Soup, Stew, and Chili

Green Chile Chicken & Quinoa Stew

For the last three weeks, the majority of our meals have come from either the hospital vending machine, a Chick-fil-A drive-thru, or Disney World.

Talk about extremes. (And my favorites were obviously from Disney World!)

After getting back from our trip this week, I spent most of yesterday limping around the kitchen for some make-ahead meal prep. I whipped up a big batch of quinoa to be used in stew and for a winterized version of our favorite salad, shredded a massive amount of chicken portioned in half-pound baggies for the freezer, and popped open the jar of Cookwell & Company Two-Step Green Chile Stew that came with this month’s HEB Primo Picks.

Green Chile Chicken & Quinoa Stew

Because a girl can only feed her family Funyuns and waffle fries so many times before feeling a little like a terrible person. And a girl only needs to hear her 3.87 year-old say, “Momma, I can have broccoli for a treat today?” once before really feeling like a terrible person.

But I actually had a plan for the post-vacation and post-vending machine detox. A quick-fix green chile stew beefed up into a healthful, hearty one-bowl meal with shredded chicken, navy beans, quinoa, pico de gallo, and a dollop of fat-free Greek yogurt on top.

Green Chile Chicken & Quinoa Stew

It’s healthy, delicious, and just a hint of some low-grade heat from the green chiles. Minimal prep time – admittedly not as fast as swiping a card and punching D12 – but maximum nutrition. And that’s just something you can’t get out of a vending machine or from a drive-thru window.

Green Chile Chicken & Quinoa Stew

Ingredients

  • 32 oz jar Cookwell & Company Two-Step Green Chile Stew
  • 8 oz "leftover" chicken, shredded*
  • 1 cup cooked quinoa
  • 1 can navy beans, rinsed and drained
  • For serving:
  • 3 plum tomatoes, diced
  • 1 small jalapeno, seeded (or not) and diced
  • 1/3 cup chopped red onion
  • Juice from 1/2 lime
  • Salt
  • Handful of cilantro
  • Sour cream or plain yogurt
  • * I make "leftover" chicken in the oven in a foil pouch - 2 breasts per pouch at 425 for 20 minutes.

Instructions

  1. In a medium/large pot, heat the green chile stew over medium heat.
  2. Add the shredded chicken, cooked quinoa, and navy beans, simmering until heated through.
  3. Stir together the tomatoes, jalapeno, red onion, cilantro, lime juice, and salt and set aside.
  4. Ladle the soup into bowls, top with a generous scoop of pico de gallo and a dollop of plain yogurt or light sour cream.

Notes

Yields: ~6 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 4 locations within a 5 mile radius.

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Baked Chili & White Cheddar-Hatch Chile Cornbread

We’re coming up on week 4 and salty, overseasoned Houston football “fans” have already thrown in the towel on the Texans’ season. Three times.

And we’re 2-1.

This city has had a long, jaded journey with professional football. And let’s face it, those fans probably had a few too many while tailgating. BUT THAT’S NO EXCUSE THIS EARLY IN THE SEASON AND I WILL NOT PUT UP WITH IT. There’s plenty of football left. And plenty of football weather ahead of us to enjoy it all.

Baked Chili & White Cheddar-Hatch Cornbread

When my box of H-E-B’s September Primo Picks arrived this month, I spied the perfect food for football season: Chili.

Chili is the perfect tailgating food – it travels well and goes with (and on!) just about everything. Sweatshirts, a bowl of chili, and a damp, cold, and grey Sunday afternoon – it’s exactly why football was invented.

It was also one of my mom’s go-to cold-weather meals. She’d pour the chili into a big casserole dish, drop cornbread batter drop-biscuit style over the top, cover that with grated cheese, and throw it in the oven. Dinner was served. It wasn’t fancy but it deliciously fed 4 bottomless pits for 2 nights and was an easy clean-up.

