White Bean Chicken Chili Recipe

This recipe is so delicious and it is South Beach Diet Phase 1 approved! Next time I'll probably make it in the crockpot but I couldn't wait to try it tonight.

Can you blame me?

Yield: 5 servings (It was supposed to be 6 but I couldn't find another piece of tupperware sooo...)

Ingredients:
1 tbsp vegetable oil
1 onion, chopped
4 oz can of diced green chiles
4 oz can diced jalapenos
2 cans fat free chicken broth
 3 cans cannellini beans (white kidney beans)
16 oz chicken breast, ground or shredded and cooked
Toppings (not included in nutrition):
2% Mexican cheese blend, shredded
Low fat sour cream

Preparation:
1. Heat oil over medium-low heat in a large saucepan. Add onions and stir until softened (4-5 minutes). If you haven't precooked your chicken, you can cook it now in a skillet.
2. Add the chiles and jalapenos, stir, and cook for 3 minutes.
3. Add the chicken, beans, and chicken broth, turn heat up to medium and bring to a boil. Turn heat down to low and simmer for 15-20 minutes.
4. Top with cheese and sour cream. Yum!

Asparagus, Fried Egg, and Parmesan with Rosemary

My breakfasts rarely contain any form of vegetables (I don't count potatoes) since I gravitate toward eggs, meats, and breads or grains. I love asparagus and never thought about having it for breakfast, so this was a great recipe to get in some veggies early in my day. 

As written, this is a super low carb recipe, but you could easily add an english muffin underneath it or throw some bacon on top to make it really tasty. It does take a while, so this is definitely a weekend breakfast for me -- I'm too lazy on the weekdays!


Yield: 2 servings (but easily can be made for however many people you need)

Ingredients:
2 eggs
Fresh asparagus, about 16 spears
2 tbsp extra virgin olive oil
Rosemary, 2-3 sprigs
Parmesan cheese, shredded, 2 tbsp
Cooking spray
Salt and pepper to taste

Preparation:
1. Preheat oven to 350 degrees.

2. Line the asparagus spears in a shallow baking pan (a pie plate works great). Drizzle olive oil lightly on the asparagus, shaking the pan to coat. Break apart the rosemary springs and place on top of the asparagus.

3. Roast in the oven at 350 degrees for 10 to 12 minutes, or when the tips of the stalks start to brown.

4. Using a nonstick skillet sprayed with cooking spray (or you can use butter or extra virgin olive oil to coat the pan). Crack the eggs in the pan carefully without breaking the yolk. Cook the eggs over medium heat for 2-3 minutes until the whites are solid. Carefully flip the egg over and cook for another minute, then remove from heat.

5. Place the roasted asparagus on a plate and lay the egg on top. Finish with cheese, salt and pepper to taste (use sea salt and fresh ground pepper for an extra special flavor). Serve immediately.