Chicken with Sausage and Capers

I bought my first-ever jar of capers for this dish. I had no idea the little buds were so salty! Be sure you rinse them well, or it will overpower the meal - which, by the way, is quite delicious. I added a bit more tomatoes than originally indicated, mostly because I looooove tomatoes, and I absolutely believe you can never have too many. I also couldn't find hot Italian sausage, so I used sweet sausage and added some cayenne. This reheats well, and although I ate it as is, it would be good with roasted potatoes or rice.

Chicken, Sausage, and Capers

2 tsp olive oil
3/4 lb boneless skinless chicken breasts, cut in 1-inch pieces
1/4 lb hot Italian turkey sausage, cut in 1/2-inch slices
2 tbsp red wine vinegar
2 bell peppers, any color, seeded and cut into strips
1 onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
2 15-oz cans fire-roasted diced tomatoes
1/2 c low-sodium chicken broth
2 tbsp capers, rinsed and drained
2 tbsp grated Parmesan cheese, optional

In a large nonstick skillet over medium heat, heat the oil. Saute the chicken until golden and cooked through. Transfer to a bowl with a slotted spoon. In the skillet, cook the sausage, stirring frequently, until cooked through and browned. Pour in vinegar and cook until liquid evaporates. Add bell peppers, onion, garlic, and oregano; cook, stirring, until peppers are tender.

Stir in tomatoes, broth, and capers; bring to a boil. Return chicken to skillet and sprinkle in cheese. Reduce heat and simmer until sauce thickens slightly.

Serves 4.
220 Cal, 8g fat, 13g carb, 2g fiber, 24g protein.

Cincinnati Chili

I will never forget the first time I saw a bowl of chili - with spaghetti mixed in. We'd just moved from Arkansas to Indiana, and the school menus said they were having chili - not spaghetti. In my Southern-bred little mind, that was just entirely too strange to comprehend.

But I was hungry enough to eat it anyway, and it turned out to be okay after all. And although I never quite got used to the sight of spaghetti noodles worming their way through my chili, life went on.

Fast forward 20 years or so, and my constant search for new recipes led me back to an old one. I found a recipe for the classic Cincinnati chili (aka Skyline Chili) and decided to give it a go. It's quite tasty, though I think I will make a couple of changes next time I throw it together. First, I'm leaving out the pork. I can't really taste it, and it adds a lot of fat. Second, I'm going to cut down the cocoa powder by about half. It didn't dissolve well in the chili and it has a slightly powdery texture that I'm not crazy about. Otherwise - yum.

Even with the spaghetti.

Cincinnati Chili

1 lb ground beef
1 lb ground pork
1 large onion, chopped
6 garlic cloves, minced
2 cans kidney beans, rinsed & drained
1 28-oz can diced tomatoes
1 15-oz can tomato sauce
1/4 c white vinegar
1/4 cup baking cocoa (cut this down some)
2 T chili powder
2 T Worcestershire sauce
4 tsp cinnamon
3 tsp oregano
2 tsp cumin
2 tsp allspice
2 tsp hot pepper sauce
3 bay leaves
1 tsp sugar
hot cooked spaghetti

In a large soup kettle, cook beef, pork, onions, and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients, except spaghetti. Bring to a boil, reduce heat, cover and simmer for 90 minutes. Discard bay leaves. Serve over spaghetti with typical chili toppings (sour cream, cheese, tomatoes, etc)

Serves 8.
NI (1 cup, without spaghetti): 421 calories, 16g fat, 38g carbohydrate, 11g fiber, 32g protein

Chicken & Wild Rice Soup

I made some serious adaptations to a recipe I found online, and came up with a healthier, delicious, major comfort food soup. The flavors are mild but the soup is wonderful. The original called for turkey, which I didn't have, but chicken worked nicely, too.

Chicken & Wild Rice Soup

1 32-oz carton fat-free chicken broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
2 tbsp butter
1/4 cup flour
1/2 tsp salt, optional
1/4 tsp poultry seasoning
black pepper to taste
1 10-oz can evaporated skin milk
1 1/2 cups shredded chicken or turkey breast
cooked bacon strips, optional

In a large pot over medium heat, combine broth, water, green onions, and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35-40 minutes. When rice is tender, melt the butter in a small saucepan over medium-low heat. Stir in flour, salt, poultry seasoning, and pepper all at once. Cook, stirring constantly, until smooth and bubbly. Stir in evaporated milk and cook until thickened. Add milk mixture and chicken to rice; heat through. If desired, serve with crumbled bacon.

