White Chicken Chili

This is soon to be a favorite in our house- quick to make & a nice light summer chili!
2 cans white cannelini beans
1 boneless skinless chicken breast diced
2 Tbsp. minced garlic
2 c. milk
1/4 c. flour
1 Tbsp. olive oil
2 cans (small) green chilis
8 oz. grated cheese (Colby Jack or Cheddar)
1 Tbsp. minced dried onion or 1/4 c. fresh diced onion

In soup pan, sautee chicken, garlic and onion in olive oil until chicken is cooked through. Add milk. Whisk in flour & cook until creamy, stirring constantly. Reduce heat and add beans, chilis and cheese. Simmer 7-8 minutes, stirring occasionally.

Prep time: 5 minutes
Cook time: 20-30 minutes
Serves: 6-7 people

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Easy Jambalaya

This is an off-the-cuff take on a Cajun favorite that I played with yesterday. The family loved the result! I used what I had on-hand, but I put some alternatives in parenthesis.

1 lb. diced boneless, skinless chicken breast
1 lb. shrimp (I used salad shrimp)
1 lb. diced Andouille sausage (smoked sausage would work also)
1 pkg. fresh mushrooms, diced
1 c. diced onion
2 Tbsp. minced garlic
2 tsp. Cayenne Pepper (or to-taste)
1 can Hunts garlic & herb pasta sauce (or 1 large can minced tomatoes)
2 tbsp. Olive oil
4 c. prepared rice (or pasta)

In large pot, saute meats, mushrooms, and spices in olive oil until cooked thoroughly. Add sauce (tomatoes) and reduce heat. Simmer 15 minutes, stirring often. Serve over rice (noodles).
NOTE: This would also be a great meal to make in a slow cooker.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8

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Cool way to peel a potato

This has been around for a while, but I thought it would be fun to share n my recipe blog:

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Garlic Mashed Potatoes

I am the official Mashed Potato maker when we have family dinners, so I have perfected these wonderful spuds :)

7-8 good sized potatoes, peeled & cleaned (unless you are using Yukon Gold or Reds, then just scrub them clean & leave the skins on)
1 stick of butter or margarine
1 c. milk (whichever you prefer)
1 Tbsp. minced garlic or 1/2 Tbsp. garlic powder
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
1 Tbsp. Parsley or chives (optional)

Dice & boil potatoes until they are soft enough to break apart with a fork. Drain them (you can keep the water for gravy if you like). Add butter & mash with potatoes to melt it. Add milk and mash more. Whip in remaining ingredients until potatoes are fluffy.

Prep time: 20 minutes
Cook time: 30-40 minutes
Serves 9 people

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Slow-Cooked Spiced Pork

I used this with pork chops, but it would work really well for a roast as well and it is a great way to have an awesome meal made while you are at work!

6 thick pork chops
1/2 c. white or apple cider vinegar (apple cider is my favorite)
1 Tbsp. minced garlic
1/2 c. minced onion (or 1 Tbsp. dehydrated)
1/2 c. mulling spices (mine came in a package, but you can make your own using this recipe: http://www.food.com/recipe/mulling-spices-for-wine-apple-cider-106470)
1 diced green apple

Put pork in your crock pot and add other ingredients (make sure that they are mixed together well). Turn on "high" and let cook for 8 hours.

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Parmesan Garlic Basil Hummus

This can be a tasty appetizer, or a great light dinner!
1 can garbanzo beans (or 2 c. prepared chick peas)
1/2 c. water (or juice from the can)
1/2 c. grated parmesan cheese
1 minced garlic clove (or 1 tsp. garlic powder)
1 tsp. minced dried onions
1 tsp. cayenne pepper
1 tbsp. fresh basil

Mix ingredients together in a blender until smooth. Transfer to a saucepan and heat on medium until thick and bubbly.

My 2 favorite ways to eat this are:
1) Fried in pita bread & dipped in pizza sauce
2) Stuffed in tortillas (can be fried) with fresh spinach)

Prep time: 5 minutes
Cook time: 5 minutes
Serves 5-6 people (as a meal)

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Shredded Pork Tacos

We used leftover pork roast for this, but you could just use slow-cooked pork as well.If you go the leftover route, I suggest boiling the pork for about 5 minutes so that it softens it & makes it easier to shred & get the fat out.

1 lb. shredded pork roast
1 medium lime
1 tbsp. dried onions or1/4 c. fresh diced onions
1 Tbsp. Italian Dressing
2 tsp. Tabasco sauce
Steamed Tortillas
Taco Veggies (sliced & prepared)
Guacamole
Sour Cream (optional)
Refried or Black Beans (we used nonfat refried)
Salsa

Put shredded pork in a sauce pan on medium heat. Slice and juice lime over the pork, stirring occasionally. Add the dried onions, stir. Mix in Italian Dressing and Tabasco. Reduce heat to medium low and simmer, stirring constantly, for 5 minutes.

To steam the tortillas, we use the microwave & put a folded up wet paper towel in the package they come in, then cook for 2 minutes.

Our taco veggies of choice were green leaf lettuce & diced roma tomato, but radishes & green onions would be great as well. Top with beans, guacamole, sour cream & salsa and enjoy!

Prep time: 10-15 minutes
Cook time: 6 hours (non-leftover) or 15 minutes (leftover)
Served: about 6-8

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Hawaiian Shrimp over Thai Noodles

1 lb. peeled medium shrimp
2 Tbsp. minced garlic
2 Tsp. grated fresh ginger
1 1/2 cans light coconut milk
1 c. crushed pineapple
1 c. shredded coconut
1 1/2 c. steamed edamame (shelled) (optional)
Prepared Thai Rice Noodles

In a large skillet, heat up shrimp, ginger & garlic. You may need a small amount of olive oil or nonstick spray to keep it from sticking. Cook over medium to high heat until shrimp is cooked through. Reduce heat and add coconut milk. Stir constantly until bubbly. Add pineapple and coconut. Reduce heat to medium low, stirring constantly until it is bubbly. In a separate pan (or microwave) steam edamame. Drain & add to shrimp mixture (or serve on the side for those who don't like edamame). Serve over prepared Thai Rice Noodles.

Prep time: 15 minutes
Cooking time: 20 minutes
Serves 5-6 people

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