November is National Diabetes Month.

The Virtual Potluck team has paired up with Anolon and Microplane to bring you some delicious, diabetic friendly meal ideas and to raise awareness about diabetes. Our very own Diabetic Foodie has been our guide and organizer for this very important event.

• More than 371 million people have diabetes.
• Half of people with diabetes don’t know they have it.
• Half of the people who die from diabetes are under the age of 60
• In 2012, 4.8 million people died from and 471 billion USD was spent on diabetes

Just because this White Chicken Chili is diabetic friendly, we are not sacrificing flavor here.  In fact this chili was so good, my family decided it was the new favorite.  I will be making it again and again.  It was packed with flavor and so filling but unlike red chili we weren’t reaching for the Tums afterwards. To make the chili diabetic friendly, I used lean white meat chicken, a small amount of olive oil for sautéing the chicken and vegetables and low-sodium chicken broth.  I used can beans, so I drained and rinsed them to wash off the extra sodium found in the canning liquids.  I did not add any additional salt to this recipe and I thought it was plenty flavorful.  If salt is not an issue in your diet, you could certainly add more to taste.  I kicked up the protein level with a small amount of quinoa and I think it added in some great texture and rounded out this hearty dish. I garnished with a little cilantro and fresh tomatoes.  Avocado and Greek yogurt would also make great toppings.

You might also like my Smoked Chicken and Black Bean Chili!

Print

White Chicken Chili

A hearty and delicious chicken chili with white beans and quinoa.

Course Soups

Cuisine American

Keyword chicken chili with white beans, chili

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 458kcal

Author Milisa

Ingredients

• 2 tablespoons olive oil
• 4 chicken boneless skinless chicken breasts, cut into bite-sized pieces
• 1 onion
• 1 garlic clove minced
• 1 jalapeño seeded, and diced
• 2 tablespoons cumin
• 4 cups low-sodium chicken broth
• ½ cup quinoa uncooked
• 2 15 oz cans of Cannellini beans rinsed and drained
• cilantro and fresh tomatoes for garnish

Instructions

• Add olive oil to a deep pan and place over medium-high heat. Add chicken breasts and cook, stirring occasionally just until the chicken is no longer pink.
• While chicken is cooking julienne the onion with a Microplane Slicer or finely chop. Add onion, garlic and jalapeno to chicken and cook just until onions are translucent, stirring often.
• Add chicken broth and quinoa.
• Bring to a boil and cook 2 minutes. Stir in Cannellini beans and lower heat to simmer and cook for 45 minutes, stirring occasionally.
• Can be simmered up to 2 hours.
• dGarnish with cilantro and fresh tomatoes.

Nutrition

Serving: 1g | Calories: 458kcal | Carbohydrates: 44g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 118mg | Fiber: 10g | Sugar: 2g

The post White Chicken Chili appeared first on Miss in the Kitchen.

I have become quite dependent on my slow cooker and I’m totally loving the new Hamilton Beach Stay or Go Slow Cooker.  It has handles that snap over the lid to hold it in place if you need to take it somewhere.

I can’t tell you how many times I have dumped chili in the back of my vehicle hauling it somewhere.  Holy mess.

This slow cooker also has an attachable meat thermometer, how handy is that!
Along with the slow cookers we also have Not Your Mother’s Slow Cooker Cookbooks to give away!  I am loving this cookbook.  Today I’m sharing the Colorado Chicken recipe that I made into some of the best enchiladas ever!  I’ve also made the Mahogany Glazed Pork made with soy sauce and orange marmalade which was so delicious.  I am eyeing the Orange Hoisin Chicken recipe for this week’s menu.  There are 350 recipes and I think they all sound pretty darn good. 

a Rafflecopter giveaway

Print

Colorado Chicken Enchiladas

Colorado Chicken Enchiladas with slow simmered chicken made in the slow cooker with homemade red chile sauce!

Course Chicken

Cuisine American

Keyword chicken enchiladas, enchiladas

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 Servings

Calories 679kcal

Author Milisa

Ingredients

Red Chile Sauce

• ¼ cup vegetable oil
• 2 cloves garlic finely minced
• ¼ cup all purpose flour
• 1 cup pure ground chile powder
• 4 cups water
• salt to taste

Colorado Chicken

• 2 medium yellow onions peeled
• 2 medium red bell peppers seeded
• 4 medium sized frozen boneless skinless chicken breasts

Enchiladas

• 12-15 corn tortillas
• 1 can cream of mushroom soup
• 4 cups shredded cheese I used Colby-Jack
• sour cream for garnish
• 4 green onions chopped for garnish

Instructions

• In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the garlic and cook, stirring for 1 to 2 minutes; do not let the garlic brown.
• Stir in the flour. Reduce the heat to medium and add the chile powder; chile burns very easily, so keep stirring.
• Stir in the water. Raise the heat to medium-high and let the sauce come to a simmer. Season with salt. The sauce is ready to use as is, but if you want a thicker sauce, let it simmer for 10 to 15 minutes more. It will keep, refrigerated, for a week or frozen for up to 3 months.
• Slice the onions and peppers. Put the vegetables in the slow cooker tossing to mix well. Arrange the frozen chicken breasts on top of the vegetables and pour over the chile sauce.
• Cover and Cook on LOW until the chicken is tender 5-7 hours.

