White Chicken Chili

This is a great chili for the upcoming cold weather. I love to pour my chili over fresh cornbread!!

Ingredients

1 1/2 pounds of chicken, cut up into cubes

1 Tbsp olive oil

1 red pepper, chopped

1 yellow pepper, chopped

1 (4-oz) can, chopped (can substitute fresh chilis)

8 green onions, thinly sliced

3 Tbsp butter

1/4 cup flour (can substitute 2 Tbsp cornstarch for gluten-free preparation)

2 cups chicken broth

2 (14-oz) cans white northern beans

1 clove garlic, minced

1/2 tsp ground ginger

1/2 tsp salt

1/2 tsp dried sage

1/2 tsp ground cumin

1/2 tsp pepper

Make-Ahead Preparation

• In a medium skillet, heat the olive oil over medium heat. Add chicken and saute until cooked through. Remove from pan.
• Saute onion, red and yellow pepper, chili peppers, and garlic in the same skillet. Return the chicken and add ginger, salt, sage, cumin, and white pepper. Mix thoroughly. Allow to cool, and transfer to freezer bag or container; set aside.
• In a separate dish or pan, melt butter and add the flour to make a roux. Whisk in the chicken broth. Stir this mixture into the freezer container with the sauteed vegetables and chicken.
• Add the beans with the liquid to the freezer container. (If you like it thicker I suggest that you don't put in the liquid from the beans.) Seal and freeze.

To Serve

• Stovetop: Thaw in refrigerator. Bring to a simmer in a medium pot. Simmer for 15-20 minutes and serve.
• Slow Cooker: Can cook from thawed or frozen. Place meal in slow cooker and cook on high for 4 hours (or low for 6 hours).

Winter Squash Chili

It's been awhile since I've posted any recipes, so it's about time that I contribute. Speaking of time, it is now the time of the year to start thinking about using squash in weekly meal planning. Here is a great recipe that I got from a squash farmer a few years ago; every time I make it, I just can't get over how easy and tasty the recipe is.

Ingredients
2 Tbsp olive oil

1 medium onion, diced

2 cups celery, sliced

2 cups carrots, sliced

1 clove minced garlic

3 cups cubed squash

3 Tbsp chili powder

2 (14-oz) cans stewed or diced tomatoes

2 cans undrained black beans

1 (4-oz) can mild chopped green chilis

4 cups chicken broth (or vegetable broth)

Make-Ahead Preparation

• Heat olive oil in a medium skillet. Brown onion, celery, carrots, and garlic. Place in plastic freezer bag.
• In a second freezer bag, combine remaining ingredients. Add both freezer bags to another bag (so they don't get separated in the freezer), label, and freeze.

To Serve

• Combine all ingredients in a stew pot. Simmer on low for 30 minutes (or longer if cooking from frozen instead of thawed).

Garnish each serving with cilantro and sour cream; tortilla chips or hot crusty bread are great to add on the side. This recipes yields quite a bit of soup, but luckily, it freezes well so you can have an easy make-ahead meal later.

Enjoy!

Jessica Finger, RD, CD

Chicken and Dumplings

Ingredients
2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup chopped onion
1 cup thinly sliced celery
2-1/4 cups gluten-free biscuit mix (divided; 1/4 and 2 cups)
10 cups chicken broth
2 cups sliced carrots
1 tsp dried thyme
1 Tbsp baking powder
3/4 cup buttermilk
1/4 tsp salt
1/4 tsp pepper


Make-Ahead Preparation

• In a large non-stick pot coated with non-stick cooking spray over medium heat, stir chicken and onion about 5 minutes or until chicken is browned.
• Add celery, and sauté several minutes longer.
• Sprinkle chicken mixture with 1/4 cup flour and gradually stir in broth, carrots and thyme. Bring to a boil, cover and reduce heated, stirring occasionally until chicken is tender, about 20 minutes.
• Meanwhile, prepare dumplings as follows: In a separate bowl, combine 2 cups flour and baking powder. Stir in buttermilk and season with salt and pepper.
• Drop dumplings into soup by tablespoonfuls. Cover and cook over medium-low heat 15 minutes or until dumplings are done.
• Serve immediately, or to freeze: allow to cool to room temperature, then transfer to a freezer container, label, and freeze.

