This is going to be a crazy busy week. Since the kids are out of school all week, I'm working nights with the exception of Thursday. I'll be working all day Thursday.
Yesterday I made a White Chicken Chili using leftover chicken. Here's what I did:
In a Dutch oven, over medium heat pour in...
1 tablespoon vegetable oil and then add
1/2 onion, finely diced
1 celery stalk, finely diced
1 green tomato, finely diced
1 jalapeno, seeds removed and super finely diced
2 garlic cloves, minced
Stir well and saute for 8-10 minutes.
Add the following spices and warm through for 1 minute, stirring well...
2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon fresh cilantro, chopped
1 teaspoon Mexican oregano, crushed
1 can Great Northern beans, mashed
2 cans Great Northern beans
1 can filled with water
3 teaspoons chicken bouillon
2 cups shredded pre-cooked chicken
Simmer over low heat for 15-20 minutes. Stirring occasionally to avoid burning.
Taste and see if it needs extra salt.
Enjoy with tortilla chips and diced avocado.
Here's what we're going to eat this week:
Monday: BBQ Meatballs and Pineapple over rice with green beans
Tuesday: Hot Wing Chicken Casserole with celery & carrot sticks
Wednesday: Scrambled Eggs, Biscuits, Gravy and Bacon
Thursday: Tacos and Rice and Beans
Friday: Pizza and Salad
Saturday: Tuna Sandwiches for lunch; Crock Pot meal for supper Chicken Teriyaki with rice, sesame roasted carrots and steamed broccoli
Sunday: Special Assembly Day
Have a great week!