Week of March 17th

We're keeping it super simple this week as we're busy-busy-busy.

SAUSAGE, BEAN & KALE STEW
Original recipe here.

Ingredients:

1 tablespoon olive oil
1 ½ package of ground Italian Sausage
1 2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
2 bunches kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)

Directions:

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.

Stir in the garlic and cook for 2 minutes more. Add the beans, broth, and tomatoes and their liquid and bring to a boil.

Add the kale and ¼ teaspoon each salt* (don’t add as much, people can season on own) and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

ROASTED CHICKEN SAUSAGE & POTATOES
Original recipe here.

Preheat oven to 450.  Pierce 1 ½ pounds smoked chicken sausage all over with a fork; place on a rimmed baking sheet with 1 ½ pounds halved small white potatoes and 1 tablespoon fresh rosemary leaves.

Drizzle all with 2 tablespoons olive oil; season generously with coarse salt and ground pepper. Toss to coat, and spread in an even layer.
 
Roast, tossing occasionally until sausage is browned and potatoes are tender, 30 to 35 minutes.  If desired, halve sausages crosswise before serving.

SLOW COOKER CHICKEN TACO BOWLS

Original recipe here
 

Ingredients:


1½ lbs. chicken breasts

1 (16 oz.) jar salsa

1 (15 oz.) can black beans, drained

½ lb. (8 oz.) frozen corn

1 Tbsp chili powder

½ Tbsp cumin

½ Tbsp minced garlic

½ tsp dried oregano

¼ tsp cayenne pepper

¼ tsp salt

to taste cracked pepper

2 cups dry rice

8 oz. shredded cheddar

½ bunch cilantro (optional)


Directions:


Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.


Secure the lid on your slow cooker and cook on low for 8 hrs.


Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).


After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.