To assemble the enchiladas:

• Preheat oven to 375 degrees F.
  Spray a 9 x 13 baking dish with non-stick cooking spray.
• Remove chicken from sauce and shred or coarsely chop. Set aside.
• Pour enchilada sauce into a large bowl, mix in cream of mushroom soup.
• Heat the tortillas, wrapped in a damp paper towel in the microwave about 1 minute to make them pliable.
• Dip a tortilla into sauce and lay on a clean plate. Add shredded chicken and a little cheese. Roll up tortilla and place seam side down in baking dish. Repeat with remaining ingredients.
• Pour about 1 to 2 cups of remaining enchilada sauce over enchiladas.
• Bake for 25 minutes. Remove from oven and add addtional cheese over the enchiladas. Return to the oven and bake for about 10 minutes or until cheese is melted and bubbly.
• Remove from oven and allow to stand 5 minutes before serving.
• Serve with sour cream and green onions.

Nutrition

Serving: 1g | Calories: 679kcal | Carbohydrates: 48g | Protein: 31g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1018mg | Fiber: 6g | Sugar: 9g

Be on the lookout for 7 other fantastic slow cooker recipes from Farmgirl Gourmet, Cookistry, Time in Our Kitchen, Diabetic Foodie, 30A Eats, Cooking with Books, & Food Hunter’s Guide to Cuisine.

Disclosure: This is not a sponsored post.  I received a Hamilton Beach Slow Cooker for review purposes and a copy of the Not Your Mother’s Slow Cooker Cookbook from The Harvard Common Press for review purposes.  All opinions are my own!  This post does contain affiliate links.

The post Colorado Chicken Enchiladas appeared first on Miss in the Kitchen.

If you like this you should try Fresh Apple Cake and Easy Cinnamon Coffee Cake.

Maple-Walnut Apple Cake ~ Delicious Dessert for any occasion

Dessert perfect for any occasion, this dish is great to bring to Thanksgiving or Christmas dinner. With all the right flavors its sure to please everyone. A dish that looks like it took hours to prepare but truly does not. 

Ingredients Needed: 

• butter, softened
• brown sugar
• sugar
• Coombs Family Farms Pure Maple Syrup, divided use
• vanilla extract
• egg
• all purpose flour
• baking soda
• apples, peeled, cored and coarsely chopped
• toasted walnuts, chopped

How To Make:

Preheat oven to 350 degrees F°.

Grease a 9 x 9 inch baking pan.

In a large mixer bowl, add butter creaming with electric mixer.  

Add brown sugar, sugar and 1/4 cup of maple syrup mixing until combined.  

Beat in vanilla and egg.  

Add flour and baking soda mixing just until combined.  

Fold in apples.

Pour into greased baking pan.

Sprinkle toasted walnuts over batter, pressing lightly.  

Drizzle with remaining 1/4 cup maple syrup.

Bake for 35 minutes or until a toothpick inserted comes out clean.

Cool for 10 minutes before slicing.  

Serve warm or at room temperature.

IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK!

Print

Maple-Walnut Apple Cake

Dessert perfect for any occasion, this dish is great to bring to Thanksgiving or Christmas dinner. With all the right flavors it’s sure to please everyone.

Course Apple Desserts

Keyword apple, desserts, maple, walnut

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Additional Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 662kcal

Author Milisa

Ingredients

• ½ cup butter softened
• ¼ cup brown sugar
• ½ cup sugar
• ½ cup Coombs Family Farms Pure Maple Syrup divided use
• 1 teaspoon vanilla extract
• 1 egg
• 1 ¾ cup all purpose flour
• ½ teaspoon baking soda
• 1 ½ cups apples peeled, cored and coarsely chopped
• 1 cup toasted walnuts chopped

Instructions

• Cooking Directions:
Preheat oven to 350 degrees F°.
• Grease a 9 x 9 inch baking pan.
• In a large mixer bowl, add butter creaming with electric mixer.  
• Add brown sugar, sugar and 1/4 cup of maple syrup mixing until combined.  Beat in vanilla and egg.  
• Add flour and baking soda mixing just until combined.  
• Fold in apples.
• Pour into greased baking pan.
• Sprinkle toasted walnuts over batter, pressing lightly.  
• Drizzle with remaining 1/4 cup maple syrup.
• Bake for 35 minutes or until a toothpick inserted comes out clean.
• Cool for 10 minutes before slicing.  
• Serve warm or at room temperature.

Nutrition

Serving: 1g | Calories: 662kcal | Carbohydrates: 95g | Protein: 8g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 249mg | Fiber: 3g | Sugar: 60g

disclosure: I was provided with product to review, all opinions are my own.

The post Maple-Walnut Apple Cake appeared first on Miss in the Kitchen.