I actually had 2 leftover nights in a row this week, but I am only going to tell you about 1 today and I'll save the other for later. We had The Pioneer Woman's White Chili. I have wanted to make white chili for a few years now but the hubs discouraged me. He is not a fan of chili at all. I don't blame him. I never ate it growing up and it looked gross - all that ground beef and beans nobody eats except disguised in chili... Well, I now make a yummy vegetarian chili that I can not get enough of, but the hubs still doesn't want me to make it. You see, his tummy cannot take cooked tomatoes. And canned tomatoes are the staple for any home manager feeding a family on a budget! *sigh* Anywho, his need to stay away from tomatoes was the perfect reason, in my book, to make white chili, but he wasn't having it. Probably because we both thought it had to involve ground chicken or turkey which, let's face it, is usually dry when cooked.
But Ree Drummond came to the rescue and provided me with a fairly simple White Chili recipe that uses pulled chicken meat, not ground. And that's not even the best part! This recipe not only helped me clean out the fridge, but also clean out the pantry. *insert angels singing, here*
The original recipe said it made 8 servings. I halved it and got 5, 1 cup servings, which was plenty to feed the adults in this house. And if you are on Weight Watchers, 1 cup of this stuff = 8 points, with 4oz of cheese in the pot, no extra in your bowl. The 3 of us had 2.5 cups total at dinner and then I froze the rest in a quart-size freezer bag for another night.