Creamy Crockpot White Chicken Chili by Lovely Little Kitchen

This is our family's favorite white chicken chili recipe. I always double this recipe.

Serves 6-8

Ingredients:

• 3-4 boneless skinless chicken breasts, uncooked

• 1 1/2 teaspoons chili powder

• 1 teaspoon cumin

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• dash of cayenne pepper

• 14.5 ounce can chicken broth

• 4.5 ounce can chopped green chiles

• 15 ounce can white corn, drained

• 2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)

• 3 tablespoons butter

• 3 tablespoons flour

• 1 cup milk

• 1 teaspoon Better Than Bullion chicken base (I have omitted this and it still tasted great)

• 1/4 teaspoon white pepper

• 1/2 teaspoon seasoned salt

• 1/2 cup sour cream

• cheddar cheese, shredded

Directions:

1. Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.

1. About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.

1. Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.

1. Pour sauce into crockpot and mix to combine.

1. Add sour cream and mix.

1. Take out the chicken and shred them with two forks, and return to the crockpot.

1. Top with cheese.

1. Serve with tortilla chips. 

Sorry I don't have a picture. Picture coming soon!

1. 
   

Tyler Florence Herbed Goat Cheese Bites

This appetizer is so simple and amazing! Best appetizer I have had in a long time. 

Ingredients

1 tablespoon fresh thyme leaves
1 tablespoon fresh flat-leaf parsley
1 tablespoon fresh tarragon
1 tablespoon fresh mint
1 8-ounce log soft fresh goat cheese
1 baguette
2 tablespoons extra-virgin olive oil
½ cup oil-packed sun-dried tomatoes
½ cup fresh basil leaves

Directions

Combine thyme, parsley, tarragon and mint leaves on cutting board and chop them finely together. Unwrap log of goat cheese and roll it in the chopped herbs, pressing the herbs to adhere. Preheat oven to 350 F.

Cut baguette into thin crostini-style slices and drizzle with a little olive oil. Gently press baguette slices into muffin tray so crostini form boat-like shape, and bake 5 to 7 minutes, until lightly browned and crisp. Let baguette slices cool in muffin tin.

Top each crostini with slice of herbed goat cheese. Top with sun-dried tomato and garnish with fresh basil leaves. Makes 16 to 20.

January 11-18, 2016 Menu Plan

                                                              "I have to cook again?"


If you are like me, I dread menu planning. It gets old. Boring. Frankly, I get tired of the same meal over and over again. I will post my weekly menu plan, hoping to encourage you and give you ideas.

Feel free to comment and share what you are cooking.

Monday:
Spaghetti squash with meatballs http://ourbestbites.com/2009/04/spaghetti-and-meatballs/
These meatballs from Our Best Bites are amazing. Plus, you will have leftovers for meatball subs.
I served this with steamed broccoli and Italian bread.

Tuesday:
Veggie, Hummus, Feta Wraps http://lovetocookagain.blogspot.com/2013/02/veggie-hummus-and-feta-wrap.html
I served this with fresh fruit and pasta salad.

Wednesday:
Taco's/corn/ chips and salsa
No special recipe for this one. Just your regular taco's.

Thursday:
White Chicken Chili. http://lovelylittlekitchen.com/creamy-crockpot-white-chicken-chili/
Can't. Even. This is from the Lovely Little Kitchen. AMAZING! Not only is it delicious but it's a crock pot meal. If you know me, I use my crock pot 2-3x a week. With our busy schedule it saves me so much time. I always double this recipe. We had another family over for dinner and served this meal and STILL had leftovers. You're welcome.
I served this with tortilla chips. You won't need much. Very filling.

Friday:
Pizza. Homemade pizza. Frozen pizza. I don't care. It's Friday people. I. Am. Not. Cooking.

Saturday:
Meatball Subs. Leftover from the spaghetti and meatballs.
I served this with salad and chips.

Sunday:
Leftovers!!!!! I always plan a leftover meal. I am sorry if you have a family that does not like leftovers. I just shed a tear for you. Seriously thankful for this meal every week.

Monday:
Slow Cooker Honey Garlic Chicken and Veggies http://damndelicious.net/2015/06/05/slow-cooker-honey-garlic-chicken-and-veggies/?m
Monday's are a crock pot meal for me. I work all day. Come home feed the family and then go back to work. This crock pot meal has it all. Meat. Potatoes. Veggies. Very good meal from Damn Delicious.


