White Chicken Chili

This White Chicken Chili is so flavorful.  Link here.

White Chicken Chili

Recipe by Our Best Bites

I call this a chili, but it’s really a soup consistency.
If you want it thicker, just reduce the amount of broth.

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken brothCondiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything 

Makes about 8 cups of soup.

Cowboy Quesadillas from Our Best Bites

Cowboy quesadillas
quick ,easy, delicious

Cowboy Quesadillas
Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)

Dipping Sauce
equal parts bbq sauce and ranch dressing (here’s our favorite)

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese.  Add bbq sauce and stir to combine.  Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top.  When hot, spray lightly with cooking spray, or drizzle with canola or olive oil.  Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp.  Flip and repeat on opposite side.  Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Can be modified to gluten free by using gluten free bbq sauce, and corn tortillas

Slow Cooker Taco Chicken from Our Best Bites**

recipe to come

Chicken Fajitas (Seasoning Mix)**

recipe to come

Burrito Surpremo

This is not healthy in my opinion, at all. But Brent loves it (probably because it's not healthy) and it is so easy and I think it tastes yummy.

Burrito Supremo
from Relief Society Activity, Glendale Stake

Ingredients:
-1 pkg. frozen burritos, thawed
-1 can green enchilada sauce
-1 can cream of mushroom soup
-1 8 oz. container sour cream, light is good

Place burritos in 9x13 pan. Mix together enchilada sauce, soup, and sour cream. Pour over burritos. Sprinkle with shredded cheese. Bake 30 minutes at 350 degrees or until bubbly. Garnish with slice olives, green onions, or tomatoes.

Tex-Mex Cavatappi

Tex-Mex Cavatappi (from the kitchen of Nikki Holmstead)

½ lb. ground beef ¼ c chopped cilantro
1 ½ tsp chili powder 1 ½ c shredded cheddar cheese
2 c chunky red salsa salt and pepper to taste
¾ lb. Cavatappi pasta
2 tsp lime juice

Combine ground beef, chili powder, salt and pepper in a large frying pan on medium heat for 3 minutes. Add salsa and simmer over low about 10 minutes. Cook pasta according to package directions. Drain pasta and toss with hamburger mixture, lime juice, cilantro and 1 c of cheddar cheese. Stir until cheese is melted. Sprinkle with remaining ½ c heese and serve with lime wedges if desired.

Taco Salad

Taco Salad (from: Make-a-Mix)

-1/2 pound ground beef, cooked
-1(7 oz can) green chili salsa
-lettuce, torn
-tomatoes, chopped
-avocado, chopped
-green onions, chopped
-2 c grated cheddar cheese
-1(15 oz) can beans (pinto, black, or kidney)
-1 (10 oz) pkg. Tortilla chips
-salad dressing of your choice

Combine Hamburger Mix and green chili salsa in a medium pan. In a large salad bowl combine lettuce, tomatoes, avocado, green onions, grated cheese, and beans. Add hamburger mixture. Toss gently. Add tortilla chips and top with salad dressing of your choice. Serves 8

Beef Taquitos

From a Relief Society Enrichment night. The very first one I went to in the El Mirage Ward.

Beef Taquitos

-1 TBSP vegetable oil -salt and pepper to taste
-1 clove garlic, minced -10(6 in.) flour tortillas
-1/2 lb. - 1 lb. ground beef - ½ c shredded cheddar cheese
-1 c salsa - sour cream or guacomole
-2 tsps chili powder

Heat oven to 400 degrees. Heat oil in large skillet over medium heat. Add the garlic and cook for 3 minutes stirring often. Add beef. Stir in ½ c salsa, the chili powder, and salt and pepper. Cook over low, stirring occasionally, for 10 minutes. Place tortillas on a plate and cover with damp paper towels. Microwave until warm and pliable, 30-45 seconds. Top each tortilla with ¼ of beef mixture, sprinkle cheese over beef, roll up tortillas and place on a foil lined baking sheet with seam sides down. Brush taquitos lightly with oil, then bake about 8-12 minutes. Serve hot with sour cream or guacamole. Serves 4-6.

