Featured Recipes:
In a large pot, arrange chicken in a single layer. Add 1 teaspoon salt, peppercorns, half the garlic, bay leaves, and thyme. Add enough water to cover chicken by 1 inch. Bring to a boil, then simmer on medium-low for 15 minutes or until chicken is cooked through. Set chicken breasts aside to cool and reserve remaining broth, straining out the whole herbs.
Cut chicken into small pieces. In a large skillet over medium-high heat, melt butter. Add onions and remaining garlic; cook until soft. Add flour. Stir constantly for 2 to 3 minutes, until flour mixture is lightly browned.
Mix in red peppers, mushrooms, paprika, 1 teaspoon salt, and pepper; cook another 2 minutes. Turn heat to medium-low.
Slowly add heavy cream, then 2 cups of broth, stirring until smooth. Bring to a low simmer, cook 4 to 5 minutes, stirring often. If sauce becomes too thick, stir in more broth. Add diced chicken and peas, cooking until warmed through.
Serve over egg noodles, biscuits, rice, or bread.
Per serving: 292 calories, 14 grams fat (7 grams saturated fat), 13 grams total carbs, 2.5 grams fiber, 28 grams protein.
Reserve some fruit and marshmallows for garnish.
In a large bowl, mix together fruit. Fold in sour cream, then coconut and marshmallows. Garnish with reserved pieces. Salad can be refrigerated for up to 3 days in an air-tight container.
Per serving: 173 calories, 6.5 grams fat (5 grams saturated fat), 30 grams total carbs, 3 grams fiber, 2 grams protein.
Place cream cheese, sour cream, Worcestershire sauce, garlic powder, onion powder, and parsley in a large mixing bowl. Blend with an electric mixer until well incorporated.
Add shredded cheddar and mix until cheddar is evenly distributed. Scrape sides of bowl and gather mixture into one lump. Cover and chill 30 minutes.
Shape into a ball using a spatula and greased hands. Place pecans on a wide plate. Pressing gently, roll cheese ball through pecans to cover entirely.
Cover and refrigerate until ready to eat. Let rest at room temperature for 20 minutes before serving.
Per serving: 256 calories, 26 grams fat (7 grams saturated fat), 3 grams total carbs, 2 grams fiber, 4 grams protein.
Place lima beans in a small pot and cover with water. Bring to a boil, then reduce to medium, cooking 7 minutes. Drain beans and set aside.
In a large skillet with olive oil, sauté onion, okra, and garlic over medium heat until tender, about 6 minutes. If the mixture starts to stick, add a little water to the pan.
Stir in lima beans, red pepper, corn, and herbs. Cook another 2 to 3 minutes. Add cherry tomatoes and stir in butter until melted. Serve hot.
Lots of herbs work well in this dish. Switch out the thyme and chives for tarragon, parsley, or basil. As a summer dish, take advantage of fresh ingredients. Frozen and dried ingredients work equally well in winter. For a more modern version, swap the lima beans for edamame and omit the okra. Pairs well with meatloaf, grilled chicken, pulled pork, or tofu tacos.
Per serving: 193 calories, 7 grams fat (3 grams saturated fat), 27 grams total carbs, 6 grams fiber, 7 grams protein.
