What happens when you try to be a part time student, full time employee, wedding planner, blogger, house cook and still find time to workout?
Don’t worry, it’s a multiple choice quiz!
Well, if you choose the hidden answer “All of the above” you would be correct. Yesterday was quite a challenge. I forgot to make dinner before I scrambled off to work so I snuck home on my lunch break to try to make the white bean chicken chili that I featured in my menu monday post. The thing is, that stupid recipe calls for a full bird and cooking things in the slow cooker for 2 hours and then changing things….. I looked at that recipe and then promptly rolled my eyes, crumpled the paper and threw it over my shoulder. I threw together Megan’s Red White Bean Chicken Chili:
1 large sweet onion
1/2 head garlic (minced, pressed, however you like it)
4oz can green chili’s
1 can pinto beans
28oz crushed tomato’s with basil (canned)
1 can chicken broth (+1 can water, or another can broth if desired)
5 boneless skinless chicken breasts
Chili Powder, salt, pepper … I just sprinkled it on until I liked the color 🙂 be liberal if you like seasonings or go sparingly if you want the ingredients to speak for themselves.
Directions: dice the onions, peel and press the garlic, open all the cans and combine all ingredients into a crock-pot. When I added the chicken, the breasts were still frozen so I just let them hang out in the pot until everything was done, and then we shredded the chicken and returned it to the pot.
Prep time: 15-20 minutes (less if you have fancy kitchen tools)
Cook time: 6 hrs on high
Now, I’ve got to throw my hair in a not-so-business-professional ponytail and fly off to work. Phew! 8 minutes ahead of schedule… maybe I can fit in some more studying…