexican dinner everyone will love! 

    Did you know that Americans over 9 years of age should enjoy 3 daily servings of dairy? In general, a serving of dairy is equivalent to 1 cup of milk or yogurt, and 1.5-2 ounces of cheese. Between all 3 courses of this dinner, we have the dairy covered.  Not only is it delicious, it has superfood nutrition powers that do the body good.

    Dairy has always been a big part of my family’s diet. It can be cheese for a snack, a glass of milk with dinner, and yogurt for breakfast.  It is easy to fit into any part of your day.  Studies show that when you eat dairy as part of a healthy eating pattern and overall quality diet, you may reduce the risk of osteoporosis, cardiovascular disease, high blood pressure and Type 2 diabetes.  That is huge, and definitely something that I take seriously.

    For this dairy centered dinner we are going to start with the best White Queso Dip.  It is super simple to make and great for any occasion.  My family loves it for game day as well. 

    Let’s start with the ingredients:

    1 pound white American cheese, cut into cubes
    1 Tablespoon butter
    1 jalapeno, seeded and finely chopped
    1 cup milk
    1 Tablespoon cornstarch
    1 teaspoon chili powder
    1/2 teaspoon ground cumin
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon cayenne pepper

    To make the dip melt the butter in a skillet over medium high heat.  Then you add in the jalapeno and sauté for a couple minutes until it is tender.  Next you pour in the milk and add the cornstarch.  You want to mix until it is bubbling, this is what is going to make your sauce nice and thick!  Add in your cheese and then just stir until it is melty and nice and smooth.  Finally you mix in all your seasonings.  Then you just need the chips!  You can serve in a bowl if everyone is going to eat it right away. Or you can put in a crock pot over warm to keep it nice and smooth.  Sometimes I garnish with a few diced tomatoes and cilantro on top, but that is optional.  The important part is you have enough chips, because people are going to go crazy for this dip!  

    For the main course we are making White Chicken Enchiladas.  I love the sour cream in this sauce because it not only makes it super creamy but it tastes amazing.  It is a simple white sauce that gets poured over the top and then topped with cheese.  Really easy to make and a show stopper when you bring it to the table.  

    Here is the breakdown: 

    12 corn tortillas (warmed in wet paper towel)
    2 cups shredded chicken tossed with 2 Tablespoons taco seasoning
    2 cups cheddar cheese, divided
    4 oz can diced green chilies
    4 oz cream cheese

    White Sauce
    3 Tablespoon butter
    3 Tablespoon flour
    2 cups chicken broth
    1 cup sour cream
    4 oz can diced green chilies
    Salt and pepper to taste
     
    Start by mixing your shredded chicken with 1 cup of the cheddar cheese, cream cheese and green chilies   Once that is all mixed together you will fill the tortillas and roll them up.  You want to place them seam side down into your baking dish.  
    Next up is the sauce. In sauce pan over medium heat, melt the butter.  Add flour and cook for 2 minutes, you want to stir constantly. Slowly whisk in chicken broth and ring to boil.  Let it cook for a few minutes until it thickens slightly. You want to keep stirring so the sauce doesn’t burn. Then you remove the pan from the heat and stir in sour cream, chilies, salt and pepper.  Pour the sauce over enchiladas and sprinkle with remaining cheese.  Bake at 350 for 30-35 minutes until hot and bubbly.  Let the enchiladas sit for a couple minutes before serving.  This makes it so much easier to serve them!  

    And to cap off this delicious dinner we can’t forget dessert!  A Mexican feast wouldn’t be complete without sopapillas!  But I turned sopapillas into cheesecake bars.  How fun and tasty is that?!  Super creamy cheesecake in between flaky layers that are coated in cinnamon and sugar.  Decadent and perfect for this tasty dinner.

    The cheesecake bars use crescent rolls to get the flaky layers.  That also means they are super easy to make and you can assemble them in just minutes!  The cheesecake layer is cream cheese, sugar and vanilla extract.  Super simple, but so good! 

