Easy Chicken Chili

Chicken Chili

I love finding easy recipes, and ones that we all like are even better.  My kids like this Easy Chicken Chili so much that they fight over who makes it – and I love any recipe that makes that happen! 

If you’re really in a hurry, you can use prepackaged ingredients that, while still whole, make throwing this together super easy. You know – a rotisserie chicken, boxed broth, and canned beans.  If you have a bit more time, you can cook your own chicken, broth, and beans, and still have a fast, easy, healthy meal on the table in a short amount of time.

One of my favorite things about this chili is its versatility.  The broth is really rich and thick, and it tastes great on it’s own.  I happen to love putting crunchy things into meals like this, though, and both crackers and tortilla chips work here. I like to top mine with a bit of extra cheese, too, but sour cream could also work if that’s your thing.

Even though the weather is getting warmer, with springtime allergies and runny noses plaguing us, we’ve been enjoying the fragrant steam from our bowls.  Give it a try – and let us know what you think.

Easy Chicken Chili

Ingredients

  • 4 cups cooked, chopped chicken
  • 4 cups chicken or veggie broth
  • 2 onions, diced
  • 1 T. olive oil
  • 3 small cans of diced green chilis
  • 3 cans white beans
  • 4 cloves garlic, minced
  • 2 t cumin
  • 1.5 t oregano
  • 3 c. shredded Monterey Jack r cheddar cheese

Instructions

  1. Heat oil in pan.
  2. Add onions and garlic.
  3. Sautee until clear.
  4. Add chilis and spices. Stir.
  5. Add broth and undrained beans.
  6. Bring to a boil, then reduce to a simmer.
  7. Add chicken and cheese.
  8. Stir until hot and thickened.
  9. Serve with crackers, tortilla chips, and your favorite chili toppings.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://anestintherocks.com/easy-chicken-chili/

Menu Plan Monday – February 27, 2016

Disclosure Pic

Last week’s slow week?  It’s long gone. 

We’re back in business week with lots going on, so our meal plan is going to reflect that.  I’m also going to be picking up my first Zaycon chicken order and prepping all 40 pounds for the freezer, so  …. expect to see some chicken on the menu over the next few months.

Want more information about ordering hormone-free, fresh-from-the-farm meats from Zaycon?  Click here!

What do you have going on this week?

Breakfast:

Cinnamon Almond Granola @ A Nest in the Rocks

Dinner:

Last week didn’t end up being as slow as I’d hoped, and I never did get these made.  I’m determiend to give these Peanut Butter Oatmeal Cookies a try this week!

What are you eating this week?

For more Menu Plan Monday, visit OrgJunkie.

Garlic Alfredo Pasta

Garlic Alfredo Pasta

 

Every night’s a good night for pasta, right?  When a meeting got thrown into the mix at the last minute, the meal I had planned wouldn’t work.  I was stumped – I had a beautiful, cook-and-serve-immediately dinner on the brain, and now we needed something that could be prepped ahead of time.

That’s where this Garlic Alfredo Pasta dish comes in. 

I’ve been hungry for some pasta fettuccini Alfredo, anyway, and this dish has all of those flavors.  Instead of serving it as individual dishes, though, as I normally would, I combined it into a casserole that contained all the food groups – and lest that sound ‘weird,’ trust me – these are delicious combinations.

It’s not exactly a one-dish dinner, of course, since each component needs to be prepared individually, but it’s definitely a cut above your typical casserole.  It would be a great dish to double and stick the second into the freezer or to gift one to a friend or neighbor. 

So what is Garlic Alfredo Pasta, anyway?

It’s marinated chicken with steamed broccoli and pasta smothered in a light, garlicky Alfredo sauce and topped with gooey mozzarella cheese.

Yum.

