White Chicken Chili

Very fast, and very tasty. Leave out the chicken for a vegetarian dish. Could be made in a crockpot.
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1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
1/8 tsp smoked paprika
fresh cracked pepper
1 lime
1/2 C chopped cilantro
32 oz chicken broth
1 lime
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Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips
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In a large pot, heat olive oil.

Add chopped onion and cook for about 2 minutes- just until it starts to become translucent.

While onions are cooking, prep chicken and sprinkle with salt and pepper.

Add chicken and garlic to pot.

Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

While chicken is cooking, drain beans and rinse with cold water and set aside

Add green chills to the chicken - along with all of the juices in the can.

Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper.

Stir to combine and then add chicken broth.

 Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes.

Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro.

Add salt and pepper to taste.
 
Ladle into bowls and top with sour cream. Serve with condiments.

If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything.

Makes about 8 cups of soup.

Caribbean Rubbed Pork Chops w/ Mango Salsa

This is a recipe from Our Best Bites that we really liked. It went great with a side of cooked Jasmine rice mixed with chopped cilantro, lime juice, and salt and pepper to taste. You'll want to double or triple the mango salsa so you'll have enough to eat with chips later. You could also make this with chicken or steak. This is fast to make and very healthy.

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1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
3/4 tsp sugar
3/4 tsp ground ginger
1/2 tsp salt
1/4 tsp ground allspice
1/8 tsp ground red pepper
4 (6 oz) bone-in center cut pork chops (about 1/2 in thick)
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1/2 cup diced peeled mango
1/2 cup diced plum tomatoes
1/2 cup chopped cilantro
1 tablespoon red wine vinegar
2 tsp extra virgin olive oil
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1. Combine first 7 ingredients in a small bowl. Rub pork chops well with spice mixture.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. (Or heat an outdoor bbq grill and lightly brush grates with vegetable oil) Add pork to pan; grill 3 minutes on each side or until a thermometer registers 145° (slightly pink.)

3. Combine mango, tomato, cilantro, red wine vinegar, and olive oil in a small bowl; toss gently. Serve salsa over pork.

Nutritional info: 1 pork chop and 1/4 cup salsa = 197 calories and 7 grams fat.

Garlic Bread Seasoning

This is another gem from Our Best Bites. It makes way more than you need for a loaf of french bread, so it's nice to keep the leftovers in the fridge in a sprinkle jar and use them when you want delicious Italian flavoring in something. It is great in pizza sauce (use 1 Tbsp per pizza), or sprinkled over soup before serving, or on veggies before roasting/steaming. The flavor is delicious. Just don't use too much or you'll have some major garlic breath.

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1/2 c. powdered Parmesan cheese
2 tsp. salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
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Combine all ingredients in a jar with a lid and shake.

"Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy."