Serves 6 – 8.

instructions
• 30 oz chili beans, canned
• 15 oz white beans, canned, drained
• 1 lb boneless skinless chicken breast, cut in cubes
• 1 cup diced onion
• 4 cloves garlic, minced
• 8 oz mushroom, thinly sliced
• 1 1/2 cups frozen corn kernels
• 1 medium diced red bell pepper
• 1/2 tsp hot sauce
• 1/2 cup fresh parsley, finely diced
• 28 oz diced tomatoes with chiles, canned
• nonstick cooking spray
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1 tsp oregano
• 1/4 tsp thyme
• 1 Tbs chili powder

instructions
1. Season chicken with salt, cumin, oregano, and thyme.
2. Spray a large saucepan with non-stick cooking spray. Add chicken and onions. Cook over high heat until chicken is mostly done and onions are soft.
3. Add garlic and peppers and stir in. Continue to cook until chicken is done. (Hint: If chicken looks like it might be sticking to the pan you can either add about 1/4 cup water or more cooking spray to the saucepan.)
4. Stir in tomatoes and beans. Cover and cook on high for ten minutes, stirring occasionally.
5. Reduce head to medium high, stir in mushrooms, corn, chili powder, and hot sauce. Cover and cook for 10 more minutes, stirring occasionally.
6. Turn off heat, serve in individual bowls and top off with parsley.

Tweaked from Turbocooker Recipe Cards

As soon as you finish cooking, portion everything out into microwavable and freezable containers so that it’ll be easy to grab and go with one or two servings of leftovers later in the week. That way if you’re too tired to cook anything or you’re running late for work with no time to make lunch, you can just pop a serving into the microwave and you’re good to go!

Servings: 10

Ingredients:

• 3 cans chicken or vegetable broth, low-fat
• 1 can diced tomatoes with chilies
• 32 oz frozen veggies
• 8 oz Velveeta Light, cubed

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Servings: 5

Ingredients:

• 1 medium potato, peeled and diced
• 1/2 cups water
• 1 stalk celery, chopped
• 1/3 cups onion
• 1 Tbs fat-free butter or light margarine
• 12 oz evaporated skim milk
• 1 cup skim milk
• 13 oz canned clams, chopped
• 1/4 tsp salt (optional)
• 1/4 tsp ground white pepper

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Servings: 8

Ingredients:

• 1 serving cooking spray
• 1 medium onion, chopped
• 4 medium garlic clove, minced
• 3 -15 oz cans of black beans, undrained
• 1/2 tsp red pepper flakes
• 1 tsp ground cumin
• 14 1/2 oz chicken or vegetable broth
• 10 oz canned tomatoes with green chiles
• 11 oz canned corn, drained
• 1/3 cups fat-free cheddar cheese, shredded
• 1 Tbs fat-free sour cream

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Servings: 10

Ingredients:

• 1 Tbs extra virgin olive oil
• 1 large onion, chopped
• 6 cups vegetable broth
• 1 large potato, peeled and chopped
• 6 medium zucchini, chopped
• 4 Tbs basil, chopped
• ground pepper, to taste

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Servings: 20

Instructions
• 1 1/3 cups sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup candy-coated baking bits
• 1/2 cup white chocolate chips
• 1/2 cup vegetable oil
• 3 eggs
• 1/4 cup water
• 1 tsp vanilla extract

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