White Chicken Chili

I have been using my crock pot more and more to create healthy meals. Last night I made one that Ricky LOVED and will definitely be a staple for our household. If you're trying to eat more lean protein and vegetables and less carbs, you'll love this too. This recipe is my own adaptation of the McCormick's recipe because I wanted more veggies in it!

White Chicken Chili

Ingredients:
3 medium sized chicken breasts, chopped
one can of sweet corn
one can of white Cannellini beans
one can of black beans (I like Goya)
one chopped fresh jalapeno
one packet of White Chicken Chili seasoning (McCormick's)
3 tbsps diced garlic
onion powder
black pepper
garlic powder

Season the chicken breasts with garlic powder, onion powder and black pepper. Bake in the oven or cook on the stove top with 1 1 tbsp olive oil. Chop chicken breasts. Place all other ingredients in the crock pot and mix with 1 cup of water. Add chicken breasts. Cook on low for 4 hours.

Image compliments of: http://www.mccormick.com/recipes/main-dish/white-chicken-chili.aspx

Pecan Cobbler

After I was gifted a large bag of fresh pecans I decided it was time for me to attempt to re-create the amazing pecan cobbler served at Texas Pride BBQ. I came pretty close and was pleased with the warm, gooey result. I made our dessert on a small scale to prevent Ricky from over eating but I guess you can expand my recipe to serve more than two if you'd like.

You need:

1 cup of chopped pecans
2/3 cup light corn syrup
1 cup of sugar, divided
3 tablespoons of melted butter and an additional 1/2 stick melted butter
2 tablespoon vanilla
1 tablespoon butter flavor
1 cup flour
1 cup of milk
3 eggs
non stick spray
6 x 8 Pyrex dish (or similar size)

In one bowl, combine corn syrup, 3 tablespoons of melted butter, 1 tbsp vanilla, two eggs and 1/2 cup sugar. Blend well. Add chopped pecans and set aside.

In a second bowl, mix 1/2 cup sugar, 1 cup flour, 1 cup milk, one egg, 1 tbsp vanilla and 1 tbsp butter flavor. Spray Pyrex dish with non-stick spray. Pour contents of the second bowl into the Pyrex dish. Pour the pecan mixture (from the first bowl) on top of the batter.

Bake at 375 degrees Fahrenheit for 40 minutes or until edges look crispy. Allow the cobbler to cool for 20-25 minutes before serving.

Let me know what you think!

...and we're back!

I know our blog has been on hiatus but I'm back and ready to blog for the new year! I hope everyone had a safe and restful holiday season. Ricky and I took a wonderful vacation to Costa Rica in December. It was, by far, the most beautiful place we've ever been; we are already brainstorming a second trip. We stayed at the RIU Guancaste (all inclusive resort) which I highly recommend. There are so many outdoor activities to enjoy in Guancaste that we only scratched the surface with: zip lining in the cloud forest, horse back riding, visiting a volcano and bathing in hot springs. We enjoyed lounging around the resort and eating amazing meals too.

For pictures, click here:
https://www.facebook.com/media/set/?set=a.614976041425.2085190.50401332&type=1&l=37287949a0

As usual, we set goals for the new year. Last year we gave up fast food so we are having a little splurge today before going back to no fast food. I enjoyed Sonic mozzarella sticks and onion rings and Ricky just polished off some Taco Cabana! Tomorrow, though, it's back to the gym, juicing and eating things that grow out of the ground.

As far as vacations go for 2012, I'm going to Florida in February to visit Erin, we are tentatively planning a trip to San Francisco/Napa Valley in October and a beach trip to South Padre. I'll try to do better this year keeping everyone updated!