White Chicken Chili

Carroll Shelby's makes my sisters all time favorite beef chili seasoning. She loves it. I have to admit it is pretty good. It is a thick chili you can eat scooped up on a tortilla chip. She was shopping the other day and came across Carroll Shelby's "New" White Chicken Chili Kit. Excited that this would be just as good as the beef chili kit she decided to buy one for me to try too. It is just starting to get chilly here in Michigan so it was the perfect time to try this chili kit. I have to say it did live up to the expectation I had for it. It was spicy, but not to spicy and quite thick for a chicken chili. My only complaint is that the seasoning is a little salty and there is no way to adjust that since the salt is in the seasoning pouch mixed with the other spices. Over all it is a good, easy, low calorie chicken chili that I will for sure cook again.

Ingredients
One box Carroll Shelby's White Chicken Chili Kit
2lbs. Boneless Skinless Chicken breasts (cut into 1/2" cubes)
1 tbsp. vegetable or olive oil
2 cups of water
1 15oz can drained white beans
1 14 oz can diced tomatoes
One small onion, diced

Directions
Brown chicken and onions in oil.

Add water, diced tomatoes, contents of box (spices, mesa flour, jalapeno and bell pepper packets) and bring to a boil. Reduce heat and simmer covered for 15 minutes.

Uncover and add white beans. Continue to simmer on low to medium heat for an additional 15 mins or until chili has a thick consistency. Add cayenne spice packet from box (may omit cayenne if you do not want your chili spicy).

Serving Size: 1/4 recipe (approx. 1 1/2 cups)
Calories: 359
Fat: 5 grams
Cholesterol: 130 milligrams
Sodium: 1080 milligrams
Carbohydrates: 28.25 grams
Fiber: 9 grams
Sugar: 2.5 grams
Protein: 53.5 gram
Points: 6

Creme Filled Angel Cake

Yum, is all I have to say. I was wondering around Kroger after work and I knew I wanted something sweet but I didn't want to blow my day with a high calorie snack for the 5 minutes of enjoyment I would get from eating junk. I knew if I looked hard enough I would find something I could eat that was still low in calories but satisfying. I found these yummy little creme filled angel cakes by Specialty Bakers. They were just what I needed and only 120 calories each.
Serving Size: 1 cake
Calories: 120
Fat: 2.5 grams
Cholesterol: 0 milligrams
Sodium: 100 milligrams
Carbohydrates: 23 grams
Fiber: 0 grams
Sugar: 18 grams
Protein: 2 gram
Points: 3

Nothing better then a banana with hazelnut spread !!!

Yum ...... this makes an amazing breakfast or dessert DELISH !!!

1 large banana sliced
2 tbs hazel spread ( I used Kroger brand)

Layer banana slices and hazelnut spread in a cup or bowl, Enjoy !

Serving Size: 1
Calories: 281
Fat: 9.5 grams
Cholesterol: 0 milligrams
Sodium: 11 milligrams
Carbohydrates: 51 grams
Fiber: 3.5 grams
Sugar: 35.5 grams
Protein: 2.5 gram
Points: 6

Souffle Omelet with Balsamic Strawberries

I found this recipe while browsing for something new to try (recipe here). The picture looked amazing. When I got down to the ingredients list I have to admit I became scared. I thought to myself that this was either going to be an amazing recipe or a disgusting one. I was pretty convinced that it would not be something in between. I bought the ingredients to make it, and it took a few days for me to build up enough guts ( I really was expecting it to be gross) but to my surprise it was AMAZING !!! The egg is really light and fluffy. The sweetness reminded me more of a big pancake then an egg. This recipe reminded me of eating a dessert like strawberry shortcake. I will definitely be making this again.

