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

Chicken Chili PointsPlus™ Value:    5 Servings:  4 Also known as white chili. Ingredients 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    Instructions 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. Ingredients 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    Instructions 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.