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!
- 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
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
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
First of all…. I have never cooked and or eaten eggplant until last night. Italian is one my guilty pleasures.. I am all about some carbs people but sadly carbs don’t love me. My mom and Honey always order eggplant parm when we go to Italian restaurants and I have always thought WHY ???? Get some lasagna or something with meat. I stumbled across this recipe on one of my go-to skinny websites for recipes Laaloosh, with a few changes to the original recipe I thought eggplant couldn’t be that bad when it looks like lasagna.. am I right? Well I decided to give it a go…. Ya’ll the hardest part of this is picking a good eggplant. Side note (I attempted this recipe last week and went to the store twice to get home a discover my eggplant was rotten.) This time I bought FOUR eggplants and the two I cut into were perfect. This is now one of my all time favorite Italian recipes … If it has made the blog then I promise it is worth making its way into your weekly dinner rotations. You wont miss the meat when you get the crunch of the roasted eggplant with the cheesy goodness and pasta sauce. Lasagna……… you have met your match.
- 2 medium sized eggplants, sliced into ½” slices (Non rotten eggpalnts are white and have seeds when sliced. Rotten eggplants are brown on the inside)
- 1/2 cup liquid egg substitute (like Egg Beaters)
- 2 cups panko
- 1 25oz jar prepared marinara or pasta sauce (I always use Wild Oats Organic or Prego Heart Smart 45 Cal per serving one)
- 1 cup Fresh basil leaves, chopped (If you don’t have fresh basil used dried seasoning probably two TBS)
- 1 16oz container fat free cottage cheese
- 1/4 cup grated Parmesan Cheese
- 1 cup reduced fat shredded mozzarella cheese
- 4 slices Lite Provolone Cheese (I used sargento 40 Cal)
- 1 tsp crushed red pepper (I only had ground cayenne so I used probably 3/4 of a Tsp)
- 1 tsp dried oregano
- 5 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Preheat the oven to 375 degrees. Line two large baking sheets or three medium baking sheets with foil and coat with cooking spray.
The salting of the slices
Slice your two medium eggplants into slices and salt heavily and place in a big bowl and cover with a paper towel. Let the eggplant slices sit for 30-45 minutes until sweat beads have formed on the slices. This takes out all excess water and bitterness the eggplants might have. There is a lot of controversy on whether this step in neccessary. The original recipe did not call for it but after reading other recipes I think it helped my final product not be watery.
Once the eggplant slices sat covered for 45 minutes rise the slices and pat in a single layer between two sheets of paper towels to remove any excess water. YES this uses like twelve squares of your paper towel roll haha.
Breading and roasting of the slices
- Place liquid egg substitute in one bowl, and the panko in another, shallow bowl. ( I would use one cup at a time because after like 7 slices being dipped in panko it starts clumping up. When it starts clumping dump the old panko and put in the second cup to keep it coating evenly)
- Bread each eggplant slice by first dipping into the egg substitute, shaking off the excess, and then dipping in the panko.
- Place eggplant slices onto baking sheets, place in oven and cook for about 30 minutes or until golden brown, flipping over once, halfway through cooking. The picture above shows the coated eggplant before baking.
4.In a medium sized bowl, combine cottage cheese, Parmigiano-Reggiano cheese, basil, oregano, garlic, crushed red pepper, salt & pepper.
Roasted Eggplant after 3o min pictured above.
- To assemble, spray a 8X8 inch baking dish with non-fat cooking spray. Spoon about ½ cup of the pasta sauce on the bottom of the baking dish. Layer the eggplant slices to cover the bottom of the dish over the pasta sauce and top with ½ the cottage cheese mixture. Top with some pasta sauce then repeat layers again, but ending with the pasta sauce and then top with the four slices of provolone cheese.
- Cover tightly with aluminum foil. Bake at 375° for 35 minutes. Remove foil; top with shredded mozzarella, return to oven and bake for another 10 minutes or until sauce is bubbly and cheese melts; let cool for about 10-15 minutes before serving. Cut evenly into 8 pieces.
Entire recipe makes 8 servings
Serving size is 1 piece
Each serving = 5 Points +
PER SERVING: 217 calories; 7g fat; 22g carbohydrates; 17g protein; 6g fiber
I am obsessed with this easy crockpot dinner. Lately I haven’t had time to cook (you have no idea how much I miss this kitchen…) School has been keeping me burried in my books and I’m pretty sure my new home is the annex of the Grad-Ed building on campus. That being said a comforting yet healthy meal is something that I have been craving. It’s sweater weather y’all… or for me fall scented candle season haha! I’m sharing an oldie but a goodie especially since it’s getting chilly. It reheats beautifully and gets even better as the days pass. I have made this dinner time and time again. It all began while looking in my cabinets for something I could throw together. Boy am I thankful for this crazy concoction that turned out to be AMAZING!!!!! It has a pot roast flavor but with an Italian spin. Once you make it, you won’t stop eating it. I like to serve it over brown rice but it would be delicious over creamed potatoes as well. My sister is an incredible cook and if she has tried this recipe and has loved it as much as I have… I know it will be a home run for you 🙂
Nutrition: 260 calories per serving (serves 8) fat: 6.2g Sodium:360.7mg Carbs:10.9g Protein: 38.9g
- 2lbs boneless skinless chicken breast (About four big breasts)
- 1/2 cup honey infused balsamic vinegar (if you cannot find this than use plain balsamic vinegar with 2TBs of honey) or no honey at all!
- 1 bag of baby carrots– You could add more— at least I do because it’s my favorite part!
- 1 can of spinach (If you use fresh spinach add it in at the end and stir until wilted)
- 1 jar of medium chunky salsa (I know I was hesitant too but it’s awesome)– or canned organic diced tomatoes probably fire roasted.
- 1 chopped yellow onion (omit if you’re not a fan of onions)
- Serve with cauliflower mashed potatoes, brown rice or a sweet potato for healthy sides.
Combine chicken, Honey Balsamic Vinegar, carrots, spinach and salsa in the crockpot. Tenderize chicken with a fork and stir it all around. See above directions for when to add the spinach in using fresh and not canned.
Low for 6-7 hours or High for 4