White Chili 
The flavors in this chili are so good together and then add a little shredded sharp cheddar, tortilla strips, avocado, a dollop of sour cream, and a lime wedge and now it’s irresistible!
Once the weather starts getting “chilly” outside, I can’t wait to make this recipe. It is even better if you can leave it simmering on stove or in crock pot all day. I’m making this tomorrow morning before a day full of running around to kids sports games (4 in all). It will be so nice to return home tomorrow night to this meal…
INGREDIENTS
1 can (15 oz) of navy beans (small white beans), drained and rinsed
1 can (15 oz) of black beans
1 Rotisserie chicken, shredded (variation: 2 lbs of ground turkey, sauteed)
1 med. yellow onion
1 1/2 cups chopped peppers (green, red, yellow or orange)
1 jalapeno chili pepper (optional)
2 garlic cloves, minced
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt & pepper
1/2 tsp. oregano
1 container of chicken stock
DIRECTIONS
Combine all ingredients except toppings in a slow cooker, cover, and cook on low for 8 hours or high for 4 hours. Ladle into bowls and then top with cheese, chips, avocado, sour cream, and a good squeeze of lime.
Chicken Stuffed Peppers 
These are not your mother’s stuffed peppers
Easy Prep – no cooking ahead of time – simply mix, stuff, cover and bake later!
INGREDIENTS
- 6 Red Peppers (or yellow, green, mix & match)
- 1 Rotisserie Chicken
- 2 cups monterey jack shredded (use 1 c in chicken mixture and save 1 c for topping)
- 1 small bunch green onions, chopped
- 1 cup frozen corn
- 1 cup black beans
- 1 can diced tomatoes (10 oz) (I use Rotel with the green chilies)
- 2 cups brown rice (I usually try to have leftover rice in the fridge to use for this)
- 1 lime squeezed
- 2 T cilantro
- 1 tsp. cumin
- 1/2 tsp. paprika (I like smoked paprika)
DIRECTIONS
Simply mix that all together well in large bowl. Cut peppers in half legnthwise, seed, and lay flat in baking dish. Stuff peppers, cover tightly with foil and refrigerate until ready to bake. Bake at 375 degrees for 45 min.covered in foil. After 30 min., uncover and sprinkle the remaining 1 c of cheese over the top and leave uncovered for last 15 minutes of baking.
The good news is you can prepare ahead of time and just come home and bake. Also, this is an all-in-one meal full of protein, healthy grains, and veggies. You will feel good about serving this to your family (and less dishes to clean up after dinner!)
Prep Photos:
3 Ingredients and a Crock Pot
Wednesdays are my busiest day – carpool – work – more carpool and then off to sport practices the rest of the evening. Everyone in my house eats dinner at different times on Wednesdays so it’s often my crock pot day. It’s so rushed in the mornings that I’m looking to even simplify more and this is my fall back easy crowd pleaser (thanks Dave!)
INGREDIENTS
- Sasusage – one package (I use mild Italian)
- Fresh rosemary stalks (2 or 3)
- Canned tomatoes – 2 large cans (I like to use a combination of crushed and diced)
Throw it all in the crock pot (with some s & p) and turn on low to cook all day. When ready to serve, remove rosemary stalks, cut up sausage right in the crock pot (it will just fall apart which is what you want) and optional – add a bit of half and half or milk for a bit of a pink sauce. Serve over pasta or rice or in a roll. You can go crazy and add onions and peppers which I love, but honestly usually don’t have time to do some mornings.
You won’t believe it until you try it, but these flavors simmering away all day together create such a delicious hearty dish…you try it and let me know if you don’t love it!
Breakfast for Dinner-
Make Ahead
Egg & Sausage Strada –
A perfect all in one dish with plenty of protein and veggies and you can serve the leftovers for breakfast!
Make the night before or in morning and then just bake when you get home and dinner is served!
INGREDIENTS
4 tablespoons extra-virgin olive oil, plus more for greasing the dish
1 large Italian bread loaf, cut into 1-inch cubes
salt and freshly ground black pepper
1 package mushrooms, sliced (about 4 cups)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, roughly chopped
5 ounces fresh baby spinach (about 5 cups)
8 ounces Gruyere, shredded on the large holes of a box grater (about 1 1/2 cups)
1/3 cup grated Parmesan
8 large eggs
2 1/2 cups half-and-half or milk
DIRECTIONS
Grease a 9×13 inch casserole dish with oil.
-Toss the bread cubes with 2 tablespoons of the oil, salt and pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
-Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer, and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and a bit more salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat. Meanwhile, cut up round sausage patties (I buy Purdue Everyday fully cooked sausage patties, cut into bite size pieces.)
-Place half the bread cubes in the prepared casserole dish, and sprinkle them with half the sausage, half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, sausage, and cheeses.
In a large bowl, whisk together the eggs, half-and-half or milk. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for about 6 hours up to overnight. Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, approx. 45 min. Cool for 15 minutes before serving.
Note: feel free to mix it up with your family’s favorite veggies or whatever cheese you have on hand – that’s one of the beauties of an egg strada!
Make Ahead Dinner on Back To School Night so everyone can enjoy a hot yummy meal whenever they have time!
Cheesy Chicken Meatballs
INGREDIENTS
- ¼ c. plain breadcrumbs (I use gluten fee)
- 2 tbsp. chopped flat-leaf parsley
- 1 large egg
- 2 tbsp. whole milk
- ¾ c. freshly grated Parmesan cheese
- ¾ tsp. salt
- ¾ tsp. freshly ground black pepper
- 1 lb. ground chicken
- ¼ c. olive oil
- 1½ c. low-sodium chicken broth
- ½ c. chopped fresh basil
- ½ c. freshly grated Parmesan cheese
DIRECTIONS
Mix together the ground chicken, breadcrumbs, milk, egg, cheese, s & p, parsley…with your hands, gently form the mixture into small balls and place in skillet pan with olive oil to brown or in oven on broil for 5 min, then add to crock pot with chicken broth. Let cook on low during the day and then serve with fresh basil and grated parmesan cheese. The best thing about making dinner in the crock pot is that it’s just ready and hot whenever anyone can eat on those busy school nights juggling varying schedules. Enjoy…
ps – you may want to double this recipe~