White Chicken Chilli

Easy, delicious and tastes great with "everything" french bread



Saute:

1 lb Chicken in 1/2" cubes

1 Medium Onion

1 1/2 tsp Garlic Powder

1 Tbsp Vegi Oil

Crockpot for 4 hours:

2 can White Northern Beans

1 can Chicken Broth

2 -4oz cans chopped green chillies

1 tsp Salt

1 tsp Ground Cumin

1 tsp Dried Oregano

1/2 tsp Pepper

dash cayenne pepper

Final add in:

1 cup Sour Cream

1/2 cup Whipping Cream

After you saute the chicken ingredients add them to the crockpot with the rest of the ingredients besides the creams and cook for 4 hours.  Then near the end add in the creams.  So yummy!

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I cook my beans from scratch in the crockpot before hand.  So easy to throw in the crockpot with lots of water and let cook for hours.  Either early in the morning or the night before on low.  They will be cooked by morning.  If you let the beans cook too long you will have mashed beans. 

Homemade Granola

This is a great and Healthy Granola Recipe

8 Cups Rolled oats

1 1/2 cups Wheat Germ

1 1/2 cups Oat Bran

3/4 cup Sunflower Seeds

1 cup chopped Almonds

1 cup chopped Pecans

1 cup chopped Walnuts

1 1/2 tsp Salt

1/4 cup Brown Sugar (or sucanut)

1/2 cup Real Maple Syrup

3/4 cup Honey

1 cup Oil (I use coconut oil)

1 Tbsp Ground Cinnamon

1 Tbsp Vanilla Extract

2 Cups Raisens or Craisens 

Preheat oven to 325 degrees and line two baking sheets with foil.  

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Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. 

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Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan.  Bring to boil over medium heat, then pour over the dry ingredients, and stir to coat.  Spread the mixture out evenly on the baking sheets. 

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Bake in the preheated oven until cripsy and toasted, about 20 minutes, stirring once about halfway through.  Cool, then stir in the raisens or craisens before storing in an airtight container.

Wheat Bread

This wheat bread is moist, chewy and easy to make

6 cups whole wheat flour

1/3 cup Vital Wheat Gluten

1 1/2 Tbsp Yeast

 2 1/2 cups HOT Tap Water

1 Tbsp Salt

1/3 cup Oil

1/3 cup honey

1 1/4 Tbsp Lemon Juice

3 Vitamin C Chewable Tablets

Combine Water, Honey and Yeast in bowl until the yeast activates.  Then add remaining ingredients with the flour last one cup at a time.  Add enough flour until the dough pulls away from the sides (about six cups).  Knead for 6-10 minutes.  Turn dough onto oiled countertop and divide into 2 loaf pans.  (makes two large loafs).  Warm oven to 170 degrees and turn off.  Then place the bread in warmed oven when bread has risen then leave bread in oven and turn oven to 350 degrees and cook for 30 minutes.



Roasted Pecan Waffles

 If you love Pecans you will love these Waffles . . .  if you don't like Pecans you will love them too just leave the nuts out.  They are nice and airy and delicious!

2 Cups All Purpose Flour

1 1/2 tsp Baking Powder

1/4 tsp Salt

4 eggs (Separate yolk & whites)

1/4 cup Sugar

1 tsp Vanilla

1/2 cup Melted Butter

2 1/2 cups milk

1/2 cup toasted Pecans

Combine the flour, baking powder and salt in a medium bowl and whisk to combine.  In another bowl, combine the egg yolks and sugar and whisk until pale yellow, then add the vanilla, 1/2 cup melted butter and milk and whisk to blend then stir in flour mixture.

With an electrical mixer, beat the egg whites until soft peaks form (about 1 minute) Then using a rubber spatual gently fold the egg whites into the waffle batter - do not overmix.

With a measuring cup pour batter into waffle iron and sprinkle nuts on top then close waffle iron and cook as usual.

For a deluxe waffle top with yogurt - whipped cream - strawberries and more pecans



Fajita Seasoning

I keep this mix in a jar to have on hand when I make my fajitas

You can easily double this recipe too to have more 

About 2 Tbsp = 1 store bought seasoning pkt

2 Tbsp Corn Starch

4 Tbsp Chilli Powder

2 tsp Sugar

2 tsp Salt

2 tsp Paprika

2 Crushed Chicken Bullion Cubes

1 tsp Onion Powder

1/2  tsp Garlic Powder

1/2 tsp Cumin

1/4 tsp Cayenne Pepper

Mischele's Good (Minestrone) Soup

I don't know what to call this soup.  I got it from my sister-in-law Mischele and I'm not sure what she calls it either.  I just call it -Good Soup- because it's good and has good stuff for you in it.  It reminds me a little bit of Minestrone soup with grains in it.

2 cans of tomato sauce (small cans)

enough broth ( I use vegetable, could also use chkn) to make soupy (sorry I don't even have a guesstimate here, I just put all the ingredients in and add broth:)

1/4 cup butter
1/2 cup carrot
2/3 cup potato
1/2 cup onion
1/2 cup celery

2 cup Beans (can mix and match, I usually use kidney and black)
1/2 cup Cooked Pasta
1/4 cup Barley
1/2 cup Split Peas
1/4 cup Lentils

1 Tbsp Parsley
1 tsp Oregano
1/4 tsp Italian Seasoning
1 Tbsp Basil
1/2 tsp Thyme
Bay leaf
3 Cloves Garlic.

INSTRUCTIONS: precook barley and split peas for about 10m. Meanwhile saute veggies in butter till slightly softened. Add tomato sauce, broth beans, grains and seasonings, bring to a boil, cover and turn down heat to simmer until grains are close to done. (about 15m-20m) Add cooked pasta, and chopped spinach, remove bay leaf, a few minutes before done. Salt and Pepper to taste, sometimes I add a little extra onion and garlic powder at the end if it just needs a little more!

Edris's Oriental Pasta Salad

My Sister-in-law always makes yummy salads.  This is one of her recipes I love.  I like it best with the asparagus.  Try it out sometime!

Ingredients:
12 ounce spiral or bowtie pasta (follow cooking instructions on bag)
3 cups shredded or chopped up cooked chicken. ( boil about 3-4 chicken breasts)

1 bunch geen onion cut diagonal
1 red pepper
1 yellow pepper
1 green pepper

1/4 cup sunflower seed (optional)
1 bag of spinach or 1 bunch of asparagus. (when use asparagus just boil them in boiling water until tender -crunchy tender- not mushy)

Dressing:
1 cup oil (canola or vegetable oil)
2/3 cup soy sauce
2/3 cup white vinegar
6 TBS sugar
1 1/2 tsp pepper

Mix all the salad ingredients and marinate it with half of the dressing overnight or 2-3 hours before serving.(store salad in fridge while marinating) Add spinach or asparagus (chopped) and the remaining half of the dressing to the salad right before serving.

ENJOY!!!