White Chicken Chili

Makes 1 regular-size crockpot. Measurements for spices are not included because I just threw it together. Next time I will measure.

 

WHITE CHICKEN CHILI

 

* 12-16 oz chicken, chopped or shredded (1 can pre-cooked chicken 12.5oz OR boneless chicken breast – depends on time, etc)

* 2 cans butter beans

* 2 cans great northern beans

* 2 cans chicken stock

* 1 can cannelini beans (white kidney beans)

* green onions, thinly sliced (or white and green… I used both because I ran out of green – and I just love onions) reserve some sliced green onions for garnish if you prefer.

* granulated garlic (or fresh garlic, minced) 

* white pepper

* olive oil

* green chilies, diced - optional – I didn’t have any this time so did not use them

 

 

In frying pan, cover bottom of pan with olive oil or grape seed oil, cook or heat chicken on medium heat with cumin, onions, granulated garlic. I season this pretty heavily because I’ve found adding cumin directly to the chili does not always mix well – so I just season the chicken mixture – a lot.

 

Once chicken is done, add 1 can of chicken stock and simmer for 30-40 minutes to reduce by around half.

 

In crockpot, combine:

1 can chicken stock

1 can cannenlini beans

2 cans butter beans

1 can great northern beans (puree the other can)

green chilies (optional)

 

In food processor, puree remaining can of great northern beans until smooth. Add to crockpot (to add thickness without adding milk — I’m lactoce intolerant)

 

When chicken mix is done – add it to the crockpot and slow cook it on high for a few hours or on low for longer. I like to get mine up to a boil fast, then reduce it down to low.  If you don’t have time to reduce the chicken stock – you might have to boil the chili for a while with the lid cracked open to reduce it that way to make it a little thicker – or just use 1/2 can chicken stock… I just never know what to do with that 1/2 can left – so I use it.

 

Serve with white cheese (monterey jack) and cracker or fritos – tasty stuff!  Garnish fresh, thinly sliced, green onions.

Cran-Broccoli Salad

4 c. broccoli florets
1/2 to 3/4 c. red onion, sliced thin
1 c. dried cranberries
1/3 c. crumbled, cooked bacon
1/3 c. raw sunflower seeds

** DRESSING VARIATION #1
1/2 c. mayo
1/2 c. half-and-half cream
3 tbsp. sugar

** DRESSING VARIATION #2 – less fat
1/4 c. mayo
3/4 c. plain greek yogurt (greek is thicker than regular yogurt)
1 packet of Truvia or other Stevia sweetner (Stevia is a natural sweetner derived from the Stevia leaf) 
-OR- 1-2 tbsp agave nectar to sweeten (Madhava brand)

** DRESSING VARIATION #3 – dairy free (my fav)
1/2 c. mayo or miracle whip
1/2 c. tofu  (blend tofu and mayo together in food processor with a little bit of red onion – then add agave)
1-2 tbsp. agave nectar, Madhava brand (similar to honey but lower glycemic & it doesn’t crystalize – from the agave cactus)

DIRECTIONS:
In a large bowl, combine broccoli, onion, cranberries, sunflower seeds & bacon. In a small bowl or food processor, select your dressing variation and combine the dressing ingredients and blend until smooth. Pour over broccoli mix and toss to coat thoroughly. Refrigerate until serving. (I like to let it set for at least 6 hours – or overnight – before serving for the flavors to come together)

Oats-n-Almond Bars

3 c. oats, whole
1 c. almonds, slivered or sliced
1 c. almond butter
1/3 c. Tahini (ground sesame seeds – similar to almond butter in texture)
1/2 c. unsweetened coconut flakes
1/3 c. flax meal (ground flax seeds – coffee grinder works well)
1/3 c. sunflower seeds, raw
1/4 c. sesame seeds
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
3/4 c. agave nectar (I mix vanilla flavored Madhava brand and amber,  half-and-half)
3 Tbsp. coconut oil, softened

Set oven to 350 degrees. Combine all ingredients in the mixer and mix well. Consistency should be fairly “sticky”. If the mix is too crumbly, add a little more agave nectar.  On a cookie sheet or bakers half sheet, covered with parchment paper, spread out mixture until you reach an even, desired thickness (approx. 1/2″ thick). Press firmly on top and edges.

Bake for 18-20 minutes. Cool, cut, bag and refrigerate. Makes approx 10-15 bars.

Enjoy!!

Toasted Pumpkin Vanilla Bars – Recipe/Trail Bars

Toasted Pumpkin Vanilla Bars – Recipe / Health Trail Bars

2 c. raw pumpkin seeds / pepitas
1 c. raw, unsweetened, coconut flakes, shredded (in food processor)
1 c. raw, unsweetened, coconut flakes (whole, for texture)
3/4 c. natural, sliced almonds
1/3 c. raw sesame seeds
1/2 c. flax seeds, ground (I used half golden flax and half brown flax – ground fresh in coffee grinder)
1/4 c. raw sunflower seeds

1/2 c. agave nectar – vanilla flavor – Madhava brand (or half vanilla, half amber)
1/2 tsp. sea salt

- parchment paper for bottom of pan (so they don’t stick)

Set oven to 350 degrees F.

In a large skillet over medium – medium/high heat, toast all ingredients, EXCEPT, agave nectar and salt. Toast until sesame seeds are golden brown (approx 10 minutes) Turn with a spatula to keep everything mixed up well – making sure they all get nice and toasted. It smells wonderful at this point even though it looks a lot like bird seed in a pan.

Remove skillet from heat and add salt and agave nectar right into the skillet and stir quickly until mixed thoroughly.

Pour entire mixture onto a bakers half sheet (13″x18″) or cookie pan lined with a sheet of parchment paper.

Spread the mixture out flat with a rubber spatula  to about 1/4″ to 1/2″ thick – mix will not reach all edges of pan (spread according to thickness you want). Firmly press on top and sides of mix with spatula to compact it.

Bake for 18-20 minutes.  Remove and let cool. Cutting your bars before the mix is completely cool makes them easier to cut.  Cut down the middle lengthwise with a knife or pizza cutter, then cut 5 individual bars out of each half .  Place completely cooled bars in baggies and store in fridge. (makes 10 bars – approx 5.5″ x 3″ )  You can cut them any size you like depending on what you’re using them for. Once they are all bagged up – they are grab-and-go!

+++++

I have them for breakfast, snacks or a quickie meal on the go. You can even break them up and put them on cereal or greek yogurt, etc.. I had one in the truck today and it was really warm out – it got a little soft – and this is where the baggie comes in handy – but still very good!

Please post your comments/feedback at www.o2bme.wordpress.com. I will be working on some new versions of tasty – good for you bars.