BBQ Chicken Tacos

BBQ Chicken Tacos
from the internet

2 cup(s) shredded skinless rotisserie chicken meat
1/3 cup(s) barbecue sauce
1 1/2 cup(s) fresh corn kernels (1/2 cup per ear)
2 plum tomatoes, chopped
1 tablespoon(s) fresh lime juice
8 (6-inch) flour tortillas
3 cup(s) thinly sliced iceberg lettuce
1/2 cup(s) reduced-fat sour cream

Directions
In large bowl, stir together chicken, barbecue sauce, corn, tomatoes, and lime juice.
Just before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm.
To serve, divide lettuce and chicken mixture among tortillas; fold over to eat out of hand. Serve each with a dollop of sour cream.

Mexi-Corn Zucchini

This is a new favorite dish for me. The boys think it's torture. I think it's tastey and I feel so healthy eating it.

Mexi-Corn Zucchini
from: Set for Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland

Ingredients:
-1/2 lb. extra lean ground beef
-1/4 c. onion chopped
-1/2 - 1 whole green pepper, chopped
-1-2 zucchini sliced 1/2 inch thick (or so)
-1 8 oz. can tomato sauce
-2-3 fresh tomatoes, chopped
-1-2 c. frozen or fresh corn (or I'm sure 1 can of corn would be fine too)
-1/2 tsp. salt
-1 tsp. mild chili powder

Brown ground beef, onion, green pepper. Drain well. Add remaining ingredients. Cover and simmer 15 minutes or until zucchini is tender. Yield 4-6 servings.

Taco Soup

Here is my version of taco soup that may be exactly like someone else's version, but between the two versions I have seen, this is a hybrid. So I call it mine.

Taco soup

-2 cans, drained and rinsed (or 2 cups soaked and cooked,if using fresh) of beans of your choice ( I usually use pinto and black)
-1/2 lb. to 1 lb. ground beef, browned with 1/2 an onion and a few cloves of garlic
- 2 cans of tomatoes, UN-drained
-1 can whole kernel corn, UN-drained
- 1 envelope dry Ranch dressing mix
-1 envelope of Taco Seasoning

Throw everything in the crockpot. Add water to just cover ingredients. Stir a couple of times, and cook on Low for about 5-6 hours. Top with crushed tortilla chips, shredded cheese, sour cream and/or chopped green onions.

Black Bean and Corn Salad

This is from Holly Clegg's cookbook, Trim and Terrific: Meals on the Move. It's one of my favorite cookbooks. And this is one of my favorite recipes from that cookbook, if not THE favorite. And it is very nutritious to boot.

Black Bean and Corn Salad

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
2 c. coarsely chopped tomatoes
1 bunch green onions, sliced
1 TBSP seeded, and chopped jalapeno ( although I have omitted this and it still is good)
1/3 c. chopped fresh cilantro (or about 1 TBSP of dried)
1/4 c.lime juice
2 TBSP olive oil
1/2 tsp. ground cumin
salt and pepper to taste

In a bowl, combine the black beans, corn, tomatoes, green onions, jalapenos, and cilantro (unless using the dried, add the dried to the dressing). In a small bowl, whisk together the lime juice, olive oil, and cumin. Toss dressing with bean mixture and season to taste with salt and pepper. Try with tortilla chips and/or sliced avocado, sooooooooooooo delicious!

Taco Sundaes

I think these could also be known as Mexican Haystacks. I got it from the cookbook Set For Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland. It is another great recipe for feeding a crowd and it is quite delicious.

