Menu Plan January 25-30

White Chicken Chili
Chicken is frozen in a small bag in the freezer (2-3 breasts)
Pasta Pot
Add chicken and frozen spinach.  Thaw chicken and cut into small cubes (1-2") before adding, add spinach close to the end.
Roast Pork Tenderloin
In the freezer.  Defrost and follow instructions on bag.
Salsa Chicken
Put chicken breasts in small blue, square glass pan and cover with salsa.  Cook at 375 degrees for 30 minutes or until juices run clear.  Serve with yellow rice cooked according to instructions in rice cooker.  Add salad or steam a vegetable.

White Chicken Chili

Ingredients
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin

1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

Directions
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Crock pot directions:

Dump all of the ingredients in a crock pot.  Cook on low 8-10 hours.  Pull the chicken breasts out (if they were cooked whole) and shred.  I love using my kitchen aid mixer with the paddle attachment to shred chicken.