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Yesterday was leftovers and today starts a new plan


White Chili

Brown Rice


Sliced Oranges

Agua Limón


White Chili (bag or container)

4 C diced raw chicken

1 lb dried white beans

3 C Chicken broth

6 oz. mild green chilies

2 T fresh cilantro

4 T fresh basil

4 cloves garlic, minced

1 t cumin

½  t chili powder

½ t Mexican oregano

¼ t cloves

1 ½  C diced onion

Combine all ingredients into individual’s bag with their meat



Thaw contents of bag in refrigerator.

Cook beans in water overnight on low in crockpot.

In morning, strain and rinse beans and place back in crockpot with contents of bag.

Cook in crock pot on low for 8 hours or until done.

Serving suggestion: Top with tomatoes, onions, and/or fresh cilantro. Other toppings could be fresh cilantro, sour cream, grated cheese, or paprika.

Brown Rice

1 Cup for 4-6 Servings.

Cook as directed on package.


I will use the rest of the leftover vegi slaw over some greens.


Sliced Oranges

We like them cut in round slices like at the restaurants.


Aqua Limón (Lemon Water)

I use my Vita Mix and place in this order:

2-3 peeled lemons, cut and deseeded.

1/3 C sugar

11-15 drops of Stevia Extract

4 C Filtered Water

6 cubes Ice

Turn on slowly until speed is high. Blend for 2 minutes. Pour into a 2 quart container filled partially with ice. Fill up to the 2 quart line with water and refrigerate.

Can be done earlier, but I like to drink it as fresh as possible.