White Chicken Chili

Today has been super cold and snowy and just screamed, "soup for dinner!" It has been forever since I have made my White Chicken Chili and it just so happened I have all the ingredients. This is my very own recipe and I am quite proud of it. I do have to say though, if you like more of a think typical chili texture this is not for you, it is more on the soupy side. Here it is, enjoy!

Megan's White Chicken Chili

1 Tbs coconut or olive oil

1 med. onion diced

4 cloves of garlic minced

2 4oz cans of chopped green chilies

4 cups of shredded chicken, more if you want it thicker. 

2 tsp ground cumin

1 1/2 tsp oregano

1/4 tsp cayenne pepper

2 cans of great northern beans drained and rinsed, sometimes I use 3 cans

6 cups of chicken broth
1 cup grated Monterey Jack Cheese plus more for toppings

pepper

cilantro (optional)

sour cream (optional)

Heat oil in a large pot on med/high heat. Add onions and saute them until they are translucent. Add garlic, chilies, chicken, cumin, oregano, and cayenne pepper. Sautee for about 2 mins. Add beans and chicken broth. Bring to a boil, than reduce heat to simmer for about an hour or two. Add 1 cup grated cheese and stir until melted to thicken it up. season with pepper and salt if you like. Serve with cheese, sour cream, and cilantro as garnish. 

OUT WITH THE SUGAR!!!!!

I have felt like a SLUG lately because of all the sugar that has infiltrated my house and my body! I decided I was going to get rid of the evil lurkers in my house. I don't mind to have something sweet every now and then but I honestly have little self control when it's sitting around my house so I'm purging it!
Last weekend we had a fantastic marriage retreat with our bible fellowship class but I ate so much junk I can't even begin to tell you what even went into my body... All I remember was devouring these delicious cookie dough balls covered in brownies, chocolate, and chocolate chips... nachos topped with velveeta rotel dip and bbq... Trader Joe's power berries... Ok, I'm stopping there...
Sunday when we got back we had a chili cook-off that ended in a piece of 4-layer chocolate cake.
Monday we celebrated my birthday by eating out, that dinner also ended with a piece of the same 4-layer chocolate cake.
Wednesday was my birthday and my best friend from work surprised me with a cake.
And yesterday and today involved pie as a celebration of "pi" day at work!

I think I might just curl up and have a heart attack now! However, I do feel better after exposing my sugar consumption. Maybe you have had moments like this as well, where you get caught up in life and don't even notice what you are consuming until it's already down the throat. Now that the sugar highs are wearing off, I'm definitely feeling the effects and I can't stand it! I generally strive to be very conscious of what I am putting in my body and use things like sucanat, and honey instead of processed white sugar but we live in the world of super processed foods and it's bound to catch up with even the most health conscious at one point in their lives.
I'm taking back control! Maybe you will join me?

Here's what I found...

Jon brought these cupcakes home from work yesterday! AHHHHH!!!
Girl scout cookies (hubby better put these in his car), cookie butter (I think I might cry, I love this stuff),  a bucket that has candy from Valentines, Christmas, and even Halloween (you can tell we don't allow much candy consumption around here, LOL), and a random box of Russell Stover candies (I'm not really sure where these came from, probably Jon's work).

A closer look at the bucket of candy.

BYE, BYE!!!!! 

Meal plan: March 16-23

I have a lot of people ask me about meal planning. For me, meal planning is the biggest thing that reduces our grocery budget. If I don't plan, than we over spend that portion of our budget and chances are we aren't eating as well either. It's the part that keeps me accountable. Plus, it gives me great piece of mind knowing I am making sure my family is well planned and cared for as far as food goes. Of course any of these meals are subject to change if something comes up in the week, but I like to at least have a plan/guideline to shoot for. So here are this week's meals;

Saturday- Chicken Tortilla Rollups w/ Spicy Avocado Crema

Sunday- Spinach leaf salad with grilled chicken, strawberries, oranges, and vinaigrette dressing

Monday- Spaghetti
(Tuesday lunch- leftover spaghetti)

Tuesday- Chicken, sweet potato, and spinach quesadillas

Thursday- Italian marinated chicken with veggies

Friday and Saturday-There will be a "leftovers" night one night and possible night out for a friend's birthday

*lunches are always things like sandwiches, raw veggies, chips, hummus, crackers, yogurt, fruit, etc. I usually just pick a few of these items up at the store and we decide on a day to day basis based on what is in the fridge.
**Breakfasts are things like fruit smoothies, yogurt, fruit, or cereal (I always have a few boxes of cereal stocked in the pantry that I get in big sales)

Since I have decided what we are having I go through the ingredients and check my cabinets to see what I already do or don't have. Once I have done that I make my list. This week I will only  have to buy;
*Green onions
*1 lime
*Tortillas
*Avocado
*Spinach
*Strawberries
*Oranges
*Carrots
*Bread (for the hubby's lunches)
*1lb of beef/turkey (depending on which is cheaper)
*Broccoli
*Multi-grain crackers
*Bananas
*Greek Yogurt
*Milk

Notice there is no soda or juice... These are generally things we don't buy because they are not necessities  Our kids are just fine with water and get all their important nutrients strait from the fruit they eat rather than the juices made from concentrate.

Country Club Chicken (Pinterest Recipe)

I have seen this recipe pinned on Pinterest several times and decided to give it a try... Boy, I am glad I did!!! Wow! I have to admit, if you are planning on eating low fat only, this is not the recipe for you! However, it is nice sometimes to have something thick, flavorful, and just plain chalked full of calories. At least it has an apple, onions, and lots of mushrooms right!? Here it is! Enjoy!

Country Club Chicken

(Some ingredients have been changed or omitted for personal preference) 

1 pound of spaghetti

3 chicken breasts ( I halved all of mine so it made 6)

1 onion

7oz mushrooms

2 cans of cream of mushroom soup

4-5 slices of bacon

1/4 cup chicken broth (this was supposed to by dry white wine)

2/3 cup sharp cheddar cheese (I use Trader Joe's block of natural sharp cheddar and grate it myself)

1 apple

butter

salt and pepper

Start by mincing the onion and apple (make sure to peal your apple first). Slice your freshly washed mushrooms. Set those things aside. Cut your chicken breasts into halves if they are large to make 6 and lightly salt and pepper each side. 

Begin cooking your bacon in a deep skillet. When your bacon is done let drain on a paper towel. Leave the bacon grease in the pan and melt about 1/2 and tbls of butter in it. Next, use the grease and butter mixture to brown your chicken breasts on both sides. After it is browned put them in a casserole dish and set aside. 

Put your onions in the skillet and let them cook for about 3 minutes than add the mushrooms. Let them cook another 3 minutes with the onions and add in the minced apples. Again, cook for about 3 minutes. Next, add bacon, crumbling it up, and the chicken broth. After everything is mixed well, add the 2 cans of cream of mushroom and stir until mixed well. Grate sharp cheddar into the sauce. 

After everything is melted and well mixed, pour it over the chicken in the casserole dish. Place the casserole dish in a preheated oven on 350 for 25-30 mins. 

While the chicken is cooking, boil 1 lb of your choice of spaghetti noodles until done (I used GF corn noodles for myself, and regular for the rest of my family).

Serve the chicken and sauce over noodles with your choice of side. ENJOY!!! :)