Serves 6

Moo Shu Sloppy Joes

Have I got your attention? I combined two recipes to come up with this really tasty - albiet rather unusal - sandwich. Don't knock it until you try it - the ingredients are easy to throw together, and it's got a nice, spicy kick. (I will try to post nutrition info once I figure it out.)

Moo Shu Sloppy Joes

1 lb. lean ground beef
2 tsp. cornstarch
1/2 c. cold water
1/4 c. barbecue sauce
1/4 c. hoisin sauce
1/2 c. soy sauce
3/4 tsp. ground ginger
3 c. broccoli slaw mix
8 8-in whole wheat tortillas

In a large skillet, brown beef until no longer pink. Meanwhile, mix all remaining ingredients except broccoli slaw in a medium bowl. Whisk until well blended. Drain any fat off beef. Add sauce mixture. Bring to a boil, stirring constantly. Cook 1-2 minutes, or until thickened. Stir in broccoli slaw and mix until coated well. Spoon 1/8 of mixture onto one tortilla.

Serves 4.

Thai Turkey

This is wickedly good - wonderful for leftover Thanksgiving turkey, or you can always use shredded chicken. I actually combined them both this time, because I didn't have quite enough of either, and it tasted just fine. It goes together in 15 minutes or less, and reheats very well - if there's any left! (Leftovers would be wonderful in a burrito, by the way.) It's very low fat (about 4 WW points), too. Serve over a bed of fresh spinach leaves.

Thai Turkey

3 c. diced or shredded turkey
3 green onions
1 red bell pepper
2 garlic clove, minced
4 tbsp. soy sauce
2 tsp. Dried cilantro leaves
2 tbsp. honey
3 tsp. curry powder
2 tsp. sesame oil
1 tsp. cornstarch
1/2 tsp. crushed red pepper
1 tsp. vegetable oil
Cilantro sprigs for garnish, optional

Coarsely shred turkey-breast meat. Thinly slice green onions; cut red pepper into 2-inch-long, matchstick-thin strips. In small bowl, mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper, and 1/3 cup water until well blended. In a skillet over high heat, in hot salad oil, cook green onions and pepper, stirring frequently, until vegetables are tender and golden. Stir in liquid mixture and shredded turkey meat and cook, stirring to coat turkey well, until heated through. Garnish with cilantro sprigs.

Serves 4.

Italian Chicken Soup

The original recipe for this elegant soup called for the cook to make her own broth. I did that - once. After that I decided to make the recipe considerably easier on myself, and started using vegetable broth instead. The chicken in this recipe is a good candidate for the slow-cooked Just Chicken, but I have used rotisserie with good success, too. It reheats and freezes quite well.

Italian Chicken Soup

1 carton (4 cups) vegetable broth
2 cups water
2 tsp low-sodium chicken bouillon granules
2 bay leaves
1 15-oz can diced tomatoes, undrained
6 green onions, sliced thin
1/2 c. chopped fresh parsley or 1-2 tbsp. dried parsley
1/4 c. ketchup
1 tsp. crushed rosemary
1/2 tsp basil
2 garlic cloves, minced
1/2 tsp black pepper
2 5-oz cans kidney beans, rinsed and drained
3 c. shredded cooked chicken
Parmesan or Romano cheese, optional

Combine all ingredients except beans and chicken in a large soup pan.Bring to a boil. reduce heat; cover and simmer for 30 minutes. Add beans and chicken, heat through. If desired, garnish with cheese. Serves 6-8.

White Chili

I adapted this recipe from one I found on the internet, and YUM! This uses chicken from the Just Chicken recipe, but you can use whatever you happen to have. It's a nice change from traditional chili, and if you want to kick up the heat, just add more cayenne and chipotle seasonings.

