Archives: Chicken Chili

Today, I'm sharing with you a recipe that will be perfect for Super Bowl Sunday!

What I love about this red chicken chili recipe is that you can make it as spicy or with as little kick as you want.  It's an easy recipe to have simmering in your crockpot all day long, and it's sure to be a crowd pleaser.

  

It's also versatile.  Don't have ground chicken?  Use turkey or beef.  Have red beans rather than white, no problem - you can use those!  Have purple bell peppers rather than green, toss those in instead.  It will be delicious.

This is the only chili recipe that I like and it's a favorite in our house!  Hope you'll enjoy the Chicken Chili recipe too.  

Linked to: Mouthwatering Mondays, This Week's Craving, What's on Your Plate, Ingredient Spotlight

Menu Plan - January 30

The highlight of this past week was a spontaneous meeting with my best friend, Kim.  

Kim had a lay-over in the airport near my house and I was able to meet up with her for about an hour.  It was a huge blessing.  I miss her dearly -- 6 months has been a long time!  

I also got a wonderful early birthday present from Frog Prince!  Oh... I'm super excited about it and can't wait to share it with you.  Frog Prince was traveling last week for a few days, so I didn't do a whole lot of cooking.  We did enjoy:

Chicken and Brown Rice Bake

{a favorite}

Spinach and Pepper Pizza

{another favorite}

Crockpot Philly Cheesesteak
{oh, another favorite one too -- Frog Prince loves these!}

Sausage, Spinach and Mushroom Stromboli
{recipe to come}

Crockpot Chicken Parmesan

{thanks for dinner, Mom!}

Honey Mustard Stir Fry
{recipe to come}

Rice Cooker Mac and Cheese
{quick and easy; we served it with steamed peas}

This week marks the start of Spring semester at the university where I teach.  I'm excited to get back in the classroom and interact with students in that capacity again!  This means that we'll be eating some quick and easy dinners this week as we adjust to a new schedule.

Sunday
Brunch - Spinach Egg Bake {new], waffles with apples
D - Parmesan Crusted Chicken {new}, brown rice and steamed veggies

Monday
B - Waffles {freezer}
D - Broccoli Hotdish

Tuesday
B - Sweet Potato Baked Oatmeal {new}
D - Crockpot Minestrone Soup {new}, Italian Herb Bread

Wednesday
B - Leftovers
D - Mushroom Melt Skillet, Green Beans

Thursday
B - Granola
D - Crockpot Broccoli Beef, Brown Rice

Friday
B - Orange Cranberry Muffins {freezer}
D - Pizza Night {using our favorite crust}

Saturday
B - TBD
D - Chicken Chili or Italian Tortellini Stew {new}, bagel crisps

Desserts - TBD
Snacks - Spinach Dip, Carrots, Popcorn

I'm curious -- do you menu plan?  What's your system for serving your family dinner?

Super Bowl Munchies: Spinach Dip

For a recent game night, I tried out a new spinach dip.

The base is pureed white beans -- and no, you can't really tell that's the base. Rather, you taste the garlic, spinach, and a hint of lemon.

The dip is creamy, and tasted great served cold or warm.  I divided the recipe in half; served half cold with veggies, and warmed the other half in the toaster oven until bubbly.  I sprinkled a layer of cheese atop the half that I baked... yum!

It would be an excellent {and healthier} addition to your Super Bowl Menu; perfect with Bagel Crisps.

Healthy Spinach Dip - Finding Joy in My Kitchen

1 can great white northern beans
1 T milk
1 heaping T sour cream
1/4 C spinach (I used frozen, cooked and drained)
2 T minced onion
2 garlic cloves, minced
2 T Parmesan cheese
salt and pepper, to taste
1 tsp. lemon juice

Begin by pureeing the beans, garlic, milk, lemon juice and minced onion together in a blender.

Add salt and pepper, and continue pureeing until smooth.

Add in the sour cream and spinach, along with the Parmesan cheese.

Pulse a few times to blend well.

Serve cold aside fresh veggies, or warm up the dip in the toaster oven or oven until bubbly; serve with crackers, bagel crisps or pitas.

This post is linked to: Sundae Scoop, Potluck Sunday, Tasty Tuesday, URS, Diptacular

Friday Favorites

Thanks for stopping by today! 

I have a long list of yummy recipes I've added to my list to try.

Be sure to link up a list of your to-try recipes. 

