Last night I made white chicken chili for dinner and strawberry shortcake for dessert. Both of these were very healthy versions, and they turned out to be really good. Savy hated it, of course, but Jon and I enjoyed it very much.
White Chicken Chili
1 tsp olive oil
1 medium onion, chopped
1-2 cloves garlic, minced
1 seeded jalapeno pepper, chopped
1 can (4 oz) chopped green chilies
2/3 tsp ground cumin
chili powder to taste
2 cans white beans, drained (I used great northern beans)
2 cups chicken broth
1 1/2 cups cooked chicken (I used chicken-in-a-can for convenience)
shredded cheese for topping (I used monterey jack/colby blend)
Heat the oil in a large pan over medium heat. Add the onion and cook until tender, about 8 minutes. Add the garlic, jalapeno, chilies, and cumin. Continue to cook and stir about 3 more minutes. Mix in the chicken broth, chicken and one can of white beans. Puree the other can of beans in a blender or food processor and add to the mixture, then bring to a boil. Turn down the heat and simmer for about 30 minutes, stirring occasionally. Serve topped with the shredded cheese.
If you leave off the cheese topping, this dish is almost fat-free...only about 3 grams of fat in the whole pot.
Healthy Strawberry Shortcake
Make strawberry syrup by pureeing fresh strawberries and no-cal sweetener (equal, spenda, etc). Pour the syrup over a piece of angel food cake. Top with sliced fresh strawberries and fat-free whipped topping.
Savy went over to play with Abbey and Zoe this afternoon. She's wearing a new bow. Granny Ruth sent her a whole box of these bows in every color, and she loves them. Thanks, Granny Ruth!