White Chicken Chili

January 25, 2015 by Elizabeth Leave a Comment

Tender shreds of chicken, beans, corn, and spices, in a rich, flavorful broth. Load it up with cheddar cheese, sour cream and sliced green onions, and it’s a meal in itself. Healthy, hearty and easy to make, this White Chicken Chili will certainty be a hit for Super Bowl Sunday or any occasion.

I hope you’ve been doing well! We’ve been busy this week with projects, cooking (of course), a trip to Costco, and a check-up for Charlie. He’s tipping the scales at 17.1 pounds! He loves his toes, his brothers, and putting everything and anything in his mouth. He also loves laughing, and being the center of the action. 🙂

The big event for us this weekend was heading to the North American International Auto Show! Cars, lights, glitz and glam. The boys loved getting in all of the fun, new cars. What a great family outing!

Here are a few pictures from the auto show and our adventures this week:

In the freezing cold month of January, there’s nothing better than a hearty meal to warm you up. My inspiration for this recipe came from a sweet friend of mine. A few years ago, after I had surgery, she brought us a wonderful chicken chili for dinner. Is there any better gift than a home cooked meal that you didn’t have to cook, just after surgery? Definitely not! It’s just pure love. I liked it so much, I knew it was something that I wanted to recreate for us one night. With ideas from my friend, and from Betty Crocker, I present to you, my take on this new family favorite, White Chicken Chili.

This White Chicken Chili is the perfect mix between soup and chili. A delicious, and soupy broth, combined with all the flavors of a rich chili taste. When you’re craving that “lighter” chili fair, this is certainly the recipe for you. It’s easy to make, incredibly satisfying, and oh so tasty!

Guess what else? It’s even freezer friendly! I mean, let’s face it, there are just some days when you don’t feel like cooking. So while you’re making it, go ahead and double, or even triple your batch, and add it to your stash of freezer meals. That way, you’ll always have a great tasting, good for you meal, ready to go whenever you need one. Just pull it out of the freezer the night before, and pop it in the fridge. When dinner time rolls around, dump it in a pan and heat until hot. Grab the toppings, and sit down to enjoy your homemade feast, that you barely had to lift a finger for.

We love to serve this topped with all the fixings! Sour cream, lots of cheddar cheese, and scallions. Sometimes we’ll even add fresh cilantro and a squeeze of lime. Covered, smothered, scattered, or plain, however you decide to serve this up, it is sure to be a winner. Whip up a batch of your favorite corn bread on the side, and you’ll have yourself the perfect Super Bowl meal!

White Chicken Chili

Ingredients

1 tablespoon vegetable oil
1 large onion, diced (2 cups)
1/2 teaspoon salt
3 cloves garlic, minced
1 can (15 to 16 oz) great northern beans, rinsed and drained
1 can (15 to 16 oz) butter beans, rinsed and drained
1 1/2 cups frozen yellow sweet corn
4 cups low-sodium chicken broth
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 pound chicken breasts (about 2 large), cooked and shredded (about 4 cups)
Salt and pepper

Instructions

In a large dutch oven over medium heat, add oil and heat until shimmering. Add onions and salt, and cook for about 5-7 minutes until tender, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds. Add the beans, corn, broth, cumin, oregano, and cayenne pepper. Stir together and over medium-high heat, bring to a boil, stirring occasionally. Reduce heat to low, and simmer uncovered for about 20 minutes. Stir in chicken, and simmer for 5 more minutes or until hot. Season with salt and pepper to taste, and serve with sour cream, cheddar cheese, sliced green onions, and a garnish of fresh chopped cilantro and a slice of lime if desired.

Notes

To cook the chicken: pat chicken breasts dry with paper towels, then lightly season both sides with salt and pepper. Add one tablespoon oil to a grill pan or large skillet, and cook chicken over medium heat, turning occasionally, until cooked through. Move chicken to a clean plate, and when cool enough to handle, shred (pull apart) into thin pieces.

https://elizabethshome.com/white-chicken-chili/

Feel free to stop by my old blog and check out the first version of this White Chicken Chili.

