white Chili

This recipe was given to me by my friend Renee Lierow.  Thanks for sharing!

White Chili
(recipe as written)

3lb great northern beans (canned)
2lb boned chicken breast; cook until tender and cut in 1/2 cubes. Or let sit in chicken broth for a few hrs then shred.
1 tbsp grape seed oil
4 cloves of garlic, minced
2 med chopped onions
2 tsp ground cumin
1/16 tsp ground cloves
1/4 tsp cayenne red pepper
1 tsp ground oregano
2 cans mild green chilis, chopped
4 cups chicken broth

Heat oil. Add onion, garlic, chilies, spices. Cook 2-5 mins. Add beans, chicken, and broth. Simmer for 15 mins or more.

My variations:

I bought a rotisserie chicken and de-boned it for the meat for the this then boiled the bones etc. (with some onion and spices) to make the chicken broth. (that's just me. It can be a lot of work. Lol)

I used olive oil because grape seed was too expensive and I already has olive oil.

I did not add ground clove. I didn't have it and it was WAY too expensive for that little tiny bit.

I used 1 large can of chilies because we don't like things too spicy.

Other then that, I added some garlic powder, onion powder, and garlic salt to taste.

I also brought mine to a boil, then lowered the heat and simmered for somewhere near an hr or so.

Potato Soup

THE BEST potato soup recipe ever!

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot


OR

1

package (12 oz) bacon

1 1/2

cups chopped onion

6

cups Progresso® chicken broth (from two 32-oz cartons)

2

lb baking potatoes, peeled, cubed

2/3

cup butter

3/4

cup Gold Medal® all-purpose flour

4

cups milk

1

teaspoon salt

1

teaspoon freshly ground pepper

1

cup diced cooked ham

1

container (8 oz) sour cream

2 1/2

cups shredded sharp Cheddar cheese (10 oz)

3/4

cup sliced green onions

1. In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
2. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
4. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

BURN FAT!

OK  this  recipe is  actually a 7 day diet. it does help kick start a diet.  I have done this and it does work.
If you like soup its a great way to lose weight.

Basic Fat burning soup
6 large green onions
4-5 carrots sliced
1-2 cans tomatoes
1 large head of cabbage
2 green peppers
1 bunch of celery
1 pkg lipton soup mix
season with salt, pepper, curry, parsley, or bouillon.  hot sauce  if  you prefer.

Cut veggies into small to medium sized  pieces and cover with water. Add soup mix and seasonings. Boil fast for 10 minutes. Simmer and continue cooking until veggies are tender. This soup can be eaten anytime you are hungry. Eat as much as you want , whenever you want. This soup will not add calories. The more you eat the more you will lose.

Diet plan

Day 1:
Eat all fruits (except bananas unless otherwise stated). Cantaloupe and watermelon are lower in calories. Eat only the soup and fruits. For drinks have unsweetened  tea, cranberry juice or water.

Day 2:  All vegetables today. Eat until you are stuffed with all fresh, raw, or canned vegetables. Try to eat green leafy veggies stay away from dry beans, peas and corn. Eat along with the soup. At dinner time on this day, reward yourself with a  big baked potato and butter. NO fruits this day.

Day 3: Eat all soup, fruit and veggies you want. DO NOT have potato. If you have eaten, as above, and have not cheated, you will have lost 5-7 pounds.  Don't give up go on to day 4.

Day 4: Bananas and skim milk. Eat as many as 3 bananas and drink as many glasses of water as you can on this day along with soup. Bananas are high in calories and carbohydrates and so is the milk, but this particular day your body will need potassium and the carbohydrates, proteins and calcium to lessen your cravings for sweets.

Day 5:  Beef and tomatoes. You can have 10-20 ounces of beef and a can of tomatoes or as many as 6 fresh tomatoes today. Try to drink 6-8 glasses of water to wash away uric acid in your body. Eat the soup at least once this day.

Day 6: Beef and veggies. Eat to your hearts content of beef and veggies today. You can even have 2 or 3 steaks if you like with green leafy veggies, NO potato. Be sure and eat the soup at least once today.

Day 7: Brown rice, unsweetened fruit juice, and veggies.  stuff yourself!  Be sure you eat the soup at least once today!

by the end of first week, if you have not cheated, you will have lost 10-17 pounds. If you have lost more than 17 pounds stay off the diet for 2 days before resuming.

This 7 day eating plan can be used as often as you like. As a matter of fact, if followed correctly it will clean you system of impurities and make you feel better over all.

Definite NO NO's:  Bread, alcohol,  fried foods, and carbonated drinks.

Definite DO's: water and lots of it.  Eat the soup anytime you feel hungry.

this diet is from Sacred Heart Memorial Hosp. Used for over weight patients to lose weight rapidly, usually before surgery.