Slow Cooker White Chicken Chili

1 T. olive oil

2 lbs. boneless, skinless chicken thighs, trimmed

1 c. chopped red onion

1 T. minced garlic

1-1/2 t. ground cumin

1 t. dried oregano

2 c. unsalted chicken broth, divided

1 15-oz. o-salt-added Great Northern beans, drained and rinsed

2 4-oz. cans diced mild green chiles, drained

2-1/2 oz. one-third-less fat cream cheese, softened

2-1/4 t. kosher salt

1 c. thinly sliced green cabbage

1 medium avocado, halved and sliced

1/4 c. chopped fresh cilantro

Lime wedges

Heat oil in a large skillet over medium-high heat. Add half the chicken and cook until browned, 4-5 minutes. Turn and cook another 2 minutes. Transfer browned chicken to a 5-7-qt. slow cooker. Repeat process with remaining chicken (no need to add more oil).

Add onion, garlic, cumin, and oregano to skillet and cook over medium-high heat, stirring often, until onion is softened and spices are toasted, about 2 minutes. Stir in 1/2 c. chicken broth and remove from heat. Stir to loosen browned bits. Transfer mixture to slow cooker.

Stir beans, chiles, cream cheese, salt, and remaining 2-1/2 c. chicken broth into chicken mixture in slow cooker. Cover and cook until chicken is tender, about 3 hours on HIGH or 6 hours on LOW.

Remove chicken from slow cooker and let cool 5-10 minutes. Shred into bite-sized pieces using two forks. Stir mixture in slow cooker to incorporate all ingredients; stir in shredded chicken.

To serve, ladle chili into bowls. Top with cabbage, avocado, and cilantro. Serve with lime wedges.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 43.   

Slow Cooker Southwestern Quinoa

2 15-oz. cans no-salt-added fire-roasted tomatoes, undrained

1 15-oz. can no-salt-added black beans, drained and rinsed

2 4.5-oz. cans chopped green chiles, undrained  

2 c. uncooked tri-colored quinoa, rinsed and drained

1 c. frozen corn kernels

1 T. chili powder

1 t. ground cumin

1/2 t. kosher salt

1/2 t. black pepper

3 c. unsalted vegetable stock, divided

2 oz. (1/2 c.) grated Monterey Jack cheese 

1 avocado, sliced

1 c. diced tomato

Fresh cilantro

Lime wedges

Stir together fire-roasted tomatoes, beans, chiles, quinoa, corn, chili powder, cumin, salt, pepper, and 2-1/2 c. vegetable stock in a 6-qt. slow cooker. Cover and cook on LOW until liquid is absorbed and quinoa is tender, about 3-1/2 hours. 

Stir in cheese and remaining 1/2 c. vegetable stock. 

To serve, spoon quinoa mixture into shallow bowls and top with avocado, diced tomato, and cilantro. Serve with lime wedges.

Serves 6.

Adapted from Cooking Light Slow Cooker, p. 30.

Avocado Chicken Salad

1/2 c. firmly packed fresh cilantro leaves and tender stems

1/2 c. coarsely chopped fresh chives, plus more for garnish

1/4 c. firmly packed fresh dill

1 T. drained capers

1 t. lemon zest, plus more for garnish

1 T. lemon juice

2 cloves garlic

3/4 t. salt

1/2 t. ground pepper

2 ripe avocados, halved and pitted, divided

1/3 c. mayonnaise

1/4 c. whole-milk plain Greek yogurt

3 c. shredded cooked chicken breast

Combine cilantro, chives, dill, capers, lemon zest, lemon juice, garlic, salt, pepper, and the flesh from 1 avocado in a food processor; process until finely chopped, about 30 seconds. Add mayonnaise and yogurt, and process until smooth, 1 to 2 minutes.

Dice the remaining avocado and place in a medium bowl. Add the chicken and the dressing; stir gently until combined and evenly coated. Serve at room temperature or refrigerate until cold, about 2 hours. 

Garnish with additional chives and lemon zest before serving, if desired.

Serves 6.

Adapted from EatingWell.com. 

Black Bean Quinoa Bowl

¾ c. canned black beans, rinsed

⅔ c. cooked quinoa

¼ c. hummus

1 T.lime juice

¼ medium avocado, diced

3 T. pico de gallo

2 T. chopped fresh cilantro

Combine beans and quinoa in a bowl and set aside. In  small bowl, stir together hummus and lime juice together; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and 2 cilantro.

