White Chicken Chili

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about 1/2 cup)
  • 2 garlic cloves, finely minced (or 1 1/2 teaspoons garlic powder)
  • 2 1/2 cups low-sodium chicken broth
  • 2 4-ounce cans diced green chilies
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 small lime
  • Salt & pepper to taste
  • 2 15-ounce cans great northern beans
  • 1 cup plain Greek yogurt
  • 1 cup corn
  • 2 cups cooked chicken, shredded

Topping suggestions

  • Fresh cilantro
  • Green onions
  • Avocado

Directions

  1. Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
  2. Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
  3. Drain and rinse beans
  4. Add beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
  5. Remove from heat and stir in sour cream and cooked chicken.
  6. Serve garnished with cilantro & avocado slices

Sheet Pan Salmon and Asparagus

Ingredients

  • 4 salmon fillets
  • 1 tablespoon olive oil
  • Pinch of salt & pepper
  • 1 lb asparagus
  • 10 oz cherry tomatoes
  • 1 tbsp soy sauce
  • 1/4 cup honey
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 3 tablespoons salted butter

Directions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Place the asparagus and cherry tomatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
  3. To make the glaze - in a small bowl, combine the melted butter, honey, soy sauce, lemon juice, minced garlic, and red pepper flakes.
  4. Push the vegetables to the sides of the baking sheet and place the salmon filets in the center.
  5. Brush the glaze over the salmon filets and coat the sides. Use any extra glaze on the vegetables if desired.
  6. Bake in the oven for 15-20 minutes, until the salmon is cooked through and the asparagus is tender. For a crispy finish, broil for 2 minutes at the end.
  7. Remove from the oven and serve immediately.

Stuffed Bell Peppers

Ingredients

  • 4 bell peppers
  • 1 lb ground beef
  • 1/2 onion, diced
  • 3 cloves garlic minced
  • 24 oz marinara sauce
  • 1 tablespoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Preheat the oven to 375 degrees and lightly coat your baking dish with olive oil.
  2. In a large skillet, add 2 tablespoons olive oil, the diced onions and a pinch of salt, and saute over medium heat for 5-7 minutes, or until soft.
  3. Add the garlic and cook for 1 minute or until fragrant. Be sure to stir continually so the garlic does not burn.
  4. Move the onions and garlic to the side of the pan. Add the beef and break it up with your spatula. Once the beef is almost cooked through, add the salt, pepper, oregano, marjoram, and red pepper flakes, and combine.
  5. Add in the jar of marinara and gently stir until everything is incorporated. Raise the heat slightly and bring the mixture to a bubble for 2-3 minutes, then reduce heat and let the sauce simmer for 10 minutes or until it has slightly thickened.
  6. Prepare the bell peppers by slicing them in half lengthwise and removing the membrane and seeds.  Place halved peppers in the oiled baking dish or sheet pan and season with a pinch of salt.
  7. When the meat mixture has thickened, carefully scoop the ground meat into the cavity of the bell peppers. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes.
  8. Top with grated mozzarella cheese and fresh basil.