Non Traditional White Chicken Chili - 371 calories

This is a non traditional white chicken chili for two reasons. The first is that there is not a lot of liquid  and second, I added kale to increase the nutritional value of the chili and make it more filling, not to mention I have really grown to like kale!

6 Ounces boneless/skinless chicken breast cut into small cubes

1/2 Red onion, julienned

1/2 Red bell pepper, cut in half, julienned

1 Habanero pepper, seeded and minced

1 Serrano pepper, sliced but NOT seeded  

1/2 Cup great northern beans

2 Cups of kale 

1 Tablespoon chopped garlic

1 Tablespoon cumin

1 Teaspoon white pepper

1 Teaspoon black pepper

Splash of vegetable broth

Salt to taste

Spray a non stick pan with olive oil from the misto. Sauté the chicken over high heat until brown. Add all vegetables EXCEPT kale. Sauté vegetables for two minutes. Reduce heat to medium, add beans and cook until the vegetables are tender. Add kale and a splash of vegetable broth, cook until wilted. Add more vegetable broth if you want more liquid. 

Serves 1

Layered Grilled Veggies and Chicken - 258 calories

This one takes alittle longer than usual but it's worth it! The grilling gives everything a nice clean flavor. The asparagus was a side dish not included in the calorie count.

5 Ounces boneless chicken breast
1 Large red bell pepper
1 Plum tomato
2 Serrano peppers
1/4 Red onion cut into 2 thick pieces
1/2 Ounce sharp cheddar cheese sliced thin
Cayenne pepper
Black pepper
White pepper
Chili powder
Garlic powder

Heat barbecue grill (for me, charcoal is the only way to go) and preheat the oven to 450 degrees. Rub spices into the chicken breast to taste (I like mine fiery hot!). Spray the chicken with a very light coat of olive oil from the misto. Cook chicken until done, approximately 10 minutes depending on thickness. When done, the meat should feel firm and not spongy. DO NOT use a meat thermometer. Piercing the meat will let the juices seep out and result in a dry piece of meat. Remove when done and let rest.

Place vegetables on the grill and cook until tender. The skin of the peppers will turn black, that's normal so don't worry that you're burning them. In fact once that generally means they are done. Remove peppers from grill and wrap in paper towels. When the onion is tender, remove it from the grill too. The same thing goes for the tomato. Use the paper towels to remove the skin from the peppers. Slice the peppers in half and remove the seeds. Place one half of the red pepper on a cooking sheet. Slice the chicken into 1/2 inch strips and place on the red pepper. Skin and slice the tomato into 1/4 inch slices and place on the chicken. Add the onion, then place the jalapeño on top of the tomato. Cover with the second half of the red pepper, place cheddar on top, and cook until the cheese is melted.
Serves 1

Chicken and Kale in a Coconut Milk Curry Sauce - 277 calories

7 oz of boneless chicken cut into chunks  

1/4 red onion - diced 

2 cups of chopped kale 

1/2 cup coconut milk

1 tablespoon of curry powder (I use hot curry)

Salt and pepper to taste

Using a misto (www.mistooliveoilsprayer.com), spray a non-stick pan with a light coating of olive oil. Sauté chicken until browned. Add onion and sauté until almost tender. Add kale, coconut milk, and curry and cook until the kale wilted or any stems are tender. Salt and pepper to taste. 

Serves 1

The First Post

Welcome to my blog. I'll be posting low calorie, good tasting recipes (well, at least they are good tasting to me!) to this page. I have been posting pictures and recipes on my Facebook page for awhile and a lot of my friends suggested I write a book or start a blog, so here it is! Feel free to share the blog, comment, and give me feedback to make this a great blog! Sit back, get comfortable, and enjoy the ride!