Serves 1.

Adapted from Eating Well.com.

Chickpea & Quinoa Grain Bowl

1 c. cooked quinoa

⅓ c. canned chickpeas, rinsed and drained

½ c. cucumber slices

½ c. cherry tomatoes, halved

¼ avocado, diced

3 T. hummus

1 T. finely chopped roasted red pepper

1 T. lemon juice

1 T. water, plus more if desired

1 t. chopped fresh parsley (optional)

Pinch of salt

Pinch of ground pepper

Arrange quinoa, chickpeas, cucumbers, tomatoes and avocado in a wide bowl.

Stir together hummus, roasted red pepper, lemon juice and water in a separate bowl. Add more water to reach desired consistency for dressing. Add parsley, salt and pepper; stir to combine. Serve with the grain bowl.

Makes 1 serving.

Adapted from Eating Well.com.

Woodstock Peace Salad with Tahini Dressing

Organic mixed greens (romaine, arugula, or spinach)

Diced cucumbers

Red peppers

Shredded carrots

Broccoli florets

Diced red onion

Shredded purple cabbage

Sprouts of your choice (sunflower and mung bean sprouts are recommended)

Avocado

Olives

Hemp seeds

Dressing:

1 c. tahini

1/2 c. lemon juice

1 garlic clove, minced

Purified water (for thinning)

Salt and pepper to taste

Prepare the salad ingredients and toss them together. Whisk together all dressing ingredients in a bowl until combined. Dress the salad and serve.

Adapted from Forks over Knives, p. 107.

Pickled de Gallo

1 medium yellow bell pepper, chopped

1 medium tomato, chopped

1 c. chopped dill pickles

1/2 c. chopped red onion

1/4 c. pickled jalapeno slices, chopped

1/2 c. chopped fresh flat-leaf parsley

2 garlic cloves, minced

2 T. dill pickle juice

1 T. fresh lime juice

1/4 t. salt

1/4 t. black pepper

1 avocado, peeled and chopped

In a medium bowl, stir together bell pepper, tomato , pickles, onion, jalapeno, parsley, and garlic. Add pickle juice, lime juice, salt, and pepper; toss to coat. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado.

Serve as a topping or as a dip with tortilla chips. 

Makes 4 cups.

Adapted from Better Homes & Gardens magazine, June 2025, p. 91.

Black Bean & Corn Pasta with Avocado Cream

2 15-oz. cans (3 c.) no-salt-added black beans, rinsed and drained 

1 28-oz. can no-salt-added crushed tomatoes

2 c. frozen whole kernel corn

1 14.5-oz. can no-salt-added diced tomatoes

12 oz. dried whole grain macaroni

3/4 c. chopped onion

4 cloves garlic, minced

1 T. paprika (or 2 t. regular paprika and 1 t. smoked paprika, for a smokier flavor)

1-1/2 t. sea salt

1 t. ground cumin

1/4 t. cayenne pepper

1/4 t. black pepper

3-1/2 c. low-sodium vegetable broth

1/3 c. chopped fresh cilantro, divided

Avocado Cream

Lime zest

Additional avocado, peeled and chopped

Avocado Cream:

1 large avocado, peeled and chopped

1/3 to 1/2 c. unsweetened, unflavored plant milk (almond, soy, cashew, or oat)

1 T. lime juice

1/4 t. hot pepper sauce

1 small clove garlic, chopped

Sea salt to taste

In a 6-quart Dutch oven, combine the beans, crushed tomatoes, corn, diced tomatoes, macaroni, onion, garlic, paprika, salt, cumin, cayenne pepper, and black pepper. Stir in broth. Press down on ingredients with the back of a spoon so the macaroni is submerged.

Bring to boiling, reduce heat. Cover and simmer 6-8 minutes or until macaroni is tender.

While macaroni is cooking, make the avocado cream, place avocado, plant milk, lime juice, hot pepper sauce, garlic, and salt in a blender. Cover and blend until smooth. Set aside. 

When macaroni is tender, stir in half the cilantro. Serve topped with remaining cilantro, avocado cream, lime zest, and additional fresh avocado. 

Makes 14 cups.

