Coconut Lime White Chicken Chili

Ingredients

• ground chicken
• 1 (10 oz) can coconut milk
• 1 (12 oz) jar salsa verde
• 2 (14 oz) cans white beans, drained
• 2 (14 oz) cans white corn, drained
• (4 oz) can diced green chiles
• 1 1/2 tsp cumin
• 1 tsp garlic
• salt + pepper
• juice of one fresh lime
• cilantro
• white cheddar cheese
• avocado
• tortilla chips

Directions

1. Place chicken, coconut milk, salsa verde, white beans, white corn, green chilies, cumin, garlic, salt + pepper, and lime in the slow cooker.
2. Cook for up to 6-8 hours on low.
3. Chop the garnishes, cilantro, cheese, jalapeño, and avocado. Serve and enjoy!

Source
https://thebuyguide.com/recipe/coconut-lime-white-chicken-chili-with-the-perfect-pot/

Molten Date and Olive Oil Oats

Ingredients

• 1 medium apple any sweet variety
• 2/3 cup old-fashioned rolled oats
• 1 1/2 cups water
• 2 small Medjool dates with the pits in, they are stickier
• 1 teaspoon white miso
• 1/4 teaspoon cinnamon
• 1 teaspoon extra-virgin olive oil plus more to taste

Instructions

• Cube the apple and add it to a medium pot.
• Add in the oats as well and cover with water.
• Set the pot over high heat and bring to a boil. Immediately reduce the heat to medium-low and let the pot continue to simmer.
• Remove the pits from the dates and tear (yes, tear!) them into the oats. These pieces will begin to melt into the oats as they simmer, but still try to make the pieces relatively small.
• Stir in the miso and cinnamon. Make sure the miso fully incorporates into the oats, you don’t want to be surprised by any big bite of miso later!
• Let the oats continue to simmer for 5-6 minutes or until they have noticeably thickened. If they still haven’t reached your preferred texture, give them a few more minutes, but note they’ll continue to thicken once they are off the heat.
• Turn off the heat and move the oats off the hot burner. Cover, but leave the lid cracked and let the oats continue to thicken off the heat for 10-15 minutes. This is my secret technique for the perfect oatmeal texture!
• Pile the oats into a bowl and finish with a drizzle of olive oil.

Source
https://justinesnacks.com/molten-date-and-olive-oil-oats/

Chicken Parm Meatballs

Ingredients

• Bag of frozen meatballs
• 1 jar marinara sauce
• 1/2 cup breadcrumbs divided
• ½ cup parmesan cheese finely grated
• 1 yellow onion finely chopped
• 2 teaspoons olive oil
• 2 cups mozzarella cheese shredded
• fresh basil for garnish (optional)

Directions

• Place onion, marinara sauce + 1/2 jar of water in the bottom of a baking dish
• Add frozen meatballs, stir gently to combine
• Bake for 20-45 minutes until the meatballs are hot
• Combine ½ cup breadcrumbs,¼ cup Parmesan cheese, 2 teaspoons olive oil, and a pinch of salt and pepper in a small bowl; mix with fork and set aside.
• Remove meatball from the oven
• Turn on your oven to the broil setting.
• Sprinkle 2 cups shredded mozzarella evenly over the meatballs followed by the breadcrumb mixture.
• Transfer to the oven and broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, about 2-3 minutes.
• Garnish with fresh basil and serve.

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Swap Suggestions

• Protein: Swap chicken meatballs for ground turkey, pork, or beef.
• Vegetarian: I recommend using the IMPOSSIBLE Meatballs or plant based ground protein substitute.
• Gluten-free: Use gluten free breadcrumbs.
• Other: The fresh basil can be swapped for chopped Italian parsley.

Summer Garden Salad with Goat Cheese Dressing

Ingredients - Salad

• 1 medium cucumber, sliced
• 1 pint cherry or grape tomatoes, halved
• 1 orange bell pepper, cut into 1-inch strips
• 2 small zucchini, halved and sliced
• 4 to 6 leaves Bibb or butter lettuce
• 6 to 8 leaves fresh basil, torn

Ingredients - Goat Cheese Dressing

• 4 ounces goat cheese, at room temperature
• Juice of 1 lemon
• 2 tablespoons honey
• ½ cup sour cream
• ¼ cup mayonnaise
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Directions

For the dressing: Place all ingredients in a food processor or blender. Pulse until mixture is smooth. Refrigerate until ready to serve.

For the salad: In a medium bowl, toss together cucumber, tomatoes, bell pepper, and zucchini. Distribute lettuce leaves among salad plates. Spoon vegetable mixture on top of lettuce. Garnish with torn basil leaves. Serve with goat cheese dressing.

Source

• https://www.ourstate.com/garden-party-4-bright-beautiful-salads/

Tortellini with Tomatoes and Creamy Pesto

  Ingredients

• 2 cups heavy cream
• 1/3 cup pesto
• 20 oz. tortellini (cheese or chicken)
• 8 oz. mozzarella cheese pearls
• 10 oz. cherry tomatoes halved
• balsamic glaze (optional)
• lemon juice (optional)

Directions

1. In a large 12-inch skillet, add 2 cups heavy cream and ¼ cup prepared pesto. Whisk to combine and bring to a simmer over medium-high heat.
2. Add 2 (10 oz.) packages of cheese tortellini, stirring to combine. Cover and continue cooking for 6 minutes or until tortellini has softened and the sauce is thick and creamy.
3. Meanwhile, halve the 10 oz. container or tomatoes and season liberally with salt and pepper.
4. Turn off heat and stir in 1 (8 oz.) package mozzarella cheese pearls and the cut tomatoes; toss to combine.
5. Optional Extras: 
1. Crisp 1 (4 oz.) package diced pancetta in the same skillet before you begin cooking the tortellini. After crisping, set aside on a paper towel lined plate and continue cooking in the same skillet.
2. Once the dish is complete, finish with a drizzle of fresh lemon juice, balsamic vinegar or glaze and freshly torn basil leaves.

Notes

• Serve with crusty bread and a simple green salad.
• If using a homemade pesto, make and store in airtight container for up to 3 days.
• Swap Suggestions
• Protein: Add the crisped pancetta or swap the cheese tortellini for a meat filled option.
• Heavy cream: Swap heavy cream for marinara sauce.
• Mozzarella cheese: Swap mozzarella for shredded Parmesan.

Source

• Kelsey Nixon Recipe Club
• https://kelseynixon.kartra.com/portal/RecipeClubLogin/post/1440