Hope and Healing for Moms

As promised, here is the recipe for my southwest chicken chili :-) 1 tbsp olive, avocado or coconut oil 1 lg yellow onion, diced 1/2 batch cooked black beans, drained (or 2 cans drained)  4 cans diced tomatoes  4 ears roasted corn (or 1 can drained)  1 large roasted chicken, minus the breast, diced (I saved the breast for salads) 1 pkg McCormick White Chili spice (even though this is not a white chili, I wanted this flavor profile) 1 tbsp garlic powder  1 tbsp smoked paprika 1/4 c balsamic or white balsamic vinegar In a heavy pot, heat the oil over medium high heat. Add the diced onion, stirring occasionally and cooking until slightly browned. Add the chicken, beans, and spices; stir continuously while cooking for three minutes. Add the cans of tomatoes. Bring to a medium boil, continue cooking for five minutes stirring occasionally. At this point, you could put the entire mixture into your crockpot. It would be a little full, so just fill it as high as it goes and s...

Here is my roasted chicken recipe. I hope you enjoy! I use it for several different applications throughout the week. I love having large quantities of prepared foods ready so that I am not tempted to snack or drive through somewhere! Roasted chicken: Preheat convection oven to 300° or conventional oven to 325°  1 or 2 large roasting chickens 1/4 cup extra virgin olive oil or sesame oil 1/4 cup balsamic, rice wine, or other high-quality vinegar (Optional: 1/2 cup white wine) Thyme, smoked paprika, fresh garlic or garlic powder, or other savory spices on hand In roasting pan, Place chicken breast side down. This may be unconventional, but provides the juiciest chicken breast! Rub chicken beneath the skin with herbs and spices. Whisk together oil, vinegar, and white wine. Brush or use basting tube to inject half of this marinade between the skin and the meat. Roast for 45 minutes. Use basting brush or tube to baste chicken for the remaining time needed to bring internal tem...