Pressure Cooked/Crockpot- Healthy White Chicken Chili

 

I have never made white chicken chili but I have always heard people saying that it is their favorite kind of chili. It reminds me of an enchilada,  I have no idea why but it does. I finally figured out a meal prepping system that works for me. I bought plastic 16oz microwaveable containers to put leftovers or meal that I make for lunch to put them in the freezer. This works out because I can take a container out at 8AM with no icepack by 12 it is still partially frozen so it is kept cold and then I can pop it in the microwave and I have a quick lunch or dinner. Chicken chili sounded easy and like a great option for lunch over the next few weeks. My game plan is to make 3 big meals to put into containers that way I have a variety and am not eating the same thing every day. I hope you enjoy this healthy chicken chili 🙂 It is so good and would be even better with cheddar cheese and avocado on top.

Not my most glamorous picture of white chicken chili..but hey.. it sure tastes good!

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Ingredients

  • 3 cans of great northern beans (drained)
  • 1 16oz jar of salsa verde
  • 1.25 pounds of frozen chicken (if using instant pot) Thawed if using crockpot
  • 1TBS of oregano
  • 1 tsp of cumin
  • 1tsp of garlic powder
  • 1tsp of onion powder
  • 1/2 cup of chicken stock
  • Sour cream, cheese, and avocado to top if wanted

Directions:

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Step 1: Combine all ingredients in to a pressure cooker and stir

Step 2: Cook on high pressure for 20 min– when finished perform a quick release and shred the chicken and return to the pot.

Step 3: Top with any additional toppings you would like

 

CROCKPOT Directions

Step 1: Combine all ingredients into a crockpot (do not use frozen chicken– used thawed chicken)

Step 2: Cook on low for 6-7 hours and high for 3-4

 

 

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Louisiana inspired Chicken and Rice

zesty chicken

After the holidays when your fridge is empty and you have eaten literally everything you could ever want over Christmas and to ring in the new year…. you need a detox. At least that is how I am feeling. I am tired of eating out (Cane’s and slims I’m talking about you) and need just a healthy yet hearty dinner. Well, one recipe that comes to mind is one of my weeknight favorites.  Every time I make it I wonder why I don’t make it more. I remember the last time I had this I mentioned to a friend “remind me that I love this and should make it the next time I can’t decide what to have for dinner.” This recipe calls for chili sauce and sometimes I have a hard time finding it. Especially when I go to little Walmart as opposed to big Walmart. My CPG friends are shaking their heads as they read this because that’s how I have always distinguished between the neighborhood Walmart and the supercenter (I know I am not the only one.)  If your grocer doesn’t have chili sauce use 1/2 cup of tomato sauce.  I serve this over brown rice with a side roasted asparagus. You can serve it over any rice you want!

Sidenote: I added Tony C’s seasoning to the tomato sauce to give it some zest –you can add Tony C’s to the chili sauce if you want but if using tomato sauce instead then definitely add it!

(I feel like I should be in Louisiana eating this dish btw)

Ingredients:

Yields: 4 servings

Ingredients:
2 Tbsp. olive oil, divided use
1 cup dry brown rice or any rice of your choosing
2 cups water
¼ tsp. sea salt
1 medium onion, chopped
1 medium green bell pepper, chopped
2 medium celery stalks, chopped
1 lb. raw chicken breasts, boneless, skinless, cut into pieces
2 cloves garlic, finely chopped
1 (14.5-oz.) can low-sodium diced tomatoes
½ cup  chili sauce (Heinz) OR Tomato Sauce (I prefer chili sauce over tomato)
1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
1 Tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
¼ tsp. crushed red pepper

Preparation:
1. Cook rice according to the bag or box!
2. While rice is cooking, heat remaining 1 Tbsp. oil in another medium nonstick skillet over medium-high heat.
3. Add onion, bell pepper, and celery; cook, stirring frequently, for 2 to 3 minutes.
4. Add chicken and garlic; cook, stirring frequently, for 4 to 5 minutes, or until chicken is no longer pink.
5.  Reduce heat to medium. Add tomatoes, chili or tomato sauce, basil, parsley, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 10 minutes. — If you used tomato sauce and not chili then add Tony C’s.
6. Divide rice between four serving plates; top evenly with chicken mixture.