Turkey Taco Chili

November 10, 2014 by Elizabeth Leave a Comment

Loaded with fresh ground turkey, beans, and vegetables, and simmered in a rich, tomato broth. Turkey Taco Chili is healthy, hearty, flavorful and easy to make! Pile on the fixings and dive into a warm bowl of chili goodness.

Hi! Thanks for visiting again! I hope you had a wonderful weekend. It was actually quite a big week around here for us. My birthday was Wednesday and Andrew took the day off of work. I can’t even begin to say how much he did to make me feel more than loved for my special day. He kicked off the celebration by bringing me two dozen pink roses the night before. On my birthday, I woke up to the house decorated and picked up, a hot breakfast, and the sweetest card. I was even treated to a mid-morning nap while Andrew watched the boys so I could get a few extra birthday zzzzs. Birthday fest continued with Grandma and Grandpa Lovasz coming over at 11:00am to watch the big boys, while Andrew and I (and Charlie) headed out to lunch, a day of shopping, and a special celebration dinner. We all had such a great day! William and James had so much fun playing and being spoiled by their wonderful Grandparents. Andrew and I were thrilled to have an entire afternoon AND evening (almost) just the two of us. We had a delicious and very fun lunch at Crispelli’s, where we enjoyed margarita pizzas and salads.

Then we headed onward to Somerset Mall do ~~a little~~ a lot of birthday shopping. After a while, we decided to refuel with a little birthday Starbucks. Wow, I think we forgot how amazing it feels to sip a hot drink with each other on a weekday afternoon and talk, just us. After our snack break, we continued on with our shopping. Andrew planned out our entire shopping trip, complete with a map and everything! I was totally impressed! And definitely spoiled 😉 After all of our shopping fun, we headed to Ocean Prime for the most wonderful dinner. For dinner we enjoyed a crab and shrimp salad, ribeye steak with a giant twice baked potato, and a special chocolate peanut butter mousse pie for dessert. Deeeelicious!!! I am so thankful for such an incredible day! 🙂

When you don’t have the night off from cooking, grab this recipe and head to the kitchen. We just love this Turkey Taco Chili and I’m sure you will too! It’s delightfully delicious, incredibly nutritious, and super duper easy to make. Such a winning combination!

My inspiration for this recipe came from Skinny Taste’s Turkey Chili Taco Soup. I came across this chili a few months back, when I was scouring the internet for ideas of freezer friendly meals to make for after Charlie. I liked the look of it enough to add it to my list of “things to make for when baby comes”. Of course, before I even stepped foot in the kitchen to make it, I took my pen and made a bunch of changes to it. (I guess I view cooking as an art. My meals and recipes are like my canvas, and I am the artist creating a work of art.) As I’m sure I’ve told you many times, I just love to cook, but especially love CREATING new, wonderful recipes in my kitchen. This Turkey Taco Chili is so so yummy! I just love the flavors of the ground turkey, beans, corn, and tomatoes in every bite.

It’s super heathy, seriously easy to whip together, and even freezer friendly. Simmer on the stove for a short time, serve it up, load with toppings and DIG IN! This is such a great recipe to add to you winter meals this season.

Turkey Taco Chili

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 pounds ground turkey
3 large onions, diced
6 cloves garlic, minced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, and juices
1 (4 ounce) cans diced, mild green chilies
1 1/2 cups frozen yellow corn
1 tablespoon chili powder
1 1/2 teaspoons cumin
3/4 teaspoon oregano
1/4 teaspoon paprika
2 tablespoons tomato paste
5 cups low-sodium chicken broth
Salt and pepper

To Double:

2 tablespoons extra-virgin olive oil
3 pounds ground turkey
6 large onions, diced
12 cloves garlic, minced
2 (15 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
4 (14.5 ounce) cans diced tomatoes, and juices
2 (4 ounce) cans diced, mild green chilies
3 cups frozen yellow corn
2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons oregano
1/2 teaspoon paprika
4 tablespoons tomato paste
10 cups (2 1/2 quarts) low-sodium chicken broth
Salt and pepper