To Serve

• Defrost in refrigerator.
• Re-heat over low heat in a non-stick pan.

Calories: 307, protein 54g, carbohydrate 35g, fat2g, calories from fat (96) 7, saturated fat 1g, dietary fiber 4g, cholesterol 67 mg, sodium766 mg, diabetic exchange 3.5.

Check out more recipes from the book: Trim and Terrific Freezer Friendly Meals

Cherry Skillet Chicken

This chicken is excellent chopped over salad with red grapes, blue cheese, and sunflower seeds. Or try serving over rice.

Makes 3 entrees 4-6 servings each

Ingredients
6 pounds of boneless, skinless chicken breasts
1 1/2 cups (9 ounces) chopped dried sweet cherries
1 cup hot water
1 1/2 cups chicken broth
6 Tbsp white balsamic vinegar or white wine vinegar
3 tsp sugar
3/4 tsp sea salt
wax paper
3 one-gallon freezer bags, labeled

On hand for cooking each entree:
2 teaspoons vegetable oil

Make-Ahead Preparation

• Rinse and trim chicken as desired.
• Lay each piece of chicken, smooth side down, between two sheets of wax paper. Using a rolling pin or a meat tenderizer, pound each chicken piece to 1 inch thick. Divide chicken evenly among the three freezer bags.
• Put cherries in a small bowl and cover with hot water.  Let stand for 5 minutes.
• Measure 1/2 cup chicken broth, 2 tablespoons vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt into each freezer bag with chicken.
• Drain cherries. Divide cherries equally into the freezer bags with the chicken. Seal and gently shake bag to distribute cherries.
• Freeze

To Serve

• Completely thaw one entree in the refrigerator.
• Heat oil in a large skillet over medium heat. Add the chicken and cook until it begins to brown, about 3 minutes on each side.
• Reduce heat to medium-low and pour cherries and juice over chicken. Cover and simmer 12 to 15 minutes.

Richard's Seafood Pasta

Today's recipe comes via my husband, who had a culinary epiphany one evening when I left him to his own devices with one simple rule: Have dinner for the family ready by the time Bugger (our one-year-old) and I got home from our run.  At first I wasn't sure what to expect, but after my husband improvised this recipe, we were anything but disappointed.

Simple Saturday: Pesto Rotini with Smoked Salmon

It's no contest.  My absolute favorite Tastefully Simple item is the Dried Tomato & Garlic Pesto Mix, and I use it in everything!  Here is yet another way to use this versatile mix to make a fabulous one-dish meal, or a great dish for a buffet-style party.

Ingredients
1 (8-oz) box Ancient Harvest Quinoa Rotelle (or regular rotini pasta)
1/2 medium onion, chopped
2 cups frozen pepper strips (or fresh chopped bell peppers, all colors)
2 Tbsp olive oil, divided (1/1)
2 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto Mix
12 oz smoked salmon

Make-Ahead Preparation

• Cook pasta according to package directions.  Drain, and toss with 1 Tbsp olive oil.
• While pasta is cooking, heat remaining 1 Tbsp olive oil in pan over medium-high heat.  Add onion and peppers, and sauté until tender (approximately six minutes).
• Add Dried Tomato & Garlic Pesto Mix and pasta to pan, and toss.
• Transfer to freezer container and freeze.  Tip:  Salmon can be frozen separately, or chunked and tossed with pasta.  Or, consider not freezing the smoked salmon; when vacuum packed, it can be refrigerated for several weeks or even months; check the expiration date on the package.

To Serve

• Thaw completely in refrigerator.
• In a saucepan, combine pasta mixture and 1/3 cup water.  Cover, and warm over medium-high heat, stirring frequently.  
• Spoon onto serving dishes, and top with flaked salmon.

