White Chicken Chili

Inspired by a recipe found here.

WARNING: This is NOT a recipe for calorie-counters, scale watchers, or anyone else not wanting to feel glorious remorse after eating a heaping bowl full of this creamy, deliciously fattening chili.

That being said, ohmygosh this chili is so good. The cream... the butter... the spice... the cream... the cream... Ohhhhh my. I have the firm belief that even in a healthy lifestyle, if you deprive yourself from the things you love completely then you're not only more likely to try to fill the cravings with an abundance of just "okay" food (making you consume probably the same amount of calories, but not having the satisfaction), but you're also going to be a lot sadder. Who wants to never enjoy a piece of cake again? If I can't have my penne vodka from my favorite Italian restaurant every once in a while, well I might as well just end it. Bryan incorporates a "cheat day" into his diet every week or so, which he says helps him regulate his metabolism. It's been working for him, so I'll buy that. Especially if it means I get to cook this.

White chili is something I've never tried before. Because of this, I deeply regret the years I have spent without it. It's just too simple to make, filled with hearty beans and chicken, and engulfed in a creamy spiciness that not even the best enchilada in town can compete with. Though the days are getting warmer, I still won't let go of these wonderful wintry warm belly fillers. This recipe is fully customize-able where sauteed peppers, varied beans, different cheeses, and other spices may be added or subtracted according to your tastes. Go crazy. And embrace the satisfying feeling of eating a bowl of happiness.

White Chicken Chili

by Simply Shlee

Ingredients (Serves 12)

• 1 onion, chopped
• 1 tsp, minced garlic
• 1/2 cup flour
• 1 cup butter
• 4 cups half and half
• 1 1/2 cups of chicken broth
• 2 cans great northern beans, drained and rinsed
• 1 can navy beans, drained and rinsed
• 1 can garbanzo beans, drained and rinsed
• 3 (4 oz) cans chopped green chilies
• 4 boneless skinless chicken breasts cooked and sliced into small pieces
• 2 cups grated Monterrey Jack cheese
• 1 tsp. Tabasco sauce
• 2 tsp. of chili powder
• 1 tsp. cumin

Instructions

Cook onion and garlic in 2 tbsps. butter until soft, not brown. Set aside.

Make a roux by melting the remaining butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.

Add the half and half and chicken broth. Simmer 3 minutes or until thick.

Pour mixture into a crockpot then add the beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.

Simmer 20 minutes. Right before serving add salt and pepper to taste.

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Three Cheese Chicken Penne Pasta Bake

Inspired by a recipe found here.

April showers... make me want to curl up in sweats and make pasta bakes. True story. As we already know, I love pasta. I would eat it all day, everyday, with just intermittent sprinkles of coffee and sweets to balance my diet. In a perfect world, that would be not only acceptable, but would (paired with exercise, of course) make for an Olympic gold medalist. But alas, here we are in a world where a steady diet of coffee, pasta, and sweets make for a bigger waistline and nutrient-deprived body. SIGH... But. There are ways to ease the sting.

Brown rice pasta, spinach, and low-fat cheeses are healthful additions to this bake, yet do not compromise the coveted comfort level of baked pasta. With the addition of chicken breast, this once carb-heavy dish becomes a well-balanced meal. And it's delicious. Bryan loves it, I love it (was that a surprise?), and, most importantly, it passed the Natalie Test-- my two-year-old daughter eats it without hesitation. It's simple to make and reheats wonderfully. The recipe also lends itself to a lot of variation. I think next time I'll add onion and zucchini to the bake to up the veggie content as well as add another layer of flavor. Customize it to meet the preferences of your family and sneak some veggies into those kids!

Three Cheese Chicken Penne Pasta Bake

by Simply Shlee

Keywords: bake entree chicken pasta cheese spinach Italian

Ingredients (Serves 4)

• 1 1/2 cups brown rice penne pasta
• 9 oz. fresh spinach leaves
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil
• 14 oz. spaghetti sauce
• 1 tsp. minced garlic
• 1 14-1/2 oz. can diced tomatoes, drained
• 2 oz. low-fat cream cheese, cubed
• 1 cup shredded low-fat mozzarella cheese, divided
• 2 Tbsp. grated Parmesan cheese

Instructions

Preheat oven to 375F.

Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.

Drizzle skillet with olive oil and cook chicken and basil on medium-high heat for about 3 mins.

Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 mins. or until chicken is done. Stir in cream cheese.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole dish.

Bake 20 mins. Sprinkle with remaining cheeses. Bake 5 mins. or until mozzarella is melted.

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Baked Southwestern Egg Rolls

Inspired by a recipe found here.

Happy Earth Day Birthday (well, yesterday...), Bryan! Though the dreary weather put a damper on our plans to spend the day outside taking walks and playing at the park with Natalie, his requested birthday dinner and dessert were still a go! I made this recipe for the first time in the summer and was blown away by its simplicity and its flavor. 

