First up to bat was "Trader Joe's White Lightning Chili." I follow @cookingwithTJ on Twitter. They are two authors of some amazing Trader Joe's cookbooks. A few days, ago they tweeted that if you like the corn & chile salsa, to try their recipe for White Lightning Chili. Well, the hubby and I know the salsa as "Tomato-less" and we LOVE it. I was completely excited to try a recipe with the salsa as a base.
Six ingredients!!! Seven if you include the cheese as a garnish. Quinoa, chicken broth, white kidney beans, pinto beans, chicken breast meat & the Corn & Chile salsa. It was my first experience with quinoa. The quinoa was a lot easier to cook with than I had imagined.
You can get the recipe by clicking here.
I threw it all together in my Dutch Oven:
Oh, and check out this little gadget I bought. I have such little counter space (hence the name of my blog), that I love it when I find things like this. It's a little clip that goes on the edge of your pot to rest your spoon! All of your drippings fall right back into the pot! *love*
You can get yours here - Trudeau Pot Clip Spoon Rest I paid $6.99 for mine at World Market (I don't know what I was thinking....) but you can get yours for a lot less on Amazon.
We ate the chili with Trader Joe's organic corn chips, which taste EXACTLY like Frito's...but they are marginally better for you.
We ate this for dinner and we both took it for lunch the next day - so good. One of my favorite things about it was the flavor. I didn't add ANY extra seasoning - just threw all the ingredients together. And I knew I "won" when the salt-loving hubby didn't add anything to his plate. Yay!
So on the One Butt Kitchen Facebook Fan Page, I asked for Dutch Oven recipes as I've been really itching to use it more. My long-time friend, Michelle, responded with a recipe for Apricot Chicken.
1 half jar of French Dressing
1 package of dry French Onion Soup Mix
1 small jar of apricot preserves
Chicken cut up into chunks (I used three breasts)
Mix the first three ingredients together. Place chunks of chicken into your Dutch Oven and cover with the sauce. Put the lid on and toss into the oven - I did mine at 350 degrees for about 45 minutes and it was cooked perfectly.
I gotta say, the hubby was giving me very odd looks as I was putting the sauce together and I was bit curious about it myself, but I trusted Michelle. She didn't let me down....it was just amazing!
We served it with white rice and steamed veggies:
It was so easy - not much effort for a huge payback. :
Definitely a good week for dinner.