Hey Y'all!  I am a firm believer that yes there is "Crockpot Season", starting around September and ending around April.  However, as a nouveaux southerner, I am always trying to find ways to use my crockpot out of season so my house doesn't get hot in the summer from using the stove and oven.  I have discovered what I think is a great clean eating chicken chili.  It's a white chili that is lighter than its beefy and red sauce counterpart.

Also, I am doing the beans from dry beans for the first time along with this new recipe I found.  I was kind of hesitant thinking making beans "the old fashioned way" was going to be a chore - but trust me it is not.  Rinse and drain.  The soak in 6Cups water over night in a pot.  If you put it together right before you go to bed - they are ready to go in the morning when you wake up.  Just like if you opened a can to throw them into the crock pot.

Anyway - if this chicken chili comes out good - I will post it.  I came in from shopping and the house smelled SOOOO GOOOOOD and we still have 3hrs to go.

Stay tuned my little tomatoes!

Latin Grilled (or baked) Chicken

Darren was having a steak and I really am not a steak eater - I know HOW CAN THAT BE?!  It is what it is and I was feeling spicy so I came up with this Latin Chicken recipe - super easy and YUMMY FAB!  AND clean eating friendly!  (If you want more than one just double, triple or how ever many the recipe)

1 boneless skinless chicken breast

1T olive oil

1/4C white wine (I used a Portuguese white slightly fizzy wine - which also is a nice pairing for this dish)

1/2 T cumin

1 heaping t  minced garlic 

the juice of ½ lime

Salt and pepper to taste

Place all in a bowl and stir.  Cover and marinate at least 30 minutes in the refrigerator

You can put this either on the grill (which is how I did it – actually Darren grilled because GADS! I can't grill) until there's no pink in the middle.  

If you don't grill, like me, and you don't have someone who can grill it for you, you can also bake this.  Pour everything in the bowl in a pyrex dish and bake in the oven at 350 for 30 minutes.

Serve this with the Black Beans and Brown Rice Confetti (recipe coming soon!)– YUMMY!!!  


PS - I doubled the marinate and marinated some chicken kabobs in the marinate and that was on Saturday and it's Monday and Darren is still talking about how much he loved it!