    If you are looking to host a dinner party this season, you can not only do it easily, but feel good about what you are serving.  This meal has dairy in every course, so you know you are helping to build stronger bones and healthier bodies with a powerful package of nutrients. 

    There are so many delicious ways to incorporate dairy into every part of your day. For more #DairyAmazing recipes,  visit DairyDiscoveryZone.com/recipes

     

    Yield: 24

    Sopapilla Cheesecake Bars

    Sopapilla Cheesecake Bars

    Sopapilla Cheesecake Bars - top off a Mexican feast with these flaky, creamy, and delicious cheesecake bars. Coated in cinnamon and sugar and such a fun treat.

    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes

    Ingredients

    • 2 packages crescent rolls
    • 2 (8oz) packages cream cheese
    • 1 cup sugar
    • 2 tsp vanilla extract
    • 1/2 cup butter, melted

    Topping

    • 3/4 cup sugar
    • 2 tsp ground cinnamon

    Instructions

    1. Preheat oven to 350 degrees.
    2. Mix together cream cheese, sugar, and vanilla extract until smooth. Set aside.
    3. In a bowl combine the sugar and cinnamon for the topping. Mix well. Set aside.
    4. Unroll 1 package crescent rolls and press into the bottom of a 13x9 inch baking dish.
    5. Sprinkle about half of the cinnamon mixture over the base.
    6. Spread cream cheese mixture evenly over the base.
    7. Top with the remaining package of crescent rolls.
    8. Pour butter over the top and sprinkle with remaining cinnamon mixture.
    9. Bake for 35-45 minutes until the top is golden and set.
    10. Let cool completely before serving.

    Nutrition Information

    Yield

    24

    Serving Size

    1

    Amount Per Serving Calories 105 Total Fat 5g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 1g Cholesterol 13mg Sodium 44mg Carbohydrates 16g Net Carbohydrates 0g Fiber 0g Sugar 15g Sugar Alcohols 0g Protein 0g
    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
    © Erin S

    The post Sopapilla Cheesecake Bars appeared first on Dinners, Dishes, and Desserts.

  • Menu Monday + A 30 Minute Comfort Food Meal

     

    Even though I tend to spend more time in the kitchen this time of year, full meals of home-cooked food don’t have to take forever. On Friday night I was able to put meatloaf, mashed potatoes and green beans on the table in 30 minutes!

    The recipes I used are linked in the menu plan below, but there are a couple things that helped it come together so quickly.

    1. Cut distractions: Turning off Netflix, setting down my phone and staying focused helped me get the meatloaves in the oven with about 5 minutes of prep time.
    2. Take Shortcuts: My instant mashed potato hack saves so much time!
    3. Think Small: a full meatloaf doesn’t cook in 20 minutes, but mini meatloaves do! I scooped them out using a 1/4 cup measuring cup, making sure they were uniform in size but also small enough to cook quickly.
    4. Work Smart: I started on the thing that took the most time to cook and worked from there. Once the meatloaves were in the oven, I put the green beans on and then went to the potatoes.

    Here’s the rest of the menu from last week. We had two cold, rainy days that were perfect for soup!


    On The Menu

    Breakfast:

    • Breakfast Burritos from the freezer
    • Oatmeal
    • Biscuits w/Apple Butter

    Lunch:

    • Leftovers
    • Avocado Toast

    Supper:

    Snacks: I took this apple dip to a work meeting last week – it was delicious! I made it the night before, and the flavors really combined in the fridge. This is such a simple recipe that is perfect for taking to a party! I put the dip into plastic containers (from Dollar General) so that I could quickly make everyone a plate before the meeting.

    Happy Menu Monday!

