Slow-Cooker Split Pea Soup Recipe & photo courtesy of www.foodnetwork.com Light Chicken Potpie Photo & recipe courtesy of www.foodnetwork.com Ingredients: • 1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems • 4 sprigs thyme • 1 pound green split peas, picked over and rinsed • 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise • 2 stalks celery, chopped • 2 carrots, chopped • Kosher salt and freshly ground pepper • 1 smoked turkey leg (1 to 1 1/2 pounds) • 1/4 cup nonfat plain yogurt • 1/2 cup frozen peas, thawed • Crusty multigrain bread, for serving (optional) Preparation: Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours. Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper. Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired. Ingredients: FOR THE CRUST: • 1 cup all-purpose flour, plus more for dusting • 1/4 teaspoon baking powder • 1/4 teaspoon fine salt • 4 TBSP cold unsalted butter, cut into small pieces • 1 large egg • 2 tablespoons 2% milk FOR THE FILLING: • 2 small russet potatoes • 4 1/2 cups chicken broth • 5 medium carrots, chunks • 1 to 2 tsp chopped fresh thyme • 2 TBSP extra-virgin olive oil • 1 large onion, finely diced • 3 TBSP all-purpose flour • 1/3 cup 2% milk • 3 stalks celery, sliced • 3 cups shredded rotisserie chicken • 1/2 cup fat-free plain Greek yogurt • 1 cup frozen peas • 1/2 cup minced fresh parsley • Kosher salt and ground pepper Preparation: Crust: Combine the flour, baking powder and salt. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour. Filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces. Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper. Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes. Crispy Winter Hummus Bowl Recipe & photo courtesy of www.asimplepantry.com Slow Cooker Beef and Broccoli with Quinoa Photo & recipe courtesy of www.wholefully.com Ingredients: • 1 Large Sweet Potato, peeled and diced • 4 Tbsp Olive Oil, divided • Kosher Salt, to taste • Cracked Pepper, to taste • 4 C Chopped Kale, packed • Juice from 1/2 Large Lemon • 1 Apple, cored, quartered and sliced • 1 1/3 C Hummus • 1/2 C Dried Cherries • 1/3 C Almonds • 2 Tbsp Napa Valley Blend Herbs , divided Ingredients: • 2 pounds steak, cut into strips • 1 cup low-sodium beef broth • 1/2 cup low-sodium soy sauce • 3 tablespoons honey • 2 tablespoons sesame oil • 2 tablespoons rice vinegar • 4 cloves garlic, minced • 1/2 teaspoon red pepper flakes • 2 tablespoons cornstarch • 4 heads broccoli, cut into florets • 2 cups quinoa • 4 cups chicken broth • Sesame seeds, to garnish Preparation: Preheat oven to 400 degrees. In a large bowl toss together the sweet potatoes, 2 tablespoons of the olive oil, and a generous seasoning of salt and pepper. Turn out the potatoes onto a baking sheet in a single layer and roast until tender and golden, around 25-30 minutes. In a large bowl, add the kale, followed by the lemon juice and remaining 2 tablespoons of olive oil. Sprinkle with salt, pepper, and 1 tablespoon of the Napa Valley Blend, then massage by hand until tender. Divide between 4 bowls. Top each bowl with roasted sweet potato, apple, hummus, dried cherries, and almonds. Sprinkle with remaining herbs and enjoy. Preparation: Set your slow cooker to the Brown/Sauté setting (see the note below if you don’t have this option), and put the steak into the basin of the slow cooker. Sear for a few minutes per side, just until the outsides of the meat are browned. Whisk the beef broth, soy sauce, honey, sesame oil, rice vinegar, garlic, and red pepper flakes in a medium bowl. Pour over the beef. Cover the slow cooker, and cook for 2-4 hours on low, or 1-2 hours on high. Meanwhile, cook the quinoa in the chicken broth in a medium saucepan. To do so, cover and bring to a boil, then remove the lid and simmer until all of the liquid is absorbed, about 15-20 minutes. Scoop 1/2 cup of the sauce out of the slow cooker, and whisk it with the cornstarch to create a slurry. Add the cornstarch slurry and the broccoli to the slow cooker, and cook for 10-15 minutes, until the broccoli is tender. Serve the beef and broccoli over the cooked quinoa. Garnish with sesame seeds.
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