Ingredients

8 oz. fresh strawberries, steams cut off and quartered

1 tablespoon fresh mint or 1 teaspoon dried mint (more or less to taste)

½ tablespoon balsamic vinegar

2 teaspoon granulated sugar, divided

2 large eggs, separated

¼ teaspoon Vanilla

1 tablespoon butter (use 2 tablespoons if you are making two omelets)

Directions

In bowl, combine strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar; set aside. In small bowl, whisk egg yolks with vanilla and remaining ½ teaspoon granulated sugar for 1 minute or until slightly thickened. In bowl of electric mixer, beat egg whites until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.) When butter is sizzling, add egg mixture, spreading it into an even layer with spatula. Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar

Recipe makes 2 servings

Serving Size: 1 omelet
Calories: 196.5
Fat: 9.25 grams
Cholesterol: 210 milligrams
Sodium: 120.5 milligrams
Carbohydrates: 17.25 grams
Fiber: 2.25 grams
Sugar: 13.5 grams
Protein: 7 gram
Points: 4

Chili Omelet

I have been craving a chili omelet for days. After looking up the nutrition facts for restaurant omelets, I decided I would make this at home. I made the perfect black bean chili recipe so I decided to give this a try. It turned out great. Now I only wish I could wake up early enough to eat this for breakfast every day.

Ingredients

1 cup 100% liquid egg whites

½ cup black bean chili (see recipe)

¼ cup shredded 2% cheddar cheese

Cooking Spray

Salt and Pepper to taste

Directions

Spray a small frying pan with with cooking spray. Heat on medium heat. Once the pan is warm add liquid egg whites. Cover pan and cook approx 5 minutes until egg is fully cooked.

Once egg is cooked add chili and cheese, fold egg over and serve.

Serving Size: 1 recipe
Calories: 350
Fat: 8.5 grams
Cholesterol: 20 milligrams
Sodium: 1092 milligrams
Carbohydrates: 28.5 grams
Fiber: 7.5 grams
Sugar: 1.5 grams
Protein: 39 gram
Points: 7

Black Bean Chili

I love chili and with fall right around the corner I wanted to make a chili that was high in protein but low in fat. I stumbled across some recipes for black bean chili. Every recipe looked great and after tweaking some that I found I ended up with a flavorful yet versatile chili. Ingredients

2 tablespoons minced garlic

1 chopped white onion

1 tablespoon olive oil

1/4 cup fresh chopped cilantro

3 cans (14 ½ oz each) black beans, rinsed and drained

1 can (12 ½ oz) crushed tomatoes with juices

3 tablespoons canned chipotle salsa (more or less to taste)

1 ½ teaspoons ground cumin

1 tablespoon rice vinegar

fresh cracked pepper to taste

Directions

In a 4-quart sauce pan over medium heat, cook onions and garlic in olive oil until they start to brown (approx.8 mins.)

Add beans, crusted tomatoes, and cumin. Bring to a boil.

Reduce heat and simmer for 15 minutes.

Stir in cilantro, chipotle salsa, rice vinegar, and cracked pepper.

Recipe makes 11 servings

Serving Size: ½ cup
Calories: 145
Fat: 2.5 grams
Cholesterol: 0 milligrams
Sodium: 487 milligrams
Carbohydrates: 23 grams
Fiber: 7.5 grams
Sugar: 1.5 grams
Protein: 7 gram
Points: 2

Pico De Gallo

I created this recipe because I love Pico de Gallo but because I dislike raw onions and peppers I thought this was a recipe I could improve on. This recipe is really good. I really enjoyed the balance of sweet and spicy. Steaming the peppers and onions really brought out their sweet flavors. I could eat this recipe by the spoonful.

Ingredients

3- 4 diced tomatoes (aprox. 4 cups)

1 finely chopped white onion

1 cup fresh chopped cilantro

2 finely chopped banana peppers (or any in season sweet pepper)

1 finely chopped green bell pepper

1 finely chopped Cu banelle pepper (or any in season sweet pepper)

1 lime, zest and juice

1 teaspoon sugar

fresh cracked pepper to taste

Directions

Dice onion, banana peppers, green bell pepper, and cubanelle pepper. Once diced place into a microwave steamer and place in the microwave for 5 minutes or until onions and peppers are slightly cooked. Remove and let cool.

In a large bowl mix onions and peppers with the remaining ingredients.

Stir well and chill approximately 30 minutes before serving.

Recipe makes 14 servings

Serving Size: ½ cup
Calories: 17
Fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 3.5 milligrams
Carbohydrates: 4 grams
Fiber: 1 grams
Sugar: 1.5 grams
Protein: .5 gram
Points: 0