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  • Jess
    by Jess 2 years ago
    Can't write a forum so here's a white chicken chili recipe!!


    3 tablespoons olive oil
    3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
    1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
    7 to 8 ounces canned green chilis, don't drain (I used mild heat)
    4 garlic cloves, peeled and finely minced
    32 ounces (4 cups) low-sodium chicken broth
    4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
    two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
    1 tablespoon lime juice
    1 tablespoon cumin
    1 teaspoon dried oregano
    1 teaspoons salt, or to taste
    1 teaspoon black pepper
    1/2 teaspoon red chili flakes
    1/4 teaspoon cayenne pepper, optional and to taste
    1/3 cup fresh cilantro leaves, finely minced
    tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing


    To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
    Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
    Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
    Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick. Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes. It's unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water or as desired; you'll adjust the salt and seasoning levels at the end. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
    Add the cilantro and boil 1 minute.
    Taste chili and add salt to taste. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
    Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
  • Jen
    by Jen 2 years ago
    Good morning beautiful ladies! Can I ask that we post the actual recipes in the forum section so they don't get lost on the walll.....that is of course unless you've posted a picture of your creation :-)
  • Jess
    by Jess 2 years ago
    alright ladies this is probably one of my favorites!!!

    Sweet Potato Buffalo Chicken Casserole

    2 lb. boneless skinless chicken breasts, cut into cubes;
    5 sweet potatoes, cut into 1/2-inch cubes;
    1 tbsp. paprika;
    2 tbsp. garlic powder;
    6 tbsp. hot sauce;
    ½ cup olive oil or melted ghee;
    1 cup bacon, cooked and cut into pieces;
    1 cup green onions, sliced;
    Sea salt and freshly ground black pepper to taste;

    Preheat your oven to 400 F.
    In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste.
    Add the sweet potatoes and chicken, and stir to coat.
    Empty the bowl into a casserole dish.
    Bake in the pre-heated oven for 40 to 45 minutes, stirring every 10-15 minutes.
    Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.

    Enjoy :)
  • Jess
    by Jess 2 years ago
    Ladies I will try everyday or every other day to upload a new healthy recipe for you! I have recently gotten into healthy eating and working out!! so my first one recipe is for a tasty

    Cinnamon Apple Over night Oats!

    1/2 cup Silk® Almondmilk
    1/2 cup whole grain oats
    1/4 cup plain Greek yogurt
    1/4 cup unsweetened applesauce, or freshly grated apple
    1/2 tsp cinnamon

    Add all ingredients to a container with a lid. Fasten lid and shake until combined. Refrigerate overnight, or for at least 3 hours. Serve cold or warm!
  • Ro ❤ CoFounder/President
    Snow days call for experimenting with a new soup recipe. Last time I made butternut squash soup it was a God awful flop. This time...I added carrots, made a few tweaks and whoa it turned out amazing. Momma always told me, "if at first you don't succeed, try again." My belly is grateful I listened (this time).

    -Olive Oil (to coat the bottom of the pot)
    -Garlic (3-4 cloves)
    -Salt and pepper (to taste)
    -One Large Yellow Onion (diced)
    -Additional Spices (Optional): Nutmeg, cumin, paprika, ginger, celery seed)
    -1 quart chicken stock/broth
    -Large Butternut squash (cubed) *I "cheated" and bought it already peeled, seeded and chopped
    -4-6 carrots (chopped)
    -Coconut Cream or cream of choice (Optional)

    Pour olive oil in the bottom of your large soup pot. Add diced garlic, onion, salt and pepper and saute until the onions become translucent. Add chicken stock/broth. Then add squash, carrots and any of the optional spices. Add just enough water to cover the veggies completely. Boil until squash and carrots are soft (about 20 minutes for mine). Place half of the soup in a blender and blend until smooth. Mash the rest with a potato masher (if you prefer your soup to be a little chunky. If not blend the entire pot). Pour blended soup back into the pot. Optional: If you like your soup creamy, add cream of choice. For health purposes, I use coconut cream, which is the thick/white/solid cream that forms on the top half of a can of coconut milk). **If using sour cream, mix a dollop into each bowl individually.

    This was SO easy to make. Its extremely filling, very healthy and sooooo good. Perfect for these cold winter months.
  • LovingHimUntil4ever
    by LovingHimUntil4ever 2 years ago
    Cooking a Sunday/vday dinner for the kiddos and I. Beef pot roast, baked mac and cheese, sweet potatoes, green beans and corn bread. The roast been on since 1:00 and man it's smelling good. Can't wait to slam this dinner! Pics coming soon.
  • Jen
    by Jen 2 years ago
    Any girly ideas for Super Bowl snacks?
  • Samie
    by Samie 2 years ago
    Hey Ladies what's cooking for The Panther's Super Bowl?
    I have Sausage Bread & Spinach Stuffed Shells so far...
    Chicken Artichoke Dip chicken wings pigs in the blanket next.....
    Of course Blue Jell-O shits!
  • LovingHimUntil4ever
    by LovingHimUntil4ever 2 years ago
    Welcome all members to SPWF Recipe Book! Thanks for joining!
  • Ms.Jayne
    by Ms.Jayne 2 years ago
    Making my mom's 'Hobo Stew' today, and It's a very simple recipe! Fry up some hamburger and chopped up onions (optional), and depending if you have lean hamburger or not, drain the grease. An easy way to do this is put it in a strainer. then add a can of Bush's Baked Beans, Stir and and simmer on low for a bit, and Viola! You have Hobo stew!