The latest issue of KANSAS! (2024 / vol 80 / issue 2 ) has been released; the Taste section focuses on food policies during the Eisenhower years. Cited in the article is Jennifer Ifft, an agricultural economist at Kansas State University, who was a presenter at one of the the monthly Eisenhower Foundation’s Lunch & Learn series. Titled, “Freedom from Hunger,” the article reveals how the president from Kansas helped sustain a farm and food policy legacy that contines today with the SNAP program. K-State Research and Extension provided an EZ Does IT Recipe, just one in a collection of recipe as their website.
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| Scan of the magazine photo; photographer Brian Goodman |
EZ Does IT Recipe — Designed as a part of SNAP-Ed by K-State Research and Extension, these recipes are great for anyone looking for nutrition-inspired dishes that are easy-to-make and budget friendly. Their “Cook” page offers up this advice, “You will become more skilled, relaxed, versatile and organized the more you cook. Cooking is a healthy habit that’s worth forming.” Recipes include instructions for proper food handling including “Remember to wash your hands with soap and warm water before and after cooking.”
Note: I tend to "do my own thing" with recipes and this is how I changed this one up ... I sautéed the onions with the chicken and then used the vinegar to deglaze the pan. I did not drain the beans so I cut back on the other liquids called for in the recipe. Also used full fat sour cream and cheese. In addition, I browned the chicken and onions in the Insta-Pot and then used the slow cooking setting to cook the soup, making it a one-pot dish. We deemed the recipe to be absolutely delicious. I made half a batch . . . and wished I'd made the full recipe!
Slow Cooker WHITE CHICKEN CHILI Servings: 8
INGREDIENTS:
2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1/2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced
DIRECTIONS:
- In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes.
- In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar.
- Transfer chicken to slow cooker.
- Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices.
- Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours.
- Top each serving with shredded cheese and green onions, if desired.
Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein
Recipe without photos . . .
Slow Cooker WHITE CHICKEN CHILI Servings: 8
INGREDIENTS:
2 tablespoons olive oil
4 chicken breasts, cubed
1 cup fat free sour cream
1 1⁄2 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon white vinegar
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
2 (15 oz.) cans low-sodium navy beans
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
Salt and cayenne pepper, to taste
Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced
DIRECTIONS:
- In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes.
- In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar.
- Transfer chicken to slow cooker.
- Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices.
- Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours.
- Top each serving with shredded cheese and green onions, if desired.
Nutrition Facts: Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein
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