Healthy chip dip or sandwich spread

Ok, so my kiddos go back & forth between liking things then not liking them…for example:  chicken.  One day we love it, the next we don’t touch it.  Well, I have gotten tired of making the same old meals and decided to make myself a chicken salad sandwich…but “food processed” it a bit too much and it turned into a pate of sorts, so I decided to dip some Kettle chips into it for my lunch.  My kids (of course not knowing the ingredients) wanted to try it…AND LOVED IT!  So, here is the “hidden chicken” chip dip recipe (you could forgo the processing step and have a more traditional sandwich spread)…

1 C       Shredded chicken (I used some from a roasted chicken I’d made same day)

1 pkg   Cream Cheese

1 t         garlic, minced

1           celery, diced

2           green onion, diced

salt, to taste

milk to thin, if needed

Blend up in the food processor until pasty/dip texture…if traditional spread is desired, just stir ingredients together with a spoon.  I have eaten this dipped in chips, on rice cake, with rice crackers, on celery.  Yum.

Enjoy!

B.

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White Chicken Chili

(The recipes we list work for OUR families and are suggestions for yours.  If there is an ingredient listed that you cannot tolerate, simply omit or modify it.)

4 T     Canola oil, divided by 2T/2T

1 C     Leeks, diced

2        Chicken breasts, boneless/ skinless, finely diced

2 t      Garlic, minced

2 cans Cannellini beans, rinsed/drained/partially mashed

2 C      Chicken stock (homemade)

4 C      Water

2 t       Salt

1 C      Sour cream

In a 5 quart pan, heat 2T oil over medium heat.  Add leeks and cook for 5 minutes, until tender.  Remove leeks and set aside.  Add the other 2T of oil to pan, add diced chicken.  Cook for 5 minutes, stirring.  Return leeks to pan and add remaining ingredients, except sour cream.  Simmer on medium low heat for 1 hour, stirring occasionally.   Add sour cream.  Serve immediately.