NEXT DAY: White Bean Chicken Chili

I personally feel this chili is better the next day! So, I'll make it the night before an event to allow the flavors to mix and mingle! :) Great for Sunday dinners!

Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

6 cloves garlic, minced

4 chicken breasts, cooked and chopped

1 (12-ounce) package frozen white corn

2 (15-ounce) cans Great Northern beans, undrained

1 (7-ounce) can diced green chilies

2 teaspoon2 cumin

1/2 teaspoon coriander

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper (optional)

4 cups chicken broth

8 oz Herdes (Green) Salsa Verde (found in the ethnic isle)

1 cup sour cream

2 cups shredded Pepper Jack Cheese

3 tablespoons fresh lime juice

Green Onions, chopped

Serve w/ Corn tortilla chips

1. Cook Chicken and chop into small pieces, set a side. In a large pot sauté onion and garlic in olive oil.
2. Add chicken, corn, beans, chilies, spices, broth, green salsa, cheese, sour cream... Stir until well blended.
4. Bring to a boil, and then turn heat to low and simmer for 20 to 30 minutes.
5. Add Fresh Lime before serving. Enjoy!

Asian Autumn Salad

I've been trying a lot more vegetarian meals for dinner... THIS recipe, i got from Vegetarian Times a magazine and web site that I've kinda become obsessed with! Yummy and delicious food, with tons of flavor. Check it out some time.

This recipe was submitted by a reader... and I changed it a little by adding Quinoa (a bit more protein and fiber never hurt a salad before!) It's sweet, sour, salty and tangy, and surprisingly very fulling! and did i mention, it's beautiful... "just look at it!" (if you are related to me you know why i put quotes around that... hahaha!)
Asian Autumn Salad
serves 6 / 30 minutes of fewer

Salad:

-2 large oranges, peeled and cut into pieces (because it's autumn dish, i thought Apples would be delish in this recipe also!)
-2 cups shredded red cabbage
-2 cups shredded romaine lettuce
-1 1/2 cups cooked Quinoa (3/4 cup dry red or white Quinoa, 1 1/2 c. chicken broth) *Optional
-2 cups mung bean sprouts (I didn't add these, cause they are scary looking, but feel free)
-1 cup button mushrooms, sliced (Mmm!)
-3 stalks celery, sliced diagonally
-2 green onions, thinly sliced
-1 tsp. ground ginger
-1 tsp. garlic powder

Dressing:

-2 Tbs. rice vinegar
-2 Tbs. roasted Tahini* (see pic below)
-2 Tbs. toasted sesame oil
-1 Tbs. low-sodium soy sauce
-1 Tbs. honey
-1 tsp. fresh lemon juice
-1 clove garlic, minced (1 tsp.)
-1/4 tsp. ground ginger
-1/4 tsp. onion powder

1. To make Salad: (if adding Quinoa: make ahead and cool. then add to salad!) Combine all ingredients in large salad bowl (yes including the ground ginger and garlic powder, toss to coat.)

2. to make Dressing: combine all ingredients in small glass jar with lid. Close lid and shake vigorously. Pour over salad and toss to combine!
*Tahini is ground Sesame seeds made into a paste or butter. You can find it in the organic section of the store by the peanut butter and almond butter... it's a small seed with lots of flavor! (If you can not find it, you could probably use peanut butter!)

Graham Cracker Eclair Cake

15 HONEY MAID Honey Grahams, broken in half (30 squares), divided

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 cup chocolate frosting.

Make It

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ARRANGE 9 graham squares, slightly overlapping, on bottom of 8-inch square pan. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP.

SPREAD half the pudding mixture over graham squares in pan; cover with 9 of the remaining graham squares. Repeat layers.

REFRIGERATE 3 hours. Spread Chocolate Frosting before serving.

Variation:

Prepare using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.

Shortcut

Healthified Strawberry-Peach Trifle

"Healthified" Strawberry-Peach Trifle

89% less fat • No sat fat • 40% fewer calories than the original recipe—see the comparison. This trifle boasts big taste while the fat is reduced in both the creamy pudding and the topping. From eatbetteramerica.

Prep Time: 30 min

Total Time: 30

Servings: 16 servings (about 3/4 cup each)

Ingredients

• 1 box (4-serving size) vanilla instant pudding and pie filling mix
• 2 cups fat-free (skim) milk
• 2 cups frozen fat-free whipped topping, thawed
• 1/2 cup peach preserves
• 1/2 cup amaretto or orange juice
• 8 cups cubed (1-inch) angel food cake (10 to 12 oz)
• 3 cups sliced fresh strawberries
• 3 medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed
• 1/4 cup sliced almonds, toasted*

Directions

1. In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.

2. Meanwhile, in small bowl, mix preserves and amaretto until blended.

3. In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

Mango Quinoa Salad

Mango Quinoa Salad
TheSistersCafé.com

2 cups prepared quinoa (This is 1/2 cup dry. I like it better cooked in chicken broth)
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
1-2 Tablespoons fresh lime juice (I use 2T, but I really like lime!)
salt
freshly cracked black pepper

Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Asian Sesame Noodle Salad

Asian Sesame Noodle Salad

Ingredients:

12 oz angel hair pasta

3 Tbs sesame seeds

2 Tbs vegetable oil

1 Tbs sesame oil

1/4 cup soy sauce (preferably low sodium)

1/4 cup rice vinegar

1 Tbs sugar

1/2 tsp ground cayenne pepper (optional)

1 medium red bell pepper rinsed, stemmed, seeded, and cut into thin, short slivers

3/4 cup shredded carrots

3/4 cup thinly sliced green onions

½ cup cilantro

1 cup snow peas cut diagonally in half

Salt

(If you like it spicy, add 1 tsp red chili pepper flakes.)

Directions:

1. Bring 2 1/2 to 3 quarts of water to a boil in a 5- to 6-quart pot.

2. Break noodles in half and add to the boiling water. Stir to separate, and cook until just tender. (2-3 min. Do not overcook.)

3. Drain and rinse well with cold water.

4. Rinse and dry the pot.

5. Using the same pot, stir sesame seeds in oils until golden, 2 to 3 minutes.

6. Remove from heat.

7. Add soy sauce, vinegar, sugar, and cayenne, and stir until blended.

8. Add noodles and mix until well coated

9. Add bell pepper, carrots, and green onions and mix gently. Add salt to taste.

Make this salad up to 1 day ahead, cover and chill. For best flavor, bring to roomtemperature before serving.

Makes 8 to 10 small-plate servings

Zuppa Toscana

Olive Garden

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 10 cubes of chicken bouillon
• 2 cups heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of Kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. in the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve.

Delicious!