Savory White Chili

• 1 lb. boneless, skinless chicken breast cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 14 oz. can chicken broth
• 1 med. red bell pepper, chopped
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. coarse salt
• 1/4 tsp. cayenne pepper
• 3 (15 oz.) cans cannellini beans, rinsed
• 4 oz. can chopped green chiles
• 1/4 cup chopped cilantro
• Fat-free Greek yogurt

In a 4-quart slow cooker, combine all ingredients except yogurt and cilantro.  Cover, cook 6 hours on low.  Stir in cilantro.  Garnish with yogurt.  

Tangy Barbecue Chicken

Servings:  8

• 1 cup ketchup
• 2 Tbsp. spicy brown mustard
• 2 Tbsp. balsamic vinegar
• 2 tsp. Worcestershire sauce
• 1 clove pressed garlic
• 1/4 tsp. smoked paprika
• 1/2 tsp. coarse salt
• 1/4 tsp. freshly ground black pepper, divided
• 3 1/2 lbs. bone-in skinless chicken thighs and legs

In a medium bowl, whisk together ketchup, mustard, vinegar, Worcestershire sauce, garlic, paprika, salt and 1/8 tsp. pepper; transfer half of sauce to 4-quart or larger slow cooker.  Sprinkle chicken with remaining pepper; add chicken to slow cooker.  Spoon remaining sauce over and around chicken.  Cover and cook on low 6 hours or until chicken is 165 degrees.  Place chicken on platter.  Whisk cooking liquid until well mixed; drizzle over chicken.  Serve chicken with any remaining sauce.  

Grilled Chicken and Corn Quesadillas

Servings:  4

• 1 Tbsp. canola oil
• 1 large red onion, chopped (about 2 cups)
• 1 cup corn kernels (fresh or frozen)
• 3 garlic cloves, minced
• 2 boneless chicken breast halves, grilled and torn into strips
• 1 tsp. ground cumin
• 1 tsp. chile powder
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 4 (8-inch) flour tortillas
• 4 ounces thinly sliced Monterey Jack or cheddar cheese
• 3 ounces crumbled goat cheese
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 1/2 cup salsa

1. To prepare chicken filling:  Heat oil in large skillet over medium heat.  Saute onions and corn for 5 minutes.  Add garlic.  Cook 1 minute.  Stir in chicken, cumin, chile powder, oregano, salt and pepper.  Remove from heat.
2. To assemble:  Place tortillas on work surface.  Layer one-fourth of sliced cheese on half of each tortilla.  Top with chicken filling, goat cheese and cilantro, dividing evenly.  Fold tortillas closed.  Press lightly to seal.
3. To cook:  Heat oven to 200°.  Heat medium saute pan over medium heat.  Cook quesadillas, 1 at a time, 4 to 5 minutes per side or until cheese is melted and tortilla is crisp.  Place finished quesadilla on cookie sheet in oven to keep warm.
4. To serve:  Slice each quesadilla in half.  Plate with 1 Tablespoon sour cream and 2 Tablespoons salsa.

Grilled Chicken Tacos

• 3 Tbsp. olive oil
• 2 Tbsp. lime juice
• 4 tsp. Montreal chicken seasoning
• 1 1/2 lb. chicken breast tenders
• 8 oz. refrigerated fresh salsa
• 1 large mango, peeled and chopped
• 1/4 cup chopped fresh cilantro
• 2 tsp. chipotle hot sauce
• 6 (6-inch) fajita-size flour tortillas, warmed
• Toppings: crumbled queso fresco (fresh Mexican cheese), and shredded romaine lettuce

1. Preheat grill to 300° to 350° (medium) heat.  Combine first 3 ingredients in a zip-top plastic freezer bag; add chicken, turning to coat.  Seal and chill 10 minutes, turning once.
2. Meanwhile, combine salsa and next 3 ingredients.  Cover and chill until ready to serve.
3. Remove chicken from marinade, discarding marinade.  Grill chicken, covered with grill lid, 6 minutes on each side or until done.  Serve in flour tortillas with mango salsa and desired toppings. 

For an easy side dish combine 2 (20.5 oz.) cans refried black beans, 1/2 (8-oz) package whipped chive-flavored cream cheese, and 1/2 tsp. ground cumin in a 2-qt baking dish.  Top with 2 Tbsp finely chopped red onion and 1 cup crumbled queso fresco.  Bake at 450° for 20 to 30 minutes or until cheese melts.

Cheesy Chicken & Rice Casserole

• 1 can Campbell's Cream of Chicken Soup   
• 1 1/3 cups water
• 3/4 cup uncooked long-grain white rice
• 2 cups fresh or frozen vegetables
• 1/2 tsp. onion powder
• 4 skinless, boneless chicken breast halves
• 1/2 cup shredded cheddar cheese

1. Stir the soup water, rice, vegetables and onion powder in a 12"x8" shallow baking dish.
2. Top with chicken.  Season chicken as desired.  Cover.
3. Bake at 375° for 45 min. or until done.  Top with cheese.  Makes 4 servings.