Prep time: 10 min.
Cook time: 60 min.
Difficulty: Easy
Serves: 6
Serving Size: 1/6 loaf
WW Points+: 7

Devon Thurtle Anderson, Independent Tastefully Simple Consultant
Consultant ID #0119436
http://www.tastefullysimple.com/web/dthurtle-anderson

Other Recipes You Might Like:
Aunt Laurie's Unrolled Cabbage Rolls
Jack Daniels Glazed Ribs
Apple Cranberry Pork Roast

Pasta Fresca

For busy weeknights, nothing beats the ease of a one-dish meal.  This pasta salad, filled with flavorful sausage and all varieties of color (translation = vitamins!) will stash in the freezer for weeks and still deliver a healthy and fresh-tasting meal in minutes.

Southwest Meatloaf

Done right, meatloaf is a delicious and kid-friendly meal packed with nutrients.  Add a Southwestern kick, and suddenly your meatloaf goes from drab to fab in under 60 seconds (or as long as it takes to chop the southwest vegetables, I suppose).  Here is a recipe for moist and delicious make-ahead meatloaf that will put an end to the chorus of, "Meatloaf AGAIN?!"

Cabbage Soup

Soups are a great way to get all your vegetables into one delicious make-ahead meal.  This soup is loaded with healthy veggies, but also plenty of flavor.  Thanks to my mom for this recipe, and for teaching us to eat healthy!

Aunt Laurie's Unrolled Cabbage Rolls

I absolutely love cloves.  But aside from putting them in my chai, I'm never quite sure what to do with them. Here is a delicious way to make a one-dish meal featuring cloves.  Whats more, this dinner is loaded with fiber, meat and grain proteins, and just a tiny bit of sugar, which means that for a small amount of calories you'll stay feeling satisfied for longer.

Simple Saturday: Asparagus Rolls

These delicious asparagus rolls are a great make-ahead appetizer for parties.  Whether it's a cocktail party or a kid's birthday party, these are sure to be a hit.  Make the day before, or a month or more and freeze.

Ingredients
12 medium stalks asparagus (approx. 1 lb)
8 oz. neufchatel cheese
2 Tbsp Tastefully Simple Spinach & Herb Dip Mix
12 slices (approx. 1/3 lb) medium-sliced black forest ham

Make-Ahead Preparation

• Blanch asparagus.
• Soften cheese.  In a small bowl, combine cheese and Spinach & Herb Dip Mix
• Lay ham out flat.  Using a soft (e.g. silicone) spatula, gently spread cheese on ham, all the way to the edges.
• Place one stalk of asparagus on each slice of ham, along the long edge.  Roll ham with asparagus inside.
• Slice each piece of ham in thirds.  Tip:  If you're squishing the rolls while trying to slice, place the rolls in the freezer for an hour or so and then slice.
• Place in freezer container and store in freezer.

To Serve

• Thaw in refrigerator overnight.
• Serve cold, as a finger food or with toothpicks.

Makes 36 appetizers.

Weight Watchers Points Value: 1

Devon Thurtle Anderson, Independent Tastefully Simple Consultant
Consultant ID #0119436
http://www.tastefullysimple.com/web/dthurtle-anderson

Simple Saturday: Pesto Salmon

Last weekend, we had company over with only an hour's advance notice.  The baby was still napping and so I couldn't run to the store.  My best option: raid the freezer!  Ah, the freezer never lets me down.  So I opened up the door, dove in, and resurfaced a few moments later with frozen, individually wrapped wild salmon fillets from Costco.  Perfect!  I then proceeded to wow and delight with this simple little recipe:

Ingredients
4 4- to 6-oz salmon fillets (fresh or thawed)
4 tbsp Tastefully Simple Dried Tomato & Garlic Pesto Mix
4 tbsp water
4 tbsp olive oil
1 tsp sugar

