Our 3 Favorite Recipes This Month
As we start a new month, we are looking back at some of our favorite meals we have made over the month of February from a hearty beef chili for Super Bowl Sunday to an easy and tasty weeknight dinner of salsa verde chicken!
We know meal planning isn’t always easy. Balancing different taste preferences, ever-changing schedules, and plain old decision fatigue can take the joy out of figuring out what’s for dinner. Our hope is that these ideas spark a little inspiration and help make planning your meals feel simpler and more doable this week.
Beef Chili
Ingredients:
2 Tbsp olive oil
1 medium yellow onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
3 Tbsp tomato paste
2lbs ground beef
Seasonings: 2 tsp kosher salt, plus more as needed, 1/2 tsp pepper, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp unsweetened cocoa powder, 2 tsp dried oregano, 1 tsp paprika, 1/4 teaspoon cayenne pepper (optional)
2 (about 15-ounce) cans kidney beans, drained and rinsed
1 (28-ounce) can fire-roasted crushed tomatoes
1 (14.5-ounce) can beef or chicken broth (about 2 cups)
1 tsp apple cider vinegar
Toppings: sour cream, jalapeños, shredded cheese, green onion
Directions:
Heat olive oil in a Dutch oven or large pot over medium heat until shimmering. Add yellow onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic cloves and cook until fragrant, about 1 minute. Add tomato paste and stir to coat the onions. Cook, stirring occasionally until darkened in color, 2 to 3 minutes.
Add ground beef, kosher salt, and pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add chili powder, ground cumin, unsweetened cocoa powder, dried oregano, paprika, and cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.
Add kidney beans, fire-roasted crushed tomatoes, and beef or chicken broth, and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes.
Remove the pot from the heat. Add apple cider vinegar and stir to combine. Serve with favorite toppings!
Greek Chicken Bowls
Ingredients:
For the Chicken:
1 Ib skinless chicken breast
1/4 cup olive oil
1 lemon, juiced
2 garlic cloves, mashed
1 tsp dijon mustard
Seasonings: 2 tsp dried thyme, 1 tsp salt
Cucumber Tomato Salad:
1 cup baby tomatoes, halved
2 Persian cucumbers, chopped
2 Tbsp olive oil
1 lemon, juiced
Salt to taste
Remaining Ingredients:
Orzo
Toppings: feta, pickled onions (I used store-bought), tzatziki, olives
Directions:
Cook orzo according to instructions on the box and set aside. Next, marinate the chicken.
Add chicken to a bowl and coat with the olive oil, lemon juice, garlic, thyme, mustard and salt. Cover and marinate at least 30 minutes.
Add olive oil to a cast iron skillet or pan over medium-high heat. Once the skillet is hot, add the chicken. Do not touch for 5-6 min.
Gently flip to the other side and pour the leftover marinade into the pan, for extra flavor and to keep the chicken moist. Do not touch the chicken again.
After 5 minutes, reduce heat to low and spoon the marinade over the chicken. Cover and let the chicken finish cooking, about 5 more min or until the internal temp is 165F.
Remove from heat and let rest before slicing for the bowls.
Toss cucumbers and tomatoes with olive oil, lemon juice & salt.
Assemble your bowls: combine orzo, salad, and chicken and add your favorite toppings!
Salsa Verde Chicken
Ingredients:
2lbs boneless, skinless chicken breast
Seasonings: 1 tsp salt, 1 tsp ground cumin, 1/2 tsp pepper
1 cup salsa verde
1/2 cup sour cream
Rice
Toppings: lettuce, tomato, black olives, cilantro, jalapeños
Instructions:
Cook rice according to package instructions.
Add chicken, seasonings, and salsa to slow cooker and mix together. Cook on high for 2.5 to 3 hours or low for 4 to 5 hours.
Shred the chicken using 2 forks and add back to crockpot.
Add sour cream and combine.
Serve over rice and with your favorite toppings!
If food feels stressful, whether that’s navigating anxiety around food and body image or figuring out how to best nourish your family, you don’t have to do it alone. We are here to support you with compassionate, evidence-based care. Visit the link below to schedule a session or contact us to learn more about our approach and see if it is a good fit.