Garlic Alfredo Pasta
Serves 4
A decadently creamy take on Fettuccini Alfredo
Write a review
Print
646 calories
77 g
83 g
19 g
42 g
10 g
465 g
725 g
9 g
0 g
7 g
Nutrition Facts
Serving Size
465g
Servings
4
Amount Per Serving
Calories 646
Calories from Fat 163
% Daily Value *
Total Fat 19g
28%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 83mg
28%
Sodium 725mg
30%
Total Carbohydrates 77g
26%
Dietary Fiber 6g
25%
Sugars 9g
Protein 42g
Vitamin A
34%
Vitamin C
108%
Calcium
48%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 oz pasta
  2. 2 chicken breasts, cleaned, cut in 1-inch pieces
  3. Italian marinade
  4. 1 lb frozen broccoli
  5. 4 T. butter
  6. 4 T. flour
  7. 2 T. minced garlic
  8. 1 1/2 c. chicken broth
  9. 1 1/2 c. whole milk
  10. 3/4 c. grated Parmesan cheese
  11. 1/2 c. shredded mozzarella cheese
  12. salt & pepper to taste
Instructions
  1. Saute the chicken in the Italian dressing in a hot skillet. Toss frequently for 4-6 minutes until browned and cooked through. Remove from heat.
  2. Cook pasta. Add the broccoli to the pasta pot for the last 5 minutes of cooking time.
  3. Drain pasta and set aside.
  4. In the empty pasta pot, melt the butter.
  5. Stir in the garlic and simmer for 2 minutes.
  6. Stir in the flour.
  7. Slowly add the chicken stock, stirring constantly.
  8. Slowly add the milk, stirring constantly. Simmer for 3 minutes, stirring frequently, until sauce thickens.
  9. Stir in the grated Parmesan cheese.
  10. In a buttered casserole dish, layer the chicken, the pasta, and the broccoli.
  11. Pour the sauce over the top.
  12. Sprinkle the mozzarella cheese over the top.
  13. Bake for 20-30 minutes at 350 degrees until hot and bubbly.
  14. Serve immediately.
beta
calories
646
fat
19g
protein
42g
carbs
77g
more
A Nest in the Rocks http://anestintherocks.com/
Shared at:

Home to 4 Kiddos

Menu Plan Monday – February 15, 2016

 

We’re having an exciting week around here.  Weeknight events, back-to-back out-of-town field trips, and changing weather means I’m not sure what’s going to happen with the meal plan this week.  I’ve got a plan, and I’m going to try hard to work it, but … we’ll be flexible if we need to.

What do you have going on this week?

Breakfast:

Dinner:

Parmesan Potato Soup

My husband surprised me with a fancy dinner out for Valentine’s Day – just the two of us – and the dessert we had was amazing.  I found this recipe for Hazelnut Chocolate Cheesecake, and I think we’re going to give it a try.

What are you eating this week?

For more Menu Plan Monday, visit OrgJunkie.

Slow Cooker Mongolian Chicken

Slow Cooker Mongolian Chicken @ A Nest in the Rocks

 

That’s why I was excited to find this recipe.  It sounded so good to me – and yet we didn’t have all of the original ingredients, so we played around a little bit.

We ended up with something that takes a few minutes to throw together and then cooks on its own.  There are no last minute items to do, which makes it especially great for those days when you have little time at home before dinner.

If you’re a fan of Asian food, this is definitely a recipe to try because it’s just as tasty as it is simple.

What’s your favorite busy-night dish?

Also shared at:

Home to 4 Kiddos

Slow Cooker Mongolian Chicken
Serves 4
A tasty and healthy Oriental-style dish
Write a review
Print
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
318 calories
31 g
96 g
4 g
38 g
1 g
203 g
1908 g
20 g
0 g
2 g
Nutrition Facts
Serving Size
203g
Servings
4
Amount Per Serving
Calories 318
Calories from Fat 37
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 96mg
32%
Sodium 1908mg
79%
Total Carbohydrates 31g
10%
Dietary Fiber 1g
5%
Sugars 20g
Protein 38g
Vitamin A
102%
Vitamin C
3%
Calcium
5%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb skinless, boneless chicken breasts, cut into 1" pieces
  2. 1/2 c. soy sauce
  3. 1/4 c. cornstarch
  4. 1 clove of garlic, minced
  5. 1/3 c. brown sugar
  6. 2 grated carrots
Instructions
  1. Toss chicken with cornstarch. Set aside.
  2. Whisk sugar, water, soy sauce, and garlic together.
  3. Add liquid mixture to slow cooker.
  4. Add grated carrots and stir to combine.
  5. Stir chicken into slow cooker.
  6. Cook for 4 hours.
  7. Serve over rice with veggies.
Adapted from The Recipe Critic
beta
calories
318
fat
4g
protein
38g
carbs
31g
more
Adapted from The Recipe Critic
A Nest in the Rocks http://anestintherocks.com/

Menu Plan Monday – May 4, 2015

Baseball Menu Planning @ A Nest in the Rocks

Baseball season is in full swing, and with several rain-outs already, My Little Man is slated to play three games this week – plus volunteer in the concession stand.  It’s going to be a doozy of a week.  Fortunately for us, his games are late, which makes bedtime crazy but mealtime a bit calmer.  Still, I think a real meal plan is definitely in order. So – here goes!

Breakfast:

– Scrambled eggs, bananas

Peanut Butter Chocolate Chip Baked Oatmeal

Applesauce Muffins

Dinner:

Hamburgers, salad, applesauce

– Grilled ham, Guilty Good Green Beans, brown rice, Whole Wheat Bread in a Bread Machine

– Skillet sausage pasta bake, salad, herbed Italian bread, fruit

– Grilled chicken, cous-cous, salad, loaded roasted cauliflower, applesauce

– Leftovers

– Picnic dinner with friends

– Dinner out for Mother’s Day

 

What’s on your menu this week?

 

For more Menu Plan Monday, visit Orgjunkie.

 

 

Whole Wheat Strawberry Shortcake

Whole Wheat Strwberry Shortcake

When I was a kid, I always dissected my shortcake.  I could never figure out why anyone would want to ruin perfectly good berries with cake – and vice versa.  Now, however, I love this combination!
 
This shortcake is easier than most, and it’s pretty healthy, too.  The texture is not quite as light as one made with white flour and white sugar, but the flavor is all there.  It works incredibly well with the sweetness of the strawberries.  Whipped cream or ice cream would make a great topping, but my family often ate this in a bowl and just poured milk over the whole thing.  My Big Helper is pretty fond of that version!
 
Whole Wheat Strawberry Shortcake
Write a review
Print
3261 calories
519 g
636 g
110 g
61 g
65 g
1118 g
1485 g
224 g
4 g
36 g
Nutrition Facts
Serving Size
1118g
Amount Per Serving
Calories 3261
Calories from Fat 970
% Daily Value *
Total Fat 110g
169%
Saturated Fat 65g
325%
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 29g
Cholesterol 636mg
212%
Sodium 1485mg
62%
Total Carbohydrates 519g
173%
Dietary Fiber 11g
44%
Sugars 224g
Protein 61g
Vitamin A
77%
Vitamin C
3%
Calcium
132%
Iron
50%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 c. honey
  2. 1/2 t. salt
  3. 2 eggs
  4. 1 c. milk
  5. 1/2 c. melted butter
  6. 2 t. vanilla
  7. 3 c. white-wheat flour
  8. 4 t. baking powder
Instructions
  1. Mix well.
  2. Pour into a greased 11 X 13" pan.
  3. Bake for 35 minutes at 375 degrees.
beta
calories
3261
fat
110g
protein
61g
carbs
519g
more
A Nest in the Rocks http://anestintherocks.com/
 
How do you like to eat shortcake?

Quick & Easy Taco Soup

Today I’m sharing a new favorite recipe – for a Quick & Easy Taco Soup that’s both healthy and yummy – over at Marriage, Motherhood, and Missions.  I hope you’ll hop over and check it out!

Parmesan Potato Soup

Parmesan Potato SoupA few months ago my family had one of those really awful, horrible, no-good very bad days.  We had to put our puppy to sleep, and with my husband working out of town that day, the task of taking her to the vet and the subsequent burial was all mine (although my very sweet MIL helped tremendously with the digging).

For the next few days I had an awful time finding the energy to plan and prepare dinner.  Finally deciding I wanted the comfort of a hot bowl of potato soup but lacking the incentive to just make it – from scratch, no recipe involved – the way I usually did held no appeal.  I sent out a FB appeal for a simple recipe, and a friend sent a recipe that sounded great, with one problem:  it had absolutely no veggies in it, and I couldn’t imagine having to make two things for dinner that night.

That recipe turned into this one, and my whole family really likes it – even my soup-disliking three-year-old.  It has that traditional potato comfort feel but is chock full of veggies.  The delicate parmesan flavor comes through, eliminating the need for the heavy cheddar-laden versions often gracing my hips before.  It’s good just as a meatless main dish, but adding ham or bacon gives it a yummy richness.  I hope you like it as much as we do!

So, to make Parmesan Potato Veggie Soup …

First, wash your potatoes.  I use 4-6 medium sized potatoes.  Red or russet work well.  Bake them until done, usually about 45-60 minutes at 350 degrees.  Cool.  Peel if desired (the peel does add lots of fiber and nutrients, though, so if the skin is thin it’s great to leave it on).  You can bake these the day before if you’ll be short on time when it’s time to cook – the rest of this soup comes together in a hurry.

 
Steam or otherwise prepare about 5 cups of veggies.  For this batch, I used 3 cups of broccoli and two cups of a California blend that included cauliflower, baby carrots, and yellow carrot slices.  I cooked mine in the bottom of my large dutch oven in just a bit of water.  This takes 3-5 minutes over boiling water.  Drain and set aside.
 
 

While the veggies are working, finely chop one onion and two stalks of celery.  I don’t mean the whole plant, just two pieces.  You get the idea.

Add this to the now-empty dutch oven with 1/2 c. of butter and cook over medium heat until the onions are transparent.  Stir occasionally.

While the onions are taking their butter bath, rough chop your potatoes.  Peel them first if you want to, of course.  We like our soup pretty chunky so I let some of the pieces be larger.  Because this soup comes together so fast, the potatoes will not break down much in the soup, so make your pieces the size that you want to eat them.

Go back to your onions, all buttery and clear and ready to go.  Add 1/2 cup of flour and stir it well.  It will completely absorb all the moisture left in the pot, but that’s okay – this is what will thicken your soup when the time comes.  Add the seasoning now, too.  Mix in 1/4 teaspoon of garlic powder, 1/2 teaspoon of dried basil,  and 1/2 teaspoon of seasoning salt.  A bit of freshly ground pepper is good, too, but I couldn’t measure that – I just ground away straight into the pot.  Add the chopped potatoes and veggies back in, too.  I like to give the veggies a rough chop before tossing them in, as well.

Now, with the heat on low and stirring slowly, add 4 1/2 c. of chicken stock.  Let it come to a bubble – not a hard rolling boil, but a happy bubble – and let it go for 2 minutes, stirring occasionally.  It will look super thick at this point and should smell amazing.  Just hang on.  It gets better!

Now add 6 cups of milk and stir until combined and heated through.  Do this on low heat so that the milk doesn’t scorch.  If you like your soup REALLY thick, you may just want to add 5 cups.  Also, if you want to add ham to your soup, this is the time.  Add 1 cup of finely chopped, baked ham.

Chicken Pot Pie Soup

Chicken Pot Pie Soup
I used to make chicken pot pie on Fridays during the winter.  The kids would watch a movie if they’d had a good week, and since my husband worked late, I could spend a bit more time on dinner.  After a while, though, although we all liked the dish, I wanted to make it faster.  I wanted it to be thicker, and I wanted to watch the movie with my kids instead of missing the cuddle time with them.

I’m also a big fan of soup.  That probably had something to do with it.

So my chicken pot pie morphed into this soup.  It has all the same elements, is still full of veggies, and has a great creamy, cheesy flavor.  Instead of a topping, we eat it over Grandma’s Biscuits.  I don’t make them often, so it makes this soup an extra special treat!

Chicken Pot Pie Soup
Write a review
Print
4104 calories
147 g
1022 g
259 g
305 g
160 g
2907 g
6372 g
49 g
1 g
84 g
Nutrition Facts
Serving Size
2907g
Amount Per Serving
Calories 4104
Calories from Fat 2280
% Daily Value *
Total Fat 259g
398%
Saturated Fat 160g
798%
Trans Fat 1g
Polyunsaturated Fat 11g
Monounsaturated Fat 73g
Cholesterol 1022mg
341%
Sodium 6372mg
265%
Total Carbohydrates 147g
49%
Dietary Fiber 30g
118%
Sugars 49g
Protein 305g
Vitamin A
1332%
Vitamin C
131%
Calcium
595%
Iron
84%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 c. shredded, cooked chicken
  2. 3 carrots, chopped
  3. 2 c. chicken broth
  4. 2-3 c. milk
  5. 1 onion, diced
  6. 3 c. veggies - I use frozen corn, peas, and green beans (red peppers are fun, too)
  7. 3 handfuls of Sharp Cheddar, shredded
  8. 2 T. butter
  9. 2 T. flour
  10. salt and pepper to taste
Instructions
  1. Cook your carrots in water. If you are using other dense veggies, throw them in now, too.
  2. Drain and set aside.
  3. In a Dutch oven, saute the onions in butter until transparent.
  4. Stir in the flour to make a paste.
  5. Pour in the chicken stock, stirring constantly.
  6. Add in the quick-cooking veggies and stir.
  7. Add the milk and cook over medium-low heat for 10 minutes. Do not let it boil!
  8. When the sauce begins to thicken, add the cheese, stirring constantly. This will thicken the soup considerably!
  9. Simmer over low heat until ready to serve.
  10. Split open one of Grandma's Biscuits in a wide bowl and spoon soup over the top. Yum!
beta
calories
4104
fat
259g
protein
305g
carbs
147g
more
A Nest in the Rocks http://anestintherocks.com/
What’s your favorite comfort soup?