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

Poppy Seed, Chicken and Grape Salad

shared by Patty H.  (took this to our family 4th of July meal and it was very good; didn't add the chicken)

Ingredients

10 oz. bow tie pasta (about 4 cups cooked / 2 cups dry)

2 cups cooked and cooled, diced chicken breasts (if using this as a main course)

12 oz. red grapes halved (about 2 cups)

1 cup diced celery

3/4 cup sliced almonds

1/2 cup sliced green onion tops (green portion only)

1/3 cup dried cranberries

Dressing

    1/2 cup fat free plain Greek Yogurt

    1/2 cup full fat mayonnaise

    3 T. white wine vinegar or apple cider vinegar

    3 T. honey

    2 T. granulated sugar

    1 T. poppy seeds

    1/2 tsp salt then more to taste

Instructions

1.     Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.

2.     For the dressing: In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and 1/2 salt.

3.     Add drained pasta to a salad bowl. Add in chicken, grapes, celery, almonds, green onions and cranberries then pour dressing over top and toss to evenly coat. Season with more salt to taste and toss. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.