White Bean Chicken Chili

Here comes autumn! With the cool, crisp days approaching, soups, stews, and chilis are on a lot of people's menus. Here is a great white bean creamy chicken chili recipe to kick off fall! Enjoy!!

Ingredients:

- 1 Tbs olive oil
- 1/2 cup chopped onions
- 1/2 Tbs minced garlic
- 1/4 cup chopped carrots
- 1 lb boneless, skinless chicken breast
- 2 large tomatoes, chopped
- 1/4 cup Rotel sauce
- 1 Tbs minced green chiles
- 1 cup 100% fat-free chicken broth
- 1, 15.5 oz. can Great Northern Beans
- 1, 10 3/4 oz. cream of chicken soup
- 1 1/2 tsp. chili powder
- 2 tsp. cumin
- 2 tsp. oregano
- 1/4 tsp. pepper
- salt to taste (optional)

Heat oven to 400 degrees. Place chicken breast in a baking dish and bake for 12 to 14 minutes. (Chicken may not be all the way done but will finish cooking in the skillet). Remove, let cool slightly, and cut chicken into little bite-sized pieces. Set aside. In a large skillet, heat olive oil over medium-high heat. Add onions, garlic, and carrots and saute' for about 3 minutes, stirring frequently. Add chicken, tomatoes, Rotel sauce, green chiles, and chicken broth. Cook for about 8 minutes, stirring frequently. Add the beans and the rest of the ingredients. Let simmer until heated thoroughly. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"The most I can do for my friend is simply to be his friend." 

- Henry David Thoreau

Baked Haddock with Sautéed Bacon Brussels Sprouts

This perfectly baked fish with succulent sautéed brussels sprouts has your mouth watering before taking one bite. Healthy, savory, and fulfilling... something you're sure to enjoy!

Ingredients:

- 4, 4 oz. skinless, Haddock filets
- Salt-free lemon and pepper seasoning (I used McCormick)
- Fresh basil, chopped
- 3 strips of bacon
- 1 tomato, chopped
- 2 Tbs onion, diced
- 2 tsp. garlic, minced
- 1 carrot, thinly sliced
- 1 pound fresh brussels sprouts
- 1 Tbs plus 2 tsp. olive oil (divided)
- salt and pepper

Preheat oven or grill to 400 degrees. Place one fish filet on a separate piece of aluminum foil. Season each with the lemon and pepper seasoning, add 1/2 tsp. of olive oil on each fish, and sprinkle with fresh basil. Wrap fish in foil and bake for 8 to 10 minutes, turning over once after 4 minutes. Meanwhile, in a skillet, fry bacon until crisp. Remove bacon to plate, leaving hot bacon grease in skillet. Add tomatoes, onions, garlic, and carrots to skillet and sauté for 2 minutes before adding brussels sprouts, 1 Tbs olive oil, salt and pepper, and crumbled bacon strips. Turn heat to low and cover, stirring frequently until brussels sprouts are tender but not mushy. Dish one cup of brussels sprout sauté to plate and place one piece of fish on top. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Faith is knowledge within the heart, beyond the reach of proof." 

- Khalil Gibran 

Low-Point Tomato and Avocado Stack Salad

Fresh, light, filling, and as always, scrumptious!! A terrifically tasty meal you can feel good about!

Low-Point Tomato and Avocado Stack Salad
Ingredients:
- 1 slice bacon
- 1/2 to 1 Tbs fresh chopped chives
- 1 Tbs chopped fresh basil
- 1 Tbs low-fat mayonnaise
- 1/2 tsp. rice vinegar
- 1 garlic clove, minced
- salt and pepper to taste
- 1/4 cup fat-free ranch dressing
- 1 Tbs. fat-free crumbled feta cheese
- 2 large tomatoes, sliced
- 1/2 ripe avocado, thinly sliced
- 1 ear corn on the cob (prepared)
- 1 Tbs olive oil

Cook bacon until tender/crisp. Combine chives, basil, mayo, vinegar, garlic, salt, pepper, ranch dressing, and feta cheese. Slice tomatoes and avocado and alternate layers on two plates. Drizzle 1/2 Tbs olive oil over each tomato stack. Cut corn kernels off of cob and scatter evenly on plates and on top of tomato salad. Spoon ranch dressing mixture evenly on top of each tomato and avocado stack. Crumble bacon and sprinkle on each salad, garnish with fresh basil leaves and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 2
Serving size - 1
Points per serving - 5

"It's funny how, in this journey of life, even though we may begin at different times and places, our paths cross with others so that we may share our love, compassion, observations, and hope. This is a design of God that I appreciate and cherish." - Steve Maraboli

Watermelon Caprese Salad

Light, refreshing, and full of flavor -- this watermelon caprese salad has the right mix of sweet and sour. With fresh watermelon, tomatoes, mozzarella and basil, it's a unique twist on a summer salad that will have you going back for more.

Ingredients:

- 4 cups chopped tomatoes (optional)
- 4 cups cubed watermelon
- Mozzarella balls (such as Bel Gioioso); or 2 to 3 ounces of fresh mozzarella, cut into small pieces
- salt and pepper to taste
- 1/2 cup, packed, fresh basil - chopped
- 1/4 cup white balsamic vinegar
- 2 Tbs olive oil
- 1/2 Tbs fresh lemon zest

Combine the tomatoes, watermelon, mozzarella, and a little bit of salt and pepper in a bowl. In a separate small bowl, mix basil, balsamic vinegar, olive oil,  and lemon zest. Drizzle over tomato mixture and combine gently until thoroughly saturated. Drain a little bit of the excess balsamic mixture. Enjoy!

"Love all. Trust a few. Do wrong to none." - William Shakespeare

Taco Bites

Watch out, they'll be gone in a flash! These delicious, easy-to-make taco bites are the perfect appetizer for any occasion. Tostitos' Scoops filled with refried beans, guacamole, shredded cheese and a dot of sour cream. A one-bite sensation and must-try recipe!

Ingredients:

- 40 Tostitos' Scoops
- 1, 16 oz. can fat-free El Paso Refried Beans (save the leftover for another recipe or more taco bites)
- Reduced-fat Mexican style four-cheese blend shredded cheese
- 2, medium, ripe (slightly softened) avocados
- 1, 1 oz. packet Guacamole seasoning mix
- Light sour cream

Preheat oven to 350 degrees. Line a cookie sheet or shallow baking pan with aluminum foil. Place Tostitos' Scoops on baking sheet and spoon 1/2 teaspoon of refried beans into the center of each scoop. Sprinkle just a pinch of shredded cheese on each scoop and place in the oven for 3 to 4 minutes, until cheese starts to melt. Meanwhile, peel and remove seeds from avocados. Mash avocados and stir in guacamole seasoning mix. Stir until well combined. Remove baking sheet from the oven and place 1/2 teaspoon of guacamole mix on top of refried beans and cheese. Dot taco bites with about 1/4 to 1/2 teaspoon of sour cream and insert into mouth! Enjoy!!! :) If you'd like a printer-friendly version of this recipe, Click Here.

"Fantasy is a necessary ingredient for living." - Dr. Seuss