@elisabethmanduell: Day 259 🥰 #yearoffitness #consistency #Fitness #fitnessjourney #gym #workout #exercise #health #healthy #foryou #fyp #tiktoksa #tiktoksouthafrica #dailyvlog #Vlog

Elisabeth Manduell
Elisabeth Manduell
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Friday 30 September 2022 06:24:25 GMT
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Tueaday night featuring a healthier White Chicken Chili for those comfy cozy Fall nights. Ingredients: Olive oil  3 chicken breasts patted dry and seasoned  2 cans of cannellini beans drained and rinsed  4 cups chicken stock  8 ounces of canned green chills (I use 4 oz mild and 4 oz hot) 3 poblano peppers chopped (mine were small.. use 2 if yours are larger) 1 jalapeño deseeded and finely chopped  1 onion chopped  5 garlic cloves minced  Juice of 1 lime 1 tsp cumin  1 tsp dried oregano  Salt and Pep *Chicken seasoning: 1/2 tsp of garlic powder, onion powder, smoked paprika, chipotle chili powder, cumin, oregano, 1 tsp salt and pepper  Add 1 can of beans to a blender or food processor and blend with a splash of chicken stock until smooth. Add 2 TBL olive oil to a Dutch oven on medium high heat. Sear chicken on both sides (should not be fully cooked through) and remove. Add more olive oil if needed. Add the onion, jalapeño, and poblano peppers to the pot. Sauté for about 3-4 minutes until softened. Scrape up the brown bits on the bottom of the pot. Season with salt and pepper. Add garlic and diced green chilis and stir. Add 4 cups of chicken stock and then add the chicken back to the pot. Bring to a subtle boil and poach chicken for 10 minutes. Remove chicken and shred. Add chicken back to the pot as well as the beans, lime juice, cumin, and oregano. Season with salt and pepper. Let come to a boil and cook for about 10 minutes until it has slightly thickened. Cook longer if you want a thicker consistency. (I was hungry) I serve mine with shredded cabbage for crunch, shredded cheddar cheese, sour cream, sliced Fresno pepper, and cilantro.  #whitechickenchili #chili #healthychili #healthydinnerrecipes #chilirecipe #cozyrecipe #weeknighdinnerecipes #fallrecipes #cozykitchen
Tueaday night featuring a healthier White Chicken Chili for those comfy cozy Fall nights. Ingredients: Olive oil 3 chicken breasts patted dry and seasoned 2 cans of cannellini beans drained and rinsed 4 cups chicken stock 8 ounces of canned green chills (I use 4 oz mild and 4 oz hot) 3 poblano peppers chopped (mine were small.. use 2 if yours are larger) 1 jalapeño deseeded and finely chopped 1 onion chopped 5 garlic cloves minced Juice of 1 lime 1 tsp cumin 1 tsp dried oregano Salt and Pep *Chicken seasoning: 1/2 tsp of garlic powder, onion powder, smoked paprika, chipotle chili powder, cumin, oregano, 1 tsp salt and pepper Add 1 can of beans to a blender or food processor and blend with a splash of chicken stock until smooth. Add 2 TBL olive oil to a Dutch oven on medium high heat. Sear chicken on both sides (should not be fully cooked through) and remove. Add more olive oil if needed. Add the onion, jalapeño, and poblano peppers to the pot. Sauté for about 3-4 minutes until softened. Scrape up the brown bits on the bottom of the pot. Season with salt and pepper. Add garlic and diced green chilis and stir. Add 4 cups of chicken stock and then add the chicken back to the pot. Bring to a subtle boil and poach chicken for 10 minutes. Remove chicken and shred. Add chicken back to the pot as well as the beans, lime juice, cumin, and oregano. Season with salt and pepper. Let come to a boil and cook for about 10 minutes until it has slightly thickened. Cook longer if you want a thicker consistency. (I was hungry) I serve mine with shredded cabbage for crunch, shredded cheddar cheese, sour cream, sliced Fresno pepper, and cilantro. #whitechickenchili #chili #healthychili #healthydinnerrecipes #chilirecipe #cozyrecipe #weeknighdinnerecipes #fallrecipes #cozykitchen

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