  • Meow Monday

    Meow Monday

    Meow Monday - pictures of cute cats to start the week. Come see what Felix, Mack, and Mango have been up to! #cats #kittens


    Cat Photos to Make You Happy

    Happy Meow Monday! I'm here to brighten your day with some photos of cute cats! I know it helps me! I hope it helps you get the week started on the right foot.

    Keep reading to get updates on each cat.

    If you want more cat photos and videos, follow us on Instagram: @mackandmango and @plainchicken


    Nurse Mango

    I had gallbladder surgery on Friday. I am recovering nicely thanks to Nurse Mango. This little girl stayed by my side all weekend long. She made sure I was feeling OK and gave me lots and lots of snuggles. She is the sweetest baby.

    Mack

    We took a quick trip to the beach before my surgery last week. We were gone for three nights. That is the longest we have been away from the kittens. Mack was SOOO excited when we got home. He ran around the house for two hours straight before he could calm down. 

    Felix

    We had a cold front come through this week. I can't remember it being so cold this early in the year. Mr. Felix found a new spot to keep warm. He is loving sleeping on the soft blanket on the sofa. He has never gotten on the sofa before this week. He looks really happy!




    Pin It!


    post signature
  • Basic chicken stock

    It looks as though Autumn is here again. I turned my back briefly by going back to the UK and when I returned to Berlin the balmy days of late summer had given way to a certain nip in the air. As is standard when the seasons change I have managed to get a cold and feel, quite frankly, like ass. So there’s only one thing for it, some nourishing soup to perk me up.

    The basis for most soups is some kind of stock, be it chicken, fish, veggie or beef, which means that the better the stock, the more flavourful the soup. And let’s be honest, we’re not just talking soups here, so many recipes call for stock (risottos, stews, sauces, braised veg, polenta etc.) that its worthwhile knowing how to make some, even if it’s to keep in the freezer in an ice cube tray to drop in some flavour when the time is right.

    But what happens if you want to make some chicken stock, but just don’t cook meat that often? Or if when you do you’re unlikely cook a full bird? The freezer is your friend here. Every time I cook chicken thighs or drumsticks I take the bones and add them to the growing quantity in an old ice cream tub at the back of my freezer. When the box is full I make stock. This is super thrifty and means that you’re squeezing every bit of joy out of the chicken that you eat, which is better all round really. The only time I would make chicken stock from a full bird would be to make (a special) chicken soup, where I want the flavour to be as intensely chicken-y as possible. For this I would buy a ‘Suppenhuhn’, which is essentially a chicken that used to lay eggs. It needs cooking for a long time to be tender enough to eat, but they taste great. These are much easier to find in Germany than in the UK, which is a shame as they’re a more environmentally friendly and economical alternative to a younger chicken bred for meat.

    Stepping down briefly from my soapbox, making stock also helps to use up any veg odds and ends you might have lurking in the back of the fridge. Limp carrot? Whack it in. Celery seen better days? Throw in a stalk or 2. Stay away from brassicas like cabbage or broccoli as they can make the stock sulphurous when cooked for that long, but don’t be afraid to experiment. The same goes for spices and herbs. This here will make a basic chicken stock with bay, thyme, coriander seed and peppercorns amongst others, but if you know that the stock is destined to be an asian broth or ramen dish you could add some star anise and chilli at this point too.

    So without further ado, here is the recipe.

    Chicken stock

    Makes 500ml

    Preparation time: 10 minutes

    Cooking time: 2 hours

    Ingredients

    • 1.5kg chicken/poultry bones
    • 2 onions
    • 4 cloves garlic
    • 1 bay leaf
    • ½ tsp whole peppercorns
    • 1 tbsp oregano
    • 1 tsp coriander seed
    • 2l water (or enough to cover your bones, depending on the size of your pan)
    • Any additional kitchen scraps

    Method

    1. Halve your onions, smash your garlic, chunk up any additional veg you have lying around (celery, carrots etc.) and shove all bones and aromatics in a large stockpot.
    2. Cover with water and bring to the boil over a medium-high heat.
    3. With the lid on turn the stock down and simmer for around 1hr 30.
    4. Take the lid off for the remaining half an hour to allow the flavour to intensify.
    5. Strain the liquid and leave to cool before storing for whatever delicious thing you have in mind next.
  • Meal Plan Monday 188

    WELCOME BACK to another Meal Plan Monday! We’ve got a great edition for you this week, just chocked full with meal inspiration, sweet treats, and family favorites. Put some paper in the printer and let’s dive in!