Hoisin-Glazed Chicken Thighs

Servings:  6           Hands on:  15 minutes

Total Time:  about 1 1/2 hours 

• 1/2 cup hoisin sauce
• 2 Tbsp. soy sauce
• 1 Tbsp. seasoned rice-wine vinegar
• 1 Tbsp. honey
• 2 tsp. minced fresh ginger
• 2 cloves garlic, minced
• 1 tsp toasted sesame oil
• black pepper to taste
• 12 boneless, skinless chicken thighs (about 2 lb), trimmed
• 1/4 cup minced scallions (optional)
• 2 tsp. toasted sesame seeds (optional)

1. Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, sesame oil, and pepper in a baking dish large enough to hold the chicken.  Transfer 1/4 cup of the mixture to a small bow, and reserve for glazing.  Add the chicken to the baking dish, turning to coat.  Cover and refrigerate for 1 hour.
2. Heat a grill or grill pan to medium-high (or, alternately, heat the broiler).  Grill the chicken 3 minutes per side, or until just cooked through.  Brush with some of the reserved glaze, turn, and cook 30 seconds more.  Move to a platter; shower with scallions and sesame seeds, if desired.  Serve with edamame-corn salad.

Edamame (Soybean) & Corn Salad                           
Servings:   6   Hands on:  10 min.      Total Time:  1 1/4 hrs.

• 2 Tbsp. balsamic vinegar
• 2 Tbsp. cider vinegar
• 1 Tbsp. brown sugar
• 1/2 tsp. ground cumin
• 1/2 tsp. onion powder
• 1 minced garlic clove
• 1 1/2 cups cooked edamame
• 1 1/2 cups fresh cooked corn
• 1/2 cup red bell pepper, diced
• 1/2 cup cilantro

In a small saucepan, combine vinegars, sugar cumin, onion powder and garlic.  Heat until sugar is dissolved.  Remove from heat.
Place edamame, corn, and red pepper in a medium bowl.
Pour vinegar mixture over vegetables.  Stir to mix.
Cover and chill 1 to 4 hours, stirring once.
Just before serving stir in cilantro.

Grilled Chicken Thighs With White Barbecue Sauce

Servings:  5      Hands on:  31 min.     Total Time:  6 hr., 41 min.

• 1 Tbsp. dried thyme
• 1 Tbsp. dried oregano
• 1 Tbsp. ground cumin
• 1 Tbsp. paprika
• 1 tsp. onion powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 10 skin-on, bone-in chicken thighs (about 3 lb.)
• 1 recipe White Barbecue Sauce (See below)

1. Combine first 7 ingredients until blended.  Rinse chicken, and pat dry; rub seasoning mixture over chicken.  Place chicken in a zip-top plastic freezer bag.  Seal and chill 4 hours.
2. Preheat grill to 350° to 400° (medium-high) heat.  Remove chicken from bag, discarding bag.
3. Grill chicken, covered with grill lid, 8 to 10 minutes each side or until a meat thermometer inserted into thickest portion registers 180°.  Serve with White Barbecue Sauce.

White Barbecue Sauce


Hands on:  10 min.     Total Time:  2 hr., 10 min.


Stir together 1 1/2 cups mayonnaise; 1/4 cup white vinegar; 1 garlic clove, minced; 1 Tbsp. coarse ground pepper; 1 Tbsp. spicy brown mustard; 1 tsp. sugar; 1 tsp. salt; and 2 tsp. horseradish until blended.  Cover and chill 2 to 4 hours.  Store in an airtight container up to 1 week.

Italian-Style Chicken (Slow Cooker)

Servings:  8  Hands on: 15 minutes  Total Time:  5 to 7 hours

• 2 pounds bone-in skinless chicken thighs
• 1 1/2 tsp. Italian seasoning
• 3/4 tsp. garlic powder
• 1/4 tsp. coarse salt
• 1/4 tsp. pepper
• 1 large thinly sliced onion
• 1 (14.5-oz) can diced tomatoes, lightly drained
• 1 cup fat-free chicken broth
• 2 tbsp. quick-cooking tapioca
• 2 (15 oz) cans rinsed cannellini beans
• 1/2 cup rinsed sliced black olives
• 1/2 cup fresh basil torn into small pieces

Place chicken in a 4-quart or larger slow cooker and sprinkle with Italian seasoning, garlic powder, salt and pepper.  Scatter onion over chicken.  Stir together tomatoes, broth and tapioca; pour over onions.  Cover and cook on high 4 1/2 hours or on low 6 1/2 hours.  Stir in beans and olives; cook 30 more minutes on low.  Stir in basil and serve.  

251 Calories per serving.

This makes a stew style dish.  My 1-year old can't get enough of this one.  It sounds real dull but it has so much flavor.  I may add an extra can of tomatoes to this one next time.