Ingredient Dump Recipes

Time to post a few recipes while my hubby is out picking up my new (used) upright freezer!  So I thought I'd try a somewhat different approach to this month's cooking session...ingredient dumps!  At least that's what I call it...simply adding all of your ingredients to a freezer bag and freezing it prior to cooking, to be taken out of the freezer at a later date and cooked in a slow cooker, for a convenient, fresh, simple meal.  I've noticed that in my recipe planning, I tend to end up with a lot of similar recipes, i.e. last month was pasta heavy, this month was a spicier month.  So here's a simple recipe for white chicken and corn chili from the Hamilton Beach website:

http://www.hamiltonbeach.com/products/recipes/white-chicken-andamp-corn-chili.html

White Chicken & Corn Chili

• 2 pounds boneless, skinless chicken breasts, cubed
• Two 15 oz. cans diced tomatoes
• Two 15 oz. cans cannellini beans (white kidney beans), drained and rinsed
• 1/2 cup chicken broth
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 jalapeno peppers, seeds removed, minced
• 1 14 oz. can yellow corn, drained
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup shredded sharp cheddar cheese for garnish

1. Mash 1/2 cup of cannellini beans with fork.
2. Place all ingredients (except cheese) including mashed beans in slow cooker and stir to combine.
3. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
4. Top with shredded cheddar cheese before serving.

I did not mash the beans, I simply put all of the ingredients in a freezer bag, put it in my freezer, and when I'm ready for it, pull it out of the freezer, dump in my slow cooker, turn it on low and forget about it!  I also used chicken that I had previously cooked and de-boned (cheaper than boneless, skinless breasts).

Ready for the freezer!