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Recipe adapted from Beachbody.com

Roasted Pork Loin with Parmesan Garlic Cream Sauce

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2018 is that you? I cannot believe how quickly this year has flown by. I feel like it was seriously just the fourth of July. Regardless, the weather has changed and Christmas has come and gone, our bellies are full and our hearts are happy from spending time with family and friends this holiday season. Brent and I just celebrated our trip around the sun and I wanted to make a special dinner. Yes, I cook but to be honest I have not been spending as much time as I should in the kitchen. I say that because this happens to all of us. We get wrapped up in the hustle and bustle of life and forget to make time for things that bring us joy. Whether that be art, photography, gardening, reading, exercising, cooking, crafting, building or whatever your passion might be. Mine, as you know, is cooking. In 2018 my goal is to post more and grow this blog. I hope you will join me in that and feel free to make requests for meals you would like to see more of!

On to the pork…… This recipe is AMAZING. I absolutely LOVED it. Not only is this dish EASY PEASY.. it looks hard and like you slaved away in the kitchen for hours. Well, guess what, the joke is on them. You didn’t slave away you prepped and whipped it out like a boss. MAKE THIS RECIPE. Yeah, I know I say that every post but on this one, I mean seriously make it. This recipe came from a cookbook I got for Christmas and it is divine.

Enjoy,

One 1.25 Pork Tenderloin

Marinade:

  • 1 Cup of Vegetable Oil
  • 2 Tbs plus 2 Tsp of Soy Sauce
  • 2 Tbs Honey
  • 1 Tbs of a minced shallot
  • 1 Tbs of minced garlic

Cream Sauce

  • 6 Tbs of Hellman’s Mayo
  • 6 Tbs of Sour Cream
  • 1/2 Tbs of Dijon Mustard
  • 1/2 Tsp of Worcestershire Sauce
  • 1 Tbs of finely grated parmesan
  • 1/2 Tsp of Salt
  • Pepper
  • Chives for garnish

Directions: Marinade 

Mix all of the ingredients for the marinade together using a whisk. Before placing the tenderloin in the bag, remove all of the skin (white parts) with a sharp knife. Place in a zip-top bag with the pork loin. Refrigerate overnight or for a minimum of 4 hours.

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While the pork is marinating go ahead and whip up the cream sauce!

 

Directions: Cream Sauce 

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Cream Sauce (AKA: the best dipping sauce for anything)

Mix together all of the mayo, sour cream, minced garlic (see the trick below for peeling the cloves), Dijon, parmesan, salt and pepper. Mix with a fork or whisk and refrigerate.

Directions: Cooking the pork loin 

Heat the castiron skillet over medium-high heat with olive oil and preheat your oven to 400 degrees. While the skillet is heating remove the tenderloins from the plastic bag and pat dry with a paper towel. This is the key to a great crust. A wet tenderloin will not make a good crust. Once the cast iron is heated place the tenderloin in the skillet. (DO NOT MOVE IT– Really though… do not touch it) wait about one minute before flipping (if it is hard to lift, it is not ready to flip because the crust has not been made.) Flip on all four sides till it is seared on the outside.

Place the seared pork loin in a baking dish into a preheated oven to 400 degrees for 10-15 minutes until the pork reaches an internal temp of 150-155 degrees. Once the pork loin reaches the internal temp, take it out and place it in foil and wrap it up for 10 min. This allows the pork to rest and makes it even more DELICIOUS.

Pork is supposed to be a little pink. This is hard for me because I typically overcook pork. Invest in a meat thermometer it really does make a difference. I can honestly say this is the first time I cooked pork the right way and it was AWESOME.

To plate this pork.. slice it into medallions and drizzle some cream sauce over the pork and top with chives.

Whip this up for a dinner party or a weeknight meal and impress any crowd or just yourself with you superb cooking skills.

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*This recipe is from the Love, welcome serve cookbook by Amy Nelson Hannah! 

