Creamy White Chili

1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces.
1 medium yellow onion, chopped
*I like to chop my meats and veggies at nap time and stick them in the fridge just ready to dump in the pot at dinner time. Really cuts down the dinner time stress*
1 1/2 tsp garlic powder
1 tablespoon olive oil
2 cans ( 15.5 oz each) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
*I also measure out all my spices and stick them in a Tupperware on the counter at naptime)
1 cup sour cream
1/2 cup heavy whipping cream
1. In a large saucepan, sauté chicken, onion and garlic powder in the olive oil until the chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil.
2. Reduce heat and simmer uncovered for 30 minutes. Don’t cover it if you want that thick chili consistency. If it is covered, it will be a bit more soupy. And, your house will smell amazing this way.
3. Remove from heat, stir in cream and sour cream. Serve immediately.

Taco Casserole

1 box twisty rotini noodles, cooked and drained

1 1/2 cups sour cream

Mix together and pour in to greased casserole dish

1 lb ground beef browned and drained

1/4 cup taco seasoning

1 can tomato sauce

Mix together and pour on top of the noodles

Sprinkle with grated cheese and bake at 350 degrees for 30 minutes

BLT Pasta Salad

Ingredients

12 ounce corkscrew shaped pasta

1/2 cup milk

12 ounces lean bacon

3 medium ripe tomatoes, cut into chunks

1 tablespoon chopped fresh thyme

1 clove garlic, minced

Kosher salt and freshly ground pepper

1/2 cup mayo (i used 1/4 cup mayo and 1/4 cup greek yogurt)

1/4 cup sour cream

4 tablespoons chopped chives

5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature. Enjoy!