Chili N Chicken Macaroni Oamc Freezer Recipes

HEALTHY CHICKEN CHILI MAC

Healthy Chicken Chili Mac image

This Healthy Chicken Chili Mac is full of ground chicken, veggies, spices, beans, pasta and cheese! I love this healthy twist on a classic!

Provided by Jennifer Debth

Time 30m

Number Of Ingredients 16

Ingredients

1 pound lean ground chicken
1 small yellow onion (diced)
1 green bell pepper (diced)
1 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
salt (to taste)
pepper (to taste)
1 14.5 oz can diced tomatoes
1 14.5 oz can kidney beans, drained
1 14.5 oz can black beans, drained
1 8 oz can tomato sauce
2 cups chicken broth
2 cups whole wheat macaroni
1/2 cup shredded skim sharp cheddar cheese (more to taste if desired)

Steps:

Heat a large stockpot or straight edged saute pan over medium heat.
Once hot, add in chicken and veggies.
Cook, breaking up the chicken as you go, until chicken is no longer pink and veggies are tender.
Stir in spices, tomatoes, beans, tomato sauce, broth, and macaroni.
Stir to combine.
Bring to a simmer, cover, and simmer for 7 minutes. Stir every few minutes.
Uncover and cook an additional 7 minutes.
Top with cheese. Cover with lid for another minute or two to melt the cheese.
Taste and re-season if necessary and serve!

Nutrition Facts : ServingSize 1 cup, Calories 316 kcal, Carbohydrate 47 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 316 mg, Sugar 1 g

ONE-POT CHEESY CHILI-MAC

One-Pot Cheesy Chili-Mac image

Hearty chili with creamy macaroni and cheese is an unbeatable comfort, and this 100-percent scratch version is the ultimate! Zesty Tex-Mex flavoring, cheddar cheese, green chiles and an extra boost of both chili and garlic powder give this dish deep savory flavor that's hard to resist. So, put it to the test and see what your family says. If you find it deserves a spot in your permanent dinner rotation, you'll be glad to know this recipe freezes beautifully!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
1 lb ground beef (at least 90% lean)
2 cups diced onions
1 cup diced red bell peppers
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon salt
2 cups water
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ diced green chiles
1/2 lb uncooked elbow macaroni (1 3/4 cups)
2 cups shredded Cheddar cheese (8 oz)
Chopped fresh cilantro leaves, if desired
Sliced green onions, if desired
Hot sauce, if desired

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 65 mg, Fat 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1170 mg, Sugar 9 g, TransFat 0 g

CREAMY WHITE CHILI

Creamy White Chili image

I got the best white chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. -Laura Brewer, Lafayette, Indiana

Provided by Taste of Home

Categories Dinner Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 17

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional

Steps:

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Nutrition Facts : Calories 334 calories, Fat 16g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1045mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein.

CHILI N' CHICKEN MACARONI OAMC FREEZER

Chili N' Chicken Macaroni OAMC Freezer image

This is a great recipe to make ahead and store in Ziploc freezer bags! My whole family loves this. You can easily change it up to suit your tastes-- different veggies, different meat, change up the spices....good every way! The following recipe will make you a big 3 meal batch. Freeze all 3, or eat one portion tonight!

Provided by chrisnkelley

Categories Chicken Breast

Time 1h30m

Yield 3 bagged freezer meals, 18 serving(s)

Number Of Ingredients 13

Ingredients

20 ounces skinless chicken breasts, cooked and shredded
18 ounces macaroni noodles, uncooked
3 cups chicken broth
3 cups chopped onions
3 cups chopped bell peppers, any variety
6 (15 ounce) cans stewed tomatoes, undrained and chopped
3 (6 ounce) cans kidney beans, drained
3 cups frozen corn
12 ounces monterey jack cheese or 12 ounces cheddar cheese, grated
1 1/2 teaspoons oregano
6 minced garlic cloves
6 tablespoons chili powder
1 cup salsa

Steps:

Advance preparation: Cook and shred chicken breasts. Cook noodles until just tender, do not overcook or they will be mushy in final dish. Rinse in cold water. If storing noodles overnight, put in a pan of cold water in fridge. Chop peppers and onions.
Heat broth.
Add peppers and onion, cook till slightly softened.
Add garlic, chili powder, and oregano. Stir constantly for 1-2 minutes.
Turn heat to low.
Pour in undrained stewed chopped tomatoes, corn, beans, macaroni, chicken, salsa and cheese. Reserve 3/4 cup cheese for topping the dish.
Package 1/4 cup shredded cheese in each of 3 small freezer bags, label.
Package 1/3 of prepared food into each of 3 large gallon freezer bags, label.
Attatch cheese bag to meal bag.
Day before serving: Pull meal from freezer and transfer to refridgerator to thaw.
Serving day: Pour meal into a 13x9 casserole, top with cheese, and bake at 350 for 30 minutes, or until hot. Alternatively, pour meal into skillet, heat, top with cheese, and serve.
You can use any variety of small noodle you have available. Try rotini, penne, farfalle, etc.
Good additions/substitutions are green chilies, black beans, extra chili powder, red pepper flakes, or cayenne.

Nutrition Facts : Calories 339.9, Fat 8.3, SaturatedFat 4.3, Cholesterol 37, Sodium 793.7, Carbohydrate 47.3, Fiber 6.2, Sugar 10.4, Protein 21.8

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