Have you ever visited the 100 Days of Real Food site? My sister-in-law referred me to it a few years ago thinking I would like it. She was right! I’ve made several of her recipes since then including: BLT Chicken Lettuce Cups, Whole Chicken in a Crock Pot, Homemade Larabars and Lemon Roasted Chicken & Cauliflower. These recipes are on her website, but she also has two great cookbooks – one of which is being released tomorrow!
The goal of her newest cookbook “100 Days of Real Food Fast & Fabulous” is in keeping with my philosophy of providing healthy meals that don’t take hours to make. We are all far too busy to spend a ton of time in the kitchen AND it’s just not necessary to prepare a healthy meal with real food. In addition to #100daysfastandfab recipes, the cookbook also includes tips from author Lisa Leake like her real food rules and navigating your way through the grocery store while avoiding marketing tricks.
BONUS: If you pre-order the new cookbook prior to the release date (10/25!!!), you will get the lowest price. Follow this link to order today.
Here is a sample recipe below from the new cookbook that is perfect for a cool autumn evening. I’m also looking forward to trying the Applesauce Oatmeal Pancakes, Taco Stuffed Peppers and Banana “Ice Cream”.
White Chicken Chili
Prep time: 10 to 15 minutes
Cook time: Less than 30 minutes
Makes 4 servings
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 jalapeño, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 11/4 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup frozen corn kernels (no need to thaw)
- Two 15-ounce cans white beans (such as Great Northern or cannellini), drained and rinsed
- 1 3/4 cups chicken broth, store bought or homemade (page 103)
- 1/4 cup heavy cream
TOPPINGS: Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
Whether you call this dish a chili or hearty chicken and bean stew, it’s definitely a winner. The first time I made it for my kids, they asked me so many times what it was called, but by the end of the meal they cared much more about getting second helpings than remembering the name! If you have time be sure to double the recipe and store in the fridge or freezer, because, like most soups and stews, the leftovers are amazing.
- In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
- Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
- Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
- Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!
LISA’S TIP: This dish is also great with leftover cooked chicken. Just skip step 2 and add the cooked chicken with the garlic and spices in step 3.