Poached Chicken Soup With Coconut Milk and Chunky Vegetables

Ingredients

1. 4 cups low-sodium chicken broth
2. 2 8-ounce boneless, skinless chicken breasts
3. 1 2-pound squash (such as kabocha or acorn), seeded and cut into wedges
4. 1 large sweet potato (about 1 pound), cut into chunks
5. 1 teaspoon grated fresh ginger
6. 1 1-inch strip lime zest, plus lime wedges for serving
7. 1 stalk lemongrass, crushed (optional)
8. 1 14-ounce can coconut milk
9. 1 tablespoon Asian fish sauce
10. Asian chili oil (found in the international aisle of the supermarket)
11. Fresh cilantro, for serving

Directions

1. Combine the broth, chicken, squash, sweet potato, ginger, lime zest, and lemongrass (if desired) in a large pot and bring to a boil. Reduce heat and gently simmer until an instant-read thermometer inserted in the thickest breast registers 165° F and the vegetables are tender, 18 to 22 minutes.
2. Transfer the chicken to a plate and let rest for 5 minutes.
3. Using 2 forks, shred the chicken into large pieces. 
4. Add the coconut milk, fish sauce, and shredded chicken to the pot. Cook until warm, 3 to 5 minutes. Discard the lemongrass. 
5. Serve topped with the chili oil and cilantro and with the lime wedges on the side.

http://www.realsimple.com/food-recipes/browse-all-recipes/skinless-breasts-poached-chicken-soup-coconut-milk

Cashew Chicken and Greens Stir-Fry

Ingredients

1. 3 tablespoons canola oil
2. 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
3. 2 tablespoons cornstarch
4. Kosher salt
5. 1 bunch scallions, sliced, white and green parts separated
6. 4 cloves garlic, sliced
7. 1 1/2 tablespoons finely chopped fresh ginger
8. 2 bunches collard greens, stems discarded and leaves cut into strips (10 cups)
9. 3 tablespoons soy sauce
10. 1/2 cup roasted cashews
11. White rice, for serving

Directions

1. Heat 2 tablespoons of the oil in a large nonstick skillet over high heat.
2. Toss the chicken with the cornstarch and ¾ teaspoon salt. Cook, in batches, turning the pieces once, until well browned (but not cooked through), 3 to 4 minutes. Transfer the chicken to a plate; reserve the skillet. Reduce heat to medium.
3. Add the remaining tablespoon of oil to the reserved skillet. Add the scallion whites, garlic, and ginger. Cook, stirring occasionally, until the scallions are slightly soft, 1 to 2 minutes.
4. Add as many collard greens to the skillet as will fit. Cook, tossing frequently and adding more greens when there is room, until crisp-tender, 5 to 7 minutes.
5. Add the soy sauce, cashews, chicken, and 2 tablespoons water to the skillet. Cook, tossing frequently, until the chicken is cooked through and everything is coated with the sauce, 2 to 3 minutes.
6. Serve over the rice, topped with the scallion greens.

http://www.realsimple.com/food-recipes/browse-all-recipes/boneless-skinless-thighs-cashew-chicken-greens-stir-fry

Roasted Broccoli and Tomato Mac-and-Cheese

Ingredients

1. 1/2 head of broccoli, cut into small florets
2. 1/2 small head cauliflower, cut into small florets
3. 1 pint cherry tomatoes
4. 3 tablespoons olive oil
5. Kosher salt and black pepper
6. 6 ounces pasta shells
7. 1/4 cup all-purpose flour
8. 2 cups low-fat milk
9. 4 ounces low-fat Cheddar, grated (about 1 cup)
10. 2 ounces thinly sliced pepper jack cheese

Directions

1. Heat oven to 425° F. Toss the broccoli, cauliflower, tomatoes,1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 14 to 16 minutes. Remove from oven.
2. Meanwhile, cook the pasta according to the package directions; drain.
3. Heat the remaining 2 tablespoons of oil in a medium pot over medium heat. Add the flour and cook, whisking, for 30 seconds, Slowly whisk in the milk. Cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in the Cheddar, vegetables, and pasta.
4. Transfer the mixture to a 2-quart baking dish. Top with the pepper jack and broil until golden brown, 2 to 3 minutes.

http://www.realsimple.com/food-recipes/recipe-collections-favorites/healthy-meals/broccoli-tomato-mac-cheese

Whole-Wheat Pasta With Braised Squash, Chard, and Pistachios

Ingredients

1. 3/4 pound short whole-wheat pasta
2. 5 tablespoons unsalted butter
3. 2 leeks (white and green parts only), halved and sliced
4. 1 small bunch Swiss chard, stems chopped and leaves sliced, separated
5. Kosher salt and black pepper
6. 1/2 kabocha squash (about 2 pounds), peeled and cut into 3/4-inch pieces
7. 1 1/2 cups low-sodium vegetable broth
8. 2 ounces pecorino, grated (about 1/2 cup), plus more for serving
9. 1/3 cup roasted pistachios, chopped

Directions

1. Cook the pasta according to the package directions. Drain and return to the pot.
2. Meanwhile, melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the leeks, chard stems, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the squash and broth and bring to a boil. Reduce heat and simmer, covered, until the squash is tender, 8 to 10 minutes.
3. Add the squash mixture (and any liquid), chard leaves, pecorino, the remaining 2 tablespoons of butter, and 1/2 teaspoon salt to the pasta and toss to coat.
4. Serve topped with the pistachios and additional pecorino.

Pan-Roasted Steak with Creamed Kale

Ingredients

1. 2 strip steaks (1 inch thick; about 2 pounds total)
2. Kosher salt and black pepper
3. 1/4 cup olive oil
4. 4 cloves garlic, sliced
5. 2 bunches curly kale, stems discarded and leaves torn
6. 1/2 cup heavy cream
7. 1 15-ounce can cannellini beans, rinsed
8. Chopped fresh chives, for serving

Directions

1. Heat oven to 425° F. Heat a large ovenproof skillet over high heat. Season the steak with 1/2 teaspoon each salt and pepper.
2. Add 2 tablespoons of the oil to the skillet and heat for 10 seconds. Add the steaks and cook until brown, 3 to 4 minutes per side. Transfer to oven and cook until an instant-read thermometer inserted into the center of the thickest steak registers 130° F, 4 to 6 minutes more. Transfer to a plate. Let rest for 5 minutes, then thinly slice against the grain.
3. Meanwhile, heat the remaining 2 tablespoons of oil in a large pot over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add as much kale as will fit, along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing and adding more kale as there is room, until the kale is completely wilted but still bright green, 8 to 10 minutes. Add the cream and 1/4 cup water. Cook, stirring occasionally, until the kale is tender, 5 to 7 minutes. Add the beans and stir to warm through. 
4. Serve the steak over the creamed kale and beans, sprinkled with the chives. 

Chicken Stew with Couscous, Spinach, and Parmesan

Ingredients

1. 3 tablespoons olive oil
2. 1 large onion, sliced
3. 1/2 cup pearl couscous (also called Israeli couscous)
4. 4 cloves garlic, chopped
5. 1 sprig fresh rosemary
6. 4 cups low-sodium chicken broth
7. 6 boneless, skinless chicken thighs (about 1 1/2 pounds total)
8. Kosher salt and black
9. 1 bunch spinach, stems discarded and roughly chopped
10. grated Parmesan, for serving

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and couscous. Cook, stirring occasionally, until the onion is soft and the couscous is lightly browned, 8 to 10 minutes. Add the garlic and rosemary. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. 
2. Add the broth, chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the couscous is tender, 15 to 20 minutes. Remove the chicken and, using 2 forks, coarsely shred; return it to the pot. Stir in the spinach.
3. Serve topped with the Parmesan. 

http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/chicken-stew-couscous-spinach-parmesan

Enchiladas with Mushrooms, Beans and Cheese

Ingredients

1. 3 tablespoons olive oil
2. 1 large onion, chopped
3. 1 poblano pepper, seeded and chopped
4. 8 ounces cremini mushrooms, quartered or sliced if large
5. 1 teaspoon ground cumin
6. 1 15.5-ounce can low-sodium black beans, rinsed
7. 8 ounces Monterey Jack or mild Cheddar, grated (about 2 cups)
8. Kosher salt and black pepper
9. 1 14-ounce can red chili enchilada sauce (about 1 1/2 cups)
10. 8 corn tortillas, warmed
11. Fresh cilantro leaves, for serving

Directions

1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 ounces of the cheese, and 1/4 teaspoon each salt and pepper.
2. Spread 1/2 cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly (about 1/3 cup per tortilla), and place seam-side down in the dish.
3. Top with the remaining enchilada sauce and the remaining 4 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro.

  http://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/enchiladas-mushrooms-beans-cheese

Chick Pops (Chicks on a Stick)

 

• 12 Double Stuf golden Oreo cookies
• 1 1/2 cups bright yellow candy melts (such as Wilton)
• 2 teaspoons canola oil
• 12 white paper treat sticks
• 3 orange jelly beans
• 12 pairs Wilton candy eyeballs
• 1 tablespoon white nonpareils
• 1 piece Styrofoam (to hold sticks while they dry) or wax paper

Directions

1. Place cookies on a baking sheet. Microwave candy melts and oil in a glass bowl or measuring cup at 50% power for 1 minute. Stir. Continue melting at 50% power in 30-second increments (stirring after each) until smooth.
2. Dip a treat stick into melted candy, then insert into cookie filling, pressing down to sandwich. Refrigerate 5 minutes to firm.
3. Carefully cut jelly beans in half lengthwise, then cut each half in half crosswise (for a total of 4 pieces from each; these will become the beaks).
4. At any time, return melted candy to microwave for 15 seconds to keep fluid. Dip a cookie into melted candy, then shake off excess. Scrape back of cookie along bowl edge to keep from dripping. Add eyes and jelly bean beak. Hold cookie over a bowl and use a small spoon to add nonpareils at the bottom to resemble an eggshell. Secure stick in Styrofoam or place flat on a sheet of wax paper and continue with remaining chicks.

http://www.familycircle.com/recipe/pop-chicks/

Flower Cake

Ingredients 

 

Cake

• 2 1/2 cups cake flour (not self-rising)
• 1 1/3 cups sugar
• 1 tablespoon plus 1/2 tsp baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2/3 cup solid vegetable shortening
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 large eggs

Buttercream Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 1 box (16 oz) confectioners' sugar
• 3 tablespoons half-and-half or milk
• 1 teaspoon vanilla extract
• Pink gel food coloring
• Generous 1/2 cup assorted-colored M&M's (makes 15 flowers)

Directions

Cake

1. Heat oven to 350 degrees . Coat two 8-inch round cake pans with nonstick cooking spray. Line pans with wax or parchment paper; coat paper with spray.
2. Combine flour, sugar, baking powder, salt, 1/2 cup of the milk and the shortening in a large bowl. Beat at low speed until blended, then beat on high speed 2 minutes.
3. Combine remaining 1/2 cup milk, the lemon juice, lemon zest and eggs in a small bowl. Gradually add to batter and beat on high speed 2 minutes longer, scraping down sides of bowl occasionally. Divide batter between pans.
4. Bake at 350 degrees for 33 to 35 minutes or until a toothpick inserted in center tests clean. Cool cakes in pans on racks 15 minutes. Remove cakes from pans to racks and remove paper. Let cool completely.

Buttercream Frosting

1. While cake cools, with an electric mixer, beat butter until smooth. Add confectioners' sugar, half-and-half and vanilla and beat until smooth. Tint frosting pink with food coloring. Set aside.
2. Place one cake layer on a serving plate. Spread top with 1 cup of the frosting. Gently press second cake layer on top. Spread remaining frosting on side and top of cake. Press M&M's into cake to resemble flowers, alternating colors of centers and petals.

http://www.familycircle.com/recipe/flower-cake/ 

Lemon Bars with Olive Oil and Sea Salt

Ingredients

For the crust:

• 1 ¼ cups/155 grams all-purpose flour
• ¼ cup/50 grams granulated sugar
• 3 tablespoons/25 grams confectioners’ sugar, plus more for sprinkling
• 1 teaspoon finely grated lemon zest
• ¼ teaspoon fine sea salt
• 10 tablespoons/142 grams cold unsalted butter, cut into cubes

For the curd:

• 4 to 6 lemons
• 1 ½ cups/300 grams sugar
• 2 large eggs plus 3 yolks
• 1 ½ teaspoons/5 grams cornstarch
• Pinch of fine sea salt
• 4 tablespoons/57 grams butter
• ¼ cup/60 milliliters fruity extra-virgin olive oil
• Confectioners’ sugar
• Flaky sea salt, for sprinkling

Preparation

1. Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
2. To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
3. While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
4. In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
5. When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.

Cooking Notes

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Melissa Clark 10 months ago

If anyone is having problems with the curd setting up, it's probably because either the curd didn't reach a vigorous enough boil, or you may have over boiled it. The curd need to come to a full boil and stay there for at least 30 seconds or so. You should see it thicken up before you take it off the heat. But overboiling will thin it out. Cornstarch can be tricky. One thing to note: Olive oil does make it softer than the usual lemon bar topping, so keep these in the fridge until serving time.

Reply

47This is helpful

Peter S 9 months ago

Second time I made these I think I solved the "Runny Curd" issue. Melissa's edict to bring to a boil, but no more than a minute for the curd, saw me turning it off with the first appearance of bubbles at the edges of the pan. Next time the stuff was clearly boiling across the entire surface and it resulted in a firmer curd. So, bring it to a clear boil- for about 10+ seconds. And keep on whisking as it cooks.

23This is helpful

Christina 5 months ago

I would change the cornstarch to potato starch in the lemon curd. Potato starch holds up better to heat and acidity. It won't break down and get "weepy" the way cornstarch does.

Reply

20This is helpful

S. Ann 7 months ago

Made twice to rave reviews. The second time, I used only 1 cup sugar and they were just as good.

Reply

17This is helpful

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Slow Cooker Mac and Cheese with Bacon

Ingredients

• 12 ounces (about 4 cups) uncooked radiatore pasta (or your favorite shape)
• 8 slices bacon, cooked
• 2 cups milk
• 1 can (12 oz) evaporated milk
• 2 teaspoons Dijon mustard
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces thinly sliced deli American cheese, cut into thin strips
• 1 cup (4 oz) grated Gouda cheese

Directions

1. Coat a 4- to 5-quart slow cooker bowl with nonstick cooking spray.
2. Bring a pot of lightly salted water to a boil and cook pasta 2 minutes less than package directions. Drain. Crumble 6 slices of the bacon and add to slow cooker with milk, evaporated milk, mustard, onion powder, salt and pepper. Whisk until blended, then stir in pasta. Cover and cook on LOW for 2 1/2 hours.
3. Stir in cheeses and cook an additional 30 minutes. Crumble remaining 2 slices bacon and sprinkle on top.

Nutrition Information for Slow Cooker Mac and Cheese with Bacon

Servings Per Recipe: 6
PER SERVING: 516 cal., 22 g total fat (14 g sat. fat), 66 mg chol., 813 mg sodium, 52 g carb. (3 g fiber), 26 g pro.

Slow-Cooker Lamb Roast With Spinach and Chickpeas

Ingredients

1. 4 cloves garlic, crushed
2. 2 tablespoons olive oil
3. 2 tablespoons chopped fresh rosemary
4. 1 teaspoon cumin seeds, crushed
5. Kosher salt and black pepper
6. 1 2 1/2-pound boneless lamb shoulder roast
7. 1 15-ounce can chickpeas, rinsed
8. 1 bunch spinach, stemmed and roughly chopped
9. plain yogurt, for serving

Directions

1. Combine the garlic, oil, rosemary, cumin, and 1 teaspoon each salt and pepper in a small bowl. Rub the spice mixture all over the lamb and place in a 5- to 6-quart slow cooker along with 1/4 cup water. Cook, covered, until the lamb is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
2. Let the lamb rest for 20 minutes before slicing against the grain. Stir the chickpeas and spinach into the juices in the slow cooker until the spinach is wilted.
3. Serve the lamb over the chickpeas, spinach, and juices, with a spoonful of yogurt on top.

Classic Chicken and Dumplings

Ingredients

1. 1 tablespoon olive oil
2. 6 bone-in, skin-on chicken thighs (about 2 pounds)
3. kosher salt and black pepper
4. 4 stalks celery, chopped
5. 4 carrots, chopped
6. 2 onions, chopped
7. 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
8. 2 cloves garlic, chopped
9. 2 bay leaves
10. 2 1/2 cups all-purpose flour
11. 1 tablespoon baking powder
12. 1/2 teaspoon baking soda
13. 6 tablespoons (3/4 stick) unsalted butter, melted
14. 3/4 cup buttermilk
15. 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

Directions

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
3. Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
4. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

Pork and Rice Meatball Soup

Ingredients

1. 1/2 cup cooked white rice
2. 2 large eggs, beaten
3. 1 teaspoon dried oregano
4. 3 scallions, finely chopped
5. 3 cloves garlic, chopped
6. 1 1/2 teaspoons ground cumin
7. Kosher salt
8. black pepper
9. 1 pound ground pork
10. 2 tablespoons olive oil
11. 1 14.5-ounce can diced tomatoes, drained
12. 6 cups low-sodium chicken broth
13. 1 bunch spinach (about 4 cups)
14. fresh cilantro, for serving
15. grated Cheddar, for serving
16. sour cream, for serving

Directions

1. Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.
2. Heat broiler. Line a rimmed baking sheet with foil.
3. Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.
4. Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.

Baked Chicken Parmesan

Ingredients

1. 8 thin chicken cutlets (1 1/2 pounds total)
2. kosher salt and black pepper
3. 1/4 cup all-purpose flour
4. 2 large eggs, beaten
5. 2/3 cup bread crumbs
6. 1/4 cup grated Parmesan cheese
7. 3 tablespoons olive oil
8. 1 24-ounce jar marinara sauce
9. 1 pound fresh mozzarella, sliced

Directions

1. Heat oven to 400º F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. Place the flour and eggs in separate shallow bowls; in a third shallow bowl, combine the bread crumbs and Parmesan. Coat the chicken with the flour, then dip in the eggs (letting any excess drip off), then coat with the bread crumb mixture, pressing gently to help it adhere.
3. Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side.
4. Pour the marinara sauce into a large, shallow baking dish. Top with the chicken and mozzarella.
5. Bake until bubbling and golden brown, 20 to 25 minutes.

