Quote:
Originally Posted by ViolaMum
CrockPot/IP:
White chicken chili - we do a traditional broth-y version and also a creamy one from the THM cookbook
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Could you please share your chili recipe?
I love Penzey's Adobo blend on chicken (add salt!) to use in quesadillas or rice bowls.
Lemon pepper chicken and leftovers used in chicken noodle soup is so, so good.
Bite size pieces seasoned with some garlic salt and then finished with balsamic is a big hit with my oldest. I pull out some plain pieces for the little one.