I am obsessed with Southwestern and Mexican cuisine. I would eat anything as long as it’s paired with cumin or chipotle. Literally anything. I found a recipe for baked southwestern egg rolls and jumped at the chance to make such an unusual treat. Let me tell you—they are absolutely amazing.  Gooey, cheesy, spicy, crunchy, sweet, hot… they are everything you could possibly want from a dish. Bryan chose these for his birthday dinner (yay!) and I was pretty much ecstatic to make these babies again. The egg rolls are great for parties, snacks, or as a meal. I like eating the leftovers cold, just like I would eat Chinese take-out, which reminds me... I've got some day old lo mein calling my name. Bryan's weightlifting cheat day is mine too. Everyone should indulge every now and then. ;)

Baked Southwestern Egg Rolls

by Simply Shlee

Keywords: bake entree appetizer snack vegetarian egg roll Southwest

Ingredients (Serves 8-10)

• 2 cups frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded , low-fat Mexican cheese blend
• 1 (4 oz.) can diced green chiles, drained
• 4 green onions, chopped
• 1 tsp. ground cumin
• ½ tsp. chili powder
• 1 tsp. salt
• ½ tsp. pepper
• 1 package egg roll wrappers (about 24 total)

Instructions

Preheat oven to 425F.

In a large bowl, combine everything but the egg roll wrappers and mix well.

Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place a scant ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Line a baking sheet with parchment paper. Place the sealed egg rolls on the baking sheet seam side down and lightly spray the tops of the egg rolls with cooking spray.

Bake for about 15 minutes, or until lightly brown, turning halfway through baking.

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Hasselback Sweet Potatoes

Inspired by a recipe found here.

As I sit here at my computer drinking my afternoon cup of coffee and eating some butter cookies (and by some, I mean a half dozen. Don’t tell Bryan) it occurs to me that I just may be a sugar addict. The first thing I do when I wake up is eat something sweet, whether it be a smoothie, an apple, a brownie, or just licking Natalie’s syrupy fingers after she finishes her waffles. If it’s sweet, I want to eat it. Really. It just might be a problem.

The only exception to this rule is the sweet potato. While the sweet potato by nature is, well, sweet, I just don’t enjoy them the candied-yam-Thanksgiving way with brown sugar and marshmallows all baked up into a gooey, sweet casserole. While Bryan loves his sweet potatoes this way—and I did make a killer casserole this past Thanksgiving according to him—I just for some reason do not enjoy sweet sweet potatoes.

I like the potatoes, though. I never really cooked with them before living with Bryan and I ate them quite seldom, but he was a believer in them for the nutritional benefits, so I thought I’d give some recipes a try. These baked potatoes are exactly how I enjoy my sweet potatoes. Their sweetness is preserved, but also complimented by the tangy thyme vinaigrette. It’s a beautiful, hearty side dish and super easy to make.

Hasselback Sweet Potatoes

by Simply Shlee

Keywords: side vegetarian potatoes sweet potato yams thyme

Ingredients (Serves 4)

Ingredients:

• 4 sweet potatoes
• 4 tsp olive oil
• Salt
• Black pepper
• 2-3 sprigs fresh thyme
• 2 Tbsp. butter
• Thyme Vinaigrette

For Thyme Vinaigrette:

• Juice of 1 lemon
• 1/2 tsp mustard
• 1 Tbsp. finely chopped shallot
• Leaves from 1-2 sprigs of thyme
• 3-4 Tbsp. olive oil
• Salt

Instructions

Preheat oven to 425. Wash and pat dry potatoes. Rub each potato with a teaspoon of olive oil. With a sharp knife, cut slits almost to the bottom, but not completely through each potato. Sprinkle with salt, pepper, and thyme leaves. Cut butter into chunks and place on top of each potato, wedging in between slices to secure. Bake for about 45 minutes, or until the center is tender.

While potatoes are baking, whisk the lemon juice, mustard, shallot and thyme leaves together in a small bowl. Stream in the olive oil while whisking. Salt to taste. Drizzle potatoes with vinaigrette once finished baking.

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Chicken and Spaghetti with Lemon Cream Sauce

Inspired by a recipe found here.

I love carbs. I love them, I love them, I love them. I get unnaturally upset when Bryan suggests for me to try a low-carb diet to help me take off those final few pounds for our wedding. I really would much rather do anything else than cut delicious cakes, cookies, breads, and pastas out of my life. That being said: let's talk brown rice pasta. It's a gluten-free, low-carb, fiber and protein-rich alternative to white pastas. And, unlike white or even whole-wheat pasta, a small portion leaves you feeling full and satisfied. Before I tried it out, I was a little concerned about the consistency of the cooked pasta. I thought it might be mushy and gross, but if cooked properly (put the AL in al dente for this, folks) it tastes great and isn't at all mushy. 


When I found the recipe for Chicken and Spaghetti with Lemon Cream Sauce, I thought it looked absolutely delicious. Though I don't usually gravitate toward citrus-based recipes, this one won me over. Probably the words "spaghetti" and "cream" were what was most convincing. The final product is wonderful. It's creamy, cheesy, tart, and buttery. It's an excellent alternative to traditional fettuccine alfredo for those who are looking for a creamy pasta and it doesn't make you feel like you should loosen your belt after eating it! No guilt creamy pasta dish = nirvana. 

