Three Winter Meals

Warm yourself up this winter with a choice of hearty and healthy dinner recipes. If you find yourself with lots of leftovers, freezing individual servings is a great solution.

Winter Warmer Beef Stew

Ingredients

• 2 lbs. beef stew meat (at least 85% lean)
• 1 large onion, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 lb. mushrooms
• 6 carrots, chopped
• 2 cup beef stock
• 1/4 cup red wine vinegar
• 1 tsp oregano
• 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 tbsp olive oil
• Fresh parsley

Directions

1. Season beef with garlic powder, salt, pepper, and Italian seasoning.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear beef in skillet until all edges are brown, about 2 minutes per edge. Add red wine vinegar and 1 cup beef broth to the pan with the beef and scrape until all the brown bits come off. Turn heat to low and simmer.
3. While beef is simmering, heat 2 tablespoons oil in a large pot over medium-high heat. Add mushrooms and cook without turning till browned on one side, about 3 minutes. Add diced onion and cook, stirring until onion just begins to brown (about 5 minutes). Once onion begins to brown, add garlic. Cook for about 2 minutes, then add celery and bell pepper. Cook for 3–5 more minutes, until celery begins to brown.
4. Turn heat to low. Add beef and liquid to pot with vegetables. Stir in basil, oregano, carrots, and add remaining beef stock. Cook on low heat until beef is tender and cooked completely through and vegetables are tender.
5. Scoop into bowls and serve hot. Garnish with parsley.

Rotisserie Chicken Pot Pie

Ingredients

• 3 tbsp olive oil
• 2 carrots, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp fresh thyme, minced
• 1 tbsp fresh sage, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp all purpose flour
• 32 oz. low sodium chicken broth
• 2 cups frozen green peas
• 1 rotisserie chicken, skin removed & breast meat shredded
• 8 sheets phyllo dough

Directions

1. Pre-heat oven to 350 degrees.
2. Add 1 tbs olive oil to a large saucepan and sauté carrots, onions and garlic over medium heat. Stir frequently until softened, about 5-7 minutes.
3. While vegetables are cooking, stir in thyme, sage, salt and pepper. Add flour and stir constantly for 60 seconds. Pour in chicken broth, bring to a boil and stir until thickened. Reduce heat to low and simmer for 10 minutes.
4. Stir in green peas and shredded chicken. Pour chicken and vegetable mixture into a large baking dish.
5. Add 2 tbs olive oil to a small bowl. Use a brush to “paint” olive oil on phyllo dough. Add each sheet to the top of the baking dish to form a top crust.
6. Use a knife to poke 2-3 slits in the phyllo crust and bake for 25-30 minutes or until phyllo is browned.

Hearty Vegetarian Chili

Ingredients

• 2 tbsp olive oil
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1/2 tsp salt, divided
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 large can (28 ounces) diced tomatoes, with their juices
• 2 cans (15 ounces each) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) corn
• 2 cups water
• 1 bay leaf
• 2 tbsp chopped fresh cilantro, plus more for garnish
• 2 tsp lime juice, to taste
• 1 avocado
• Tortilla chips
• Low-fat sour cream
• Cheddar cheese

Directions

1. Warm the olive oil in a large pot over medium heat. Add the onion, bell pepper, carrot, zucchini and ¼ teaspoon of the salt. Stir to combine and cook until the vegetables are tender, about 7 to 10 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika and oregano and stir constantly for 1 minute.
3. Add the diced tomatoes, the drained kidney beans and pinto beans, corn, water and bay leaf. Stir to combine and let the mixture come to a gentle simmer for 40 minutes.
4. Add the chopped cilantro and the lime juice 5 minutes before serving.