Featured Recipes:

Chicken and Poblano Pozole



4 servings
Preparation time
10 minutes
Cooking time
6 hours
Total time
6 hours, 10 minutes
1 1⁄2 pounds bone-in, skin on chicken thighs
4 cups chicken broth
2 poblano peppers (stemmed, seeded, and finely chopped)
1 red onion (finely chopped)
2 cloves garlic (minced)
2 tablespoons ground coriander
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1⁄2 teaspoon cayenne
1 28-ounce can fire-roasted tomatoes
1 lime (zested and juiced)
29 ounces hominy (drained and rinsed)
  salt and pepper (to taste)

Place all ingredients except hominy and garnishes into a 5-quart or larger slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.

Take chicken out of slow cooker and let cool for a few minutes. Pull meat off the bone and shred with two forks. Discard skin and bones and return to the slow cooker along with hominy and cook another 30 minutes. Season with salt and pepper.

Ladle pozole into bowls and garnish with any combination of sliced radishes, shredded cabbage, fresh cilantro, tortilla strips, and lime.


Per serving: 567 calories, 16 grams fat (4 grams saturated fat), 42 grams total carbohydrates, 8 grams fiber, 59 grams protein.

Note: For extra spice, leave in the poblano pepper seeds.

Pepper Jelly-Glazed Pork Chops



4 servings
Cooking time
30 minutes
Passive Time
2 hours
Total time
2 hours, 30 minutes
1⁄4 cup salt
4 cups water
2 pounds bone-in pork chops
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
3 tablespoons olive oil
1 shallot (chopped fine)
3 tablespoons apple cider vinegar
4 tablespoons red pepper jelly
1⁄2 teaspoon crushed red pepper
2 tablespoons fresh thyme (or 1 teaspoon ground thyme)
3 fresh peaches (pitted and sliced)
1 sliced jalapeño or red chili pepper (optional)
  fresh thyme springs (for garnish)

Brine pork chops in a shallow dish filled with salt and water. If there’s not enough liquid to cover the pork chops, add a solution of 1 cup of water and 1 tablespoon of salt until submerged. Place in refrigerator for 1 to 2 hours.

Remove chops from brine, rinse thoroughly, and pat dry. Sprinkle each side with salt and pepper.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Cook pork chops 3 to 7 minutes on each side (depending on thickness), or until they reach an inner temperature of 135 F.

Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Sauté shallot until soft. Pour in vinegar to deglaze pan. Whisk in pepper jelly, crushed red pepper, and thyme until smooth, 2 to 3 minutes. Toss in peaches and simmer on low a few more minutes.

Brush some peach glaze on the bottom side of each pork chop. Plate pork chops and pour remaining pepper/peach glaze over top. Garnish with thyme sprigs and jalapeño slices.


Per serving: 489 calories, 24 grams fat (6 grams saturated fat), 29 grams total carbohydrates, 2.5 grams fiber, 40 grams protein.

Classic Red Beans and Rice



6 servings
Preparation time
15 minutes
Cooking time
2 hours, 15 minutes
Passive Time
8 hours
Total time
10 hours, 30 minutes
1 pound dried red beans
2 tablespoons olive oil
14 ounces andouille sausage (sliced)
1 large onion (diced)
2 large celery stalks (diced)
1 bell pepper (chopped)
4 cloves garlic (minced)
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon garlic powder
1⁄2 teaspoon paprika
1⁄2 teaspoon onion powder
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon cayenne pepper
4 cups water
2 cups cooked long-grain white rice
1⁄4 cup chopped fresh parsley

Place red beans in a large bowl and cover with 2 inches of water. Soak for 8 hours.

Heat oil in a large pot on medium high. Add sausage and sear about 3 minutes per side. Remove sausage from pot and turn heat down to medium.

Sauté onion, celery, and bell pepper 10 minutes or until tender and caramelized. Transfer sausage back to pot with vegetables and stir in all spices (minced garlic through cayenne).

Drain red beans and add them to pot. Stir in 4 cups of water. Bring mixture to a boil, then reduce heat to low. Cover and simmer about 2 hours, stirring every 20 minutes.

Partially mash some of the red beans against the side of the pot with a wooden spoon to increase thickness. Add more water if mixture becomes too thick.

When ready, top with rice and chopped parsley. Serve with cornbread, coleslaw, or collard greens.


Per serving: 775 calories, 24 grams fat (7 grams saturated fat), 105 grams total carbohydrates, 14 grams fiber, 35 grams protein.

Spicy Rigatoni with Sweet Potatoes



5 servings
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
4 cups cubed sweet potatoes
1⁄2 teaspoon chili powder
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ground ginger
1⁄2 teaspoon sugar
1 tablespoon olive oil
10 ounces dried rigatoni
6 green onions (whites and greens separated and diced)
4 ounces diced pancetta (or bacon)
2 cloves garlic (minced)
1⁄3 cup peanut butter
8 ounces lower-fat cream cheese
2 tablespoons spicy Asian chili sauce (like Sriracha)
1 tablespoon soy sauce
1⁄4 teaspoon black pepper
1⁄4 teaspoon (ground sage)

Preheat oven to 450 F. Place sweet potato cubes on a baking sheet, sprinkle with chili powder, cinnamon, ginger, and sugar, then drizzle with olive oil. Toss to coat, then roast in oven for 20 minutes or until tender.

Meanwhile, cook pasta according to package directions. Drain, reserving hot pasta water.

In a large skillet, sauté onion whites and pancetta over medium heat until pancetta is almost crisp. Add minced garlic and cook another minute or so. Lower heat.

Add peanut butter, cream cheese, chili sauce, and soy sauce. Slowly stir in 1 cup pasta water, continuing to stir until smooth and creamy. If sauce is too thick, whisk in additional water a few tablespoons at a time.

Add black pepper and sage.

Plate pasta, top with sauce and sweet potatoes, and sprinkle with diced green onion.


Per serving: 717 calories, 31 grams fat (11 grams saturated fat), 86 grams total carbohydrates, 9 grams fiber, 25 grams protein.