Chicken and Spaghetti with Lemon Cream Sauce

by Simply Shlee

Keywords: entree chicken lemon spaghetti pasta Italian

Ingredients (Serves 4)

• 1/2 lb brown rice or whole grain spaghetti
• 1 Tbsp olive oil
• 2 chicken breasts
• Salt
• Black pepper
• 2 Tbsp Smart Balance spread with Olive Oil or butter
• 1 clove garlic
• 1 lemon, juiced and zested
• 1/2 cup light cream
• 1/2 cup skim milk
• 1/4 cup finely grated Parmesan, plus more for garnish
• 1/8 cup parsley, chopped, plus more for garnish

Instructions

Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return pasta to the pot. Heat olive oil over medium heat. Cut chicken into bite-sized strips. Season with salt and pepper and cook strips through, about 3 minutes each side. Remove from pan and add to the pasta.

Add butter spread to the pan and melt. Add garlic and cook until fragrant, about a minute. Add lemon zest, light cream, skim milk and heat through. Stir in Parmesan cheese and lemon juice. Cook 2-3 minutes, until very hot and slightly thickened. Pour sauce over pasta and toss. Let sit 5 minutes, add parsley, and toss again, adding a splash of pasta water if the sauce has thickened too much. Serve topped with additional Parmesan and parsley if desired.

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Pineapple Chicken Salad

Inspired by a recipe found here.

If anyone knows me at all, they know that I love to pair meat with fruit. Apples, pears, grapes, mango... I've done it all. And lucky for me, Bryan loves this combo as well so there are never any complaints when I want to try some outlandish dish featuring an uncommon pair of foods. One of the most delicious and most satisfying outcomes of my sweet and savory experiments is this pineapple chicken salad. It's sweet, tangy, and perfect for lunches, dinners, or feeding larger groups of people. I made pineapple chicken salad as part of the menu for Natalie's second birthday party back in October and served it on slider rolls so the little ones could easily handle them. Let me tell you, it was a major hit. I don't think one person didn't comment on its deliciousness. And why wouldn't they? It's creamy, yet light, crunchy and sweet with an unexpected tang from the pineapple and Worcestershire sauce. For your next potluck, party, or shower, I highly suggest making a big batch of this and enjoy the leftovers (if there are any!) in bagged lunches or sandwich dinners.

Pineapple Chicken Salad

by Simply Shlee

Keywords: entree salad chicken pineapple

Ingredients (Serves 4)

• 2 ½ cups cooked, chopped chicken breast
• ½ cup matchstick carrots
• 1/3 cup light or fat-free mayonnaise (I like Kraft mayo with olive oil)
• ¼ cup finely chopped green onions
• ¼ cup chopped celery
• ¼ cup plain light or fat-free yogurt
• 1 tbsp. Worcestershire sauce
• ½ tsp. garlic powder
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 8-oz. can pineapple tidbits, drained

Instructions

Combine all ingredients and mix well. Best served on toasted sprouted grain rolls.

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Turkey and Spinach Stuffed Shells

Inspired by a recipe found here.

Italian food is tasty, comforting, and very filling. Spaghetti was my ultimate favorite dinner growing up. I just loved having an enormous plate of pasta with a generous dollop of marinara sauce with fried ground beef mixed in. Especially fun was topping the whole glorious creation with a snow (well, more like a blizzard) of grated parmesan cheese. This was my usual request for my birthday dinner. My daughter, Natalie, loves Italian food too. "Noodle-bots" as she calls them, are probably her favorite things to eat. However, it is not always filled with as much nutritious content as it could be. This recipe puts a spin on the classic cheesy, saucy stuffed shell that is a staple in Italian cuisine. With lean ground turkey and spinach adding protein and flavor, these stuffed shells are sure to leave you not feeling guilty about dishing up seconds. What more could you ask for?

Turkey and Spinach Stuffed Shells

by Simply Shlee

Keywords: entree turkey stuffed shells spinach Italian

Ingredients (Serves 4)

• 1 jar marinara sauce
• 3/4 lbs. lean ground turkey
• 1 package frozen spinach
• 15 oz container of reduced-fat ricotta cheese
• 4 oz reduced-fat mozzarella cheese (shredded)
• 1/4 cup parmesan cheese (grated)
• 1 egg
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried parsley
• 1/2 tbsp fresh basil (minced)
• 1 box jumbo shell whole wheat pasta

Instructions

Cook the pasta according to directions on the box. Rinse and put in cold water. Saute the ground turkey until cooked (about 5-10 minutes) and season with salt and pepper.

Thaw the spinach and preheat the oven to 350F. Pour a layer of marina into the bottom of a baking dish. Mix ricotta, mozzarella, parmesan, and egg until well combined. Add salt and pepper, basil and parsley and mix well. Add ground turkey and spinach to mixture, mix well.

Fill each shell with a few tablespoons of filling and place in baking dish. Cover your shells with a layer of marinara and cover the baking dish with foil.

Bake at 350F until bubbling at the edges (about 30-40 minutes).

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