Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Sunday, March 20, 2011

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

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. 

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