    Leading the charge this week are these Chicken Fajita Stuffed Peppers from Cooking With K! 

    For something sweet this week, we have Farmhouse Brioche French Toast Casserole from Plowing Through Life

    Another colorful and healthy option this week is this Keto 20 Minute Egg Roll in a Bowl from This Farm Girl Cooks

    And this week’s Host Recipe is:

    These gorgeously delicious Asian Sticky Wings from SouthernBite!

    You are invited to the Inlinkz link party!

    Click here to enter


    The post Meal Plan Monday 188 appeared first on Mrs Happy Homemaker.

  • Devilishly Good Devil Curry Recipe

    I know what you are thinking about and no, it is not what you think it is.

    It might be just dsys after Halloween but nothing is spooky about the dish I am about to share with you today.

    Origins of the Devil Curry

    Devil Curry is a dish that originates and made popular by the Malaccan Portuguese or the Eurasian community in Malacca.  

    The dish is often served a day or two after Christmas or on special occasions.

    Not a Devil’s Food

    The Devil Curry got its name not because of it being prepared for any devil-related rituals nor made out of the devil himself. The name is given due to it being such an intense fiery curry which is a lot spicier than your normal curry. 

    Unlike the usual Malaysian curry that you are used to, the Devil Curry contains more chillies and a handful of mustard seeds. You would think after putting that much spice the creator of this curry will add another ingredient to soften the blow, so to speak but don’t count on it!

    The classic recipe does not include the additon of coconut milk but in my version, I add a small amount just to make it slightly creamier and hopefully, less spicy.

    Oh, did I mention that this curry uses vinegar too? No? Well, a curry this explosive does need a drop or two in order to give it a sharp undertone. Nothing adds more heat than some vinegar in a curry.

    Halloween Is Not Over…

    Although it’s already November, Spooktober still lingers around, at least for another few days and with the constant heavy rainfall at night, gloom fills the air still. So, it’s still not too late for a last-minute Halloween party to be held and why not serve some devilishly good Devil Curry to make your guests sweat and squirm in their chairs? It”ll be hell, but a sweet one indeed.

    Ingredients:

    a) Spice Mixture:

    • 1 large onion
    • 1cm ginger
    • 1.5cm galangal
    • 1.5cm turmeric
    • 1 stalk lemongrass
    • 4-5 cloves garlic
    • 4-5 candlenuts
    • 10 dried red chillies soaked
    • 10 fresh red chillies, washed and sliced

    b) Other ingredients:

    • 1 small chicken, cut into 8 pieces
    • 2 large potatoes, peeled and cut into cubes
    • Vegetable oil
    • 50 ml of santan or coconut milk (optional)

    c) Seasoning/Garnishing:

    • Salt and pepper, to taste
    • 1 tablespoon of sugar
    • 1 tablespoon of mustard Seeds, roasted and grounded
    • 1 tablespoon of of vinegar

    Method:

    1. Boil Potatoes till soft.
    2. Grind all the ingredients for the spice mixture togetheruntil becomes a smooth paste.
    3. Heat up 4-5 tablespoons of vegetable oil in a pot on medium high heat. Saute tje spice paste until fragrant.
    4. Add in the chicken pieces and let cook for 3-4 minutes. Add water  occasionally if the gravy becomes too thick.
    5. Add in the boil potatoes. Season with sugar, salt, pepper, vinegar and continue cooking until chicken is cooked.
    6. Add in the ground mustard seeds and let the curry cook for 1 minute.

