Recipes - EmPowered Nutrition | Emily Holdorf, a Utica dietitian

White Chicken Chili with Pesto

11/9/2016

Ingredients:

1 lb chicken breasts
1/2 bag (8 oz) dried great northern beans
1/2 large onion, chopped
1 cup carrot, finely chopped
1-4 oz can green chiles
2 tsp minced garlic
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
14 oz reduced sodium vegetable broth
Salt & pepper to taste
1 cup cooked quinoa
3 T pesto

Directions:

Rinse beans.
Place ingredients, chicken through salt & pepper in crockpot.
Cook on low for 6-8 hours, until beans are tender & chicken is cooked through.
Before serving, cook quinoa according to package directions. Add 1 cup cooked quinoa to chili.
Stir in 3 T of pesto & serve. Garnish with mozzarella cheese.

Lightened Up Turkey Chili

11/9/2016

Ingredients:

1 lb ground turkey
1/2 bag (8 oz) brown dried lentils
1/2 large onion, chopped
3 T tomato paste
2 tsp minced garlic
1 T chili powder
1 tsp ground cumin
2 tsp oregano
1 can no salt added diced tomatoes
14 oz reduced sodium vegetable broth
Salt & pepper to taste

Directions:

Brown ground turkey & chopped onion in a skillet.
Rinse lentils.
Place browned turkey & onion, lentils, and remaining ingredients in crockpot.
Cook on low for 4-6 hours, until lentils are tender.
Garnish with cheddar cheese & fresh cilantro.