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February 2024 Recipes of the Month

Cooking Demonstration

Hally Health offers a variety of virtual demos and classes through Facebook Live. Among their most popular videos are the live cooking demonstrations, which show you how to prepare simple, healthy and tasty meals. The live cooking demo will post on Facebook.com/HallyHealth at 1 p.m. CT, on the third Tuesday of the month.

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Creamy Alfredo Mac and Cheese

Ingredients                                                                            

  • 8-ounces elbow macaroni (about 2 cups)
  • 12-ounces cauliflower rice (about 3 1/2 cups) or defrost frozen cauliflower rice
  • 1 cup fat-free evaporated milk
  • 3 medium garlic cloves
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan, herbs, chopped scallions, and/or chopped fresh chives (optional)
  • Cooking spray

Directions

  1. Bring a large saucepan of water to a boil. Cook the pasta until tender, about 9 minutes. Drain the pasta.
  2. Meanwhile, off heat, coat a large nonstick  skillet with cooking spray. Heat over medium heat. Cook the cauliflower and garlic, stirring frequently, until tender, about 4 minutes. Scrape the cauliflower mixture into a blender. Add the milk, salt, and black pepper. Blend until smooth. Add the cheese and continue to blend until well combined.
  3. In the skillet, combine the pasta and sauce, stirring well to coat. Cook over medium heat until heated through, about 3 minutes.
  4. Garnish with the herbs, scallions, or chives (optional)

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Slow-Cooker Buffalo Chicken Chili

Ingredients

  • 1-pound boneless, skinless chicken breast
  • 1 (15 oz) can unsalted black beans, rinsed
  • 1 (15 oz) can unsalted chickpeas, rinsed
  • 1 (15 oz) can unsalted diced tomatoes
  • 1 (15 oz) can unsalted tomato sauce
  • 1/2 medium onion, finely chopped
  • 1 cup unsalted chicken broth
  • 1/3 cup Buffalo sauce
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 cup crumbled blue cheese
  • 1/4 cup sour cream (optional)

Directions

  1. Combine chicken, beans, chickpeas, tomatoes, tomato sauce, onion, broth, Buffalo sauce, oil, oregano and garlic powder in a 5-to-6-quart slow cooker. Cover and cook on high for four hours.
  2. Remove the chicken and place on a cutting board. Let cool slightly; shred with two forks and return to the slow cooker.
  3. Stir in blue cheese and sour cream, if using.