White Chicken Chili



Incredibly simple but satisfying white chicken chili   Top worth a dollop of sour cream, crumbled tortilla chips and a little Monterrey Jack cheese for added deliciousness. 

1 pound boneless skinless chicken breasts, cut into½ inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper

1. In a large saucepan, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink.
2. Add beans, broth, chilies and seasonings.
3. Bring to a boil
4. Reduce heat; simmer, uncovered, for 30 minutes.
5. Remove from the heat; and serve immediately 

Chocolate Peanut Butter Fudge



Chocolate Peanut Butter Fudge - 36 servings

1 (14 oz) can fat-free sweetened condensed skim milk
1 (120z) pkg reduced-fat semisweet chocolate chips
1/3 cup reduced-fat chunky peanut butter
1 tbsp light-colored corn syrup
1 tsp vanilla extract

Line an 8 inch square baking pan with foil & coat foil with cooking spray. Set aside. Combine milk & next 3 ingredients in a medium saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat; stir in vanilla. Pour chocolate mixture into prepared pan, spreading evenly.

Cover & chill at least 2 hours. Life foil from pan & turn fudge out onto a cutting board. Cut into 36 squares. Store between layers of wax paper in an airtight container in refrigerator.

Incredible Fish tacos


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Grilled Fish Tacos with Mango Salsa and Cilantro-Lime Yogurt Sauce

-- 1/2 lb. boneless tilapia fillets
--Soft corn tortillas
--8 oz. PLAIN Greek yogurt
--2 limes
--1 bunch cilantro, chopped
--1 mango, diced
--1 sm. red onion, diced
--1 med. red bell pepper, diced
--12 thick slices cucumber, diced
--1/4 sm. head red cabbage, shredded
--1 avocado, pitted and sliced
--1 clove of fresh garlic, minced
--1/2 tsp. sea salt
--1 tsp. apple cider vinegar
--1 tsp. olive or grapeseed oil
--1/4 tsp. ancho chili powder
--1 can black beans, cooked, rinsed


1. Combine diced mango, garlic, onion, cucumber and red pepper with apple cider vinegar and grapeseed or olive oil. Add in about 2/3 cup chopped cilantro, juice of one lime and a dash of salt. Mix well and refrigerate for at least 30 minutes.

2. Salt fish fillets lightly and dust with ancho chili powder. Grill or sautee fish until browned at edges and no longer translucent. While you're cooking this, prepare the yogurt sauce.

3. For yogurt sauce, in a small bowl, combine Greek yogurt (stirred), juice of half a lime, a handful of chopped cilantro and a pinch of salt. Add in a few teaspoons of water to thin the sauce so it's spoonable. Set aside.

4. Warm corn tortillas in microwave if you wish. Cut tilapia into chunks and place onto tortilla, topping with yogurt sauce and salsa, then adding cabbage, black beans and avocado to your liking. Squeeze more lime juice right into the taco if you like.

5. Pinch yourself. You're not in Mexico. ;)

Macros (approx., per taco): 150 calories, 4 fat, 15 protein, 13 carb, 2 fiber.

Carrot Zucchini Muffins


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How scrumptious do these look? I got this recipe courtesy of Grow Alabama and can not wait to try them this weekend!

1 3/4 cups of Quakers Oats, quick or old fashioned, uncooked
1 cup of all purpose flour
1/2 cup of firmly packed brown sugar
1 tablespoon of baking powder
1/4 teaspoon of ground nutmeg
1 cup of shredded carrots, about 2 large
1/2 cup of shredded zucchini, about 1 medium
2/3 cup of skim milk
3 tablespoons of vegetable oil
2 egg whites, slightly beaten
1/4 cup of Quaker Oats, quick or old fashioned, uncooked
1 tablespoon of chopped nuts
1 tablespoon of margarine, melted

Heat oven to 400ºF. Line 12 medium muffin cups with paper baking cups or spray bottoms only with nonstick cooking spray. Combine 1 3/4 cups oats, flour, brown sugar, baking powder and nutmeg. Add carrots, zucchini, milk, oil and egg whites, mixing just until moistened. Fill muffin cups almost full. Combine remaining ingredients, sprinkle evenly over batter. Bake 20 - 25 minutes or until golden brown. Serve warm Makes 12 muffins

Homemade Ranch Dressing



I love homemade Ranch Dressing. There is truly nothing better in my honest opinion, but everyone knows it's full of fat and calories, right? Well, I've been playing around with my favorite Ranch Dressing recipe and have gotten it down to...1 Pts Plus for a serving (2 tbsp.)! Woot!

Give it a whirl and let me know what you think!

1 cup, Nonfat Buttermilk
1/2 cup Light Mayonnaise

1/2 cup Nonfat, Plain Greek Yogurt
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill weed
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp table salt
1/8 tsp ground black pepper

In a large bowl, whisk together the mayonnaise, yogurt, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Then whisk in the buttermilk. Cover and refrigerate for 30 minutes before serving.

Yield 1-1/2c.
1 serving = 2 tbsp

Cynthia's Spicy Shredded Pork


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My friend made this the other night and it was simply fantastic. This is a Pioneer Woman Cooks recipe. Since this will be making a regular appearance in our house I thought I would share it with you.


  • 4 pounds (up To 7 Pounds) Pork Shoulder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1 Tablespoon (to 2 Tablespoons) Salt
  • Pepper To Taste
  • 3 cloves (to 4 Cloves) Garlic
  • 1 Tablespoon (to 2 Tablespoons) Olive Oil
  • 2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
  • ¼ cups Brown Sugar
  • 1 whole Onion
  • Lime Wedges

Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned. Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat. Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa … whatever makes your skirt fly up!

Cracker Barrel Hashbrown Casserole


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The original recipe was for a big crowd and served 10-12 people. I halved it so we wouldn't quite have so much although as much as we love this recipe we could probably house it without any problems.


    • 1 lb frozen hash browns
    • 1/4 cup margarine or 1/4 cup butter, melted
    • 1/2 can cream of chicken soup
    • 1 cup sour cream
    • 1/4 cup onions, peeled and chopped
    • 1 cup cheddar cheese, grated
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper


  1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
  2. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

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