White Chili

1 tsp. canola oil
1 medium onion, chopped
3 cups shredded cooked chicken
2 cups chicken broth
1 7-oz can diced green chilies, undrained
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp cilantrao
1/2 tsp. chipotle chili powder
1/8 tsp cayenne
2 15-oz cans cannelinni beans (great northern), rinsed and drained
8 oz block pepper jack cheese, divided
sour cream, optional

Heat oil over medium-high heat in a large saucepan. Add onions and cook until tender. Add chicken, broth, and spices. Bring to a boil; reduce heat, cover and simmer for 15 minutes.

Cut block of cheese in half. Shred one half and set aside for garnish. Cut the other half into small cubes. Add cheese cubes and beans to chili. Stir well. Cover and simmer 5 minutes, or until cheese is melted and can be stirred thoroughly into chili.

Stir in beans and cook until warmed through. Garnish with sour cream and shredded cheese. Serves 6-8.

Spicy Chicken Heck-Yeah Soup

I occasionally have one of those days when I'm hungry, and I know I planned menus, but can't remember where I left the list, so I just start throwing stuff in a pan, hoping for the best. Today was one of those days. What came out of the skillet was so delicious that Jeff can't quit ranting about it. I asked him what I should call it, and "Chicken Heck-Yeah" is what he came up with. Goofy as it is, I can't think of a more original name than that, so Chicken Heck-Yeah soup it is.

By the way, this is a Weight Watchers Core (or Filling Foods) recipe.

Spicy Chicken Heck-Yeah Soup

2 chicken breasts, cut into 1/2 inch pieces
1 tsp salt-free southwest seasoning (i.e., Mrs. Dash)
1 14-oz can petite diced tomatoes
1 14-oz can tomato sauce
1 4-oz can diced green chilies
2/3 cup frozen corn
1 15-oz can black beans, rinsed & drained
2 cups water
1 tsp black pepper
1 tsp chili powder
1/2 tsp oregano
3/4 cup uncooked instant brown rice

for garnish
lime juice, tortilla chip, shredded cheese, sour cream, etc.

In a very large skillet sprayed with cooking spray, brown chicken until juices run clear. Add tomatoes, tomato sauce, corn, beans, water, and spices. Bring to a boil. Add rice; reduce heat. Cover and simmer for 10-15 minutes. Serve with garnishes as desired.

Sweet & Sour Chicken Stir-Fry

This delish concoction came from the Biggest Loser Family Cookbook. I added carrots and extra peppers for color, and think the result is yummy!

Sweet & Sour Chicken Stir-Fry

1 tbsp. cornstarch
1 tsp. garlic powder
1/4 salt
ground black pepper to taste
1 lb boneless, skinless chicken breasts, trimmed and cut into bite-size cubes
1 tbsp. toasted sesame oil, divided
1/2 each red, green, and yellow bell pepper, cut in half-inch pieces
1/2 onion, cut into half-inch pieces
3 carrots, cut into matchstick-size pieces
2 tbsp freshly minced garlic
1/2 cup bottled sweet & sour sauce

Heat half of the sesame oil in a large nonstick skillet over medium-high heat. Add peppers, carrots, and onion. Stir frequently until tender. Transfer to a bowl and keep warm.

Meanwhile, combine cornstarch, garlic powder, salt, and pepper in a bowl. Add chicken and toss to coat thoroughly. Transfer to skillet. Spread into a single layer and cook until juices run clear, about 5 minutes. Stir vegetables back in to reheat. Remove from heat; stir in sweet & sour sauce. Serve with rice.

Serves 4.

223 calories, 5g fat, 1g fiber, 283 mg sodium (does not include rice)

Sweet & Sour Ham Skillet

As I get older, I have learned to try food that previously made me turn up my nose. On an impulse, I decided to get a pineapple, and then didn't know what to do with it. I found this recipe on AllRecipes, and, as usual, adapted it somewhat. This is my version - definitely a keeper. I did use the fresh pineapple, but it originally called for a 20-oz can of unsweetened pineapple tidbits, which you could easily use if pineapple is out of season.

Note: cornstarch-based sauces don't usually freeze well, so you need to plan on eating it all at once (it would be an excellent dish for guests) or getting leftovers from the fridge within 4 days.