Ingredients: 1 lb. extra-lean ground beef, 1 1 1/4 oz. package of taco seasoning mix (I usually use the lower sodium type), 1/2 c. water, 4 cups cooked kidney, pinto or red beans (2 cans drained), 1 c. raw brown rice, steamed ( I usually use white, and I just cook it normal), 1 17oz. can whole kernel corn drained and heated, 1 head lettuce chopped ( I use green or red leaf torn), 4-6 tomatoes chopped, 1 small can sliced olives drained, 1 c. finely grated cheese, salsa, sour cream, ranch dressing, tortillla chips crushed.

Brown beef and drain. Add taco seasoning, water, and beans. Cook for 15 minutes. Let guests build their own sundae in the following order: steamed rice, meat-bean mixture, corn, lettuce, tomatoes, olives, cheese, salsa, dressing. Add tortilla chips as the topping for the sundae. Yield 10 servings.

*It can be gluten free if the taco seasoning does not have a gluten product in it (i.e. flour). It varies with brands so double check before serving to a person on a gluten free diet.

Baked Creamy Chicken Taquitos

This ever popular recipe from Our Best Bites is also a favorite of ours ( at least Brent and I. The kids don't count. They ask for pancakes or waffles every night for dinner.)

Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Makes 12-16

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade!

Kat's Super Nachos

I cannot claim this nacho recipe. I got it from a girl named Nancy who was in my student ward at BYU. But I love this recipe because it is so easy and so good. And it is really easy to make for a crowd. In fact, we made this for our wedding open house down here in AZ and had a Nacho Bar. And I have made it often for family get togethers because it is so easy and so good. So here it is.

To "healthify" it a little bit, serve with whole grain chips such as the "Food Should Taste Good Multigrain Tortilla Chips" and top with lots of veggies.

Super Nachos

Ingredients: 1 lb. ground beef, 1 lg. onion ( I usually use half), 3/4 c. taco sauce, 1 can refried beans ( this could be the regular sized can or the large can depending on how much you want), 1 1/2 c. grated cheese, sour cream, tomatoes, avocados, green onions, lettuce, olives, and any of your favorite nacho toppings.

Cook the ground beef and onion together. Drain and add taco sauce. Simmer, then add beans, and cheese. Cook slowly until cheese melts. Serve with desired toppings.

To do in the crockpot, brown ground beef. Then combine it along with the onions, taco sauce, and refried beans. Cook on low till cooked through then add cheese.

Freezes well.

Black Beans

From Our Best Bites. Very delicious, very nutritous.

Quick and Easy Black Beans

Ingredients:
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

Instructions:

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.

Makes 6 1/3 C servings

Black Bean Soup

From Our Best Bites. I looooooooooooooooooooove this soup! So delicious, so nutritous! My husband really likes it which cracks me up since there are carrots in it! Which have been cooked!!!! He claims cooked carrots make him throw up. I think its a mental thing. Especially since this soup has them cooked in and he was none the wiser.

Black Bean Soup
Recipe by Our Best Bites

1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.


Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber
2 Weight Watchers points
South Beach Diet Phase 2 (eat carrots sparingly)

Amazing Crockpot Pinto Beans

from: the kitchen of Amanda Erickson

Loved these and so easy!

Ingredients: 1 onion halved, 6-7 whole garlics peeled, 1 whole jalapeno seeded and chopped, 1 TBSP salt, 1/8 tsp. cumin, 1 3/4 tsp. pepper, 9 c. liquid (combo of chicken broth and water), 3 c. beans rinsed.

Combine ingredients in the crockpot in order given. Cook on high for 8 hours. Drain and reserve liquid. Mash by hand or puree with immersion blender to desired consistency adding water as needed. Freezes well.

Southwestern Beef Wraps

From Our Best Bites.  So easy and so so good!

1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.

Layer onion on the bottom of your crockpot. Combine spices and rub into the roast and set on top of onion. Put the peppers and tomatoes on top. Cook on high for 5-6 hours or low for 8-9 hours OR (and this is Kate’s Magical Meat Method), start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks. Shred meat and serve with desired toppings.

FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.