 

 

Chicken Roll-Ups

Chicken Roll-Ups might just be the best thing to happen to your kitchen. You honestly can’t go wrong with chicken, cream cheese and crescent rolls. I found a few different recipes online and combined them to create this DELICIOUS meal. It takes no time to throw together especially if you use a rotisserie chicken. This is an easy and affordable way to feed a crowd. When all of my family comes to town we are always looking for easy ways to feed a lot of people. You know that time frame between lunch and dinner when everyone keeps saying “I’m hungry, when is dinner ready, can we try the stuffing?, Ooh what’s this (as a finger pokes into that fresh baked pie you just slaved over.” Chicken Roll-Ups is a surefire way to keep your people fed and your pies beautiful this Thanksgiving 🙂

XO- Anne-Ashley

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Ingredients:

  • Rotisserie Chicken
  • 8oz of cream cheese (I used greek)
  • 1 pack of dry Italian dressing mix
  • 2 cans of crescent rolls
  • 2 cans of cream of chicken soup
  • Lawry’s season salt and regular salt

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Directions:

  • Preheat oven to 375 degrees
  • Add cream cheese, both cans of soup and the dressing packet to a sauce pan and turn the heat to medium/low.
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  • While your sauce is heating up go ahead and shred your chicken from your rotisserie and set aside.
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  • Once the sauce is heated go ahead and taste the sauce and see if you want more salt. I added Lawry’s season salt and some regular sea salt to taste.
  • Pour the sauce over the chicken and mix well.
  • Separate the crescent roll dough and place on a greased cookie sheet. I accidentally bought the dough that didn’t have the precut lines. I recommend getting the precut lines.
  • Scoop a spoonful of the chicken mixture and place in the center  and roll the dough up forming a normal crescent roll. *If you bought the regular dough with no slits place mixture in the center and bring all corners towards the center to form a little pouch.
  • Bake in the oven for 15- 25 minutes. The time varies given how much mixture you put in each roll. Mine took 25-30 minutes to bake.
  • If you see the tops getting too crispy place a sheet of foil on top to let rolls keep baking but not burn.
  • Serve warm!

Creamy Tomato based Fettuccini with sautéed Kale and Parmesan cheese

Carbs, carbs and more carbs. I feel like I’ve been on a pasta kick lately. Holy cow… this pasta was TDF. Not only is it a 20 minute meal it tastes like it came straight from a gourmet Italian restaurant in Italy. I was looking forward to this meal all week long. If I could pick one thing for you to make this week it would be this recipe.  It’s enough to feed just you with leftovers or your entire family.  CROWD PLEASER people. I’ve got to get off this carb kick but this meal was one for the books 🙂 

Enjoy! 

XO- AA 

Ingredients: 

  • 1 box of pasta (your choice!) 
  • 1 head of kale chopped and washed I bought the pre chopped and washed bag
  • 1-  (23/24)ounce jar of premade pasta sauce (I usually look for one with low sugar) 
  • 1 small container of plain Greek yogurt 
  • Olive oil 
  • Salt and pepper 
  • Dash of Red pepper flakes (optional) 
  • 1 TBS Minced garlic 

Directions: 

  • Saute the kale over medium heat with a TBS of olive oil and garlic. Stir in the red pepper flakes if you like a kick. Sauté until the kale is soft and set aside. 

Pasta- 

  • Cook the pasta with the given directions on the box (I add salt and a tsp or two of olive oil to the boiling water) 

Sauce-

  • Bring the sauce to a simmer and let it simmer while you are cooking the pasta. 
  • When the pasta is fully cooked- drain the pasta and set aside. 
  • Remove the sauce from the heat and stir in the Greek yogurt container. 

Finallyyyyyyy 

  • In a large bowl combine all ingredients together- cooked pasta, Creamy sauce and kale 🙂 
  • Mix all together and enjoy! Top with shredded parm cheese if you’d like 🙂 

Crusted Lemon Parmesan Chicken with Creamy Lemon Parmesan pasta 

Okay… I cannot get enough of this chicken and sometimes you just need a creamy pasta bowl in your life. School and work have been keeping me super busy, so I’m down for a quick week night meal. I’m a foodie at heart and I literally am always thinking about my next meal as is if I never get fed?? I was day dreaming about this pasta today.. If you haven’t seen the original  post of Crusted lemon chicken Parmesan with Asparagus <— here it is!!!!  I used the same recipe for the chicken and added in a fabulous pasta recipe! This is the definition of summer southern comfort food (is that a thing?!) I cannot wait to make this again. The chicken is so versatile you could serve it with roasted veggies, rice, pasta and so much more. 