Sweet & Sour Ham Skillet

2 tbsp. olive oil
1 onion, julienned
3-4 carrots, julienned
1 c. fresh pineapple, chunked (reserve juices from pineapple when cutting)
1 lb. fully cooked ham steak, chopped (97% lean)
2 tbsp. brown sugar
2 tbsp. cornstarch
1 1/2 cups cold water
2 tbsp vinegar
4 teaspoons prepared mustard
1 tsp. ginger
4 tbsp. soy sauce
hot cooked brown rice

Heat oil in a skillet over medium heat. Add onion and carrots and saute five minutes, until just starting to soften. Add ham and cook five minutes longer, stirring frequently.

In a bowl, combine brown sugar and cornstarch. Whisk in water, vinegar, mustard, ginger, and soy sauce. Slowly pour into skillet. Turn heat to high and bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes. Stir in pineapple and cook 2 minutes longer, until sauce is thickened and bubbly.

Serves 6.

Chickpea Curry

This recipe came from my friend Elle, and while it may be a carb overdose waiting to happen, it's gu-u-ud! If you can find light coconut milk, you can lessen the fat content a bit. Serve it with rice or couscous.

Chickpea Curry

1 tbsp. olive oil
1 onion, diced
1 tbsp. garlic
1 tbsp curry powder or curry paste
1 can coconut milk
1 15-oz can chickpeas, rinsed & drained
2-3 medium red potatoes, peeled & diced
1 c green peas (optional)

In a large skillet over medium heat, heat oil. Saute onion and garlic until softened. Stir in curry; mix well and saute 2 minutes longer. Add remaining ingredients. Simmer, covered, from 45-60 minutes, or until potatoes are soft.

Serves 4.

South American Harvest Stew

Boy, it feels good to be cooking again, even though I'm sick and would rather be feeling sorry for myself in bed! I only made three dishes tonight, since spaghetti is on the menu for later this week and I don't like to make it until I'm ready to serve it. This stew, courtesy of my friend Elle, is chunky, low-fat, low-sodium, and unbelievably tasty. If you can find plain frozen winter squash, go for it - otherwise, cut it half and roast at 400 for 40-60 minutes. I used butternut, but acorn, carnival, sugar pumpkin, or golden nugget would work. Let it cool thoroughly before you try to cube it.

South American Harvest Stew

1 Tbsp olive oil
1 large onion, chopped
1 medium bell pepper, any color, diced
4 heaping cups cubed cooked orange winter squash
3 c. cooked corn kernels
28-oz can diced tomatoes, undrained
10-oz red or black beans, drained and rinsed
1 c. water
2 tsp. cumin
1/4 tsp. cayenne pepper
salt to taste
hot cooked rice

In a large soup pot over medium heat, warm oil. Add onion and pepper; saute until tender. Add all remaining ingredients except rice. Bring to boil. Reduce heat; cover and simmer 15-20 minutes. Serve with rice.

Serves 8

Roasted Tomato and Wild Rice Soup

Mmm... the picture in the Weight Watchers cookbook looked so good, I had to try it. I was not disappointed. The recipe calls for a fennel bulb, which I could not find. I substituted one leek, cleaned and diced, and a teaspoon of fennel seeds. The flavors are not intense, but they are complex. It's a very good soup, and easy to make.

Roasted Tomato and Wild Rice Soup

5 tsp. olive oil
2 carrots, diced
1 small fennel bulb, trimmed & diced
1 onion, diced
3 garlic cloves, sliced
7 1/2 cups water
1/2 cup wild rice
1 bay leaf
2 pints cherry tomatoes, halved

Heat 2 tsp of oil in a large skillet over medium heat. Add carrots, fennel, onion, and garlic; cook, stirring frequently, until lightly browned, about 7 minutes. Add water, rice, bay leaf, and salt; bring to a boil. Reduce heat and simmer until grains start to pop and rice is tender, about 45 minutes.

Meanwhile, preheat oven to 475. Toss the tomatoes with the remaining oil and place cut-side down on a large cookie sheet. (Line with foil first.) Roasted until skins shrivel and just begin to brown, about 20 minutes.

Add roasted tomatoes and juices to skillet. Cook until heated through, about 5 minutes. Discard bay leaf before serving.

Serves 6.

