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The White Chicken Chili Success and the Week in Review

It’s been a pretty productive week this week. We’ve had really warm weather, so we’ve been able to go walking the dogs every day. It’s been nice to be able to enjoy being outside. The wind has kept it from being perfect. We keep trying to fly the drones. but the wind just makes them impossible to steer. Maybe next week will be better.

The white chicken chili was quite tasty. We ended up with 12 servings with each serving coming in at 178 calories and having 20 grams of protein apiece plus 50% of our daily fiber needs. The chicken and beans provided the protein, and the beans, tomatoes, green chiles, celery, and corn provided the fiber. I’m very happy with this low sodium high protein meal. It was easy to throw together into the crock pot and just heat on low all day.

I used Great Northern beans because Morgan doesn’t like kidney beans. It was the first time that I have bought bagged beans and soaked them overnight before I used them, and the first time that I’ve cooked with them in the crock pot. I used the entire pound bag of beans which Andy and Morgan thought were too many. I wish that I had had half great northern beans and half black beans or half kidney beans. I loved how many beans were in the chili because my body is craving protein right now. Andy and Morgan did think that 12 ounces of beans instead of 16 ounces would be good the next time that I cook this dish. I find myself thinking that if I start the beans first then I can take half of the beans out and smash them down. The smashed beans should just dissolve into the sauce, and we get all of the benefits of the fiber and protein of the beans without Morgan realizing that they are there.

I’ve always just used canned beans before this dish, but I really wanted to use Himalayan pink salt because it is supposed to be good for you. We’re trying to watch our sodium intake which means that I’m finding myself cooking from scratch more and more. Homemade is good, right? I went with unsalted organic chicken broth. There was sodium in the organic cream of mushroom soup but diluted into the whole crock pot it wasn’t that much. The chili made 12 servings. We ate 3 last night, and I had one for lunch today. We froze 4 servings in 2 separate containers. Now we have a ‘fast food’ meal for 2 weeks.

Overall, I was very happy with the dish. It was easy to make and awesome to eat with a dollop of sour cream and a sprinkle of cheese. Yum, yum, yum! I’m looking forward to making buffalo and beef chili next. Until next time, love one another!

 

 

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