CHICKEN BEAN SUPREMES

Yes, you guessed it, another bean recipe!  I told you we have been eating a lot of beans lately!

The bean we especially like using alot of is the Cannellini bean because of the awesome health benefits.  Did you know its one of the least glycemic bean?  Did you know they are great in lowering cholesterol and are super charged with antioxidants?  There are so many great things about the cannellini bean that makes it a must in any ones diet, its worth checking out.

 

I super sized these bean rolls into 4 servings but you can make them smaller.  We usually have 1 with a dinner salad and it is a great filling meal.  I also used a spicy chicken sausage but you can use plain ground chicken or turkey and season it yourself.  My husband raved about these, hope you like them too!

 

 

CHICKEN BEAN SUPREMES

 

1/2 lb spicy chicken sausage

1/2 cup red and green peppers, diced

1/2 cup onions, diced

1 10 3/4 oz can Campbell's Healthy Request cheddar cheese soup

4 large fajita style, whole wheat tortillas

1 15 oz can cannellini beans

1/2 cup sharp cheddar cheese

 1 10oz can green enchilada sauce

 

 

 

Preheat the oven to 400.  Spray a medium saucepan, with cooking spray and brown the ground chicken, peppers and onion on medium high heat.  Turn off heat and stir in the can of cheddar cheese soup.

 

Pour 1/2 the can of enchilada sauce on a plate and have another plate ready to wrap  your tortillas on

 

Dip tortillas in sauce and coat both sides.  Transfer to spare plate.

 

To each tortilla, add 1/4 the chicken mixture, 1/4 can beans

and

1/8 cup sharp cheddar cheese

Roll up (do not tuck ends) and lay in baking pan( I used a 7 x 11 pan)

Pour the other 1/2 can of enchilada sauce over the top and bake at 400 degrees for 30 minutes or as brown as you like them. 

 

Sorry I didnt get a plate shot, I was so hungry I forgot!

 

 

 

 

 

 



ITALIAN CHICKEN MEATBALL SOUP

Meals in our house have become pretty healthified.  As we get older we realize that eating healthy and cutting out preservatives can make you feel energized and not as sluggish. This recipe uses ground chicken breast( which I ground myself ) and healthy vegetables for a great filling meal that keeps us feeling satisfied  and not craving a fat filled alternative.  These meatball also make a great meat balls and spaghetti dinner.

• 1/2# ground chicken breasts
• 1 tsp dried Italian seasoning
• 1/8 cup egg beaters
• 3 tbsp panko bread crumbs

Start a medium pan of water boiling on the stove.  Mix all the meatball ingredients together.  Roll into 1 inch meat balls and drop into boiling water for 5 minutes.  Remove and set aside.

• 1/2 cup diced onions
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cups kale, torn in small pieces
• 1/4 cup quick cook barley
• 4 cups chicken broth
• 1 tsp red pepper flakes
• 1 tbsp olive oil
• salt and pepper to taste

In a large kettle heat on medium the 1 tbsp olive oil.  Add the diced celery, carrots and onions, red pepper flakes and salt and pepper to taste.  Saute for 5 minutes.  Add the chicken broth and barley, and bring to boil.  Reduce to simmer and cook for 5 minutes.  Add the chicken meatballs and kale and simmer  minute.  Let stand 5 minutes before serving.