Well, that wraps up this weeks menu plan. I hope you like it. Feel free to let me know if you tried any of these recipes.

Pumpkin Pecan Muffins

This recipe is from my mother-in-law. She made this the other day and my children each ate 4!  I made a batch for school lunches this week. 

Ingredients:

1 1/4 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup chopped pecans (I left these out due to peanut allergies in the kids classes)
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 cup canned pumpkin
3/4 cup firmly packed brown sugar
1/2 cup vegetable oil
1/4 cup milk
1 egg
1 tsp. vanilla

Topping:

1/4 cup  Quaker Oats (quick or old fashioned, uncooked)
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 TBS. chopped pecans (left this out due to allergies)
1 tsp. cinnamon
1/4 cup margarine or butter, softened

Directions:

Heat oven to 400. Generously grease 18 muffins tins or line with paper baking cups. Combine dry ingredients; add pumpkin, brown sugar, vegetable oil, milk, egg,  and vanilla, stirring just until moistened. Fill prepared muffin cups 3/4 full.

Combine remaining ingredients; mix until crumbly. Sprinkle evenly over muffins. Bake 15 to 20 minutes or until wooden pick comes out clean. Serve warm.

Yields: 1 1/2 dozen

Basil Parmesan Chicken Salad

This recipes was adapted from Mikey's In My Kitchen.

This recipe is simple and very good. Enjoy.

Ingredients:

4 Boneless Skinless Chicken Breasts 

2-3 Ribs of Celery, Diced

1-2 Cloves of Garlic, Diced

1-2 Cups/Handfuls Fresh Basil

1/2 Cup Olive Oil Mayonnaise (I used regular mayo)

1/4 Cup Shredded Parmesan Cheese

Salt and Pepper to taste

Directions:

Cook chicken in a crock pot on low for 6-8 hours.

Shred and combine all ingredients in a medium bowl and add chicken to mixture. Stir until chicken is evenly coated. I added a little more salt and pepper. 

Quinoa Chicken Chili (Slow Cooker)

Recipe was adapted from Sweet Treats and More. 

This recipe is  healthy and delicious. The whole family loved it, including Bella, which is a win for me. 
The crock pot was full to the brim with chili. You will definitely have left overs. 

Ingredients:
1 cup quinoa

1 (28 oz) can crushed tomatoes

1 (14 oz) can diced tomatoes with green chilies

2 (16 oz) can black bean, drained and rinsed

1 (15 oz) can corn, drained

2 cups chicken stock

2 large chicken breasts

1 large bell pepper, seeded and diced

1 tsp minced onion

1 tsp garlic

1 tsp cumin

1 tsp chili powder

dash of red pepper flakes

Directions:

Place everything in the slow cooker and cook for 5-7 hours on low. Remove chicken, shred and then place back into the slow cooker. 

Stuffed Bell Peppers with Quinoa

The pic is not that great sorry. I made this last night and it's now our favorite stuffed pepper recipe. I love that the peppers are cut in half. A lot easier to eat. This is a simple, healthy meal. My kids loved it, woo hoo!

This recipe was adapted from I Heart Nap Time.

Ingredients:

6 red bell peppers, half length wise with ribs removed
1/2 cup quinoa 
1 pound of ground beef
1 small onion, diced
1-14oz can of diced tomatoes, drained
1-4 oz can of diced green chilies
1-14 oz can of black beans, drained and rinsed
1 TBS taco seasoning (I didn't have any so I added cumin, chili powder, onion powder and garlic salt, salt and pepper to taste)
Olive oil
1 cup mozzerella (I used colby jack)

Directions:

Heat olive oil in a large pan. Add onions and cook until translucent. Add ground beef. Cook until brown. Drain grease.

In a large saucepan add black beans, tomatoes, green chilies, water, quinoa, and seasonings. Cover and bring to a boil. Once it comes to a boil reduce to a medium heat and simmer for 15 minutes or until quinoa is done.

Heat oven to 375. Grease a 9x13 baking dish. Spoon filling into peppers cover with foil. Cook for 20 minutes. Top peppers with cheese, cover with foil and then cook for another 20 minutes.

Enjoy