Preparation

• Preheat grill to medium-high.
• Arrange salmon fillets on a plate.
• In a small bowl, combine Pesto Mix, water, and olive oil.
• Microwave on high for 30 seconds, until liquids boil.  (Not a fan of the microwave?  Then combine mix and olive oil in a dish and add 4 tbsp boiling water.)  Tip:  Do this step just a few minutes before your guests arrive; they'll be in awe of the marvelous aroma that will fill your kitchen!
• Spoon or brush pesto over salmon fillets.
• Place salmon directly on grill, skin side down.  (If your fillets don't have skin, place a sheet of foil on grill and coat with grill-safe non-stick spray, and place salmon on the foil.)
• With the grill lid on, grill for approximately 5-8 minutes (or longer, depending on thickness), until salmon is opaque and flaky.  Tip:  Don't overcook salmon.  Like steak, it's generally fine to leave is slightly pink in the middle.

This dinner earned rave reviews from our guests, and it only took about 10 minutes to prepare!  What do you do with your Tastefully Simple Dried Tomato & Garlic Pesto Mix?

Devon Thurtle Anderson, Independent Tastefully Simple Consultant
Consultant ID #0119436
http://www.tastefullysimple.com/web/dthurtle-anderson

Squash Soup

We all know how important it is that our families get enough vegetables in their diets.  We also know how hard doing so can be.  With this squash soup recipe, however, things just got simpler.  Make this soup ahead and freeze in portion-sized containers, for a great make-ahead snack or at-work lunch.  Or, make a big batch for dinner, or simply to have on-hand after dinner when you start to feel the munchies coming on.  Yet another option for this filling yet healthy, low-cal soup is to have a cup of it before each meal, and you'll find that you eat much less in a sitting.  No matter how you use this soup, chances are you'll be reaping its many health benefits for both you and your family.

Mediterranean Quinoa

We tend to post quite a few make-ahead main dishes around here.  But, let's not forget about the importance of make-ahead sides.  Often, preparing a healthy side dish can be just as time-consuming as making a main dish from scratch.  Here is a great side dish that you can make ahead.  Its versatility makes it a match for your favorite summer main dishes.  Try pairing this dish with our Agave Citrus Kebab Medley.  Simply use this quinoa as a bed for the kebab meat and veggies, and you have what may be the perfect summertime meal!  I guarantee both family and guests will be impressed.

Mojito Melon Salad

The mint dressing complements all kinds of fruit.

Fruit salad is always a healthy treat.  This recipe adds a new twist - mint - to turn that traditional fruit salad into a dish that will really stand out.

Agave Citrus Kebab Medley

This dish is a great way to keep your summer meals fun, delicious, and light; all in one.  This is a slight deviation from our usual fare, as it's not wholly a freezer meal; however, the make-ahead process works several days in advance, so you can prepare the whole meal the weekend before a camping or boat trip!

These kebabs also make a great make-ahead "hybrid" meal.  That is, you can prepare the meats several weeks ahead of time to freeze, and then hit the farmer's market the morning of your grill to get the fresh, sweet local fare that only that local produce can provide.

Keeping It Simple: Garlic Buttered Steak

Memorial Day began in the late 1800's after the Civil War as a day to commemorate soldiers who had died on both sides of the north-south battlefield.  Its first date was specifically chosen because it was not the date of a battle.  Originally known as "Decoration Day," the traditional ritual of remembrance involved decorating the graves of Civil War soldiers.  After World War I, the scope expanded to include all soldiers who had died in the line of duty, and by 1967, Memorial Day was the holiday's official, congressionally-ordained title.

Of course, the traditional celebration of this holiday has morphed in the almost 150 years since its inception, and many of us take the three-day weekend as an opportunity to spend time with friends and family and enjoy that beautiful spring weather that will soon give way to a full-blown summer.  First and foremost, we hope you'll take some time today to pause and remember those who have sacrificed their lives to defend ours.  And then, in the midst of fully appreciating what they've given us, make every minute you spend with your loved ones today, and every day, count.

So today, we give you a great summer grilling recipe that is about as simple - yet delicious - as it gets.

