White Chicken Chili

Yes, another new recipe!! Each night this week was a new one. A few were a bust. But not this one!! Mmm. I am making it again soon!!!

1 Tbsp vegetable oil
1 onion, chopped (I left this out)
2 cloves garlic, crushed
1 tsp fresh jalapeno, finely chopped
1 (4 oz) can chopped green chile peppers (I put the garlic, jalepenos, and green chili's in amy food processor, so there were no chunks)
2 tsp ground cumin
1 tsp dried oregano
1/8 tsp ground cayenne pepper
2 (14.5 oz) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 oz) cans white beans, drained and rinsed (I used navy beans)
salt and black pepper, if needed

Heat oil in large soup pot over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Adjust seasonings to your liking.

Slow cooker chicken

Night #2 of a new recipe that was delicious!!!

In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa. I used Pace picante in Medium and it was only 16 oz and pureed it in my processor first. No chunks :)

Juice from one lime

1/4 cup fresh cilantro, chopped

One 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped, optional. (I used 1/2 of a serrano, that was all I had.)

Add 4-6 thawed chicken breasts.

Though the recipe didn't call for it, I added about 1/4 cup of water since I was short on the salsa, and I didn't want it to be dry. It wasn't!

Cook on low for 4-6 hours and serve immediately.

We put them on corn tortillas and added some avocado on top.

My house smelled like Chipotle all day....mmmmm.

Chicken and brocolli noodle casserole

Mine seriously looked just like this. It was good. It was definitely a lighter meal, I could tell, but I like food like that. Eric prefers food really rich and creamy, but even he liked this.

NOTES:
I left out the shallots.
I used mild chedder instead of sharp, but I will probably use sharp next time.
I used whole wheat rotini and added about 9 oz, instead of the 6 oz it called for.
I used frozen shredded chicken breast from a Rotisserie chicken I had saved from awhile back, and it was still really moist.
It is a lot of steps to get the sauce right, and it was kind of annoying with 4 kids running around, I was afraid I would mess it up. But now that I did it once, it should be easier next time.
It took me about an hour from start to finish.



Chicken and Broccoli Noodle Casserole
Skinnytaste.com

Ingredients:


6 oz Ronzoni Smart taste noodles (or no-yolk)
2 tsp oil
4 cloves garlic, sliced thin
12 oz fresh broccoli florets, chopped
1 tbsp butter
1 medium shallot, minced
3 tbsp all purpose flour
1-3/4 cups fat free chicken broth
1 cup 1% milk
12 oz cooked shredded chicken breast
4 oz shredded reduced fat sharp cheddar (Sargento)
cooking spray
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs (I used whole wheat)

Directions:

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.

Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts

Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated. Pour into a casserole dish and top with the rest of the parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden.