January 2023 Recipes of the Month

Chicken Chili Verde

Ingredients                                                                            

• 2 15-ounce cans no-salt-added pinto beans, rinsed, divided
• 1 tablespoon canola oil
• 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
• 2 cups chopped yellow onion (1 medium)
• 2 cups chopped poblano peppers (2 large)
• 5 cloves garlic, chopped (about 1 1/2 tablespoons)
• 4 cups unsalted chicken stock
• 1 1/2 cups prepared salsa Verde
• 1/2 teaspoon salt
• 2 cups frozen corn kernels (about 12 ounces)
• 2 cups chopped spinach (about 2 ounces)
• 1 1/2 cups coarsely chopped fresh cilantro
• 6 tablespoons sour cream

Direction

1. Mash 1 cup beans in a small bowl with a whisk or potato masher.
2. Heat oil in a large heavy pot over high heat. Add chicken; cook until browned, turning occasionally, 4 to 5 minutes. Add onion, poblanos and garlic. Cook until the onion is translucent and tender, 4 to 5 minutes.
3. Add the remaining whole beans, the mashed beans, stock, salsa and salt. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Stir in corn, spinach and cilantro. Cook until the spinach is wilted, about 1 minute. Serve topped with sour cream.

Cantaloupe Smoothie Bowl

Ingredients

• 4 cups frozen cubed cantaloupe (1/2-inch pieces)
• 3/4 cup carrot juice
• Pinch of salt
• Melon balls, berries, nuts and/or fresh basil for garnish

Directions

1. Combine cantaloupe, juice and salt in a food processor or high-speed blender.
2. Alternate between pulsing and blending, stopping to stir and scrape down the sides as needed, until thick and smooth, 1 to 2 minutes.
3. Serve the smoothie topped with more melon, berries, nuts and/or basil, if desired.