Super Bowl Meal Plan and Beyond…
February is here! Super Bowl! Valentine’s Day! My birthday! So many great menus to plan. My Whole30 officially ends today. My 4th round of Whole30 wasn’t perfect by any means (honey in my tea when I was sick, and maybe a little whiskey in my tea when I was really hacking). The good news is, my cravings are in check and feel so much better than when I started January 3. I hope you enjoyed your weekend and you’re ready for February!
Super Bowl! We’re planning Whole30 buffalo chicken wings, healthy 7-layer dip with Siete tortilla chips, unhealthy 7-layer dip with TJs elote corn dippers and La Taqueria hot sauce and a big pot of my white chicken chili on the stove. I’m including my chicken chili recipe below, I’m still testing and tweaking it a bit before adding it to the recipe section of my site. So please let me know if you make this and you have any comments or suggestions!
White Chicken Chili
If you make this in an InstantPot, add all the ingredients to the pot except the avocado oil and set it to the “chili” setting. No need to sauté the onion or chicken ahead of time! Serves 4-6.
1 tablespoon avocado oil
1 onion, diced
1 green bell pepper, diced
1/2 jalapeño, minced, or more to taste
1 poblano pepper, diced
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, or 2 cups shredded rotisserie chicken
3 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
2 4-ounce cans green chilies and their juices
1 1/4 teaspoons salt
1/8 teaspoon cayenne pepper (optional)
2 cups chicken broth, store-bought or homemade
Optional toppings: Cilantro, green onions, sour cream, grated Monterey Jack cheese, diced avocado, radish slices, pickled jalapeños or corn tortilla strips
In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring, until the onion has softened, 2 minutes. Add the green pepper, jalapeño and poblano and sauté another 2 minutes.
Add the chicken and season the meat with salt. Cook, stirring occasionally, until it’s opaque, 4 to 5 minutes.
Add the garlic, spices and green chilis and stir. Add the beans and chicken broth and bring to a low boil. Simmer the chili for 20 minutes on low, uncovered, so the chili thickens and the liquid reduces. Stir occasionally.
Use a potato masher or hand-held immersion blender to break up some of the beans in several spots and help thicken the chili. Serve warm with optional garnishes.
Spicy tofu and Brussels sprout stir fry. Tip: If you freeze the tofu the night before you plan to use it, it will get crispier once you sauté. I buy sprouted organic tofu, and I may add more vegetables, like broccoli and carrots.
InstantPot French Dip Sandwiches. My kids will have theirs on toasted hoagie rolls with melted provolone. Roasted veggies or carrot and celery sticks on the side. Red cabbage salad would be delicious, too.
I head up to Round Top in the morning for my cooking retreat, so I’m planning to have a date night with my husband. If you’re home, make a batch of coconut red curry soup and enjoy it all weekend long.