Homemade TV dinner

Making ahead and storing in tupperware in the freezer makes for a delicious, re-heatable, lower sodium choice. Cooking up a storm is also a great way to spend a rainy last night in LA with the boyf. I'm leaving him with a freezer full of Elie Krieger's Better Beef Lasagna and my own Low-fat White Chicken Chili (and some Anchor Steam.) Off to NYC to accept my girlfriend of the year award...

Low Fat White Chicken Chili

Prep Time: 15 minutes

Total Time: 45 minutes

Serves 8

Ingredients:

1 Tablespoon olive oil

2 large red or green bell peppers, seeded and chopped

2 large onions, chopped

2 cloves garlic, minced

2 teaspoons minced ginger

2 Jalapeno chilies, minced

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1 pound boneless, skinless chicken breast, cubed (3/4-inch cubes)

2 cups low sodium chicken stock

2 (15-ounce) cans great northern or cannellini beans, rinsed and drained

Salt and fresh ground black pepper, to taste

Salsa Verde (optional)

Fat-free sour cream or nonfat greek yogurt (optional)

In a large saucepan over medium heat, heat oil. Add peppers, onions, garlic, ginger, chilies, thyme, and oregano and saute 8 minutes until tender. Add chicken and saute 5 minutes.

Add chicken broth and beans to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 10 minutes until chicken is tender. Season with salt and pepper. Serve with dollop of salsa verde and sour cream or yogurt.