Instructions

In a large dutch oven or stock pot, heat oil over medium heat until shimmering. Add turkey and cook, breaking up with a wooden spoon while cooking.
When turkey is cooked, stir in onions and garlic, and cook until slightly softened, for about 5 minutes. Then add beans, tomatoes, green chilies, corn, spices, tomato paste, chicken broth, salt and pepper to taste, and stir. Bring to a boil over medium-high heat, then reduce heat to low, and simmer for about 15-20 minutes. Season with additional salt and pepper if needed.
Serve chili garnished with sour cream, shredded cheddar or colby-jack cheese, and sliced scallions on top, and a side of tortilla chips.

https://elizabethshome.com/turkey-taco-chili/

If you’re looking for another great ground turkey soup recipe, you’ll have to try my Turkey Stuffed Pepper Soup.

Vitamix Hummus

May 19, 2014 by Elizabeth Leave a Comment

A smooth, creamy, blend of chick peas, tahini, garlic, fresh lemon juice, and spices. This Vitamix Hummus recipe comes together in a flash. Use as a dip with your favorite veggies or pita, or serve with meat and salad for a complete meal.

I hope you had a great weekend! We sure did. It has been so nice to keep crossing tasks off of our to-do list, and in between being productive, we’ve managed to have a lot of fun in the process. After all, there are only 12 days left until new baby arrives! WOW!!! We are definitely getting closer. 🙂

One note about this hummus recipe. I made it in my Vitamix. (A Vitamix is a pricey, but WELL worth it, industrial strength blender.) When our Cuisinart blender died a few months ago, Andrew insisted we try a Vitamix. I was so turned off by spending that much money on a blender, to basically make a few smoothies, and a few other random things, that I kept it in the box for about a month! I did enjoy my old Cuisinart blender for a few things, but for the most part, I just didn’t use it that often. It was always a pain to dig out, and when I did finally use it, the results were good, but never fantastic.

However, after staring at the huge unopened Vitamix box in our basement, I just gave in and ripped it open. I dragged it upstairs, washed it out, and since the boys love smoothies, I decided to give it a whirl. I tossed a bunch of frozen fruit and some juice and other goodies into my new Vitamix and turned it on. I could NOT believe how fast that thing blended everything up! (Where my old blender would have either gotten stuck, or taken forever to grind up the frozen fruit, this thing plowed right through it in seconds!)

In case my isolated smoothie incident was just a fluke, I didn’t stop there. I wanted to see what else this thing would chomp through. Over the last few months with our Vitamix I have made countless smoothies, healthy milkshakes, frozen desserts, purees, sauces, lots and lots of SMOOTH hummus, creamy salad dressings, homemade oat flour, and I love how easily it whips up the wet ingredients for a number of healthy dessert recipes. I mean, I’m completely sold! So much so that I even made a permanent place for it on our kitchen counter. It takes quite a bit for me to like something that much that I am willing to give it a home on my counter. I despise clutter and too many things out on the counter, so I am VERY selective on which appliances I keep out full-time. However, since I basically use the Vitamix everyday, if not twice a day, I figured it didn’t make sense to keep this one stored away.

I just love how creamy this blender can whip up this hummus. In case you haven’t converted to a Vitamix yet, this hummus recipe will still be delicious when mixed up in a blender or food processor. (It just might not be quite as smooth and creamy as the Vitamix can get it, but it will still be delicious.)

Easy, healthy, and loaded with flavor, this Vitamix Hummus will surely be a hit at your Memorial Day festivities next weekend, or for any occasion.

Vitamix Hummus

Ingredients

1 (15 ounce) can chick peas (garbanzo beans)
2 tablespoons tahini paste (ground sesame seeds only)
1 1/2 cloves garlic
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon water
3/4 teaspoon salt
1-3 dashes cayenne (depending on spice level)
3 1/2 tablespoons extra-virgin olive oil

Instructions

Add chick peas and their liquid to a microwave safe bowl, and microwave for 2 minutes. Drain liquid.
Combine the garbanzo beans, tahini, garlic, lemon juice, water, salt and cayenne in Vitamix or food processor. Process together until mostly smooth.
On a low speed, slowly drizzle oil into hummus until combined and gradually increase speed. Allow hummus to process on high speed for about one minute until smooth and creamy.
Scoop into bowl, and refrigerate for at least 20 minutes or preferably a few hours before enjoying. (This will allow the flavors to set together.)