Baked Chili & White Cheddar-Hatch Chile Cornbread

I took mom’s semi-homemade baked chili & cornbread and dressed it up into a dish worthy of tailgating. We added ground turkey to a jar of Cookwell & Company’s Two-Step Chili – it’s a super fresh mix and not loaded with some of the, er, less-than-awesome things that you find in canned chili. Then we loaded our favorite cornbread recipe with shredded cheese, diced hatch chiles, and corn and dropped the batter drop-biscuit style over the chili.

Baked Chili & White Cheddar-Hatch Chile Cornbread

25 minutes later, you have a bubbly, hearty, one-pan party dish that’s easy – and impressive enough – to serve to a crowd.

And also: Go Texans!

Baked Chili & White Cheddar-Hatch Chile Cornbread

Cornbread-topped chili is a hearty, one-pan party dish perfect for a football-loving crowd.

Ingredients

  • For the chili:
  • 1 jar Cookwell & Company Two-Step Chili Mix (or 4 cups of your favorite chili)
  • 1.5 lb lean ground turkey
  • For the cornbread:
  • 1 1/4 cups flour
  • 1/2 cups cornmeal
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • Black Pepper
  • 1/4 cups unsalted butter, melted
  • 1 cup plain yogurt (I use fat-free)
  • 1 large egg
  • 1 cup shredded white cheddar
  • 1/2 cup corn kernels (fresh or thawed if frozen)
  • 3 hatch chiles, roasted, seeded, and chopped (directions here)
  • For serving:
  • Sour cream (or plain yogurt)
  • Pico de gallo
  • 9-oz plastic cups or bowls

Instructions

  1. Preheat oven to 350.
  2. Brown the ground turkey and drain excess grease with a strainer.
  3. Return the turkey to the pot and stir in the chili.
  4. Pour the chili into a 2 1/2-3qt casserole dish and set aside.
  5. To make the cornbread, whisk the dry ingredients together and make a well in the center.
  6. Add butter, yogurt, egg, cheese, and corn, stirring to mix well.
  7. Drop the batter by the spoonful over the top of the chili until the surface is completely covered.
  8. Bake 25-30 minutes until bubbly and the cornbread is cooked through and golden brown.
  9. Let stand 10 minutes and then scoop out into individual portions, topping the portions with sour cream and pico de gallo before serving.
  10. Leftovers reheat well foil-covered in the oven.

Notes

Yields: ~10 servings

Source: Confections of a Foodie Bride

Estimated time: 50 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and opinions are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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This is the time of year when I’m usually trying to figure out if this is the coldest, longest winter that I can remember in Texas. I know it’s not… and it really was barely 2 months ago that I was whining about the lack of a real fall in Texas. But it’s cold. For Texas. And that sends us running for soup and chili and stew.

One of our favorite meals in rotation right now is this Chicken & Sausage Stew. It’s one of my favorites because 94% of the work is done before noon – an awesome thing since I seem to be impressively unmotivated these days. The two picky-ish eaters in the house usually go back for seconds. Voluntarily. For a dish that has the word “stew” and spinach in it.

That’s probably because it doesn’t fall into that “it tastes like every other stew that comes from the crockpot” category. I really hate that category.

I lightened up the recipe a bit by reducing the flour and using low-fat chicken broth and 95% fat-free smoked turkey sausage. It still makes a nice and hearty stew perfect for a busy, cold day.

And the 3 days after that.

Slow-Cooker Chicken & Sausage Stew

A lighter, hearty stew perfect for a busy, cold day.

Ingredients

  • 2 lbs chicken (I used a mixture of boneless breasts & thighs)
  • 1 Tbsp olive oil
  • 14 oz light smoked turkey sausage, 1/2-inch rounds cut in half
  • 2 large onions, minced
  • 6 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 1/2 tsp dried thyme
  • Pinch crushed red pepper flakes
  • 3 Tbsp all-purpose flour
  • 1/2 cup dry white wine (or chicken broth)
  • 3 cups low-sodium/reduced-fat chicken broth, plus more as needed
  • 2 bay leaves
  • 2 15-oz cans cannellini beans, drained and rinsed
  • 8 oz spinach, thawed and squeezed of excess liquid
  • Parmesan, for serving

