2 lbs chicken breast
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
Salt and pepper
14 oz. canned pinto beans, drained and rinsed
14 oz. canned white beans, drained and rinsed
14 oz. canned corn, drained and rinsed
16 oz green salsa
4 cups fat-free chicken broth

Instructions

Slow Cooker: Add everything to the slow cooker and stir. Cook on low for 4 hours or until chicken is cooked through. Remove the chicken and either shred or chop. Return to the soup and serve with all your favorite chili toppings.

Instant Pot: Add everything to the Instant Pot. If you reach the max fill line, you can add more broth after it finishes cooking. Set to manual for 8 minutes. Let the Instant Pot naturally release. Remove the chicken and shred or chop. Add back to the chili and serve,

Stovetop: Add everything to a large soup pot or Dutch oven. Bring to a simmer and let cook for 25-30 minutes. Once the chicken is cooked through, remove and shred or chop. Add back to the chili and serve.

Nutritional Facts
Serving Size: 1.25 cups
Amount Per Serving
Calories 372
Calories from Fat 103
% Daily Value *
Total Fat 12g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 73mg
Sodium 1012mg
Total Carbohydrate 33g
Dietary Fiber 4g
Sugars 2g
Protein 33g

1 package (36) Oreos

8 oz. cream cheese, softened

2 24 oz packages of white almond bark or melting chocolate

Valentines sprinkles

Mini heart cookie cutter

Instructions:

Line a baking sheet with parchment paper.

Process Oreos (including filling) in your food processor, until you have an Oreo “sand”.

In a large bowl, combine crushed Oreos and softened cream cheese.

Mix together with your hands until well combined.

Take a piece of parchment paper and lay a big heaping spoonful of the cookie mixture.

Fold over the parchment and press the cookie mix into about a 1/2 inch layer.

Using your mini heart cookie cutter, cut out cookie shapes.

Repeat until all of the mixture has been cut into heart shapes.

Chill them in the refrigerator for about an hour.

Then, melt almond bark or chocolate in the microwave on 30 second intervals, stirring well between.

Dip Oreo hearts into the melted almond bark/chocolate and place back onto the parchment.

Coat with Valentines sprinkles immediately, before the coating dries.

Chill again in the refrigerator until the coating is set.