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White Chicken Chili

16 May


  • 1 teaspoon olive oil
  • 2/3 medium onion, chopped
  • 1 cloves garlic, minced
  • 1 seeded jalapeño pepper, chopped
  • 1 can (4-ounce) chopped green chilies
  • 2/3 teaspoon ground cumin
  • 1/2 teaspoon dried oregano or Italian seasoning
  • Pinch ground cloves
  • Pinch cayenne pepper
  • 1 can large white beans, undrained
  • 2 cups chicken broth
  • 1 1/2 cups diced cooked chicken
  • 1/2 cup grated low-fat Monterey Jack or white cheddar cheese (optional)

Heat the oil in a large saucepan over medium heat. Stir in the onion and cook until tender, 4 to 7 minutes. Mix in the garlic, jalapeño, green chile peppers, cumin, oregano, cloves, and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 20 minutes, stirring occasionally. Don’t worry if it’s a little soupy.

At the end of 20 minutes, mash chili lightly using a potato masher, until about half of the beans are broken up. This will give the chili a thicker consistency that will be thickened even more by the cheese. Speaking of…

Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole if you like, or have fresh warmed flour tortillas or tortilla chips on the side.


Mac and Cheese Hot Dog Casserole

30 May

We kept the hotdogs and mac and cheese separate, but I’m sure it would taste good together as well.

•    1 pound elbow macaroni
•    Salt
•    2 tablespoons extra-virgin olive oil, divided
•    1 package beef or pork hot dogs, chopped into 1-inch pieces
•    1 tablespoon butter
•    1 medium onion, finely chopped
•    2 tablespoons all- purpose flour
•    1/2 cup beer, 1/3 of a bottle – whatever you have on hand, chicken broth can be substituted
•    2 cups milk
•    Pepper
•    1 rounded tablespoon spicy mustard
•    2 rounded tablespoons ketchup
•    3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)

Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.

Preheat broiler and set rack 12 inches from heat.

While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese.

Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.

Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.

Taken from:

Chicken Parmesan

30 May

We made a couple good meals when Mom and Dad Levis came to visit.  Chicken Parm is a great comfort food. 🙂

•    4 boneless chicken breasts, pounded to 1/2 inch thickness
•    1 egg
•    1/2 cup milk
•    seasoned bread crumbs
•    2 to 3 tablespoons olive oil
•    8 slices mozzarella cheese, or more
•    1 jar (16 oz) spaghetti sauce
•    Parmesan cheese

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

Taken from:

Open-Faced Chicken Bagel

26 Jan

This sounds like a lame recipe because there really isn’t any baking or anything special involved.  But it’s quick, and so good!

Serves: 2

2 whole wheat bagels
1/2 tomato (sliced)
1/2 onion
1 garlic clove
spinach leaves
provolone cheese (4 slices)
2 chicken breasts
mayo (however much you want)

Either slow cook, or boil (that always grosses me out), chicken so that you can easily tear it apart.  Saute the onions and garlic.  Pop the cooked chicken in the food processor and add the mayo, onions, and garlic.  In the mean time, toast the bagels.  Then place the chicken salad, tomato, spinach, and lastly cheese over each half of the bagel.  Broil it in the oven and you’re done!

Don’t make fun of me.  🙂  I realize this is just a sandwich, but I want to remember it in the future.

Chicken with Sugar Snap Peas & Spring Herbs

14 Dec

Servings: 4

(We made it with pasta as a side, but thought potatoes or rice would be better in the future.)


1 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons plus 1 tablespoon flour, divided
1 pound thin-sliced chicken breast cutlets
1 tablespoon extra-virgin olive oil
8 ounces sugar snap peas, cut in half (2 cups)
1 14-ounce can quartered artichoke hearts, rinsed
1/4 cup sprouted beans, (see Note), optional
3 tablespoons minced fresh herbs, such as chives, tarragon or dill
2 teaspoons champagne vinegar, or white-wine vinegar


  1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
  2. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
  3. Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes.
  4. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.

*Taken from

Black Bean Chili

12 Dec

This recipe is adapted from Rachel Ray and is my favorite chili!


2 pounds ground turkey (or you can use ground beef)
1 tablespoon extra-virgin olive oil, 1 turn of the pan
Salt and pepper
1 tablespoon Worcestershire sauce, eyeball it
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
1 red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons dark chili powder, 2 palm fulls
1 tablespoon cumin, 1/2 palm full
1 cup beef stock or broth, 1/2 a 14-ounce can or paper container
1 (14 1/2 ounce) can diced tomatoes
1 (8-ounce) can tomato sauce or tomato puree2 (15-ounce) cans black beans, drained
2 tablespoons chopped fresh cilantro, a handful, optional


In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.

(the original recipe has instructions for corn cakes…I just use a jiffy cornbread box recipe)

*Taken from

Stir-Fried Spicy Chicken Tenders

11 Dec

Servings: 4
Total Time: 30 minutes


1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1 pound boneless, skinless chicken breast tenders, cut into 2-inch pieces
1 tablespoon canola oil
1 16-ounce package frozen bell pepper and onion mix (or another type of stir-fry frozen mix)


  1. Combine sugar, paprika, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat. Cover and refrigerate for 15 minutes or overnight.
  2. Heat oil in a large nonstick skillet over high heat. Add pepper-and-onion mix and cook, stirring occasionally, until the vegetables are soft, 5 to 7 minutes. Add the spice-rubbed chicken and cook, stirring, until no longer pink in the center, 3 to 5 minutes. Serve hot.

* Taken from: