I’ve been in a cooking rut lately. As in, I haven’t done much cooking at all. I make eggs for breakfast, sandwiches for lunch, and dinner…? Well, dinner is usually the same boring chicken recipe I make or something equally as simple and not nearly as exciting and delicious as the recipe I have to share with you today. So when the opportunity came about to review Lisa Leake’s newest cookbook, 100 Days of Real Food: Fast & Fabulous, I jumped at the opportunity!
There’s a lot of things I love about this cookbook. First, there are a ton of recipes to amp up my weekly meal cooking (or lack of). The book is separated into ten sections:
- Supermarket Staples and Secrets
- Snacks and Appetizers
- Soups and Stews
- Simple Dinners
- Special Treats
- Homemade Staples
The Supermarket Staples and Secret category includes cheat sheets for the grocery store, food prep ideas and storage, meal plans, and much more. This is perfect for someone learning how to cut out processed foods and cooking more with real food. The other sections are self explanatory, but what is so great about all of them is that the recipes truly are EASY to make. Time is not my friend (hello working full time and being a toddler momma!), so I need recipes that do not require tons of preparation.
As a cookbook ambassador, I get to share a recipe with you. I am choosing the easy White Chicken Chili Recipe as it’s the first one I made and it’s awesome. It’s hearty and fabulous for the cooler weather that is fast approaching.
White Chicken Chili Recipe
This is an easy recipe that only requires 10-15 minutes of prep time, 30 minutes of cook time, and makes 4 servings. It’s gluten-free and nut-free. I highly recommend doubling the recipe, freezing some for later, and sharing with friends!
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 jalapeño, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup frozen corn kernels (no need to thaw)
- Two 15-ounce cans white beans (such as Great Northern or cannellini), drained and rinsed
- 1 3/4 cups chicken broth
- 1/4 cup heavy cream
- Optional toppings: chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
- In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
- Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
- Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
I knew this would be a winner, so I doubled the recipe. A couple of other changes I made was using ground turkey meat instead of chicken and whole milk in place of heavy cream. I topped mine with cheese, plain Greek yogurt, avocado, and cilantro. I’ve eaten it for two days straight for lunch and dinner. That has to tell you something!
My next recipe to try is the Cinnamon Glazed Bananas. On top of some vanilla ice cream? Yeah, baby!
What kind of recipes are you most in need of? For me, it’s dinner!