White Bean Chicken Chili

• Makes: 6 servings
• Yield: servings
• Prep: 15 mins
• Slow Cook: on HIGH for 3 hours or LOW for 5 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 2 cups chicken broth
• 2 Cubanelle peppers, seeded and sliced
• 1 jalapeno, seeded and chopped
• 2 teaspoons ancho chile powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (15 oz each) white shoepeg corn, drained
• 2 tablespoons lime juice
• 1/2 cup cilantro leaves
• Cornbread (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat oil in a large skillet over medium-high heat. Add chicken, onion and garlic. Cook 10 minutes, stirring occasionally, until lightly browned. Add to slow cooker.
3. Stir in broth, Cubanelle peppers, jalapeno, ancho chile powder, oregano, cumin and salt. Mash 1 can of the beans and stir in with remaining can of beans and the corn.
4. Cover and cook on HIGH for 3 hours or LOW for 5 hours.
5. Stir in lime juice and cilantro. Serve with cornbread, if using.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for White Bean Chicken Chili

Servings Per Recipe: 6
PER SERVING: 440 cal., 15 g total fat (3 g sat. fat), 147 mg chol., 1020 mg sodium, 39 g carb. (11 g fiber), 40 g pro.

Game Day Double Beef Chili

• Makes: 12 servings
• Yield: servings
• Prep: 20 mins
• Cook: 18 mins
• Slow Cook: on HIGH for 5 hours or LOW for 8 hours

Ingredients

• 2 tablespoons canola oil
• 2 pounds ground beef
• 2 large onions, chopped
• 8 cloves garlic, roughly chopped
• 2 pounds beef brisket, cut into 1-inch pieces
• 2 large green bell peppers, seeded and diced
• 1 can (28 oz) fire-roasted diced tomatoes
• 2 cans (8 oz each) tomato sauce
• 1/4 cup chili powder
• 1 tablespoon sweet paprika
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 6 cups cooked Texmati rice
• 1 1/2 cups shredded Cotija cheese
• Chopped scallion and red onion for garnish (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add ground beef, onions and garlic; cook 8 minutes, stirring occasionally. Place in slow cooker. Add remaining 1 tbsp oil and the brisket to skillet; cook 4 to 5 minutes per side, until browned. Place in slow cooker.
3. Stir in green peppers, tomatoes, tomato sauce, chili powder, paprika, cumin, salt and cayenne.
4. Cover and cook on HIGH for 5 hours or LOW for 8 hours.
5. Serve with rice and Cotija. Garnish with scallion and onion, if using.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Game Day Double Beef Chili

Servings Per Recipe: 12
PER SERVING: 451 cal., 14 g total fat (6 g sat. fat), 92 mg chol., 865 mg sodium, 38 g carb. (4 g fiber), 41 g pro.

Spicy Vegetable and Barley Chili

• Makes: 6 servings
• Yield: servings
• Prep: 20 mins
• Slow Cook: on HIGH for 4 hours or LOW for 6 hours

Ingredients

• 4 cups low-sodium spicy vegetable juice
• 2 tablespoons chili powder
• 1 1/4 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 onion, chopped
• 4 cloves garlic, chopped
• 4 cups cauliflower florets (about half a head)
• 2 cups frozen corn, thawed
• 1 zucchini, cut into 1-inch dice
• 1 large summer squash, cut into 1-inch dice
• 1 sweet orange pepper, seeded and cut into 1-inch dice
• 2 ribs celery, sliced
• 1 cup pearled barley
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 pkg frozen chopped spinach, thawed
• 1/4 cup cilantro, chopped

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Stir in 3 cups of the vegetable juice, the chili powder, salt, oregano, cumin, onion and garlic. Stir in cauliflower, corn, zucchini, squash, sweet pepper, celery and barley.
3. Cover and cook on HIGH for 4 hours or LOW for 6 hours. During last 30 minutes of cooking time, stir in remaining 1 cup vegetable juice, the beans and spinach. Garnish with cilantro and serve.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Spicy Vegetable and Barley Chili

Servings Per Recipe: 6
PER SERVING: 341 cal., 2 g total fat 791 mg sodium, 72 g carb. (19 g fiber), 15 g pro.