https://elizabethshome.com/vitamix-hummus/

White Bean Soup with Tomatoes, Spinach and Pasta

January 22, 2014 by Elizabeth 3 Comments

A healthy, hearty soup with white beans, tomatoes, and fresh spinach, topped with shredded parmesan cheese. Serve with crunchy bread and butter and this soup can be a vegetarian meal in itself. Or, omit the pasta and serve with a side salad and you’ll have the perfect gluten free dinner. There’s just something so delightful about a big bowl of warm, comforting soup that can hit the spot on a chilly night.

Speaking of chilly, it is down right freezing here in Michigan again! Is it spring yet? I’m ready for some warm days where we can actually go outside to play for more than five minutes without losing all feeling in our fingers and toes! Well, soon enough I guess.

In the meantime, we’ve been staying pretty active around here. The boys and I are having fun attending story time at the library, playing with friends, seeing family, and attending different children’s plays in our area. We’ve been busy with the usual day to day things, too. Especially grocery shopping, and planning fun and exciting additions to our menu.

Andrew and I even had a date night out on Monday night. We met up with my sister and had a fabulous dinner out. We went to a great well-known place near her, about a 45-minute drive for us. (We went there for Andrew’s birthday dinner last year, but unfortunately our whole experience was a bust. We let the manager know and they told us to come back for our next dinner on them!) So Monday night, for his birthday dinner re-do, we spent over two hours talking and savoring most things on the menu. Wow, what a perfect night with my husband and sister! I even walked away with a number of great new recipe ideas. 🙂

On a much different note, we’ve had a few health changes in our house lately, so I’m feeling super motivated to create many more of those “good for you” recipes. However, like all of my recipes, TASTE is such a factor here! I mean, let’s be honest, if it claims to be healthy but tastes like glue, why on earth would you touch it? Thankfully, I love experimenting with recipes to create that healthy/tasty perfect combo. I guess you know my new little project for the time being. So, the “healthier” recipes have been moved to the top of my list these days, so I hope you’re up for them!? 🙂

Kicking off our “healthy AND tastes good” recipes, I give you a family-tested and much approved, (yes, even the boys loved it!), White Bean Soup with Tomatoes, Spinach and Pasta. It’s quick, easy, and of course healthy and delicious, too.

White Bean Soup with Tomatoes, Spinach and Pasta

Prep Time:

Cook Time:

Yield: 4-6 servings

White Bean Soup with Tomatoes, Spinach and Pasta

Ingredients

2 teaspoons extra-virgin olive oil
1 large onion, diced
1 clove garlic, minced
2 (15-ounce) cans cannelini beans (drained and rinsed)
2 (15-ounce) cans diced tomatoes and juices
6 cups low-sodium chicken broth
1 1/2 teaspoons dried basil
3 cups fresh spinach, roughly torn
1/2 cup short pasta, such as ditalini or tubettini (omit for gluten-free)
Salt and fresh ground pepper to taste
1 cup water, if needed
Fresh-grated Parmesan cheese for serving

Instructions

In a large Dutch oven over medium heat, heat olive oil until shimmering, then add onion and 1/4 teaspoon salt and cook until tender, about 3 minutes, stirring occasionally. Add garlic and stir, cook until fragrant, about 30 seconds.
Add beans, tomatoes, broth, basil, and salt and pepper, and stir. Simmer on medium heat for about 30 minutes, until the broth has thickened and reduced a bit, stirring occasionally. Do not boil.
Add pasta and cook for about 10 minutes or until pasta is almost tender. (If omitting pasta, continue cooking for about 10 more minutes). Then add spinach and cook for about 3 minutes or until spinach has wilted. If necessary, add up to 1 cup water. Season with salt and pepper to taste. Remove from heat and serve with Parmesan cheese, and crunchy French bread and butter, or a side salad.

https://elizabethshome.com/white-bean-soup-tomatoes-spinach-pasta/