Chicken Chili

After all of the yummy food over the holidays and then Superbowl Sunday, I have decided it is time to start eating a little healthier. Although this chili is low cal and low carb, it definitely does not feel like I am depriving myself. It is the perfect meal on a cold winter day, it freezes well, and the leftovers are even better. Enjoy!

Ingredients

1 small onion chopped

1 green pepper chopped

3 cloves garlic minced

1 (4.5 oz) can chopped green chilies

2 tablespoons olive oil

2 lbs chicken breast, cut into bite size pieces

1/4 -1/2 teaspoon cayenne pepper depending on taste

2 tablespoons chili powder

1 tablespoon cumin

1 bottle chili sauce

1 tablespoon worcestershire sauce

2 (15 oz) cans diced tomatoes

2 (15 oz) cans stewed tomatoes

2 (15 oz ) cans chicken broth

1/2 tablespoon salt

1/2 tablespoon pepper

Heat oil over medium heat. Add onion, bell pepper, garlic and green chilies. Cook stirring frequently until soft, about 5-7 minutes. Add the chili seasoning, cumin, and cayenne pepper stirring until fragrant, about 1 minute. Add chicken and sear all sides and cover with seasoning. Add tomatoes, chili sauce, chicken broth, worcestershire sauce and salt and pepper and bring to a boil. Reduce heat and simmer for 45 minutes stirring frequently until tomatoes have broken down slightly. Garnish with your favorite ingredients. (pepper-jack cheese, green onion, cilantro, tortillas chips, sour cream....etc)

Pasta e Fagioli

Yesterday was the first super cold day we've had here in Texas and I was craving something warm. I did not have time to make anything that has to cook all day in the crock pot so I decided to make this soup that is fairly easy and quick. It completely warms your body as well as your soul and has enough leftover to eat throughout the week, or freeze for later.

Ingredients

2lbs ground beef
1 small onion chopped
3 cloves garlic chopped
3 large carrots chopped
4 large stalks of celery chopped
48 oz. diced tomatoes
2 cans dark red kidney beans rinsed and drained
1 32oz box beef broth
3 tsp oregano
1 tablespoon Italian seasoning
2 1/2 tsp freshly ground pepper
48 ox. spaghetti sauce (I use a spicy pesto sauce)
8 oz. dry pasta shells or small elbow maccaroni

Saute beef in a large 10 qt pot until beef is brown. Drain off the grease. Add onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Add beef stock, oregano, Italian seasoning, pepper and spaghetti sauce, Stir until combined and bring to a boil. Reduce heat to simmer and cook until carrots and celery are tender. Add pasta and simmer an additional 10 minutes until pasta is cooked through. Serve with crusty warm bread. My favorite is garlic, rosemary bread sold at Market Street. Enjoy!

Tailgate Chili

When I think of fall, three things come to mind....cooler weather, football, and chili. I grew up in a small college town and there is absolutely nothing like it. The town would come together to cheer on the High school football team on Friday nights and gather again for the college game on Saturday. One thing we always had at tailgates was a hot bowl of spicy chili. True comfort food. I miss my hometown, but making a big batch of chili always takes me back.

Ingredients

1 yellow onion diced

3 cloves garlic finely chopped

3 fresh jalapeno peppers seeded and finely chopped

3 lbs ground beef

1 lb breakfast sausage in the tube

3 packaged McCormick chili seasoning

3 large cans tomato sauce (29 oz each)

2 cans diced tomatoes (14.5 oz each)

1 tablespoon kosher salt

1/2 tablespoon pepper

2 cans dark red kidney beans drained and rinsed

2 tablespoons sugar

Preheat oven to 325°F.

Add meat, sausage, onion, garlic, and jalapenos to a dutch oven. Brown and break up the meat until no longer pink.

Drain off the excess grease. I pour mine into a large strainer and then put it back into the pot. Add seasoning packets and stir over medium heat so the spices get absorbed into the meat mixture. Next, add in the tomato sauce and diced tomatoes and bring to a boil. Cover with a lid and place in the oven. Cook for 3 hrs stirring frequently. The last hour add the beans and sugar and continue to cook for another hour. Serve with your choice of toppings. Here are a few of my favorites:

Toppings

shredded cheddar cheese

sliced jalapenos

chopped onions

Frito's (in the bottom topped with chili for a Frito chili pie)

vinegar (I know it sounds weird, but once you try it, you'll be hooked!)

Not Your Abuela's Tortilla Soup

I had this soup for the first time when I moved to Texas 15 years ago and I fell in love with it. I get a call asking for this recipe about 10 times a year. After trying tortilla soup at several Mexican Restaurants, I realized this is not a traditional tortilla soup, but it is still one of my favorites. I also don't feel like this is really cooking because you are basically emptying your pantry and dumping it into a pot. It doesn't get much easier!















Ingredients


5 boneless skinless chicken breast
2 boxes of chicken broth
1 tablespoon of chili powder
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 small onion chopped
1 can tomato sauce
2 cans diced tomatoes
2 cans cream of chicken soup
2 cans ranch style beans drained and rinsed
2 cups uncooked white minute rice
1 lime juiced


Toppings

cilantro chopped
shredded Monterey Jack Cheese
tortilla strips
avocado



Place the chicken in the crock pot with the chicken broth, onion and seasoning and let it cook for 4 hrs on low. Remove the chicken and allow to cool on a cutting board. While the chicken is cooling, add the rest of the ingredients except for the lime juice and toppings. Turn the crock pot to high and cook for 30 minutes. Shred the chicken with two forks. Then add the shredded chicken and lime juice to the soup mixture and continue to cook for another 10-15 minutes. Serve in bowls and top with desired toppings and enjoy!