Southwest Spaghetti Squash Casserole

I found this recipe on pinterest and IT WAS DELICIOUS! My kids gobbled it up, and didn't even realize it was squash. I called it "Mexican Spaghetti" to appease their questioning stares. They fell for it. Ha. Give this recipe a try, you will NOT be disappointed.

You could probably even omit the beef, and just add more beans (kidney?! ooh ya!) for a vegetarian dish!

Southwest Spaghetti Squash Casserole

Ingredients

4 cups spaghetti squash, cooked & shredded

1 lb extra lean ground beef (I used elk meat! mmm!)

1 small onion, diced

3 cloves garlic, minced

1 Tbsp Taco Seasoning (or more, for extra flavour)

1/2 cup refried beans (I just used a whole can!)

1 can black beans, rinsed and drained

3/4 cup salsa

3/4 cup light mozzarella/cheddar cheese mix

Directions

Preheat oven to 350. Lightly spray a 9 X 13 oven safe dish with cooking spray. 

Take cooked spaghetti squash and layer it in the bottom of prepared dish. Set aside.

In a medium skillet over medium heat, cook and stir the beef, onions, garlic, and Taco seasoning until beef is no longer pink. Stir in the refried beans until well mixed in. Stir in the black beans. Cook and stir another minute and then remove from heat.

Layer the beef mixture over the squash.

Spoon the salsa over the top of the beef and use a spoon to spread it evenly over the casserole.

Bake at 350 for approximately 30 - 40 minutes; until bubbling around the edges. Remove from oven and sprinkle evenly with the shredded cheese.

Bake another 10 or so minutes - until cheese is melty and casserole is very bubbly.

Remove from heat and let sit for 5 minutes before serving.

Creamy tomato spinach pasta

This is a random recipe I tried that is really yummy. Its great for when you don't have time to defrost meat and was really quick to throw together. Sorry there is no picture, Im not that tech savvy :)

1 Tbsp olive oil
1 small onion
2 cloves garlic
1 15oz can diced tomatoes or 2 large tomatoes, diced
1/2 tsp dried oregano
1/2 tsp dried basil
pinch of red pepper flakes
1/4 tsp freshly ground pepper
1/2 tsp salt
2 1/2 Tbsp tomato paste
1/2 cup water
2 oz cream cheese
1/4 cup grated parmesan
1/2 lb bowtie or penne pasta
1 1/2 cups of fresh spinach (I left this out and just did a spinach salad on the side)
*I also added a cup or so of sliced mushrooms

Cook the pasta according to package instructions. Drain and set aside. Add olive oil, minced garlic and diced onion (and mushrooms if desired) to a large skillet over medium-low heat. Cook for a few minutes, until softened and transparent. Add tomatoes, oregano, basil,  red pepper flakes, salt, and pepper to the skillet and stir to combine. Add the tomato paste and water and stir well. Turn the heat down to low. Cut the cream cheese into a few pieces and add them to the skillet, whisking them into the sauce until melted. Add the Parmesan and whisk until melted in. Add the fresh spinach and gently stir into the sauces until it has wilted. Add the pasta and stir until well coated in the sauce. Serve warm.

Healthy whole wheat oatmeal pancakes

I found this recipe on pinterest because I had some greek yogurt to use up and they were dang good. Most of the time whole wheat pancakes are dense and gross but these were light and fluffy and the kids gobbled them up. If you have hungry kids I would suggest doubling the recipe, we were all fighting over the last ones. It made about 12 small pancakes for me. Enjoy!

Ingredients:

• 1 cup (123g) whole wheat flour (or white whole-wheat)
• 1/2 cup (40g) quick oats
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 large egg (or 2 egg whites)
• 1 cup (240ml) milk*
• 2 Tablespoons dark brown sugar (or light brown)
• 1/4 cup (63g) Greek yogurt*
• 1 teaspoon vanilla extract
• 1/2 cup add-ins like chocolate chips or fruit, optional

Directions:

Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.

Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.

Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

Chewy Granola Bars

Yuumy yum!  These are super delicious granola bars. They will be gone in a snap at your house :)  The recipe is from http://www.mykitchenescapades.com/2008/10/chewy-granola-bars.html?m=1

This recipe holds the record for the fastest disappearing baked good in our household. Yep, they were that good. The fact that they are super easy and quick makes me love them even more! No more buying lousy store bought granola bars that are full of artificial junk. These are a 100 times better and I’m looking forward to playing around with different additions like raisins, mini M&M’s, marshmallows, peanut butter, and sunflower seeds.

Chewy Granola Bars

makes 16 bars

from makeandtakes.com

2 1/2 C quick oats (I used whole oats and pulsed them in the food processor)

1/2 C rice krispies

1/4 C coconut

1/2 C mini chocolate chips

1/2 C brown sugar

1/2 tsp salt

1/2 C unsalted butter, softened (i used 1/4 cup coconut oil and 1/4 cup butter)

1/4 C honey

1/2 tsp vanilla

1. Mix all ingredients in a large bowl, or use your electric mixer with a paddle attachment. Press into a 9 x 13 pan with clean damp hands. Bake at 350 degrees for 18 minutes. Score the bars when they first come out of the oven then let them cool completely and then cut into bars.

**I make a double recipe and bake them in a large rimmed cookie sheet.

Chocolate Granola Bars

Yumm Yumm!  I am always looking for a good homemade granola bar recipe because I LOVE granola bars but I am so tired of the ones at the store!!  Jenny posted these on Facebook and they are yummy! :).  The recipe is from http://themarathonmom.com/chocolate-granola-bars.htm

Chocolate Granola Bars

Here’s what you need:

• 1/2 cup natural peanut butter
• 1/4 cup local honey
• 1/4 cup unsalted butter or coconut oil
• 1 1/2 cups oats (not quick oats)
• 2 tablespoons wheat germ or ground flaxseed
• 1/4 cup coconut
• 1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.)

What to do:

1.  Melt  the butter or coconut oil, peanut butter and honey in a pot over medium to low heat, stirring constantly.  Turn off the burner when melted.

2.  Pour in the oats and the wheat germ or ground flaxseed.  Stir til combined.

3.  Wait til it cools and stir in the coconut and chocolate chips.  Or, if you’re impatient with things like this, like I am, go ahead and dump it all right in.  The result will be a more uniform chocolate taste.

4.  Pour into foil-lined 8 X 8 pan and stick in the fridge.

5. Once cooled, flip out  (the bars….not you) onto cutting board  and cut to the size you like.

DIY Taco Seasoning

I am not a fan of the taco seasoning you buy at the store.  It always is a mystery to me why it turns the meat so orange!  Plus, it gives Brad heartburn.   I am always on the lookout for a new way to season my taco meat without the store bought seasoning!  Sarah just adds salsa to her ground beef or ground turkey, which is yummy! My sis-in-law doesn't even use meat, she has tacos with beans and seasoned veggies (which is to die for!!!!!)

I found this homemade taco seasoning, which is delicious!!!!  I use it in my taco soup, tacos and everything else that calls for taco seasoning :).   I quadruple the recipe so I have lots in my storage for the next time I need it! (which is the measurements in italic!)  I bought some handy-dandy tupperware spice containers, so I measure the seasoning, put the lid on and give it a good shake and voila!

1 TBSP chili powder (4 TBPS)
1/2 tsp garlic powder (2 tsp)
1/2 tsp onion powder (2 tsp)
1/4 tsp crushed red pepper flakes (1 tsp)
1/4 tsp dried oregano (1 tsp)
1/2 tsp paprika (2 tsp)
1 1/2 tsp ground cumin (2 TBSP)
1 tsp sea salt (4 tsp)
1 tsp black pepper (4 tsp)

Black Bean Brownies

Need a chocolate fix with no sugar and with lots of fibre?  Look no further!!  My sis-in-law Laura makes these all the time.

1 1/2 cup black beans
2 TBSP cacao powder
1/2 cup quick oats
pinch of salt
1/2 cup maple syrup or honey
1/4 cup coconut oil
2 tsp vanilla
1 tsp baking powder
1/2 cup choc chips

Preheat oven to 350F.  Place all ingredients except choc chips in food processor until well blended.  Stir in the choc chips and pour into greased muffin tins or a greased 8*8 pan.  Cook for 10-15 min.