Apple Cranberry Pork Roast

Nothing says lean and comfort food like a pork roast.  This delicious treat is filled with seasonal fruit and veggie stuffing and pure pork-flavored goodness that will heat up those bleak fall and winter evenings like nothing else.  Although the preparation is a little unconventional, (this pork is more "sandwiched" than "stuffed,") served with seasonal steamed vegetables and mashed potatoes (and maybe a glass of a dry, rich chardonnay), this pork roast makes the perfect family meal or a simple dinner party hit.

Lemon Pepper Cod

This is a delicious and healthy dinner that you can make in a matter of minutes.  Keep some frozen cod on-hand, and you won't even need a trip to the grocery store!  This recipe is aimed at simplicity, using ingredients you probably already have in your cabinets.

Ingredients
1/4 cup butter
4 4-oz fresh or frozen cod fillets
2 tsp lemon juice
2 tsp lemon pepper
2 tsp dried basil
1/4 large yellow onion, sliced

Preparation

• Melt butter in a large skillet with lid over medium-high heat.  (Be careful not to burn.)
• Arrange frozen (or fresh) cod on a plate.  Sprinkle with lemon juice, lemon pepper, and basil.
• Add cod to pan, place onion slices on top of and around fish; cover.  Cook for 5-8 minutes, until fish is opaque and flakes.

That's all there is to it!  Keep a few spare boxes of cous cous around, and a bag of salad, and you have a 10-minute dinner.

Make-Ahead Slow Cooker Chili

Our family loves chili, whether it's for a small, intimate family meal, or a big group get-together.  Either way, this chili is sure to please even the most discerning 5-year-old's palette.  What's more, this make-ahead chili can be tailored to satisfy a number of different dietary restrictions and still taste great.

Ingredients:
1.5 lbs ground turkey
1 tsp seasoning salt (Lawry's is recommended if gluten-free preparation is desired)
1 yellow onion, chopped (can also use frozen, pre-chopped onion)
1/2 large red bell pepper, chopped
1/2 large green bell pepper, chopped
1/2 large yellow bell pepper, chopped
2 cloves (or more!) garlic, diced
1 can kidney beans
1 can white kidney beans (cannellini)
1 can black beans
2 cans chipotle petite diced tomates (such as Western Family brand)
1 can garlic and olive oil flavored petite diced tomatoes (such as Western Family brand)
1 tsp (or more) chili powder
1 tsp dried basil
1/2 tsp oregano
salt and pepper to taste

Make-Ahead Preparation:

• In a large skillet over medium heat, combine turkey and seasoning salt.  Cook turkey for several minutes, breaking it up with a spatula, until brown and mostly cooked through.  Remove any extra fat with a turkey baster or paper towels.
• Add onion, bell peppers, and garlic to pan.  Cook for 2 minutes, stirring frequently, until onions and bell peppers are soft and no longer crunchy.
• Remove pan from heat and let cool.
• In a colander, drain and rinse beans.  Dry gently with a paper towel.  Pour beans into large freezer bag or container.
• Pour tomatoes, including juices, into freezer bag or container with beans.
• Add chili powder, basil, oregano, and salt and pepper to freezer bag or container.
• Once the meat mixture is cool to the touch, add mixture to freezer bag or container.
• Mix all ingredients.  If using a freezer bag, the kids love to help with this step by shaking the (tightly closed) bag all around.
• Freeze chili until ready to use.

To Serve:

• Thawing chili prior to cooking is optional.
• Place frozen or thawed chili in slow cooker.  Cook on high 3-4 hours, or on low 6 hours, stirring occasionally. 

This chili can also endure longer cooking times.  For example, I frequently start a batch of this home-made chili in the mornings before I leave for work, and cook on low all day (more than eight hours), to return to a delicious dinner all ready to go! 

Serve this chili with some of your favorite toppings, such as sour cream, shredded cheese, chopped onion, chopped green onion, the remaining halves of the chopped bell peppers, or my personal favorite, cottage cheese.

Makes approximately 8 1-cup servings.