White Chicken Chili

White Chicken Chili

White Chicken Chili

White Chicken Chili
White Chicken Chili
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Servings Prep Time
6 5 minutes
Cook Time
25 minutes
Servings Prep Time
6 5 minutes
Cook Time
25 minutes
White Chicken Chili
White Chicken Chili
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
6 5 minutes
Cook Time
25 minutes
Servings Prep Time
6 5 minutes
Cook Time
25 minutes
Ingredients
Servings:
Instructions
  1. In a medium stockpot, add chicken breast, 1 tsp garlic and chicken broth. Cover and bring to a boil.
  2. Once you've achieved a rolling boil, reduce heat to medium low and simmer for 15 minutes covered.
  3. After 15 minutes, remove chicken and place on a plate. Shred or cut into bite sized pieces and then return the chicken to the pot.
  4. Add onions, diced tomatoes and chiles, beans and remaining 1 tsp garlic to the pot. Sprinkle with salt and pepper and then bring to a boil.
  5. Reduce heat to medium low and let ingredients in pot simmer for 10 minutes.
  6. Serve and enjoy!
Recipe Notes

This dish pairs beautifully with rice and/or topped with cheese.

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Black Bean Quesadillas with a Peach Plum and Avocado Salsa

Black Bean and Feta Cheese Quesadillas with a Peach Plum and Avocado Salsa

Black Bean and Feta Cheese Quesadillas with a Peach Plum and Avocado Salsa

Black Bean and Feta Cheese Quesadillas with a Peach Plum and Avocado Salsa
Black Bean Quesadillas with a Peach Plum and Avocado Salsa
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Black bean quesadillas are the perfect weeknight meal! Serve with a fruity salsa for an added nutrient boost!
Servings Prep Time
4 10 minutes
Cook Time Passive Time
12 minutes 22 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
12 minutes 22 minutes
Black Bean and Feta Cheese Quesadillas with a Peach Plum and Avocado Salsa
Black Bean Quesadillas with a Peach Plum and Avocado Salsa
BigOven - Save recipe or add to grocery list
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Print Recipe
Black bean quesadillas are the perfect weeknight meal! Serve with a fruity salsa for an added nutrient boost!
Servings Prep Time
4 10 minutes
Cook Time Passive Time
12 minutes 22 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
12 minutes 22 minutes
Ingredients
Black Bean Quesadillas
Peach Plum and Avocado Salsa
Servings:
Instructions
  1. Combine peach, plum, avocado, cilantro, lime juice, and salt in a medium-sized bowl. Place in fridge.
  2. While salsa chills in the fridge, prepare your beans for the quesadillas. Combine beans, lime juice, and cilantro. Set aside.
  3. Heat a medium skillet over medium-high heat. Add your olive oil once the pan is heated. (You'll know your pan is ready when you add a drop of water and it sizzles and evaporates on contact.)
  4. While the pan heats, assemble your quesadillas. On one side of the tortilla, layer bean mixture and feta cheese. Fold tortilla over.
  5. Place quesadilla in the skillet. Cook until lightly brown or until cheese becomes slightly gooey. Flip the quesadilla.
  6. Each side should take approximately 2-3 minutes to brown. Adjust heat as necessary to promote even heating.
  7. Remove salsa from the fridge and serve with your quesadillas. Enjoy!
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Asparagus Artichoke and Ricotta Cheese Flat Bread Pizza

Ricotta Cheese Flat Bread Pizza

Ricotta Cheese Flat Bread Pizza
Asparagus Artichoke and Ricotta Cheese Flat Bread Pizza
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In a hurry? Redefine your definition of “fast food” with this flavorful, veggie-loaded ricotta cheese flat bread pizza.
Servings Prep Time
1 pizza 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 pizza 10 minutes
Cook Time
10 minutes
Ricotta Cheese Flat Bread Pizza
Asparagus Artichoke and Ricotta Cheese Flat Bread Pizza
BigOven - Save recipe or add to grocery list
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In a hurry? Redefine your definition of “fast food” with this flavorful, veggie-loaded ricotta cheese flat bread pizza.
Servings Prep Time
1 pizza 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 pizza 10 minutes
Cook Time
10 minutes
Ingredients
Servings: pizza
Instructions
  1. Preheat your oven to 400 degrees F.
  2. On a baking tray or pizza pan, layout your Naan bread.
  3. Mix in 1 Tbsp Parmesan cheese with ricotta mixture.
  4. Spread cheese mixture evenly across bread with spoon, leaving a crust around the edges.
  5. Top with spinach leaves. Set aside.
  6. In a small saute pan, heat oil. When oil moves freely across the pan, add onions and asparagus. Saute until tender or until onions become translucent. Remove from heat.
  7. Sprinkle sauted vegetables and artichoke hearts evenly across the bread.
  8. Top with remaining 1/2 Tbsp Parmesan cheese.
  9. Place in the oven and bake for 10 minutes or until crust begins to brown.
  10. Remove, eat and enjoy!
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Roasted Veggie Quinoa Bowls

Roasted Veggie Bowls

Roasted Veggie Bowls
Roasted Veggie Quinoa Bowls
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These super versatile Roasted Veggie Quinoa Bowls are good hot, cold, eaten right away, or served as leftovers the next day.
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Roasted Veggie Bowls
Roasted Veggie Quinoa Bowls
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These super versatile Roasted Veggie Quinoa Bowls are good hot, cold, eaten right away, or served as leftovers the next day.
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees F.
  2. Add chickpeas and 1 Tbsp olive oil to a medium sized bowl. Combine until evenly coated.
  3. Place chickpeas on a parchment lined baking sheet in one single layer. Sprinkle with salt.
  4. Place chickpeas in the oven and roast for 40 minutes.
  5. While chickpeas are roasting, combine 2 Tbsp olive oil with sweet potato, onion, carrots, and Brussels sprouts. Combine until evenly coated.
  6. Place vegetable mixture on a parchment lined baking sheet in one single layer. Sprinkle with salt.
  7. Place vegetable mixture in the oven and roast for 30 minutes.
  8. When vegetables and chickpeas have about 20 minutes left, cook quinoa as directed.
  9. Once vegetables, chickpeas, and quinoa are finished cooking, mix together in a large bowl.
  10. Add cranberries, pecans, and Feta cheese. Mix well.
  11. Serve and enjoy!
Recipe Notes

For maximum flavor, consider cooking quinoa in broth of your choice in place of water. Remember to cook vegetables into pieces of approximately the same size. This will ensure everything cooks through at the same time.

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