Some nights, we're so swept up in the day's to-dos that we don't realize it's suppertime until the sun has set and our stomachs are rumbling. By then, it's too late to select a restaurant and order takeout, so we're heading to the pantry to see what we can toss together. Enter the new cookbook Julie's Eats & Treats, which is filled with tasty recipes for this exact situation. "I truly believe in making delicious food that anyone can cook using pantry staple ingredients," says author Julie Evink. "Don't worry - the food I make is still full of flavor, and I sneak in as many fresh ingredients as possible." Try one of these simply scrumptious meals tonight!
SLOW COOKER WHITE CHICKEN CHILI
Serves 8
1 lb. skinless, boneless chicken breasts
1½ tsp. cumin
1 tsp. salt
½ tsp. pepper
½ tsp. oregano
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1 yellow onion, minced
3 cloves garlic, minced
2 (15 oz.) cans great northern beans, drained and rinsed
2 (4.5 oz.) cans diced green chilies
1 (15 oz.) can corn, drained
3 cups chicken broth
4 oz. reduced-fat cream cheese, diced
½ cup half-and-half
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Diese Geschichte stammt aus der June 03, 2024-Ausgabe von Closer US.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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