Easy White Chicken Chili

This is a recipe inspired by my hunger shopping at my local Walmart in the spice aisle before I had breakfast as well as Sandra Lee, who would whip up some mean vittles for her and her family using a few fresh ingredients and prepared ones, too, in order to create a delicious meal. It also doesn't hurt to read the back of the spice mix bag for suggestions.


One boneless skinless chicken breast, diced into small bite sized pieces
1 tbsp canola oil
One envelope of McCormick White Chicken Chili Seasoning Mix
One can (10 oz) Ro-Tel Mild Diced Tomatoes & Green Chilis
One can (15.5 oz) Cannellini Beans
One can (15.25 oz) Golden Sweet Whole Kernel Corn
1 cup water


So I started out with one frozen chicken breast which I defrosted in the microwave, then cut up into small bite-sized pieces. Then in dutch oven on the stove top with the burner on medium, I added the oil and heated that and added the chopped raw chicken. I cooked the chicken stirring it about as to not get it too brown and tough for about 5 minutes. Then I added the rest of the ingredients and turned down the heat to be one quarter and placed the lid on the pot to be vented to the back of the stove top and put the timer on to let this cook for 10 minutes.

Then I came back to the pot after 10 minutes, turned the stove off, placed the entire lid onto the pot this time without a vent and let the flavors meld on top of the stove for an additional 10 minutes. This also allowed the dish to be cool enough before serving.

Coconut Lime Chicken


Creamy Coconut Lime Chicken Breasts - a one pan, Whole 30 approved dish made with only a handful of ingredients. Dairy Free + Paleo + Gluten Free
Course: Main Course
Cuisine: Thai
Servings: 4 people
Calories: 317 kcal
Author: Sarah


4 skinless boneless chicken breasts, about 1 1/2 pounds
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion it came out to 1/2 onion for me, chopped
1 whole red chili chopped optional
1 cup organic chicken stock*
2 tablespoons lime juice about 1 large lime
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can or coconut cream
1 teaspoon turmeric powder (optional)
1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional
Cooked rice to serve with enough for 4 servings.


  1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
  2. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
  3. Add the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk and the turmeric and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
  4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.

Serve with rice or cauliflower rice with the sauce spooned over the top.

Add an extra sprinkling of cilantro & chillies and enjoy!


Homestyle German Potato Pancake

1 medium potato, cooked in the microwave on high for 3 minutes
one egg, scrambled
1/4 cup all purpose flour
2 tbsp chopped green onions
salt & pepper, to taste
1 tbsp canola oil

In a medium bowl, using a grater on the largest hole size, grate the potato into the bowl. Add flour and coat the potato, incorporate egg and green onion. You can add the salt and pepper at this time or after it's cooked. This mixture will be thick.

In a small frying pan, heat oil and then add mixture pressing down and leveling until it's an even 1/4 inch thick disc. Cook for about 5 minutes on one side until browned and then flip and turn down the heat to prevent burning. Serves one.

Red Beans and Rice v.2

This recipe was inspired by a cooking segment that was on the Harry Connick, Jr. Show. I couldn't find the recipe online, but this is what I could remember and it came out great! The roux was omitted to make the recipe lighter and salt was added in the end, not during cooking since the sausage is already salty enough to flavor the whole dish.

1 lb dried red beans
Hillshire Farms Smoked Beef Sausage
canola oil
1 yellow onion, chopped
2 carrots, halved and chopped
1 green bell pepper, chopped.
1 can diced tomatoes
2 cloves of garlic, smashed and chopped
Lawrey's Season salt
Fresh grounded black pepper

The night before, soak the 1 lb dry red beans in just enough water to cover them. The next morning, drain and rinse the beans and then place them in a crock pot with just enough water to cover them. Set the heat on high to cook for 4 hours. At the 4 hour mark, check the beans for doneness. Change the heat setting on the crock pot to low.

When the beans are done cooking, make 3 cups of white rice in the ride cooker.

Slice the smoked sausage into thin slices about a 1/4 inch thick. Brown in a large skillet with about a tablespoon of oil. Once cooked, add the chopped onion. Stir and cook for 2-3 minutes and then add the garlic. Cook for an additional minute. Add this to the beans.

Add an additional tablespoon of oil to the same large skillet. Add the chopped carrots and bell pepper. stir frequently and cook until tender crisp, about 3-5 minutes. Add to the beans. Also add the entire contents of the can of diced tomatoes to the pot of beans. Stir well.

Season the beans with Lawrey's season salt and lots freshly ground black pepper. Stir well.

Serve on top of cooked white rice. To make it spicy, top with Louisiana Hot Sauce.

Quick Beef Stroganoff

1 1/2 lbs thin cut beef
1 tbsp oil
1 tsp Lawry's Season Salt
1/2 bag No Yolks Extra Broad Noodles
1 cup frozen green peas
1/4 cup chopped onion
1 can Campbell's Mushroom Gravy

In a medium saucepan, prepare the noodles. At the halfway point, add frozen green peas. Cook for another 10 minutes then drain.

In a medium frying pan, heat oil. Prepare beef by cutting into bite sized pieces then season with Lawry's Season Salt. Add to frying pan. Cook using medium heat until tender, about 5 minutes. Remove beef from heat. In the same frying pan, add onion. Cook until translucent. Deglaze with hot water from the pasta.

In the saucepan, add gravy, cooked beef and onion, noodles and peas. Mix together and serve.

Makes 2-3 servings.

Paper Bag Popcorn

So I'm always looking for something crunchy to snack on. Chips make me fat and crackers may have dairy in them. What to do? I make popcorn a lot. But I was finding that after making large pots of popcorn, we were throwing away lots.

I need to make a small batch without the pan. Enter the brown paper bag. The one you pack with lunches. That one.

I add 1 or 2 tablespoons of popping corn in a clean, unused brown paper bag, move the corn to one corner of the bag, then add one tablespoon of popcorn oil directly on top of the popcorn, close the top of the bag quickly and place it into the microwave oven and cook it on high for one minute.

My microwave is 1600 watts so I have to watch the popping at the end so it doesn't burn. After the popping has mostly stopped, the cooking is complete. You can open up the bag (watch for steam) and salt it right in the bag.

This method makes a few cups of popcorn.

Perfect Sweet Tea

I don't like my sweet tea too sweet nor too strong so due to trial and error, I finally found the right combination I can enjoy drinking all day long.

Perfect Sweet Tea

1 half gallon plastic pitcher
6 Lipton tea bags
3/4 cup granulated sugar
1 quart of boiling water
1 quart ice water


In a tea kettle or saucepan, bring to a boil one quart of water. Add sugar and tea bags to pitcher. Once water is boiling, add to pitcher. Steep tea for one minute, then discard tea bags. Mix to combine sugar and tea, add cold water and mix again. Refrigerate.