    Devil Curry Ready to Be Served!

    For a curry named after the devil, it certainly does take a hellish amount of time to prepare it, pun definitely intended! So, make sure you end Spooktober with a bang and I do mean a literal bang of explosion on your tomgue and head with this fiery curry.

    Cool off with a sweet, creamy dessert like my Blueberry Cheesecake. Your guests would very much appreciate every forkful right after!

    The post Devilishly Good Devil Curry Recipe appeared first on Butterkicap.

  • Healthy White Chicken Chili in the Crockpot

    This Healthy White Chicken Chili is cooked in the crockpot for an easy, weeknight dinner that is naturally gluten and dairy free, simple and so tasty! 

    two bowls of healthy white chicken chili on a table with cilantro and salt

    PIN Healthy White Chicken Chili

    You know what I always think is funny?

    That chili is called chili. Because it sounds like “chilly” and it is definitely NOT a chilly food.

    Then again, you do eat it when it’s “chilly outside” so I guess that makes sense? 

    Whatever. We are saying chili way too many times in this post already, so let’s move on.

    This healthy chicken chili recipe is a little different than the low carb keto turkey chili, smoky and sweet turkey chili and keto chili in the Instant Pot in the sense that is a LITTLE bit less thick and chunky as a “traditional” chili.

    BUT, it still has all the spicy chili vibes that your mouth expects at the promise of chili and it’s wholesome and nourishing and pretty much the best dinner for these cold nights!

    Healthy White Chicken Chili Ingredients

    Don’t be fooled. I know the ingredient list for this recipe is a little bit long, but I PROMISE you this is an EASY white chicken chili recipe and one that you’ll be pressing rep-EAT on all Winter. You will need:

    • Chicken broth
    • Frozen corn
    • Cannellini beans
    • Onion
    • Jalapeno
    • Cumin, garlic, coriander, chili power and salt
    • Chicken
    • Cilantro

    It’s a longer list but the ingredients are pretty common and inexpensive! Yahoo!

    shredded chicken for healthy chicken chili

    How to Make Healthy White Chicken Chili

    Combine

    Combine all the ingredients except the chicken and cilantro in your slow cooker and mix.

    Cook

    Add the chicken into the slow cooker and cook for 6-8 hours on low or 3-4 hours on high.

    Shred

    Once cooked, remove the chicken and shred it with two forks. Don’t add it back to the slow cooker just yet!

    Blend

    Place 2 cups of the soup into a blender and blend until smooth. Add it back into the slow cooker and stir until mixed.

    Chicken it up!

    Add the chicken and cilantro and stir until well mixed.

    SLURP UP

    2 bowls of healthy white chicken chili on a table

    Stove Top vs Slow Cooker

    While I have not tried making this recipe on the stove top, I am sure you could do it. If I were you and wanted to try this I would:

    1. Combine all the ingredients in a large pot and combine then add the chicken
    2. Bring to a boil on high heat. Once boiling, reduce the heat to medium-low and simmer until the chicken is cooked, this will probably take 30-40 minutes.

    Then the rest would be the same! Shred the chicken, blend the soup and stir it all together and PRESTO an easy stove top healthy white chicken chili recipe!

    How to Freeze Soup

    Freezing soup isn’t as easy as it sounds, so you want to follow these steps.

    Cool – the most important step to freezing this white chicken chili, and any soup, is to cool your soup completely first!

    Pick your container – if you want to freeze in individual servings, I suggest freezer Ziploc bags. If you know you are freezing for a larger quantity to people, you could use large freezer safe storage containers

    TIP: liquid expands in the freezer, so make sure you leave extra room in your container or bag!

    Label – once it’s in the container, label your soup with the date your stored it. You can freeze soup for up to 3 months.

    Freeze – now find a space in your freezer and freeze until ready to eat!