144 Cal, 4g Fat, 1g Sat Fat, 530mg sodium, 24g carb, 4g fiber, 4g protein, 41mg calcium

New Orleans Red Beans and Rice

This is another recipe taken from Weight Watchers, and it is Core. I like that I only have to use a skillet, knife, and cutting board. You can use leftover rice, or do what I did - use the steam bags of brown rice from the freezer section. Cooks perfectly every time, and tastes better than it does when I cook it. You can use Canadian bacon instead of ham if you prefer a smokier taste.

2 c. brown rice
2 tsp. canola oil
1 onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 lb. ham steak, trimmed of fat and diced
1 15-oz can red kidney beans, rinsed & drained
1 tsp. Cajun seasoning (I used Mrs. Dash to cut down on salt)
1/2 c. chicken broth

Cook rice according to package directions. In a skillet, heat oil over medium-high heat. Add onion, bell pepper, and garlic; cook until softened, 4-5 minutes. Add ham and cook, stirring occasionally, until it starts to brown, 4-5 minutes.

Add beans and Cajun seasoning; cook until heated through. Add rice and broth. Cook until liquid is almost absorbed, about 2 minutes.

Serves 6.

Aimee's Mexican Chicken

This quick-n-easy skillet recipe came from my college roommate. It was perfect for us, because it isn't terribly expensive (you can use canned chicken if need be), it's idiot-proof, and it goes a long way. I've cooked it many times over the years. Occasionally I use brown rice instead of white, but other than that, I've made no changes - it's quite good as is.

Aimee’s Mexican Chicken

2 tbsp. butter
4 chicken breasts, diced
1 small onion, chopped
1 can (14-oz) chicken broth
1 can (14-oz) tomato sauce
1 small can corn
1 pkg. taco seasoning
2 c. instant rice, uncooked
1 green bell pepper, chopped
2 c. shredded Cheddar cheese

Melt butter in large nonstick skillet. Brown chicken and onion in butter, until chicken is cooked through. Add chicken broth, tomato sauce, corn and taco seasoning. Simmer until heated through. Add rice; cover and simmer 10 minutes, until rice is thoroughly cooked. Add pepper and cook 5 minutes on low heat. Sprinkle with cheese and serve with tortilla chips (optional)

Amanda's Chili

There aren't too many recipes for which I claim total credit, but this is definitely one of them. I've experimented for several years, and developed a chili recipe that is Weight Watchers Core, very filling, and somewhat reminiscient of the flavor of Wendy's chili. For you vegetarian-types, this is a great recipe for TVP or soy crumbles.

I make it at least once a month during the winter, and it freezes quite well. Dip two cups into a quart-size ziploc bag, squeeze out all the air, and lay it flat on a cookie sheet. Once frozen, stand the the bag on its side in the freezer and it takes up almost no room.

Amanda's Chili

1 onion, chopped
1 garlic clove, minced
1 lb extra lean ground beef
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes (fire-roasted is best)
1 15-oz. can pinto beans, undrained
1 15-oz. can dark red kidney beans, undrained
1 4-oz can chopped green chilies
Black pepper to taste
1 tbsp. chili powder
1 tsp. cumin to taste
1/8 tsp. cayenne

Spray a large skillet with cooking spray. Over medium heat, cook onion and garlic until transluscent. Transfer to large Dutch oven. Brown hamburger in skillet and add to onion. Stir in remaining ingredients. Bring to boil; reduce heat and simmer 30 minutes. Serve with sour cream and cheese.

Curried Coconut Chicken

These days, anything with coconut in it attracts my attention, and this recipe just sounded so intriguing to me. I will warn you - it's not for the faint of heart. The recipe instructs you to heat oil and curry powder in a skillet. Be careful, because oil will burn quickly. It's not advisable to use olive oil for this, because it burns more easily than other oils. Vegetable oil is your best bet.

Don't be scared, though - once you get past the beginning, it's easy as can be, and it has a wonderful flavor. You can serve it with rice, couscous, flat breads, or veggies. Enjoy!

Oh, and a word to the wise - make sure you buy coconut milk, not coconut cream or cream of cocnut. I always find it in the ethnic foods section.

