Friday, October 28, 2011
Delight yourself in the Lord and He will give you the desires of your heart.
Do I delight myself in the Lord? What does God find delightful about me?
Do I delight in His...
Let it be my desire to take delight in Him, so that I may truly have my hearts desire; which is to daily resign myself completely to Him.
Friday, October 21, 2011
My diet lately has been all over the place. One day I'll eat healthy, nutritious meals...blah blah blah, and then the next day I just crave food that isn't doing me or my waistline any good. But on a day like today where I had to pull out my heavier fall jacket, this chili meets the mark. It's super healthy until you add the sour cream and half and half, but it doesn't call for too much. You could probably do without the half and half and add extra low fat sour cream. But this time I followed the recipe.
The thing I also liked about this chili is that it's quick and easy to make and it won't last you a week, before you get tired of it like my typical crock pot chili. This recipe makes 4 servings which is perfect. Enough for a dinner and then lunch the next day for both Michael and I.
I will definitely be making this chili again.
You need to make this. You won't be disappointed.
Creamy White Chicken Chili
recipe adapted from Eat, Live, Run
1 lb boneless skinless chicken breast, cubed
1 medium onion, small diced
1 T vegetable oil
2 cans white kidney beans
14.5 ounces chicken broth
2 4-ounce cans chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
6-8 ounce reduced fat sour cream
Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another three minutes.
Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and tortilla chips or bread.
Saturday, October 15, 2011
I don't get people who say they don't eat breakfast. Seriously? I can't remember a time I didn't eat breakfast. From my memories as a child where my mom prepared breakfast for six little ones before ushering us off to school every morning, to today, where I make breakfast for Michael and I everyday before we both rush out the door to work.
Today when I got up for breakfast, there was no rushing off to anywhere so after my morning run, I felt this morning deserved pancakes. Not your average typical run of the mill pancake though. This cool fall morning deserved a spicy with the right amount of sweet kind of pancake. This recipe is definitely a keeper.
Whole Grain Gingerbread Pancakes
source from Eat Live Run
1 cup whole wheat flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp salt
¼ tsp ground cloves
1/8 tsp nutmeg
2 tbsp brown sugar
2 tbsp melted butter
1 7-oz container Greek yogurt
½ cup milk
- Whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg and brown sugar.
- In another bowl, combine the egg, melted butter, yogurt and milk. Combine the wet ingredients and the dry ingredients and mix until just combined.
- Cook batter on a greased skillet until golden on both sides. Serve with butter and maple syrup.
yield 2-3 servings