    Honestly, you may as well just go ahead and make a double batch RIGHT NOW.

    Pinky promise you’re going to thank yourself later.

    healthy white chicken chili in a bowl with cilantro on topOther Healthy Soup Recipes

    Instant Pot Meatless Easy Vegan Chili Recipe

    Cajun Instant Pot Chili

    Paleo Hamburger Soup

    Healthy White Chicken Chili

    This Healthy White Chicken Chili is cooked in the crockpot for an easy, weeknight dinner that is naturally gluten and dairy free, simple and so tasty!

    • 3 Cups Reduced sodium chicken broth
    • 1 Cup Frozen corn kernels
    • 1 Can Cannellini beans, (drained and rinsed)
    • 1/2 Large onion, (diced)
    • 1 Jalapeno (not seeded), (diced)
    • 4 tsp Cumin
    • 1 Tbsp Garlic, (minced)
    • 3 tsp Ground coriander
    • 2 tsp Chili powder
    • 1 tsp Salt
    • 1 Lb Boneless skinless chicken thighs
    • 1/2 Cup Cilantro, (chopped)
    1. Place all the ingredient, except the chicken and cilantro into a large 7 quart slow cooker and mix well.

    2. Add the chicken into the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

    3. Once cooked, remove the chicken from the slow cooker and shred it. Don't mix it back in just yet.

    4. Remove 2 cups of the soup from the slow cooker and pour into a blender. Blend until smooth and creamy and then pour back into the slow cooker, stirring to combine. Then, stir in the shredded chicken and cilantro.

    5. SLURP UP!

    FOR THIS RECIPE, I RECOMMEND:

    Nutrition Facts
    Healthy White Chicken Chili
    Amount Per Serving
    Calories 224.9 Calories from Fat 68
    % Daily Value*
    Fat 7.5g12%
    Polyunsaturated Fat 1.5g
    Monounsaturated Fat 3g
    Cholesterol 90mg30%
    Sodium 891.1mg39%
    Carbohydrates 17.4g6%
    Fiber 4.8g20%
    Sugar 5g6%
    Protein 23g46%
    Vitamin C 3.5mg4%
    Calcium 5.9mg1%
    Iron 10mg56%
    * Percent Daily Values are based on a 2000 calorie diet.

    WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 6 OLD POINTS: 4

    (Per 1/4 of the chili)

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    The post Healthy White Chicken Chili in the Crockpot appeared first on Food Faith Fitness.

  • Aatinkaal Braath | Malabar Mutton Bone Soup

     

    After the Sweet Corn Soup, here is the second recipe for the theme “Stews and Soups” for the Blogging Marathon #106. Mutton is one ingredient which is considered to be healthy, even though on the fatter side. The meat maybe red and not recommended to be eaten too much, but considering the improbability of instilling hormones into a goat when compared to a chicken, the meat is considered to be much healthier. In Malabar area, when a woman delivers, she is supposed to eat one whole goat, from head to whatever, in the 40 days she takes rest. I haven’t had that privilege for either of my deliveries but umma says that they would have it during their times. In fact, my SIL also had a whole goat while she rested after delivering my niece in May this year.

     

    The ‘braath’ – the colloquial Malabari term used for the English word “broth” – is something that is made quite often with mutton. Usually mutton in itself with its marrow rich bones are included. But if you don’t want to chew on too much meat, then we use the leg portion, which is usually available separately. The leg portion has no meat at all, and is only good for the marrow, which is very rich in bone strengthening agents.

     

     

    Usually the leg part would hardly have any meat in it. It would be mainly fat and the bone marrow that would cook into the soup. HD loves to chew on the bones so I allow the people who have the soup to play around with the bones. Hehe… This soup is surely one of the best to have in climates like now, where the weather change is creating a havoc on the health of almost everybody. A tall cup of the strained soup, nice and hot is enough to pep up the body and make you feel recharged.