Curried Coconut Couscous

2 lb. boneless skinless chicken breasts, cut into 1/2-in chunks
1 1/2 tbsp vegetable oil
2 tbsp curry powder
1/2 onion, finely chopped
2 cloves garlic, minced
1 14-oz can coconut milk
1 14-oz can diced tomatoes (fire-roasted are best)
1 8-oz can tomato sauce
3 tbsp sugar (optional)

In a large skillet, heat oil and curry powder over medium heat for two minutes, stirring constantly. Stir in onions and garlic; cook for additional 5-7 minutes, or until onion is soft and turns clear. (Add more oil if necessary.) Add chicken, tossing to coat in oil and and cook for 7-10 minutes, or until juices run clear.

Add coconut milk, tomatoes, tomato sauce, and sugar (if desired) into pan, stirring to combine. Cover and simmer, stirring occasionally, for 30 minutes.

Aromatic Couscous & Veggies

This is one of those rare recipes that I just keep coming back to. As much as I love to experiment, this one is a standby. Depending on the season, you can vary the vegetables used to make it more cost-effective. It's a vegetarian dish, but you don't miss the meat in the slightest. If you can find them, use fire-roasted diced tomatoes to really boost the flavor.

Aromatic Couscous & Veggies

3/4 c. orange juice
1/2 c. water
3/4 tsp. salt
1 c. whole-wheat couscous
1 tbsp. olive oil
1 med. zucchini, cut into 1/4-in pieces
1 med. yellow squash, cut into 1/4-in pieces
1 onion, chopped
1 bell pepper, diced
3 garlic cloves, minced
1 tsp. curry powder
1/2 tsp. cinnamon
1/8 tsp. cayenne
1 15-oz can chickpeas, rinsed & drained
1 14-oz can diced tomatoes

Bring the orange juice, water, and salt to boil in a small saucepan. Add couscous, cover, and remove from heat.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, onion, pepper, garlic, curry powder, cinnamon, and cayenne. Cook, stirring frequently, until veggies begin to soften. Add chickpeas and tomatoes; bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.

Fluff couscous and stir into veggie mixture.

Serves 4.
366 cal, 7g fat, 11g fiber

Penne with Peppers and Sausage

Mmm-mmm tasty! It smells wonderful cooking, it pretty easy to throw together, and reheats well. Plus it's good for you. If you can find them, use fire-roasted diced tomatoes. They add greatly to the flavor. Adapted from Weight Watchers online, here is:

Penne with Peppers and Sausage

1 green bell pepper, julienned
1 orange bell pepper, julienned
1 medium onion, thinly sliced
1 garlic clove, minced
1 c. mushrooms, sliced
1 lb. turkey sausage, spicy-Italian flavor
1/8 tsp dried oregano
salt & pepper to taste
1/4 tsp crushed red pepper flakes
14.5-oz can diced tomatoes
3 c. cooked whole wheat penne

Coat a large skillet with cooking spray. Cook pepper, onion, garlic, and mushrooms until almost tender (7-8 minutes).

Remove turkey sausage from casings; add to skillet and brown until no longer pink. Break up with a spoon as it cooks. Add oregano, salt, pepper, and pepper flakes; stir in tomatoes. Simmer until heated through, about 5 minutes.

Gently stir in pasta. If desired, sprinkle with freshly grated Parmesan cheese.

Serves 6

Italian Chicken Soup

I adapted this somewhat from a Taste of Home cookbook. Don't let the long ingredient list fool you - this is simple, down-home cooking - and yet it has an elegance to it that makes it an equally good choice for entertaining or sitting down with a blanket and a book. Sprinkle on some Romano or fresh Parmesan if you like.

Italian Chicken Soup

4 boneless skinless chicken breasts, cooked and shredded
1 tsp. onion powder
1 tsp. garlic powder
4 c. vegetable broth
2 tsp low-sodium chicken bouillon granules
2 bay leaves
1 can (15 oz) petite diced tomatoes, undrained
6 green onions, sliced
½ c chopped fresh parsley (may use dried instead, but decrease amount)
¼ c ketchup
1 tsp dried rosemary, crushed
½ tsp dried basil
2 garlic cloves, minced
½ tsp pepper
2 cans kidney beans, rinsed & drained

In a large Dutch oven, combine spices, broth, tomatoes, parsley, onions and ketchup. Bring to a boil. Reduce heat; leaving cover ajar, simmer for 30 minutes. Add beans and chicken, heat through. Discard bay leaves before serving.