Banana Oatmeal Chocolate Chip Muffins

I actually make these muffins quite often.  They have no sugar, butter and oil, and they actually taste good!   I mean for sure they are not your normal banana muffin with a cup sugar, but honestly I think these are delicious and such an awesome, healthy snack for the kids!

 

Ingredients

• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/3 cup honey
• 1/2 cup unsweetened applesauce
• 2 tsp coconut oil (optional)
• 3 ripe bananas, mashed
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350 F. Prepare a muffin pan by inserting paper muffin cups.
2. In a large bowl, combine flour, oats, baking powder, baking soda, and salt.
3. In a medium bowl, mix together egg, honey, applesauce, and mashed bananas.
4. Add wet ingredients to dry ingredients and stir until moistened. Stir in chocolate chips.
5. Fill each muffin cup about 3/4 full.
6. Bake for approximately 25 minutes, or until a toothpick inserted into muffins comes out clean.

Sarah's Chili

This is Sarah's recipe.  I have been making my chili for Brad for the past 9 years and he just doesn't like it!  I love it.  It is full of tomatoes and yummy spices, but none of my family eats it.  We went to Sarah's for dinner and had her chili and Brad and the boys were in love!  So i have to post because this will be our families recipe from now on!

3 pounds ground beeg
1 Cup of BBQ sauce
2TBSP Worcestershire sauce
2 TBSP sugar
2 medium onions
2 cups ketchup
2 tsp. salt
2 cans kidney beans

Brown hamburger.  Add diced onion and cook until tender.  Add kidney beans and remaining ingredients.  Serve with lettuce tomatoes and cheese.  (we put ours on bakes potatoes).  Thanks Sarah!

Banana Crumb Muffins

I've tried plenty of banana muffin recipes, but this is by far the tastiest... all of the deliciously crispy sugar on top might have something to do with that. YUM! :)

Ingredients:

• 1½ cups all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• ½ teaspoon salt 
• 3 bananas, mashed 
• ½ cup white sugar 
• ¼ cup brown sugar 
• 1 egg, lightly beaten 
• ⅓ cup vegetable oil 

Topping: (A MUST!!!)

• ⅓ cup packed brown sugar 
• 2 tablespoons all-purpose flour 
• ⅛ teaspoon ground cinnamon 
• 1 tablespoon butter 

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugars, egg and vegetable oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Salsa Chicken (Slow Cooker)

Brad loves Salsa chicken, and he loves my old recipe, but it is not my favourite. I really only make it for him!  And then I found this recipe, which I live much better and it is done in the Crock Pot :)  I found it on pinterest.  Here is the address:Salsa Chicken  Anyways enjoy :)

I know this dish probably doesn't look that appetizing but you have trust me on this one. In fact, I think you should bookmark this page if you like the following: chicken, Mexican flavors and your slow-cooker. This is the very popular (at least in the food blog world) SALSA CHICKEN!

Who knew chicken breasts + can of cream of chicken soup+ taco seasonings + sour cream could be so good. I know I sure didn't. I had seen this recipe so many times but it just did not sound that appealing. Of course, everyone raved about it, hence it's popularity.


Well, I'm so glad I tried it too b/c it really is so tasty....and easy!! If you have already made this dish, please feel free to leave your review below. THANKS!

Ingredients:

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning (I used 1 Tbsp of my homemade taco seasoning)
1 cup sour cream
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)

Directions:

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Oatmeal Chocolate Chip Quick Bread

Oatmeal Chocolate Chip Quick Bread

 

Adapted From Table of Seven Blog

I am getting tired of my regular old banana bread: so three cheers for this recipe!

Ingredients:
1-1/3 cup flour
2/3 oats, rolled or old fashion
1/3 cup white sugar
1/3 cup brown sugar
1-1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/3 cup chocolate chips
1 egg
3 TBSP, melted butter
1 cup buttermilk

Directions:
Preheat oven to 350 degrees.  Grease and flour a 9 x 5 loaf pan.   In a mixing bowl, whisk together, flour, oats, sugars, baking powder, baking soda, cinnamon and chocolate chips.  In a separate bowl, mix egg, butter and buttermilk. Stir wet ingredients to dry indgredients.  Bake for 40-45 minutes or until knife inserted comes out clean.

