Sunday, January 30, 2011

Dinner for 1/28/11 and 1/29/11

       Chicken Chili

PointsPlus™ Value:    5
Servings:  4
Also known as white chili.


2 boneless, skinless chicken thighs, or breast   
  15 oz canned cannellini beans   
  8 3/4 oz yellow corn   
  1 cup(s) fat-free chicken broth   
  1 small onion(s)   
2 Tbsp minced garlic   
1 Tbsp Spiced seasoning mix, meaning whatever spices you like   


Dice and cook chicken, set aside. Spray the bottom of a 3 quart, or larger, saucepan with cooking spray. Over medium heat saute the onion and garlic until just browned. Add whatever spices you would like (I used cumin, corriander, ginger and a small dash of italian seasoning) as well as the chicken broth. Bring to a boil, reduce heat and simmer for 20 minutes, add chicken, beans, and corn heat until cooked through. Simmer until most of liquid is gone. Serve with salsa and/or sour cream over rice.

I made it with chicken thighs this time in order to use up what we have in the freezer, but I will definitely use chicken breast next time in an effort to switch it to all power foods.

Maxwell didn't eat it, but everyone else loved it. In fact, I am eating some of the leftovers right now (turned out to be more than 4 servings) with the last of the pulled pork and carrots we had for dinner last night. Here is the pulled pork recipe I used:

      Pulled Pork
Course: main meals
PointsPlus™ Value:    8
Servings:  4

Preparation Time:  5 min
Cooking Time:  480 min.
Super simple and super yummy.


4 servings Sweet Baby Rays Hickory BBQ Sauce   
  1 cup fat-free beef broth   
1 1/2 pounds pork center loin, lean and fat   
  2 cups carrots   


Put all ingredients into a slow cooker and cook on low for 8 or more hours or high for 5 or more hours. Pull out carrots, drain and serve on the side. Pull apart the pork and serve over rice, pasta, or pasta.

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