Yesterday my favorite kind of Sunday. No one left home, or their pajamas. It was a slow-moving day, with crisp fall air and a roaring wood stove. My daughter and I spent some time in the kitchen trying out a few recipes from Lisa Leake’s new cookbook, 100 Days of Real Food: Fast and Fabulous. Leake became a #1 New York Times best-selling author after publishing her first cookbook, 100 Days of Real Food, which focused on removing processed food from your families diet. I adore her recipes, and as I’m on a healthy eating kick at the moment, the timing of her new book release is truly perfect.
I cannot emphasize enough how very easy each dish was to make. My daughter single-handedly made the cinnamon glazed bananas, which were out of this world delicious. And I whipped up the white chicken chili, with barely 10 minutes of hand on prep time. The ingredient list is short and decidedly healthy, making it a perfect weeknight meal. When I make the chili again I will be sure and double the recipe as it is freezer friendly. So check out the recipes below, and be sure to take a look at Lisa’s website and cookbooks!
White Chicken Chili
1 tablespoon of olive oil
1/2 onion diced
1/2 jalapeno, minced
1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 garlic clove minced
1 tsp chili powder
1 tsp ground cumin
1 1/4 tsp salt
1/4 tsp cayenne pepper
1/2 cup frozen corn kernels
2 15 oz cans white beans
1 3/4 chicken broth
1/4 cup heavy cream
In a medium soup pot, heat olive oil over medium heat. Add the onion and jalapeno and cook, stirring, until the onion has softened, 2 to 3 minutes.
Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink, 4 to 5 minutes.
Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corns, beans, and chicken broth, and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
Break up some of the beans with the back of a wooden spoon to thicken the chili. Stir in the cream, garnish with desired toppings.
Cinnamon Glazed Bananas
2 tbs butter
1/4 cup maple syrup
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
4 large bananas
Vanilla ice cream for serving (optional)
Cut bananas into 1/2 inch thick slices
In a skillet combine the butter, maple syrup, cinnamon, and vanilla and set over medium heat.
When it starts bubbling, add the bananas and cook for 30 to 60 seconds, stirring to coat.
Serve as is or with vanilla ice cream.
I hope you find these recipes useful in your kitchen. If you have any kid friendly or quick and easy meals you think I should try, please let us know!