     

    I pressure cook the soup so that it gets done in less time. Even though the garnish is not necessary, I still add it since it gives a nice dimension to the soup. The recipe is very similar to how umma makes her thalacurry, except for some extra spices that will give the more soup like feeling to this dish. The obvious difference is that dish is more like a curry to be scooped and eaten with some pathiris or chapathis, while this is more watery and soupy, to be had on its own. Off to this simple recipe…

     

     

    Aatinkaal Braath | Mutton Bone Soup
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Soup
    Cuisine: Malabar
    Serves: 4
    Ingredients
    • 2 tbsp coconut oil
    • 1 tsp cumin
    • 1 tsp fenugreek seeds
    • 6-8 shallots
    • 1 inch pc ginger
    • 6-8 pods garlic
    • 2 sprigs curry leaves
    • 1 tsp coriander powder
    • ½ tsp turmeric powder
    • 2 tbsp black pepper
    • 500 gm mutton legs, washed well and drained
    • 1 ltr water
    • Salt to taste
    • FOR TEMPERING:
    • 1 tbsp ghee
    • 1 small onion, sliced
    • Coriander leaves for garnish
    Instructions
    1. Heat coconut oil in a pressure cooker.
    2. As the oil heats, crush the cumin and fenugreek and add to the oil. Let it sizzle.
    3. Crush the shallots, ginger, garlic and curry leaves coarsely and add to the oil. Saute till for a few minutes till raw smell is gone.
    4. Add the powders and the legs and give a good toss. Add water and salt.
    5. Pressure cook for three whistles on high and then leave on simmer for 15 minutes. Switch off and allow the pressure to go by itself.
    6. Test taste to adjust seasoning.
    7. In ghee, fry the onion till done and add in to the prepared soup. Garnish with coriander leaves and maybe some curry leaves and serve hot.
    3.5.3251

     

    Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#106.

    The post Aatinkaal Braath | Malabar Mutton Bone Soup appeared first on The Big Sweet Tooth.

  • Asian Lettuce Cups with Almond Green Beans (Paleo, Whole30)

    These lettuce cups are a knock-off of the super-popular P.F. Chang’s appetizer, and I think the reasons to love them are obvious. But just in case, let me elaborate: You eat them with your hands. The cool lettuce contrasts with the warm, succulent chicken. The sauce is sticky and savory and sweet and then—pow!—there’s the crisp snap of water chestnuts.

    Asian Lettuce Cups with Almond Green Beans

    Serves 2–4 | Total time: 35–40 minutes | Whole30 compliant

  • Orange Glazed Brussels Sprouts

    Orange Glazed Brussels Sprouts – A FAST and EASY side dish that jazzes up Brussels sprouts with a citrus twist!! Great for fall and winter holiday entertaining or as HEALTHY weeknight side!!

    Orange Glazed Brussels Sprouts - A FAST and EASY side dish that jazzes up Brussels sprouts with a citrus twist!! Great for fall and winter holiday entertaining or as HEALTHY weeknight side!!

    How To Make Orange Glazed Brussels Sprouts

    You can either broil the sprouts or roast them at a high temperature such as 475F. Broiling is quicker but be careful not to burn them which is easier to do with broiling. Roasting is safer but takes a bit longer and if you’re pressed for time like I always am, I broiled these.

    After they’re cooked and tender, toss them with orange marmalade or orange preserves, apple cider vinegar, and for a tiny touch of heat sprinkle them with red chili flakes.

    Orange Glazed Brussels Sprouts - A FAST and EASY side dish that jazzes up Brussels sprouts with a citrus twist!! Great for fall and winter holiday entertaining or as HEALTHY weeknight side!!

    Orange Marmalade Vs. Orange Preserves

    I am not an orange marmalade, jam, jelly, or preserves connoisseur but I do know that anything labeled orange marmalade tends to be more bitter than the others. And all varieties of orange marmalade vary in their level of bitterness.