Quinoa Salad Recipe with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette

Quinoa Salad Recipe with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette

Ingredients:
1 cup organic quinoa
Sea salt
2 good handfuls of organic baby spinach leaves, washed, drained
1 large ripe pear, washed, stemmed and cored, cut into pieces
1/2 cup chilled chick peas, rinsed, drained
2 tablespoons fresh chopped parsley
Sea salt and fresh ground pepper, to taste
A handful of pecans, pan toasted and salted to taste

For the Maple Vinaigrette Dressing:

4 tablespoons extra virgin olive oil
3 tablespoons golden balsamic vinegar
2 tablespoons pure maple syrupInstructions:
Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.
Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff.
Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.
Just before serving, add the toasted pecans and lightly combine.
Makes four main course servings, six side dish servings.

Pam's Lasagna

I was in Utah last week staying with my sister and my other sister-in-law, Pam was there.  She is an AWESOME cook, so I had her write down some of her favourite recipes.  This is one of them!

Our kids favorite lasagna (Pam)
1 onion
3 cloves of garlic
random vegetables in fridge (to hide in the sauce..so your kids don't know they are eating them!)
1 Tbsp veg oil
1 pound italian sausage
1 can of crushed tomatoes
1 jar of spaghetti sauce (prego or whatever)
Italian seasoning, basil, oregeno or thyme
salt and pepper to taste
1/2 cup cottage cheese
1/4 cup chopped spinach
1/4 cup parmesan cheese
1 egg
Mozza cheese for the top


In food processor:
1 onion in food
3 cloves of garlic
any additional random vegetables you have in fridge ie. turnip, celery, carrots etc.

Cook:
in pot with 1 Tbsp. veg. oil
once onions are translucent add 1 pound italian sausage

Then:
once meat is cooked add:
 spaghetti sauce (prego or whatever)
1 can of crushed tomatoes (I put my tomatoes in the blender)
Flavor with italian seasoning or basil, oregano, thyme,
taste the sauce and add salt and pepper to taste.
turn down heat and let simmer for 15 min.

In  a large bowl mix cottage cheese or ricotta cheese with chopped fresh spinach, 1 egg and 1/4 c. parmesan cheese.

In casserole dish put a little of sauce on the bottom than layer noodles, cottage mix, spaghetti sauce and mazzorella cheese. Repeat the layers. Cover and bake at 350 degrees for 45 mins. Uncover and bake for another 15-20 mins.

Cesaer Dressing

This is my Mom's tried and true cesaer dressing recipe!

1 egg yolk
salt and pepper to taste, a few shakes
1/4 tsp. mustard powder
a couple shake of worchestershire sauce
1 clove of garlic, chopped

mix ingredients together with fork
Then add 6 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp of lemon juice

*add the olive oil very slowly while you stir the other ingredients.
It should be thick until you add vinegar and lemon juice

prepare one head of Romain lettuce, add 1/4- 1/2 c. parmesan cheese and croutons.

Crock Pot Santa Fe Chicken

This one is soooo good too!! Crock Pot Sante Fe Chicken came in first place for Ziplist's most saved recipe in 2012 (they have over 800K recipes). 


Skinnytaste.com

Ingredients:

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste) (this makes it REALLY hot-especially for kids.  I would start with a 1/8tsp)
  
• salt to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.  

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

Crock Pot Honey Sesame Chicken

This is supppperr yummy and easy too.  I am TOTALLY into crock pot recipes right now. Except the crock pot I have right now cooks everything in super speed.  Does anyone have a good crock pot they bought recently?  If so, what kind is it?  Anyways:  Here is the recipe.  I got it from YourHomeBasedMom click for the link.  Thanks!

