It is clear to many of my patients and their parents that I love to cook (and eat too!)...

So, I decided to periodically update this page on the website with some of my favorite recipes.  I like simply prepared and flavorful food. Healthy is a must. Kids must like it too!

I hope you enjoy...

This dish is very easy to prepare and extremely filling.  I find it is best served over steamed white or brown basmati rice, but any accompanying starch will do.  It may even be prepared and day ahead of time, stored in the the refrigerator allowing the flavors to meld, and then re-heated prior to serving. Feel free to add/omit ingredients (i.e. add 1 packed cup of fresh spinach leaves during last 2 minutes of cooking to wilt them, thus increasing the iron content of the dish).

Ingredients
1 lb chicken breast, cut into 1/2 in cubes
1 medium onion, chopped
3 cups chicken broth, reduced sodium
1 1/2 tsp dried oregano
1 tsp ground cumin
1/4 tsp ground cayenne pepper
2 cans (15 oz) cannellini beans, drained
1 can (4-5 oz) chopped roasted green chiles
sour cream and Monterey Jack cheese to taste
chopped cilantro

Preparation
Place all ingredients except sour cream and cheese into slow-cooker.  Cook on High heat setting for 4-6 hours until chicken is cooked through. Ladle into bowls and add sour cream, shredded cheese and cilantro as desired.  Serve with hearty, crusty bread for dipping.

Servings: 4