    Since sprouts already have some natural bitterness as cruciferous vegetables tend to, if you are going to use orange marmalade, be careful that your marmalade isn’t too bitter or the net result of the side dish could read too bitter. This happened to me the first time I made this dish and it wasn’t enjoyable.

    If you’re looking for a tangy-sweet-touch-of-bitterness all rolled into one type of flavor profile, I would use an orange jam or preserves which will be sweeter and the overall dish will read sweeter, but not in a bad way. Those bitter little sprouts readily accept some sweetening up. 

    Orange Glazed Brussels Sprouts - A FAST and EASY side dish that jazzes up Brussels sprouts with a citrus twist!! Great for fall and winter holiday entertaining or as HEALTHY weeknight side!!

    Easy and Healthy

    This is such an easy side dish to prepare that will feed a holiday crowd.

    And unlike many holiday foods that are loaded with fat and guilt, you can feel good about serving up this naturally vegan and gluten-free side dish.

    Actually I love Brussels sprouts so much that I would be happy with them as the main dish. No shame in admitting my love for sprouts.

    Orange Glazed Brussels Sprouts - A FAST and EASY side dish that jazzes up Brussels sprouts with a citrus twist!! Great for fall and winter holiday entertaining or as HEALTHY weeknight side!!

    Orange Glazed Brussels Sprouts

    Orange Glazed Brussels Sprouts

    Orange Glazed Brussels Sprouts - A FAST and EASY side dish that jazzes up Brussels sprouts with a citrus twist!! Great for fall and winter holiday entertaining or as HEALTHY weeknight side!!

    Yield: 8
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes

    Ingredients

    • 2 pounds Brussels sprouts, trimmed and halved
    • 3 tablespoons olive oil
    • 1 teaspoon kosher salt, or to taste
    • 1 teaspoon freshly ground black pepper, or to taste
    • 1/3 cup orange marmalade, preserves, jam or jelly; or to taste (see NOTE 2 below)
    • 2 to 3 tablespoons apple cider vinegar
    • pinch red chile pepper flakes, optional and to taste

    Instructions

    1. Preheat oven to the high broil setting (or 475F) and line a sheet pan with foil for easier cleanup. See NOTE 1 below.
    2. Add the sprouts to the pan, evenly drizzle oil, evenly season with salt and pepper, toss with your hands to coat evenly, and arrange the sprouts cut side down.
    3. Broil for about 5 minutes on the first side (or about 10 minutes at 475F), flip sprouts, and broil for an additional 3-4 minutes (or about 5 to 7 minutes at 475F), or until sprouts are as done as desired.
    4. To a large microwave-safe bowl, add the orange marmalade, preserves, etc. and heat on high power for about 45 seconds, or until it begins to soften and almost melt.
    5. Add the vinegar and stir to combine.
    6. Add the cooked sprouts, optional chile flakes, and stir to coat evenly. Serve immediately. Sprouts will keep airtight in the fridge for up to 5 days.

    Notes

    1. Broiling is quicker but be careful not to burn them which is easier to do with broiling. Roasting is safer but takes a bit longer and if you're pressed for time like I always am, I broiled these.

    2. Anything labeled orange marmalade tends to be more bitter than jam, jelly, or preserves. And all varieties of orange marmalade vary in their level of bitterness. Since sprouts already have some natural bitterness, if you're using marmalade, be careful that your marmalade isn’t too bitter or the net result of the side dish could read too bitter. If you’re looking for a tangy-sweet-touch-of-bitterness all rolled into one type of flavor profile, I would use an orange jam or preserves which will be sweeter and the overall dish will read sweeter, but not in a bad way. 

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 141 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 298mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 3g Sugar: 14g Sugar Alcohols: 0g Protein: 3g
    © Averie Sunshine
    Category: Sides, Salads & Vegetables

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    The post Orange Glazed Brussels Sprouts appeared first on Averie Cooks.