Category: Recipes

Low-Cal White Chili

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Make sure to have the lime!

With all the cold weather we’ve been having here in the Hole, I decided it was high time I make a big, warm, comforting pot of chili. Where did I start? The internets of course! I also needed something low-fat since spring is coming and I am well on my way to having one of these:

Thanks Kimmy

 Source

Also, Bryan and I have a trip to VEGAS planned! Allegiant Air rocked it out and the whole shambangle only set us back less than $800 bucks. Holler at yer boy. 

 I found a series of chili recipes at Cooking Light that were all low-fat but sounded delicious. I decided to go with the White Chili recipe, but I made quite a few modifications.

Nat’s White Chili

Ingredients

  • 2 teaspoons canola oil *I used vegetable.
  • 1 1/2 cups chopped onion (about 1 large) *I used half a yellow and half of a red.
  • 3 garlic cloves, minced
  • 2 cups fat-free, less-sodium chicken broth
  • 5 teaspoons green hot pepper sauce (such as Tabasco) *I used Siracha instead.
  • 1/2 teaspoon kosher salt
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 2 tablespoons stone-ground cornmeal
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1/2 cup plain fat-free yogurt  *I used low-fat sour cream.
  • 2 tablespoons thinly sliced green onions (about 1)
  • Lime wedges (optional)

Preparation

1. Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.

2. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.

Bryan’s Pancakes

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I’ll admit it. I’ve never been a huge pancake fan. Gimme a big bowl of piping-hot oatmeal or an oversized mug filled with Lucky Charms and I am a happy camper, that was until I tried one of Bryan’s from-scratch pancakes. I first experienced the pillowy goodness on my way to work, early one morning. Bryan had woke-up very early that morning to ski the pass (obviously) and had prepared pancakes before he left as pre-skiing fuel. Being the amazing boyfriend that he is, he lovingly left a warm pancake in the pan for me. Since I was in a huge rush that morning (as I often am), I only had time to throw the soft disc into a sandwich bag before running out the door. No syrup, no butter, no powdered sugar. The elusive naked pancake. As I was driving to work, I carefully removed the bag from my purse and tore off a bite-sized chunk to tide me over until I got to work to enjoy it to the fullest capacity. It was everything I never knew I wanted and everything I needed. It was soft, perfectly chewy, not too sweet and well…perfect. I got to work and devoured the entire thing in less than 2 minutes. The best part about these babies? They keep you satiated  for hours upon hours. Bryan has since made these 3 times and last weekend, I was able to capture their udder perfection on camera. Ahhhh, enjoy!

Enjoying a homeade pancake at my desk

Dry Ingredients

  • 3/4 cup all purpose flour
  • 1 tbls granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt

Wet

  • 1 egg
  • 3/4 cup milk
  • 1 and 1/2 tbls cooking oil
  • Syrup

 In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix. In a separate bowl combine milk and cooking oil, beat in egg. Add milk and egg mixture to dry ingredients. Stir until only slightly chunky. Pour pancake badder onto nonstick pan on medium low heat. Flip and enjoy!

Nan’s Chicken Divan

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Nan enjoying delicious fro-yo

 

Ingredients:

  •  2 flat double chicken breasts
  • 1-2 large bunches broccoli – lightly steamed
  • 2 cans cream of chicken soup
  • 1 tsp. fresh lemon juice
  • 1/2 – 3/4 cup mayonnaise
  • scant curry powder to taste
  • 1/2 – 1 cup sharp cheddar cheese
  • 1/2 stick margarine (I use much less)
  • 1/2 bag Pepperidge Farm Herb stuffing mix

Steam (boil) chicken until white, remove all bones and cut up into bite size pieces. Steam broccoli and layer with chicken in casserole dish or 2 qt. glass baking dish. Mix soup, lemon juice, mayo and curry powder. Pour over chicken and broccoli. Cover with grated cheese. Melt margarine in fry pan and mix stuffing mix until slightly greasy. Cover top of casserole with stuffing. Bake at 375 – 400 degrees for 30 minutes or until bubbly. Enjoy!

Bryan’s From Scratch Pizza

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One of the greatest things about making pizza from scratch is that YOU control everything about it. You can pile on the veggies and go light on the cheese if you’re watching calories. Or you can pile on fun toppings. Living here in Jackson Hole we have some interesting options right at our fingertips, like ground bison… it makes an excellent pizza topping, believe me!

Bryan has been making pizza dough and sauce from scratch for some time now and has the process perfected. Now that his legendary pizza is blog-worthy we literally eat it ALL the time, maybe once or twice a week. Here it is, straight from Mr. Bryan Nash.

Bryan’s Basic Pizza Dough

  • 2 cups all purpose unbleached flour
  • 1 tbls active yeast
  • 1 tbls sugar
  • 1 tbls EVOO
  • 1 tsp salt
  • 1 cup warm water

 In a measuring cup add 1 cup of warm water, add yeast and sugar, stir till yeast is dissolved, let sit for about 10 minutes until the yeast starts to bubble. In a large mixing bowl add flour and salt, mix, make bowl in flour for water, yeast mixture. Add water, then EVOO, mix to smooth, doughy consistency. Then place in oiled bowl, cover with a clean towel and let sit until dough doubles in size.

Bryan’s (not so) Secret Pizza Sauce:

  • 4 oz can tomato paste
  • 1 large tomato
  • 1/4 white onion
  • 4 large basil leaves
  • 2 cloves garlic
  • 1 tbls EVOO
  • salt and pepper to taste

In a sauce pan on low/medium heat add tomato paste. In a food processor, chop tomoto, onion, basil, and garlic until only slightly chunky, then add to sauce pan with EVOO and salt and pepper. Bring to low boil, then remove from heat and refrigerate for 2 hours to let flavors settle.

Turkey Burgers

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turkey burger

Delicious turkey burger

Last night, Bryan constructed a turkey burger that can only be described as magnificent. When he bit into this masterpiece, it made the “Carl’s Jr.” noise from the commercials. It oozed delicious Tillamook cheese. His eyes rolled back in his head and he declared this “the best burger he has ever had”. BOLD statement right?! Here’s the recipe:

Bryan’s Famous Turkey Burger

  • 1 lb. ground turkey (we used Jennie-O)
  • 1 tbls Lizano (if you can’t find Lizano, just sub Worcestershire)
  • Salt and pepper to taste
  • 1/2 large white onion, chopped
  • 1 4 oz. can green chilis
  • 4 slices Tillamook medium cheddar cheese
  • 8 slices thick-cut bacon
  • 4 large onion buns
  • Ketchup, mustard as desired

In a large bowl, mix ground turkey, Lizano, salt pepper, onion and green chilis together. Do not overmix. Form 4 burger patties. Pre-heat grill pan to medium to medium high and spray with non-stick. Place burgers on grill pan. Meanwhile, toast onion buns lightly under the broiler (watch closely so they don’t burn). Flip burgers after 6-8 minutes and continue to cook another 5-7 minutes. During the last 1-2 minutes of cooking, top burger with additional onion (if desired), bacon strips and cheese. Cover grill pan with lid and allow cheese to melt. Remove buns from broiler and place burger patty on bun. Top with ketchup and/or mustard. Enjoy!