Today, I will share a Katherine Secret with you. It's my favorite favorite go-to recipe that's low-fat and hearty, perfect for fall.
Last night we were crunched for time, but wanted to conserve our pennies in lieu of the upcoming NYC trip, and didn't want to spend money and eat out something that might be potentially not very healthy.
So instead, we turned to my ultimate fall-back weeknight meal. It is SO EASY but incredible tasting. While I usually have a few containers of this in my freezer for nights just like this, I had let it slip last time, so we made it fresh last night. Once frozen, you can then just pop it out and into a pot, and reheat over medium - it gets even better this way, thickening up over the heat.
This recipe comes straight from a WW recipe book that I got somewhere along the line. Try it with cornbread or crescent rolls, a side salad, whatever. But know that the original recipe is only like 1 point, huzzah. This is a crowd-pleaser too. Make a double recipe for your next tailgate, and make some mini cornbread muffins to bring along.
White Bean Chicken Chili
Serves 4-5
2 jars of Pace Picante sauce (the taller jars with an hourglass shape. Use 1 medium and 1 hot for a kick, or stick with mild if you don't like spicy things.)
2 cans of fat free or low fat chicken stock
2 cans of Grand Northern white beans
Approximately 1 1b of chicken breasts, poached in water and shredded (or use a whole Rotisserie Chicken like I do if you are really crunched for time)
Combine all ingredients in a pot or Dutch oven, and let simmer for at least 20 minutes to let flavors blend and for liquid to reduce.
See, easy right? I swear, make a batch, and get ready to LOVE it :)
5 comments:
This is unrelated in every way but for the chicken, but Drew told me last week that he's made the same sort of buffalo chicken dip you make, but instead of shredded boiled chicken they made it with cut up Chik-fil-a chicken nuggets, ughhhhhmmmmmmmmmmmmm. That's it. PS this chili is awesome.
Hahah that's awesome! I wonder what that would taste like. And thanks for the shout-out. I just had some of it for lunch and am now happy and full :)
*bookmarking to make next week*
sounds delish - especially with the colder months just around the corner!
Thanks Kelly and Mrs. Socialite! Let me know how it turns out when you make it :)
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