Light Whole Wheat Baguette 

{Good Life Eats}

Mushroom Risotto

{Cooking During Stolen Moments}

Whole Wheat Overnight Waffles

{Lynn's Kitchen Adventures}

Chocolate Ricotta Mousse

{Gina's Skinny Recipes}

Carrot Cake Pancakes with Cinnamon Honey Butter

{Picky Cook}

Mint Sugar Cookies

{Posted at BlogHer}

Hearty Whole Wheat Waffles

{What's Cooking with Jean}

White Bean Chocolate Chip Cookies

{Super Healthy Kids}

Roasted Garlic Chicken Soup

{Jenn's Food Journey}

Honey Yogurt Waffles

{Two Peas}

Caramel Sauce

{Tasty Kitchen}

The MM Sandwich

{Pioneer Woman}

Cake Batter Pancakes

{How Sweet It Is}

Molasses and Ginger Granola Bars

{Good Life Eats}

Tuscan Chicken Pizza Sandwich

{What's Gabby Cooking?}

Chocolate Pudding

{Annie's Eats}

Now, it's your turn! What recipes do you have on your "to try list"? Link up those lists below.

The "rules" are simple: (1) Link up a post containing recipes you've found that made it on your "to-try" list, and (2) please include a link on your Friday Favorites post back to our link up at Finding Joy in My Kitchen.

Don't forget that if you try a recipe, link it up to Kristen's Your Recipe, My Kitchen feature on Monday. 



Bagel Omelet Sandwiches

One area of growth for us in the kitchen is including recipes that have more veggies and eggs for breakfast.  During the Countdown to 2011, Sarah posted a yummy recipe for a cheesy, egg, veggie and bacon breakfast sandwich.  I was inspired.  It was just what I needed to try something new, and not oat based for breakfast.

Bagel Omelet Sandwiches - Inspired By Sarah at Strength of Faith

2-3 Homemade Bagels
Mushrooms (handful)
1/2 C red bell pepper, diced
2 eggs
splash of milk
1-2 pieces of bacon, cooked and crumbled
1/4 C cheddar cheese, shredded

Begin by slicing open you bagels.

Stick them in the toaster to toast and get lightly browned.  Meanwhile, saute veggies (we chose mushrooms and red peppers) in a bit of olive oil (if necessary) until done.  

Scramble the two eggs, season with salt and pepper, and add a splash or two of milk.  Then, pour into the pan (make sure it's coated nicely with olive oil at this point) on top of the veggies.

Cook eggs over medium head for 2-3 minutes.  Then, sprinkle on the cooked bacon (bacon bits work great) and the cheese.  

Cover the pan with a lid and allow the egg-omelet to get puffy and finish cooking.  Return to those toasted bagels, and get them ready for their filling.  

When the egg is done, divide into quarters, thirds, or in half, depending on how many sandwiches you are making.  

Top half of each bagel with the omelet.  

Place the other half on top!  Enjoy.  

The possibilities here are endless -- make your favorite omelet... maybe it's ham and cheese with spinach, or a western style omelet with green peppers and onions; toss in a few veggies more than you might normally, and stick the omelet between a homemade wheat bagel!  Yum, yum.  

Linked to: Your Recipe, My Kitchen, This Week's Cravings

Super Bowl Munchies: Bagel Crisps

The big game is just around the corner.

And, if you're not excited about the game, the snacks and munchies usually pass the time more quickly.

I have a few appetizer recipes Frog Prince and I have tried out over the past few weeks and I'm really looking forward to sharing them with you in the coming days.

We'll start with Bagel Crisps.

These are excellent - paired with a delicious dip, or we enjoyed them along a steaming cup of soup.

Bagel Crisps - Finding Joy in My Kitchen


Bagels - a few days post-baking is best
Butter
Minced garlic
Italian seasoning (I use Mrs. Dash)
Sea Salt

Slice the bagels open.

I used bagels that we made earlier in the week.  I made the dough the night before, let the bagels rise in the fridge over night, baked them in the morning, and stole a few away to try making these bagel crisps!  I loved the "old" bagel for this recipe.  The bagels had a sour-dough taste, which was excellent paired with spices.  

Spread each bagel with butter.

I used unsalted butter, and spread the butter in a nice thin layer.  Of course, you could use a thick layer of butter, but I found they didn't need it.

Sprinkle with minced garlic, Italian seasonings, and sea salt.

Then, slice the bagels into thin strips.

Place the strips of bagels on a cookie sheet.

Bake at 350 for 15 minutes, until bagels are lightly browned.

Turn off the oven. Allow the bagel chips to sit in the oven as it cools down.I left mine in there for about 1 hour.

Serve with a spinach dip {recipe to come}, or pair with soup.

What are you making for the big game?  Or, if you're not into football -- are you thinking ahead to March Madness?



This post is linked to: Strut Your Stuff, Fun with Food Friday.