Southern White Chili
Ingredients:
2 TBSP Kraft Zesty Italian Dressing
1 lb boneless skinless chicken breasts cut into bite-size pieces
1 small onion, chopped
2 cans (15 oz each) white beans, rinsed (*I used 1 can white and 1 can regular chili beans*)
1 can (14 1/2 oz) fat free reduced sodium chicken broth
1 can (4 oz) green chiles, undrained
1 tsp ground cumin
1 1/2 cups Kraft mexican style finely shredded four cheese
2 TBSP chopped fresh cilantro
Directions:
HEAT the dressing in a large saucepan on medium-high heat. Add chicken and onions; cook 7 min or until chicken is done, stirring occasionally.
STIR in beans, broth, chilies, and cumin. Bring to boil. Simmer on medium-low heat 10 min, stirring occasionally.
SERVE topped with cheese and cilantro. Yum!
Another website to look at is www.copykat.com. They have recreated recipes for many of our favorite restaurant foods. (And no... they aren't exactly the healthy ones, so don't peek if you're looking for healthy!) I don't have a picture, but this past week I also made this:
Bennigan's Ultimate Bake Potato Soup
Ingredients:
3 lbs all purpose potatoes, scrubbed and pierced in serveral places
1 TBSP stick butter or margarine
1 1/2 cup finely chopped onions
2 TBSP minced garlic
1 can (14 1/2 oz) chicken broth
3 cups milk
1 tsp salt
1/4 tsp pepper
TOPPINGS: shredded cheese, crumbled bacon, and chopped scallions
Heat oven to 400 degrees. Bake potaties 1 hour or until tender when pierces. (I used a microwave for this step, and it went a LOT faster) Peel when cool enough to handle. Melt butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 potatoes and mash with a potato masher. Add broth, milk, salt, and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings. YUM!
