New Year's Resolution:
 Get involved with your electric cooperative

Not everyone has the chance to become a member of a consumer-owned electric cooperative. But because you live in an area served by a cooperative utility, you also have the chance to get involved in the way it operates.

Electric cooperatives-like all kinds of cooperative businesses-are owned by the people who buy its product (electricity) and services. They're not beholden to...

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 Don't fall for 'energy-saving' scams
 

You can cut your heating bill without investing a dime in equipment or materials.

Lots of companies are advertising expensive home improvements that they claim will save you huge sums on your electric bill. But if you read the fine print, you'll often learn that one product on its own rarely has such power, and that most of them take years-even decades-to deliver the promised savings.

Save your money. It doesn't have to cost you much-or anything-to stay toasty warm indoors this winter and shave a few bucks from your heating costs...

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 Recipe of the Month
 White Bean Chili

This quick and easy white bean chili recipe from Paula Deen for the Food Network Magazine will surely warm you up on a cold winter's night. Prepare this delicious and healthy recipe for your family tonight. The best part is, it wont ruin anyone's New Year's resolution, it only tastes like it does.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 3/4 cup diced onion
• 1 pound skinless, boneless chicken breasts, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/2 teaspoon ground white pepper
• Pinch of red pepper flakes
• Kosher salt and freshly ground pepper
• 1 pound collard greens, stemmed and roughly chopped (about 5 cups)
• 1 1/2 cups chopped green chiles (fresh or canned)
• 1 quart low-sodium chicken broth
• 2 15-ounce cans navy beans, drained and rinsed
• 1/2 bunch fresh cilantro, chopped
• Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)

Directions:

1. In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.
2. Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro.
3. Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.

Per serving: Calories 245; Fat 7 g (Sat. 1.5 g; Mono. 3.4 g; Poly. 1.3 g); Cholesterol 38 mg; Sodium 755 mg; Carbohydrate 23.5 g; Fiber 8 g; Protein 22 g

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 Efficiency Tip of the Month