White Chicken Chili

This is so yummy and is a great chili for those who do not like kidney beans or other beans (like my husband). A wonderful dinner to make for a family get-together. I serve this with bread or rolls on the side – yummy!

1. Soak 2lbs. of Great White Northern beans over night.
2. Pan Sear (I used my grill pan) 1 lb. of (salt & Peppered chicken tenders or breasts) Set aside, let cool, and then slice into small bite size pieces. To save time you could just add the pieces to the beans and boil them together (but I prefer the grilled flavor of the chicken)
3. In Stock pot, Boil 8 cups of water, and soaked beans for 45 mins.( or until soft)
4. When beans are soft, add 4 tablespoons of chicken base, a 7 oz. can of fire roasted diced green chili peppers,1 tablespoon of Adobo Sauce (a Mexican condiment – this ingredient is optional) ½ teaspoon of cumin, basil, oregano, onion powder, and garlic powder. Add diced chicken. Continue to simmer on low for another 45 minutes.
5. Add 1/2 cup of cream cheese when simmering (I substitute half a package of neufchatel).

Turner meals for week of Jan. 19th

Monday: Lemon Garlic Tilapia with broccoli and rice (making this again because it was so good).
Tuesday: Shephed's pie (Lion House recipe) using leftover pot roast from yesterday
Wednesday: Tortellini soup with rolls (excellent, if you want the recipe post a comment)
Thursday: Tamale pie (crock pot recipe) with salad
Friday: FFY
Saturday: Out
Sunday: Chicken Enchilada's (one of my freezer meal)

Weekly Menu (J)

Fri. - Pizza
Sat. - Zuppa Toscana soup and bread bowls
Sun. - Glorified Crockpot Porkchops, Rice Pilaf and Sauteed Zucchini
Mon. - Taco Salad
Tues. - Teriyaki Chicken and Broccoli over rice
(Just cooked chicken and broccoli in teriyaki sauce)
Wed. - Pasta, Salad, Garlic Bread
Thurs. - Dorito Casserole

Creamy Potato Cheese Soup

from Karen C. at church

6-8 potatoes, peeled & diced
2-3 carrots, sliced
1-2 stalks celery, sliced
1 onion, chopped
1/2 cube margarine
1 can cream of chicken soup
2 c. milk
1 t. salt
Pepper to taste
4 strips bacon, fried & crumbled
8 oz. cream cheese, softened

Combine potatoes, carrots, celery and onion in a stock pot; cover with water and boil until tender. Drain and set aside. Mix together margarine, chicken soup and cream cheese in stock pot (use heat of stock pot to melt cream cheese). Stir well then add milk, salt, pepper and bacon. Add vegetables back into stock pot with rest of ingredients and heat through.

Serves 4 (of our size serving :) ).

(this is delicious! Especially in a bread bowl or with biscuits on the side.)

Easy Mexican Bean Soup

4 slices bacon, cooked and crumbled
3/4 onion, chopped
3/4 cup diced green or red bell pepper
1/2 chopped celery (optional--I don't like celery so I never use it!)
1 clove garlic, crushed or minced
1/2 t chili powder
black pepper to taste
dash of hot sauce (tobasco or tapatio, or similar)
14 oz can OR about two cups chicken broth
16 oz can refried beans

After cooking the bacon, remove it from the pan to drain and cool. Add the onions, bell pepper and celery to the hot pan. Saute until softening. Add the garlic, chili powder, pepper and hot sauce. Stir to blend seasonings well. Add the chicken broth and beans, stirring until the beans and broth are well-blended. Cook 3-5 more minutes until heated through.

Serve topped with grated cheese, chopped tomatoes, and crushed tortilla chips. Good with fresh cilantro, too, if you like it.