We live in a walk-able, fairly densely populated neighborhood where Halloween is celebrated well. Lots of folks put up decorations as well as have candy by the door on the actual night. We’re no exception, and since Halloween was on a Saturday night this year we threw the doors open to anyone who could leave their house without fear of a trick if they weren’t there to give a treat.

Steve and I did a little Day of the Dead thing. Not too scary. I leave scary to my cousin Anita; we keep the town ambulance parked in the driveway in case she gives a trick or treater a heart attack.

I love parties. Have I mentioned how Pinterest raises the bar on EVERYTHING now, especially for fun desserts for a holiday like Halloween? Of course I have; see my last post about the wedding. So, ideas in hand, I borrowed a couple of Bundt pans (I know I had one once upon a time, only the heavens know what happened to it) and created a pumpkin shaped carrot cake to go with my meringue ghosts and Dracula brownies.

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Of course before we could have dessert we needed to have dinner, and what better for an open house than things that can stay warm in a crock-pot or be eaten at room temperature. Chicken drumsticks with a smoky garlic rub, quesadillas, and chili, two kinds – White Chicken and Traditional, both made with Bush’s Beans. I no longer have an affiliation with them except that I still have wonderful friends there, so I’m allowed to plug brands I like. If you haven’t tried Bush’s White Chili Beans or Chili Magic go out and get some. They make recipes as simple as they can possibly be, and very healthy to boot.

This can be made totally in a crock-pot or started there and finished on top of the stove.

Deb’s White Chicken Chili

1 lb. boneless, skinless chicken breast

1 jar salsa – I use Newman’s Own

1 can Bush’s White Chili Beans (NOT drained)

1 can chopped green chilies

1 small onion, chopped

1 red or green pepper, chopped

1 16 oz. can diced tomatoes

Salt and crushed red pepper to taste

Place the onion and pepper at the bottom of your crock-pot. Layer the chicken breast on top of it and pour the jar of salsa over it. Cook on low until tender. (I have both an old and a new crock-pot and the times vary dramatically. I left my old one cooking overnight and the chicken was perfect in the morning). Using a slotted spoon remove the chicken and any solids to a platter, pouring off the liquid to a bowl.

Shred the chicken; add it and the solids to either the crock-pot or a regular pan. Add the can of tomatoes and their juice, the Bush’s White Chili Beans and their sauce, the can of chopped green chilies, and the salt and crushed red pepper (to taste) and stir to combine. Heat in the crock-pot for several hours until hot, or heat on the stove until bubbly. If it is too thick add some of the reserved juice from the crock-pot.

Serves 4 – Weight Watchers™ Point Value – 7 points plus per serving

Serve with low fat sour cream, chopped cilantro, and chopped scallions as well as your favorite hot sauce. (The sour cream adds a point)

This recipe can easily be doubled or tripled for a larger crowd.

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I don’t usually dress for Halloween, but the spirits moved me, especially the one below in the dark cape hovering over the chicken. Steve and I did a little Day of the Dead thing. Not too scary. I leave scary to my cousin Anita; we keep the town ambulance parked in the driveway in case she gives a trick or treater a heart attack. Just kidding. But she has made some kids scream and some take one look and say, “No, that’s too scary.” At which point she calls them over and promises to behave. Well, at least until next year…

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Deborah