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Title: | Weight Loss and Maintenance |
Notice: | **PLEASE** enter notes in mixed case (CAPS ARE SHOUTING)! |
Moderator: | ASICS::LESLIE |
|
Created: | Mon Jul 09 1990 |
Last Modified: | Tue Jun 03 1997 |
Last Successful Update: | Fri Jun 06 1997 |
Number of topics: | 933 |
Total number of notes: | 9931 |
647.0. "White Chili" by TLE::EIKENBERRY (Don't confuse activity with productivity) Sun Feb 17 1991 15:37
I adapted this recipe from Bon Appetit March 1991 to fit into
Weight Watchers (though it won't fit really well into Level 1).
This is also a half-batch. I had to add some water during the
simmering, because it was getting too thick.
Timothy's White Chili
=====================
6 oz. dried Great Northern white beans, rinsed, picked over
8 oz. boneless chicken breasts
1 T olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 4-oz. cans chopped mild green chlies [I used fresh]
1 tsp ground cumin
3/4 tsp dried oregano, crumbled
1/8 tsp ground cloves
1/8 tsp cayenne pepper
3 cups chicken stock or canned broth
4 oz. grated Moneterey Jack cheese
Sour cream
Salsa
Chopped fresh cilantro
Place beans in heavy large pot. Add enough cold water to cover by at least 3
inches and soak overnight.
Place chicken in heavy large saucepan. Add cold water to cover and bring to
simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove
skin. Cut chicken into cubes.
Drain beans. Heat oil in same pot over medium-high heat. Add onions and saute
until translucent, about 10 minutes. Stir in garlic, then chilies, cumin,
oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring
to boil. Reduce heat and simmer until beans are very tender, stirring
occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to simmer before continuing.)
Add chicken and 2 oz. cheese to chili and stir until cheese melts. Season to
taste with salt and pepper. Ladle chili into bowls. Serve with
1/4-oz. cheese each and salsa.
(The total of 4 oz. of cheese assumes that perhaps a
non-WW it also eating the soup)
Makes 4 servings at:
5P, 60C each
Notes that 2P are from the beans, which could be counted as bread instead,
or some combination.
5P for dinner is a little high, but isn't that what floaters are for? ;-)
--Sharon
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