White Chicken Chili

One of my favorite quick and simple recipes is this white chicken chili. I'm not even sure I can take full credit for this one, it may have even come on a jar of green salsa! I have been making it for so long now, I wouldn't know who to give props to. It is, however, so simple, that I struggle to call this a recipe!!! If you are looking for something different, this is the one to try. It is sure to not disappoint!

Ingredients:

1lb chicken breast (about 2 breasts), cooked and shredded

4 cups chicken broth

1 16oz jar green salsa

2 15.5oz cans white kidney beans 

1 cup uncooked rice

1 Tbsp cumin

1 tsp salt

Recipe:

Add all ingredients to a large stock pot.

Bring to a boil, then reduce to simmer for 15 minutes (if you are using brown rice, simmer for 35-45 minutes).

Enjoy!

Chicken & Rice Soup!

For the last 10 days, all five of us have managed to pass around a nasty cold virus. Achy bones do not a good cook make! During our little epidemic, I repurposed most of the grill/poached/and baked chicken, into soothing stews and soups. To me, nothing cures a cold quite like chicken soup. Here is the first in a series of quick and simple, comforting soups.

Ingredients:

1lb chicken breast (about 2 breasts), cooked and shredded

4 cups chicken stock or broth

4 cups water

1 cup whole milk

1 cup dry brown rice

8 oz mushrooms, diced

1 medium onion, minced

2 cloves garlic, minced

2 Tbsp butter

1 tsp dried basil

1 tsp dried oregano

1 tsp dried tarragon

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp salt (more or less to taste)

1/2 tsp pepper (more or less to taste)

Recipe:

Melt butter, in a large stock pot, over medium heat.

Add mushrooms and onions. Sauté until mushrooms release their water and onions become transparent, about 5-6 minutes.

Add garlic and sauté for an additional 1-2 minutes.

Add seasoning, herbs, chicken broth, water, and rice.

Bring to a boil, then reduce to a simmer for 30 minutes (unless you are using instant rice, then you will want to wait until after you have added the chicken).

Add chicken and continue to cook until rice is al dente to just tender, about 5-15 minutes.

Add in the whole milk, stir, and serve.

Enjoy!

Healthy Buffalo Chicken Dip

 I love all these "healthy" buffalo chicken dip recipes circulating online. I'm really not sure there is a thing that is truly "healthy" about cream cheese, and try as I might, I could not find a single recipe out there that didn't include it... So I started looking for substitutes and kept finding myself at cauliflower queso. This recipe may not be AS creamy as the original buffalo chicken dip, but it is a CLOSE second (says the near empty 2 quart dish!) and it will leave you feeling guilt free!!! 

Ingredients:

2 chicken breast (about 1 lb total)

1 medium head cauliflower 

1 cup hot sauce

2-4 cups 2% shredded mozzarella (depends on how healthy you are feeling)

salt & pepper for seasoning

2 Tbsp ranch (optional)

Recipe:

Preheat oven to 350 degrees.

Season both sides of the chicken breast. 

Poach chicken in 1 cup water, 8-10 minutes per side.

While chicken is poaching, rinse and chop cauliflower into florets.

Cook cauliflower in a heavy saucepan, over medium heat, in 1/4 water until tender. This will take no longer than 15 minutes, depending on the size of your florets.

You should be able to gently fork the florets apart. 

Set chicken aside to cool. Reserve poaching liquid if needed.

Transfer cauliflower to a blender and purée until smooth.

Add 1/2 of the shredded cheese and hot sauce to the blender. Blend until combined. Add poaching liquid if needed. 1 Tbsp at a time.

Transfer to a baking dish. 

Shred chicken with a fork.

Stir in chicken and remaining cheese. Reserve enough to sprinkle over the top.

Sprinkle cheese and a splash of hot sauce over the top. Bake at 350 degrees for twenty minutes, until cheese is bubbly and dip is heated through.

Top with ranch (optional), and serve with celery, carrots, whole grain crackers, or tortilla chips.

Enjoy!

Mushroom, Swiss, & Spinach Egg Muffins

Eggs can be boring!!! Especially when you are trying to eat healthy and normally smother them in cheese and serve them alone side a hefty serving of bacon. To combat the blah eggs, I have added some big, bold flavors and packed them into these cute little egg muffins. I dare you not to get excited heating these tasty treats up on the go.

Ingredients:

12 eggs

1/4 cup sour cream

1 Tbsp olive oil

4 oz chopped mushrooms

1 cup baby spinach

1 tsp minced garlic

1 tsp thyme

1/2 tsp salt

1/2 tsp pepper

1/2 cup shredded Swiss

Recipe:

Preheat oven to 375 degrees.

Line cupcake tins with parchment cups. Unless you have a silicon cup cake pan, I highly recommend parchment cups, they keep the eggs from sticking to the tin and the peel right off.

Sauté mushrooms, spinach, and garlic in olive oil until mushrooms release their moisture, and spinach wilts.

Whisk together eggs, sour cream, salt, pepper, and thyme.

Spoon mushroom, spinach, and garlic into parchment cups.

Top with shredded Swiss.

Cover with egg mixture. Make sure not over fill the cups, or they will bake over in the oven. I do this almost ever time!!!

Bake at 375 for 20 minutes.

Let cool.

Enjoy!!!