White Chicken Chili

This is an original recipe by Kim Booth, the wife of Ronnie Booth, our favorite male vocalist of The Booth Brothers.

Used by permission from Kim Booth

Okay, here's the recipe for my White Chicken Chili. 

Note: I don't usually measure when I cook so all measurements are approximate. I usually cook by taste.

I used an Instant Pot to create my broth.

I used two frozen boneless chicken breasts and 5 frozen drumsticks with skin and bones.

1 Tbsp. ground cumin
2 Tbsp. chili powder
1 tsp. poultry seasoning
Sea salt & pepper
6-8 cup water

Cook in Instant Pot under pressure for 30 minutes.

While chicken is cooking, in separate soup pot saute':
1 large onion, chopped
3 stalks celery, chopped
1 Tbsp. ground cumin
1-2 Tbsp. chili powder or chili seasoning mix
1 clove garlic, finely chopped
Sea salt & pepper
4 Tbsp. olive oil
2 Tbsp. butter

Saute veggies until slightly tender but still crunchy. Set aside until chicken and stock is ready.

Once the chicken is done, remove from stock and remove skin and bones and shred meat with fork. Add to veggies in soup pot and then add stock. Bring to a boil and then reduce to simmer.

Add to this mixture:
1 can diced tomatoes, drained
2-3 cans Cannellini beans, drained and rinsed
1 can creamed corn
1 can whole kernel corn, undrained
Add 1-2 cups water if needed
1-2 cups Half and Half or cream
Continue seasoning to taste.
Simmer 30 minutes on low.

Serve topped with your choice of :

   tortilla strips
   shredded cheeses
   sour cream
   diced avocado
   chopped cilantro

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Creamy Artichoke Dried Beef Chicken

Original recipe - Lois Breneman
Gluten-free and sugar-free

Make a thickened roux on the stovetop using real butter, gluten-free flour, coconut milk, salt, and spices to taste.  Melt butter, add flour, stir well, and gradually add milk, stirring constantly until the mixture is thickened.

I don't measure when making roux, but if you've made more than 1 1/2 cups, save the remainder for another recipe.  It freezes very well.  When I make roux I make a large pan of it to freeze in small containers to use in place of cream soups in a can made with gluten and MSG.

To the thickened roux add:
1 large onion, chopped, and sauteed
1 small jar of artichokes, chopped, juice included
1 small jar of dried beef, chopped fine
8 oz. cream cheese, softened
Stir until mixed and the cream cheese is smooth.

Place in a baking dish:
6-8 chicken breasts, boneless and skinless (natural is best)

Evenly spread the creamy mixture over the chicken breasts.

Bake at 350° for 35 minutes or until the chicken is cooked through (no pink flesh).

Sprinkle fresh chopped parsley, dill, or rosemary over the top and serve.

Smashed Chickpea & Avocado Salad Sandwich

https://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/

 

 

 

This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip!

 

yield: SALAD FOR 3-4 SANDWICHES

 

prep time: 10 MINUTES

total time: 10 MINUTES

INGREDIENTS:

• 1 (15 ounce) can chickpeas or garbanzo beans
• 1 large ripe avocado
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons chopped green onion
• Juice from 1 lime
• Salt and pepper, to taste
• Bread of your choice 
• Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

DIRECTIONS:

1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.
2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

Toasted Sweet Potato Slice Treats

A clever way to make nine different healthy treats!

https://www.buzzfeed.com/crystalhatch/these-nine-sweet-potato-toasts-will-make-you-feel-healthy?utm_term=.sv98BzQdp#.aw4k6X3PE

Coconut Popsicles

Used by permission from Adriana Harlan
Click here to watch the video and get the recipe on my website.

Avocado Banana Bread Recipe (gluten/grain/dairy-free,Paleo/Vegan)

https://livinghealthywithchocolate.com/desserts/avocado-banana-bread-2243/

Used by permission from Adriana Harlan
Recipe and video at her site

Avocado Chocolate Bread (Gluten and Grain-Free, Dairy-Free, Paleo)

https://livinghealthywithchocolate.com/desserts/avocado-chocolate-bread-2181/

Used by permission from Adriana Harlan
Recipe and video at her site

Spaghetti Taco Pie

Spaghetti Taco Pie

Sweet & Spicy Orange Chicken

Sweet & Spicy Orange Chicken

Chow Chow

This Pennsylvania Dutch recipe adds extra flavor and color to a variety of meals.  It is much healthier when stevia is used in place of sugar, called for in most recipes.  Cancer feeds on sugar, so that's a good reason to go easy or eliminate sugar from your diet.  Most recipes can be revised to be a healthier choice by substituting NuStevia.

Ingredients:
5 cups coarsely chopped green tomatoes
5 cups coarsely chopped green cabbage
1 1/2 cups finely chopped sweet onion
2 cups coarsely chopped red bell pepper

1/3 cup kosher salt or pickling salt
2 1/2 cups apple cider vinegar
Just enough NuStevia to sweeten
1 Tbs. yellow mustard seeds
2 cloves garlic, finely minced
1 tsp. celery seed
1/2 tsp. red pepper flakes, or to taste, optional

Instructions:
Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight. Drain the vegetables and rinse thoroughly. In a large stockpot bring the vinegar, sweetener, seeds, and spices to a boil. Reduce heat to medium-low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium-low and simmer for 10 more minutes. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.

Using a clean dampened cloth, carefully wipe the rims of the jars. Place the lids on the jars then screw on the rings tightly. Arrange the filled jars in a boiling water bath and add more water as needed, so it covers the top of the jars by one inch, and bring water to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.  Tighten lids again.  When cooled completely, wash jars and store in the pantry.