Tag Archives: ranch dressing

Creamy Chicken Chili and Beans

6 Nov
Creamy Chicken Chili and Beans

Creamy Chicken Chili and Beans

I slammed this dinner together for the crock pot in less than 15 minutes. It was 1:45 pm, my day to cook, but I had a dentist appointment during my lunch break earlier and didn’t get around to thinking about dinner until after my 1 pm meeting. I knew I wanted something Mexican/spicy-ish. I scoured my recipes and found one where I stated about the chicken breasts, “I put them in frozen.” Bingo.

Amazingly I had every single ingredient on hand. The last time I made it I used white beans and this time I used black beans, which I had wanted to use prior, but didn’t have any back then. I also added more cream cheese to make it creamier, as well as some chicken broth and additional tomatoes because I remembered it was slightly too thick last time. I also mixed up the chile powders as my spice cabinet has increased greatly over the past two years. If you only have regular chili powder, then just use a tablespoon of that instead. (Hint: Chile powder is a pure grind of one chile, chili powder is a mixture of chile powders and other spices.)

Each time I make a recipe again, I strive to improve upon it. (Well, unless it was just perfect to begin with — HA!) We did enjoy this chili more this time around (seconds for the daughter!), dinner was on time, and the husband got to watch his Monday Night Football. Mission Accomplished.

Creamy Chicken Chili and Beans

Creamy Chicken Chili and Beans

Creamy Chicken Chili and Beans

1 pound boneless, skinless chicken breast (can be frozen)
3/4 cup homemade or low-sodium chicken broth
1 10-oz. can Ro-Tel tomatoes or 14-oz. can diced tomatoes and green chiles
1/2 cup additional diced tomatoes if using Ro-Tel
1 can black beans, rinsed and drained
1 cup canned hominy, rinsed and drained (freeze the rest for future use)
1 teaspoon Ancho (or Pasilla) chile powder
1 teaspoon New Mexico chile powder
1 teaspoon regular chili powder
1/8 teaspoon ground cumin
2 tablespoons Ranch dressing from a bottle
Mrs. Dash Garlic and Herb, to taste
Ground black pepper, to taste
1/2 brick Neufchatel cheese, or regular cream cheese

Add the chicken and broth to a 3-quart crock pot. Dump in the rest of the ingredients on top except the cream cheese, and mix around until combined, leaving the chicken on the bottom as best you can. Last, add the 1/2 brick of cream cheese to the top. Cover and cook on high about 3 1/2 to 4 hours.

Remove lid and shred the chicken breast with two forks right in the crock pot, then mix around thoroughly to incorporate the cream cheese. Turn down to low/warm until ready to serve. Garnish with cilantro, sour cream, shredded cheese, whatever your heart (and tummy) desires!

Download and Print this Recipe

Download and Print this Yummy Recipe!


Tasty Ranch Oven Fries

23 Feb
Bowl O' Ranch Fries

Bowl O' Ranch Fries

Last week I had planned on having homemade chicken tenders and some frozen french fries I thought I had spied in the freezer. Well I made it through the chicken part OK, but when I went to grab the fries out of the freezer, I discovered they were hash browns instead. So, we had hash browns with our tenders. Potatoes are potatoes, right? However, I got a little overzealous with the amount of chicken tenders, and had plenty leftover for another meal. So a couple of days later, I decided I would make some fries from scratch to go with the leftovers.

Fries prepped for oven

Fries prepped for oven

I knew I wasn’t going to fry the potatoes in oil, but I also wanted lots of flavor without the fat or salt. Last fall, in my continuing quest to save space in the cooler we haul to the coast packed with our fridge supplies for our RV, I bought some packets of dried Ranch dressing. While I thought I had used all of them, I found a half-used packet thrown in with a bunch of other miscellaneous half-used packets in a ziploc baggie. Do you do that? I don’t know why I save those things, I can only imagine how old some of them must be! Anyways,  finding that sparked an idea in my mind that it would be a great way to season up the fries for the oven.  If I make these again, I’ll leave the skins on to make them more like steak fries, but I had already peeled the potatoes by the time I figured out what I was going to do.

Ranch Oven Fries

Packet of dried Ranch dressing
Black pepper

The potatoes can be peeled or unpeeled. Cut the potatoes into even slices or wedges. Rinse them then immediately put them in batches into a ziploc bag with the dried ranch dressing. Shake around to coat. Place them on a pan lined with crunchled aluminum foil. (This helps to bake them underneath.) Season with lots of black pepper. Lightly spray with olive oil, flip the potatoes over and lightly spray the other side. Bake in a 400 degree oven for about 20-30 minutes until done.

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