New Recipe On Deck!

Man, Oh Man!

Its been a long time since I’ve updated, let alone created ANYTHING. It felt good to be back in the lab, so you guys got a a ton of entries to read, and I’m already up to more.


This one came to me as I was dozing off from a long day of class and errands. Awe thing about this one, is yo can make a vegan version or keto friendly version of this recipe!

Say Wha??

I got you my peeps, I got you.

The crew loves chili mac. Frankly they are cheese and pasta obsessed. I get tired of it, so one of the challenges with grown kids is the compromise without me going on strike. Trust me I have……

Enter in white chili.

Now you guys know I love to mix things up in the kitchen and in my bar. As I was dozing off, I wondered “what would happen if I mix white chili with macaroni and cheese?” 

At 2am, I shot up and begin to look up white chili, made a list of ingredients I wanted to use, and the next day it was on. The goal was to make this dish to be easy to modify, time friendly, health conscious, and taste really good.
You should know I did that and some!

White Chicken Chili Mac

2 cans of cubed chicken or 3 chicken breast, cubed

1 1/2 diced onion, celery, and carrots

1 small can green chilis

2 tablespoons olive oil

1 family size chicken broth

2 cans white northern beans, drained (substitute cauliflower in here if keto)

1 can fire roasted corn

2 cups shredded cheese

1 box elbow macaroni

seasonings( I used seasoned pepper and salt. Its up to you what you want to use)

Optional: sour cream, diced cilantro

disclaimer: this amount makes two nights of dinner for a family of four. freeze half or reduce if you want a smaller amount.

1. In a medium pot, cook macaroni as directed.

2. In another big pot, add olive oil, chicken, onions, carrots, celery, and green chilies. If you use the can option for the chicken, just cook until broken up and veggies are soft. If raw chicken, cook until thoroughly cooked with veggies. It should be cooked and soft with either option you choose. Remove from heat.

3. In that same pot, add chicken broth, beans, corn, macaroni, and seasonings. Mix together, and cook down for an additional 20 minutes. Add cheese and cilantro in the end, but mix in with chili.

4. Serve in bowls, adding cheese, and sour cream.

 30-45 minute recipe, depending on if you make changes. I spent 25 dollars total in this dish. I also used a short cut by buying my onions, celery, and carrots already diced in a container for 2 bucks!

Oh yeah peeps, I make things easy, so I can clean as I go, and prep the next dinner (crockpot sweet potatoes and pot roast) for the next night. I froze one half of this for leftovers next week!

Try it out and let me know what you think in the comments!!!!!





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