Chicken Sweet Potato Black Bean Stew

shared by Patty H. (sounds like an unusual combination but it was very tasty due to the smoked paprika)

Ingredients

2 tablespoons olive oil

1 large onion, diced

4 cups chicken broth

1 14-oz. can (small can) fire roasted diced tomatoes (used regular diced tomatoes)

1 15-oz. can (small can) black beans, drained and rinsed

1 heaping teaspoon smoked paprika

1 tsp. Kosher salt or to taste

½ tsp. coarse ground pepper or to taste

2 small-medium sweet potatoes, diced (about 3-4 cups total) (I cooked them in the microwave first to be sure they were done)

2 cups cooked shredded chicken or turkey

2 tablespoons chopped fresh parsley, plus more for garnish

Instructions

1.     Saute the onion in olive oil in a large pot over medium high heat until soft (2-3 minutes)

2.     Add the chicken broth, tomatoes, beans, smoked paprika, salt, and pepper. Bring to a boil.

3.     Turn the heat to low and add the sweet potatoes. Simmer until sweet potatoes are cooked through, approximately 15 minutes (depending on how small you cut them).

4.     Use a potato masher (or immersion blender) to mash the soup a few times to thicken it up a bit. (I didn’t do this)

5.     Turn the heat off and add the chicken and parsley. Stir and allow to sit for a minute or so to make sure the chicken gets warmed through.

6.     Serve hot garnished with extra fresh parsley.

Notes

·        Freeze the leftovers in an airtight container or bag for up to 6 months.

Cranberry Turkey Chili

shared by Patty H.  (saw this is a magazine; it is absolutely delicious)

Ingredients:

1 T. butter

2/3 cup diced white onion

3 cups cooked, chopped turkey

3 cups tomato sauce

3/4 cup salsa

1 can whole cranberry sauce

1 T. chili powder (recipe called for 3 ½ T. )

1/8 tsp. garlic powder (recipe called for 1/2 tsp. garlic salt)

1 can white kidney beans, drained and rinsed

1 can black beans, drained and rinsed

sour cream for serving

cilantro for serving

Directions:

1.      In a large saucepan over medium heat, add butter and onion.  Cook, while stirring, until onion is translucent

2.      Add turkey and stir to combine.

3.      Stir in tomato sauce, salsa, cranberry sauce, chili powder, garlic powder, white beans and black beans.  Mix well.  Bring to a boil.

4.      Reduce heat to low and cover.  Cook 1 hour, stirring occasionally.  Remove from heat.

5.      Top each bowl with a dollop of sour cream and cilantro as desired.

Serves 6

Patty's Lentil Soup

shared by Patty H.  (This is my version of bits and pieces of other lentil soup recipes.  The coriander gives is a wonderful flavor and is our favorite.)

Ingredients

3 strips (3 ounces) bacon, cut into 1/2-inch pieces

1 large onion, chopped

1-14.5 oz. can sliced carrots, drained (take a long knife and cut them up in the can)

1-14.5 oz. can diced tomatoes with juice

½ tsp. garlic powder

1 cup lentils, picked over and rinsed

1/2 teaspoon coriander

2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)

1 cup water

1 tablespoon red-wine vinegar

1 ½ tsp. Kosher salt

¼ to ½ tsp. coarse ground pepper

½ T. dried parsley

Directions

1.     In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. (I use 1 T. butter or 1 T. olive oil because I use pre-cooked bacon that doesn’t have fat)

2.     Add onion and garlic powder and cook until onions are translucent

3.     Add lentils, coriander, broth, vinegar, salt and pepper 1 cup water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.