Ingredients

• 6-8 boneless, skinless chicken thighs or 2 chicken breasts (about 2 lbs total)
• salt and pepper
• 1/2 C onion, chopped
• 2 cloves garlic, minced
• 1 C honey
• 1/4 C ketchup
• 1/2 C soy sauce
• 2 Tbsp olive oil
• 1/4 tsp red pepper flakes
• 4 tsp cornstarch
• 1/3 C water
• 1 Tbsp sesame seeds
• 3 green onions, chopped

Instructions

• Put chicken in crock pot. Season with salt and pepper
• In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.
• Pour over chicken
• Cook on low for 3-4 hours or high for 2 hours
• Remove chicken and shred.
• In a small bowl combine cornstarch and water.
• Pour sauce in crock pot into a sauce pan and add in the cornstarch mixture.
• Stir to combine over medium heat. Cook for about 10 minutes or until thickened. Stirring often.
• Pour over chicken.
• Serve over rice
• Sprinkle with sesame seeds and green onions.

Copyright © YourHomeBasedMom

Creamy chicken with mushrooms

This is my sister Patti's recipe and it is great! Very quick (especially if you have chicken breats already defrosted) and easy and I usually have all of the ingredients on hand (except fresh mushrooms). The boys all gobbled it tonight!

2 Tbsp butter
4 chicken breasts (I cut them in half depending on how big they are)
1 1/2 + cups sliced fresh mushrooms (I've never tried the canned ones but no doubt fresh is best)
1 onion, sliced
1+ cloves minced garlic
2 cans cream of mushroom soup
1/2 cup milk
Fresh ground black pepper to taste (Mine definitely isn't fresh ground)
Hot cooked capellini or linguine noodles

In a large skillet melt 1 Tbsp of butter and brown the chicken breasts for 5 minutes on each side; remove from pan. Add 1Tbsp of butter to pan and sauté mushrooms, onions, and garlic until tender. Add soup, milk and pepper. Bring to a boil. Return chicken to skillet and reduce heat to low. Cover and simmer for 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over noodles.

Tonight I served this with peas as a side dish and everyone ended up mixing their peas in with it and it was so yummy! Next time I will just add peas to the skillet and make it a one dish meal!

Best Ever Chewy Chocolate Chip Cookies
 
These really are the best ever cookie!! SOOOO yummy. My sis-in-law, Louisa gave me this recipe.  Just make sure you don't over bake them! 

1 cup margarine (softened)
1 cup brown sugar
1 ¼ cups white sugar
½ tsp salt
¾ tsp baking soda
2 eggs
1 Tbsp vanilla
3 cups flour
1 pkg Hershey’s Milk Chocolate Chipits

Beat margarine
Add brown sugar, white sugar, salt and
baking soda and beat with margarine
Mix in eggs and vanilla
Blend in flour
Stir in Chocolate Chipits
Spoon onto greased cookie sheet
Bake at 350° for 10 minutes

The Soup Nazi's Mexican Chicken Chili

  --> My mom was raving about this soup (they served it at their Relief Society party back in March) saying how delicious it is, so I requested the recipe. Turns out... she was right, and it's amazing.

The Soup Nazi's Mexican Chicken Chili

• 1 pound chicken breast fillets (4 fillets)
• 1 tablespoon olive oil
• 10 cups water <--- OMIT this if you don't feel like letting it simmer for 4-5 hrs!!! I just put 3 cups of water in mine, and only simmered it for a little over an hour...
• 2 cups chicken stock
• 1/2 cup tomato sauce
• 1 potato, peeled & chopped
• 1 small onion, diced
• 1 cup frozen yellow corn
• 1/2 carrot, sliced
• 1 celery stalk, diced
• 1 cup canned diced tomatoes
• 1 15-ounce can red kidney beans, plus liquid
• 1/4 cup diced canned/jarred pimento (fyi: it's the red bits that they stuff inside green olives... look for it by the pickles, or mexican food!)
• 1 jalapeno, diced (I just dumped a small can of chili's in mine instead!)
• 1/4 cup chopped Italian parsley
• 1 clove garlic, minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• dash cayenne pepper
• dash basil
• dash oregano

On the side:
Sour cream
Pinch chopped Italian parsley

1. Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. (I used the crock pot, left it in there for a few hrs. nice n' tender) Cool the chicken until it can be handled. Do not rinse the pot.

2. Shred the chicken by hand (hahaha... psych! USE YOUR BOSCH/KITCHENAID!!!) into bite-sizes pieces and place the pieces back into the pot.

3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours (unless you only put 3 cups of water... simmer until it's reduced to your liking, and all the veggies are tender!). Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. Makes 4-6 servings.