White Bean Chicken Chili - Freestyle!

It's easy to make, it's delicious and it's ZERO points. Dump everything but the beans into a slow cooker and do what you need to do. 4 or 5 hours later, remove the chicken and shred it, and return to the pot along with the beans and one hour later dinner is ready... and lunch the next day and the next and the next....and that makes for easy meal planning.

To serve I like to add 2 crushed tortilla chips on top, a Tablespoon of low fat shredded cheddar, 2 black olives, a wedge of lime, a little cilantro and a big dollop of plain non-fat Greek yogurt. That makes my big bowl of chili 2 Freestyle Weight Watchers points. You do it the way you like it! Avocado would be good, if  you've got the points or some pickled jalapenos if you want it spicier.

Feel free to add a can of your favorite corn to the slow cooker if you like -- we just don't care for corn in chili.

And believe me when I say, it's hard to take a good picture of this chili, it's just not that pretty! This is the best I could do:

Zero Point White Bean Chicken Chili -
All Gussied Up for the photo op! 

Remember that zero points doesn't mean zero calories, but this is a pretty  healthy chili! Just don't over do it -- as in all things, moderation is the key. I'd say a portion is a cup to a cup and a half.

White Bean Chicken Chili
Serves 8

4 large boneless skinless chicken breasts (about 2 pounds, give or take)
1+ box Low Sodium Chicken Broth (I used Imagine Organic Free Range)
4 cans Progresso White Kidney Cannellini beans 
2 cans Old El Paso Chopped Mild Green Chilies
1 large jalapeno pepper, diced (leave in the seeds for more spice, I did0
1 T. minced garlic
1 large yellow onion, chopped
1 T. chili powder
2 tsp. cumin
1 T. dried oregano
1 tsp. coriander
2 tsp. Kosher Salt
1 T. white vinegar

Drain 3 cans of the beans and rinse them. Place the 4th can in the blender with it's liquid and puree until smooth.

Put all ingredients except beans into your slow cooker. Cook on high 4 to 6 hours until the chicken is starting to fall apart. Remove the chicken and shred it and put it back into the pot with the beans along with any accumulated drippings from it. You may need to add a little more chicken broth if it's too thick for your preference. Taste the chili for seasoning at this point. You can add more  spice or salt to your liking.

Cook another hour or 2. Serve with your choice of toppings, just be sure to count the points if you are a Weight Watcher, like me!

Bare Naked White Bean Chicken Chili = 0 Points

Blueberry Pancakes

I hate the phrase "But we've always done it that way!" especially when uttered in the workplace! Nothing stagnant in the world of work ever moves forward, at least not very quickly, and the workplace needs to be fluid, in my humble opinion.
That being said, I make these pancakes the same way I've always made them, because they are YUMMY! Some of you will turn up your noses at my shortcut of using Bisquick, but before you go all Downton Abbey on me, give them a try. They beat the stuffing out of pancake only mixes, and take 1/2 the time you'd take if you had to measure and combine flour, butter or shortening, baking soda or powder and salt. That's all Bisquick really is, a pre-mixed base for making biscuits, pot pie toppings, shortcakes etc. I always make my Strawberry Shortcake using Bisquick and Dick's dad, the undisputed KING of BISCUITS, told me it was the best he'd ever eaten. He was a wonderful man, and not just because he loved my cooking and my sons. He was so handy, and could fix lots of things. He had a wonderful sense of humor and loved to play cards and games. We miss him.

Blueberry Pancakes with bacon -- perfect breakfast or dinner! 

On to the pancakes! Your kids will love you for making these, believe me. So will your grandfather.... and your husband, or your wife, and your dad.... Here's to you, Gramps!

Blueberry Pancakes
makes approx. 14 3" pancakes

2 cups Bisquick Baking Mix
1 2/3 cups low fat milk
2 extra large eggs
1 teaspoon melted butter
1 Tablespoon (approx.) vegetable oil
1 pint washed and drained fresh blueberries

Drain the blueberries well and turn them out onto a paper towel or clean kitchen towel to dry. Mix together the Bisquick, milk, eggs and melted butter. Beat the  mixture until all the large lumps are broken up. Pre-heat a large non-stick skillet over medium high heat. Add a few drops of vegetable oil and pour about 1/3 cup of batter into the pan. Wait about 15 seconds and then drop 6 - 8 blue berries onto the surface of the pancake. Wait until the edges of the batter begin to bubble and break open and the pancake is set before turning it. You do have to watch pancakes carefully -- they've gotta' brown and set without burning. Add another drop or two of oil about every 3 pancakes. That will give them the crusty edge that looks so pretty and tastes so good! Serve with your favorite syrup. 

More Making Pizza at Home

I've often written about the fun and ease of making pizza at home (See here ). It really is easy and so much cheaper and better for you, because you can limit the oil you use, and pile on the vegetables that you love. After reading through my blogs about pizza, I realize that I've never included a recipe for homemade pizza sauce. It's so easy, and quick, that I guess I thought that everyone would know how to do it. Just in case you don't, here's my super quick, homemade pizza sauce. Of course, you could pour it over pasta or use it for a meatless lasagna if you wanted to!  Find my recipe here for perfect, low-fat pizza crust. Hooray for homemade pizza! This pizza was topped with pepperoni, onion, black olives, banana peppers, roasted red peppers, mushrooms and part skim mozzarella cheese. It sliced into 6 big pieces, but easily could have made 8. I cooked it at 410 degrees for 15 minutes, turned down the oven to 375 and cooked it 5 more minutes to make sure the crust was done in the middle.

Quick Pizza Sauce

Makes enough for 2 large pizzas

2 tsp. olive oil
2 tsp. minced garlic
1 15 oz. can tomato sauce
1/4 c. dry red wine
1/2 tsp. dried basil OR oregano (not both)
a pinch of kosher salt
a pinch of fresh ground black pepper
a pinch of sugar
In the bottom of small saucepan, heat the garlic in the olive oil over lowest heat until it becomes fragrant and is soft. Add the rest of the ingredients and bring the sauce to a boil. Turn down the heat to low and cook, uncovered, for about 20 minutes. The sauce should simmer gently so that all the flavors combine. Use about 1/2 c. of the sauce to top your favorite pizza.