Chicken and Cannellini Bean Stew...

Well, this past week I have been trying to eat right and drink a lot of cran-water. Yes, cran-water. I know you are curious, so let me explain.

I decided to try and cut out all processed sugars, starches, dairy, and caffeine. Oh, and salt and pepper.

Crazy, I know.

Anyway, after getting past the first few days with an annoying headache... I'm guessing a sugar/caffeine withdrawal... it went pretty well. I decided to add in some beans for more protein, straying from the meal plan I was following... and just a little bit of cheese.    

I also added the salt and pepper back, because I really can't have my food lacking in salt and pepper. I'm just using less of it.

I'm pretty much eating lots of fruits and vegetables, lean meats, some fish and taking my vitamins.

The cran-water?

Well, this is supposed to cleanse my liver or kidneys or something. I really can't remember. Plus, get rid of cellulite. Cranberry juice and water are both good for you, so when combined... I'm pretty much expecting awesomeness.

I promise I'm not giving up baking. That would be insane, as I find it very therapeutic. I already have a few fall inspired sweets planned for the next few posts.

You're probably wondering if I ate some of that scrumptious bread in the picture... and yeah, I did. I had to. It was calling my name.

So, I'm feeling pretty good, not having my usual late night cravings. Next week I'm planning on walking, for some exercise. I'll let you know how that goes.

While I try to whip myself into shape, here is a great stew that not only tastes good, but is pretty healthy, too!

P.S. I better add that I'm absolutely, positively no doctor or dietician and recommend you speak with your physician before starting your own weight loss program.


Chicken and Cannellini Bean Stew

• 2 Tablespoons of Olive Oil, Divided
• 4 Whole Skinless, Boneless Chicken Breasts
• 1 Teaspoon of Kosher Salt, Or To Taste
• 1/2 Teaspoon of Pepper, Or To Taste
• 1 Small Onion, Chopped
• 2 Cloves of Garlic, Minced
• 2 Stalks of Celery, Chopped
• 1 Can Diced Fire Roasted Tomatoes (14.5 Oz.)
• 2 Cans Cannellini Beans (15.5 Oz.), Drained and Rinsed
• 2 Cans Low Sodium Chicken Broth (14.5 Oz.)
• 1 Teaspoon Dried Parsley
• 1/2 Teaspoon Dried Oregano
• 1 Bay Leaf

Heat 1 tablespoon of oil in a large pot or Dutch oven on medium heat. Season the chicken breasts with salt and pepper. Once the oil is heated, add the chicken and brown on each side. When your chicken has browned, remove to a plate and set aside. Add another teaspoon of oil, if needed, then add the onion, garlic, and celery. Cook until softened, about 5 minutes. Next, add the diced tomatoes, beans, chicken broth, parsley, oregano, and bay leaf. Return the chicken to the pot, along with the drippings to finish cooking. Cover and bring to a boil, then lower the heat to low, and let simmer for 1 hour. Remove the chicken and shred, then return to the pot to simmer an additional 15 minutes; adjust seasonings. Remove and discard the bay leaf. Serve with french bread and butter. Makes 10 servings. 

Enjoy!

I'm linking this post up to I'm Lovin' It Friday's, Seasonal Inspiration and Fusion Fridays.