01/27/11 – 10 Minutes of Exercise – Strength Training Arms – H2O – 8 Glasses – 3,203
01/29/11 – 10 Minutes of Exercise – None – H2O – 8 Glasses – 4,678
01/30/11 – 10 Minutes of Exercise – Strength Training Legs – H2O – 7 Glasses – No Step Data – 10 minutes of shoveling sidewalk
Good morning, Mintdom,
I am venturing out of my culinary rut, and trying some new recipes. My sister got me started when she suggested that I look for some new healthy snack alternatives. I have tried a couple of new main dishes and I posted them on Facebook. A girlfriend posted her White Chili. I asked her for the recipe; it looked healthy so I tried it and posted it. So far, I have sent the recipe to all over the country, including CA, NM, and someone that went to my high school! Anyway, do not be afraid to step out of your culinary comfort zone.
Here is the recipe – it originally came from Cooking Light Magazine. Thank you to my friend, Maureen for passing it on.
This white chili recipe uses hot pepper sauce made from jalapeños; it is milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching. Serve with Spicy Jalapeño Corn Bread. (I did not make)
Yield: 6 servings (serving size: about 3/4 cup chili, 4 teaspoons yogurt, and 1 teaspoon green onions)
2 teaspoons canola oil
1 1/2 cups chopped onion (about 1 large)
3 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
5 teaspoons green hot pepper sauce (such as Tabasco)
1/2 teaspoon kosher salt
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons stone-ground cornmeal
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup plain fat-free yogurt
2 tablespoons thinly sliced green onions (about 1)
Lime wedges (optional)
1 Heat oil in a Dutch oven over medium heat Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil Cover, reduce heat to low, and simmer 15 minutes Remove chicken from broth mixture; cool
2 Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes Mash about 1/4 cup beans against side of pan Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.
198 (19% from fat)
4.1g (sat 0.8g,mono 1.7g,poly 1.2g)
A Mini Minty MoMINT
“Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.” –Author Unknown
My Mom says… she is teaching me a new trick, and I LIKE it! My mom gives me a treat every time I shake hands…and I like that too!
Life is Minty Fresh!