White Chili

4 large chicken breasts
3 cloves minced garlic
1+ T olive oil
1 med/large onion chopped
*combine in skillet & heat until chicken is cooked

ADD cooked chicken with the following in a large pot:
14 oz+ chicken broth (add more if too thick)
2 cans drained white beans (I use Great Northern beans)
2 small cans diced green chilis
1 tsp. oregano, cumin & salt
1/2 tsp. pepper
*Bring to a boil & simmer 30 mins.

Before serving add 1 C. sour cream & 1/2 C. cream or half & half.  We like to add rice to our bowl of chili too!

to make a larger batch, I add another chicken breast, can of beans & chilis with a bit more broth & seasonings to taste.  Yum yum!!

Leshta Chorba (Bulgarian Lentil Soup)

This dish was served to me countless times as a missionary, and I really love it. It's great for warming you up, or for an easy dinner. Serve with lots of crusty bread!

1 lb brown lentils, washed
1, 15 oz can stewed tomatos
2 C shredded or chopped carrots (or a small pkg baby carrots)
1 med onion, diced
2-3 cloved minced garlic
2-3 teaspoons summer savory (In Bulgarian it's CHOO-bri-tza)
1 t flat leaf parsley
Salt and pepper to taste
6-7 C water

Directions
On the stove top in a large soup pan, heat the water on medium high till almost boiling. Add the lentils, tomatoes, carrots, garlic, savory and parsley.
Salt and pepper to taste as well. Cook till the lentils are done 35-45 mins.
It's important to note that you don't want this dish to boil, but just simmer under the boiling point. The lower and slower you can cook the soup will also enhance the flavors. However, if you don't have time for low and slow, this hour version will also be great

Becky's Bean Salad

From my SIL Becky....

1 each, yellow and green bell pepper, diced. (you can also use red or orange pepper)
1 q-cumber seeded, and diced
1/2 red onion chopped into small bits
3 C of corn, (6 ears scraped from the cob)
3 large tomtoes cubed
1/4 C chopped fresh flat leaf parsley
1/4 C chopped fresh cilantro
4 T red wine vinegar
2 T olive oil
salt and pepper to taste
3 C cooked black beans.

Method:
Combine all ingredients except beans and chill for about an hour. Add cooled beans right before serving.

Best Bean Soup

This is a variation of a WW recipe that I've tweeked a bit to be a "year supply dinner", and by that I mean, most of the ingredients can come from your pantry or year supply.

2 cans Great Northern Beans
2 cans stewed tomatoes, any variety
2 cans veggie broth, but you can use chicken broth too
1 pkg or 1 lb fresh spinach, washed and chopped or torn into peices (you can use a 10 oz pkg of frozen spinach, but I find that the texutre and apprearance of frozen spinach to be very off putting)
1 med onion diced up
2-3 cloves or minced garlic
1 lb ground turkey
Salt and Pepper to taste
1/2 bunch Italian flat leaf parsrley or 1 T dried parsely (optional)
Crusty bread & the cheese of your choice

Method:

Sautee onion and garilc till soft and almost translucent. Add meat and brown, don't forget to salt and pepper. When the meat is brown add the beans, tomatoes, and broth. Bring to a boil and cook for about 20 mins. Next add the spinach in in batches and allow to wilt down then add the next bunch, add the parsely here too if your're using it. Allow to cook for a few more minutes and serve with warm bread and cheese. WW info: 1 1/2 C soup = 4 pts, add appropriate points for bread and cheese according to lable info.

Varation: Place in a 2 qt casserole dish when all the ingredients are cooked. Rip bread into chunks and place on top of the soup, also sprinkle cheese on top and broil till cheese is brown and bubbly -- like you would do with French Onion soup. If you do it this way your WW nutrition info is: 1 1/2 C soup w/bread = 8 pts.