Ingredients for the chicken: 

  • 1.5 lbs Boneless skinless chicken tenders 
  • 1/3 cup whole wheat or regular flour
  • 1/2 cup Panko bread crumbs or regular bread crumbs 
  • 3/4 cup Parmesan cheese
  • 1 tbs Dried parsley
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbs Minced garlic
  • 3 tbs Honey
  • 1/4 cup of olive oil 
  • 1 Lemon
  • 1/2 tsp Garlic powder

Ingredients for the pasta: 

  • 3/4 box of pasta of choice, I used fettuccini 
  •  1 cup heavy whipping cream
  • 1 cup grated parmesan cheese
  • Juice of two lemons
  • 2 teaspoons of  garlic powder
  • 1 teaspoon salt
  •  1/2 teaspoon pepper

Directions for the chicken:

  • Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper or foil, and spray with cooking spray. Set aside.
  • Set out three shallow bowls. In one bowl, add flour. To the second bowl, combine bread crumbs, 3/4 cup grated parmesan cheese, dried parsley, salt and pepper and stir to combine. In the third bowl, add minced garlic, honey 2 teaspoons lemon zest, and the juice from the 2 lemons, olive oil and stir to combine.
  • Coat in chicken tenders in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture. Place on prepared sheet pan sprinkle a few dashes of onion powder on the chicken. 

Bake in preheated oven for 10 minutes and remove pan. Flip the tenders to the other side for 10 min until chicken is Cooked through.

Directions for pasta:

  • Cook the pasta according to package directions and drain. 
  • In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. 
  • Whisk together and cook over medium high heat until it starts to thicken. 
  • Remove from heat and add the pasta to coat in the sauce.

Top pasta with the chicken tenders on each plate 🙂 

ENJOY 

XO- AA 

Lemon Parmesan Chicken with Asparagus (one pan)

When life gives you lemons make lemon Parmesan chicken! This recipe has got to be in my top 3. I cannot even describe the flavor.. it’s pure perfection. Not only is this recipe so easy, it’s insanely delicious. I have never made a lemon dish before and was a little skeptical because I don’t like lemon pepper chicken. This tastes nothing like that. It’s sweet, tangy, crunchy and cheesy.  If you’re looking for an easy week night meal that makes great leftovers, then this dish is for you.  If you’re having guests over for dinner,  you will WOW them with this presentation and the flavor. The best part.. it’s a piece of cake. I made this recipe for Brent and I the other night and he absolutely loved it. He said it was one of the best things I’ve ever made. Seriously… go to the store right now and make this for dinner and let me know how much you love it. 


Ingredients 

  • 1.5 lbs Boneless skinless chicken tenders 
  • 1/3 cup whole wheat or regular flour
  • 1/2 cup Panko bread crumbs or regular bread crumbs 
  • 1 cup Parmesan cheese, divided
  • 1 tbs Dried parsley
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbs Minced garlic
  • 3 tbs Honey
  • 1/4 cup of olive oil 
  • 3 Lemons
  • 1/2 tsp Garlic powder
  • 1/2 tsp onion powder 
  • 1 lb Asparagus

Directions 

  • Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper or foil, and spray with cooking spray. Set aside.
  • Set out three shallow bowls. In one bowl, add flour. To the second bowl, combine bread crumbs, 3/4 cup grated parmesan cheese, dried parsley, salt and pepper and stir to combine. In the third bowl, add minced garlic, honey 2 teaspoons lemon zest, and the juice from the 2 lemons, olive oil and stir to combine. Remove 4 tablespoons of this mixture and set aside.
  • Coat in chicken tenders in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture. Place on prepared sheet pan sprinkle a few dashes of onion powder on the chicken. 
  • Bake in preheated oven for 10 minutes and remove pan. Flip the tenders to the other side.
  • Wash and trim ends off asparagus, and place the asparagus next to the tenders. Drizzle the reserved lemon sauce over the asparagus. Sprinkle remaining 1/4 cup Parmesan cheese and 1/2 tsp garlic powder and 1/2 tsp onion powder over the asparagus.

Enjoy 🙂

Recipe adapted from dashing dish