Crockpot White Chicken Chili

Crockpot White Chicken Chili

by | Oct 11, 2020 | Crockpot, Entree

This recipe is a family favorite.  It makes about 16 servings portioned at 1 cup each.

White Chicken Chili

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Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Entree
Servings 16 Servings
Calories 265 kcal

Ingredients
  

  • 3 each boneless, skinless chicken breast
  • 2 cans white kidney beans
  • 2 cans navy beans
  • 1 can rotel I used the 14.5 ounce can
  • 1 can corn
  • 1 8 oz container great value light cream cheese
  • 1 small onion, diced
  • 1 package hidden valley ranching seasoning
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 TBSP chili powder

Instructions
 

  • Place the chicken in the crockpot with water and cook on slow for about 6 hours. After the cooking time is over, take the chicken breast out of the crockpot and shred.
  • Add the shredded chicken back into the crock pot.
  • Add the kidney beans and navy beans into the crockpot.
  • Pour the corn, undrained, into the crockpot.
  • Pour the rotel, undrained, into the crockpot.
  • Add all spices.
  • Place the cream cheese on top. Cover with lid and cook on low for another 2 hours.
  • Stir all together, occasionally, for 2 hours. Once done enjoy!
  • Makes 16 1 cup servings.

Notes

Nutrition

Sodium: 573mgCalcium: 64mgVitamin C: 2.6mgVitamin A: 405IUSugar: 3.2gFiber: 6.5gPotassium: 585.4mgCholesterol: 70.3mgCalories: 265kcalMonounsaturated Fat: 0.8gPolyunsaturated Fat: 0.8gSaturated Fat: 2.1gFat: 5.1gProtein: 30.9gCarbohydrates: 22.6gIron: 2.5mg
Keyword crockpot
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Stuffed Peppers

Stuffed Peppers

by | Feb 13, 2020 | Entree

Stuffed Peppers

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Entree
Servings 4 servings
Calories 361 kcal

Ingredients
  

  • 4 medium bell peppers
  • 1 pound 93/7 lean ground turkey
  • 1/2 pound Italian ground turkey
  • 1 small onion, diced
  • 1 1/2 cup cauliflower, riced
  • 1 can tomato paste
  • 1 can diced tomatoes with green chilies
  • 2 tsp italian seasoning
  • 1/2 tsp garlic seasoning

Instructions
 

  • Preheat oven to 375 degrees.
  • Cut off tops of bell peppers. Remove seeds and membranes. Rinse bell peppers, if necessary, cut thin slice from the bottom of each peppers they stand upright. Set aside.
  • Brown ground turkey, Italian ground turkey and onion in large skillet on medium-heat. Drain fat. One cooked add in the cauliflower rice and cook for a 5 minutes.
  • One cooked add in the cauliflower rice and cook for a 5 minutes.
  • Then add in the tomato paste, diced tomatoes, Italian seasoning and garlic powder; mix until well blended.
  • Stuff the peppers with turkey mixture.
  • Put foil on top and bake 30-45 minutes or until peppers are tender.
  • Sprinkle with cheese and bake for 5 more minutes or until cheese is melted.
  • For extra spice add in 1 TBSP chili powder

Notes

Nutrition

Sodium: 594mgCalcium: 90mgVitamin C: 189.8mgVitamin A: 1400IUSugar: 13gFiber: 5gPotassium: 664mgCholesterol: 122mgCalories: 361kcalMonounsaturated Fat: 0.04gPolyunsaturated Fat: 0.1gSaturated Fat: 4gFat: 13gProtein: 36gCarbohydrates: 22gIron: 4.9mg
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Chow Mein

Chow Mein

by | Jan 13, 2019 | Challenge Approved, Entree, Side Dish

Chow Mein

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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Entree, Side Dish
Cuisine Chinese
Servings 8 1 cup servings
Calories 80 kcal

Ingredients
  

  • 1 large spaghetti squash
  • 1/4 cup braggs aminos
  • 1 tbsp garlic, minced
  • 1/4 tsp pepper
  • 1 each onion, diced
  • 1 bunch celery
  • 2 cups coleslaw mix
  • 1 can water chestnuts
  • 1 container mushrooms

Instructions
 

  • Cut spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 9x13 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 for 20 minutes until flesh is easy to indent. (You do not want to overcook spaghetti squash or it will be mushy. I like to leave a little crunchy for this recipe). Once done, shred with fork so it break apart into strings. Set aside.
  • Dice celery and onion.
  • Lightly coat deep skillet pan with olive oil over medium heat.
  • Add, garlic, onion, celery, water chestnuts, mushrooms and cook, stirring often, until tender, about 3-4 minutes.
  • Stir in cabbage until heated through, about 1 minute.
  • Stir in spaghetti squash and braggs aminos until well combined, about 2 minutes.
  • Serve immediately.
  • *this recipe would be great with shrimp!

Notes

Nutrition

Sodium: 735mgCalcium: 40mgVitamin C: 28.9mgVitamin A: 850IUSugar: 5gFiber: 3gPotassium: 91mgCalories: 80kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 0.4gFat: 2gProtein: 3gCarbohydrates: 14gIron: 0.7mg
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