Instructions

  1. Heat the olive oil over medium-high heat.
  2. Season the chicken with salt and pepper, and transfer (in batches) to the skillet to sear ~2-3 minutes on each side.
  3. Transfer the seared chicken to the slow cooker.
  4. Reduce heat just a bit and pour off all but 1 Tbsp of fat from the skillet (add additional olive oil if necessary) and add the onions.
  5. Cook just until beginning to brown, ~5 minutes.
  6. Stir in the garlic, tomato paste, thyme, and red pepper flakes, and cook 1 more minute.
  7. Stir in the flour and cook for 1 more minute.
  8. Slowly whisk in the wine, scraping up any browned bits from the bottom of the pan.
  9. Whisk in 1 cup of the broth until smooth and then transfer to the slow cooker.
  10. Add the remaining 2 cups of broth, the bay leaves, and the cannellini beans. Cover and cook until the chicken is cooked through, 4-6 hours on low.
  11. Remove the chicken and shred/cut into small pieces and return to the slow cooker.
  12. Discard the bay leaves and skim off any fat on the surface.
  13. Stir in the spinach and sausage, cover, and let cook another 10 minutes to warm through.
  14. Additional broth can be added to stretch the stew or adjust consistency, if necessary.
  15. Season to taste with salt and pepper and serve with grated parmesan.

Notes

Yields: ~8 servings

Adapted from ATK Slow Cooker Revolution, via Pink Parsley

Estimated time: 6 hours 30 minutes

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Italian Beef Stew (Crockpot)

Can we pretend that I just didn’t use the word “stew?” Because half of the adults in this house turn a sickly shade of green at the very mention of the word.

I’ll admit, it’s not the most appetizing word. And maybe it doesn’t always conjure up the most appetizing images. But contrary to what my husband thinks, there is a such thing as good stew. A hearty beef stew and a glass of red wine is not a shabby way to end a cold and grey winter day.

Only we don’t call it “stew” in this house, because my husband won’t eat “Italian beef stew.” But he’ll polish off a second helping of “Italian beef in the crockpot.”

But what’s in a name anyway, right?

Italian Beef Stew

Crockpot Italian Beef Stew

A hearty beef stew made in your crockpot/slow cooker.

Ingredients

  • 2 Tbsp cooking oil, divided
  • 2 lb beef round roast
  • Salt
  • Pepper
  • 1 large onion, sliced into thin wedges
  • 2 large carrots, cut into 2 inch pieces (split in half if they
  • 8 oz red potatoes, skin-on, quartered
  • 1 14.5 oz can reduced-fat/sodium chicken broth
  • 6 oz tomato paste
  • 1 cup red wine
  • 4 clove garlic, minced
  • 1 sprig rosemary (or 1 tsp dried)
  • 2 sprigs each thyme, and oregano (or 1/2-1 tsp each dried)
  • 2 Tbsp cornstarch
  • 1 cup spinach leaves, chopped
  • 1 cup basil leaves, chopped

Instructions

  1. Heat 1 Tbsp oil in a large pan over high heat until very hot.
  2. Cut roast into 2-inch chunks and season with salt and pepper.
  3. Add half of the meat to the pan, searing for 1-2 minutes, until nicely browned, before flipping or stirring.
  4. Sear for another 2 minutes and use a slotted spoon to transfer meat to the crock.
  5. Repeat for remaining meat.
  6. Add onion, potatoes, carrots to the crock pot.
  7. Add the chicken broth, wine, and tomato paste (I dropped it in by the spoonful and let it distribute while cooking).
  8. Top with garlic and herbs.
  9. Cook on low for ~8 hours.
  10. At the end of the cooking time, remove 1/4 cup cooking liquid and whisk in cornstarch until smooth.
  11. Stir slurry into the crockpot, cover, and let cook for ~20 minutes.
  12. Stir in the spinach and basil and serve.

Notes

Yields: 6 servings

Adapted from Better Homes & Garden

Estimated time: 8 hours 30 minutes

Nutritional Information
Calories: 351 | Fat: 6.6g | Fiber 3.9g | Protein 47.7g | Carbs 21.1g
Weight Watchers PointsPlus: 8

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