Thanks for stopping by! Here are a couple of our favorite recipes!

Chicken Corn Chowder
(From www.myrecipes.com)

Ingredients
1 tablespoon butter
6 green onions
2 tablespoons all-purpose flour
2 cups chopped cooked chicken breast (Thighs work just fine!!!)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10-ounce) packages frozen corn kernels, thawed and divided
1 (14-ounce) can fat-free, less-sodium chicken broth (we use regular, I'm not a fan of fat-free anything!!)
2 cups fat-free milk (SEE NOTE BELOW)
1/2 cup (2 ounces) preshredded cheddar cheese (optional, we don't use this)

Alice's Note: You can make this recipe without milk; simply increase the amount of broth you use, and puree the corn with broth rather than milk! It won't be quite as creamy, but it's still delicious!! 

Preparation
Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.

While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.


Red Lentil and Sweet Potato Stew
(From marthastewart.com)

Ingredients 
  • 2 tablespoons coconut or extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • 1 diced large onion
  • Coarse salt and freshly ground black pepper
  • 4 minced cloves garlic
  • 2 tablespoons minced fresh ginger
  • 2 peeled and diced sweet potatoes
  • 1 diced (stemmed, seeded) red bell pepper
  • 1 1/2 cups rinsed red lentils
  • 6 cups broth
  • Chopped fresh cilantro


Preparation
  1. Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.

  2. Add lentils and broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.


Slow Cooker Vegetarian Chili
This is one of those recipes where you open cans, put everything in the crockpot, and let it go. It's packed with protein, but can be high in sodium because of the prepared beans and V-8 juice. Å better option is to soak and use dried beans, but that's not always possible!

1 can black beans, rinsed
1 can garbanzo beans, rinsed
1 - 2 cans or boxes  diced tomatoes or tomato sauce (no salt added is ideal here)
1 can vegetarian refried beans
16 ounces V-8 juice
Onion (1/2 to 1 medium)
Garlic (1-2 cloves)
Paprika
Chili Powder
Salt
Pepper

Dump it all into the slow cooker and let cook a couple of hours. If it's too thick, add a bit of vegetable broth, more tomato sauce, or even some water.  Serve with shredded cheese, sliced avocado, or whatever other chili toppings you like!