White Chicken Chili

2 cans white beans
3 cups chicken broth
2 cloves green chilies (chop)
1 small onion diced
2 tsp cumin
4 cup chicken that is diced
white pepper
½ tsp oregano

Mix all together and simmer ½-1 hour. Stirring. Add more broth if gets
too thick. Serve with corn chips, grated cheese, salsa and sour cream,
chopped olives and green onions.

Sage Biscuits

Ingredients:

4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons coarse salt or regular salt
2 tablespoons chopped fresh or ground sage (pineapple sage is great with this)
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cup low fat buttermilk or whole milk

Preheat oven to 450 degrees.  In a bowl, mix flour, baking powder, baking soda and salt.  Add sage and combine.  Add butter and mix until
the texture is like unto coarse meal with a few bits of butter remaining.  Add milk and combine.   Put the biscuits on a baking sheet about 1.5 inches appart,
 making them about 3/4 inch thick each.  You can also roll the dough out and use a biscuit cutter for consistent looking biscuits. 
Bake until puffed and golden (10-15 min). Transfer to wire rack, Serve warm or at room temp. 

Chicken Soup

Ingredients:

1/2 medium yellow or red onion, sliced
1    medium carrot, cut into thirds
1    celery stalk, cut into thirds
2    garlic cloves, peeled and sliced
1/2 lemon (optional)
1    teaspoon coarse salt or regular salt
1    teaspoon black pepper
2-3 sprigs of thyme or parsley (1 teaspoon)
4    boneless, skinless chicken breast, sliced
1/3 cup butter or margarine

In a straight-sided skillet or pot, melt the margarine and on medium heat, fry the onions a little.
When the onions start to become soft, add the chicken and cook until exterior is white.  Cover with water by 1/2 inch.
Bring to a boil over high. Cook for three minutes, then add all over ingredients.  Cook until celery is tender, stir occasionally.
Let stand for 10 minutes then serve.