Adapted from ForksOverKnives.com magazine, Winter 2024, p. 69.

Red Beans & Rice Casserole with Plantain

1 9-10-oz. green plantain (or 6 oz. Yukon Gold potatoes)

1-1/4 c. salsa verde, divided

2 15-oz. cans (3 c.) no-salt-added red beans, rinsed and drained

1-1/2 c. low-sodium vegetable broth

1 14.5-oz. can no-salt-added diced tomatoes

1 c. dried long grain brown rice

3/4 c. chopped onion

4 cloves garlic, minced

1 t. smoked paprika

1/2 t. sea salt

1/2 t. ground cumin

1 medium avocado, peeled and sliced

1/2 c. chopped fresh cilantro

Lime wedges

Preheat oven to 400 degrees. Cut peel off plantain. Cut plantain into 1/2" pieces. (If using potatoes, peel and cut up potatoes the same way.)

In a large saucepan, combine plantain or potatoes, 1 c. salsa verde, beans, broth, tomatoes, rice, onion, garlic, paprika, salt, and cumin. Bring just to boiling over medium heat. Spoon into a 3-quart rectangular baking dish, spreading evenly. Cover tightly with foil.

Bake 55-65 minutes or until rice is tender. Let stand, loosely covered, on a wire rack for 10 minutes before serving. Top with remaining 1/4 c. salsa verde, avocado slices, and cilantro. Serve with lime wedges.

Makes 8 cups.

Adapted from ForksOverKnives.com magazine, Winter 2024, p. 67.

Butternut Enchilada Casserole

2 T. olive oil

1 t. chipotle chili powder

1 t. sweet or smoked paprika

1 t. ground cumin

1/2 t. kosher salt

1 13-oz. package cubed butternut squash

1 chopped red bell pepper

1 chopped poblano chile

3/4 c. chopped red onion (from 1 onion)

1 15-oz. can black beans, drained and rinsed

15 5-1/2" corn tortillas, divided

2 c. (16 oz.) red enchilada sauce, divided

6 oz. pepper Jack cheese, shredded, divided

Cooking spray

Sliced avocado, chopped fresh cilantro, and jalapeno slices, for topping

Preheat oven to 400 degrees. Stir together oil, chile powder, paprika, cumin, and salt in a large bowl. Add squash, bell pepper, poblano chile, and onion; toss to coat.

Transfer seasoned squash to a large baking sheet lined with parchment paper; spread into a single layer. Bake until tender, 25-30 minutes. Transfer to a large bowl and stir in beans.

Cut 12 tortillas in half. Pour 1/2 c. enchilada sauce over bottom of an 8" square baking dish. Arrange 8 tortilla halves over sauce with flat edges of tortillas against sides of dish, overlapping as needed. Place 1 whole tortilla in center to cover sauce. Spoon half of squash mixture over tortillas. Sprinkle with 1/2 c. cheese.

Arrange 8 more tortilla halves and 1 more whole tortilla in same manner. Cover with 3/4 c. enchilada sauce. Top with remaining squash mixture and sprinkle with 1/2 c. cheese. Repeat with remaining 8 tortilla halves and 1 whole tortilla. Cover with remaining 3/4 c. enchilada sauce and sprinkle with remaining 1/2 c. cheese. Coat a piece of aluminum foil lightly with cooking spray and cover dish. 

Bake until heated through and cheese is melted, about 25 minutes. Remove foil and bake until bubbly, 5-10 minutes more. Top with avocado, cilantro, and jalapeno slices.

Serves 6.

Adapted from Real Simple magazine, Dec. 2023, p. 175.

Marinated Avocado

1/3 c. olive oil

1/4 c. fresh lemon juice

1/4 c. white wine vinegar

2 T. honey

1/8 to 1/4 t. crushed red pepper (optional)

1/4 t. salt

dash of black pepper

2 small, ripe, firm avocados, halved, seeded, peeled, and sliced

3 sprigs fresh oregano

In a medium bowl, whisk together olive oil, lemon juice, vinegar, honey, red pepper, salt, and black pepper.

Place avocado pieces into a pint jar. Pour marinade over the top; add oregano sprigs. Cover and let stand at room temperature for 30 minutes. Store in refrigerator for up to 2 days.

These will be the star of your charcuterie board, or spoon onto salmon, or into a hearty grain bowl.

 

Serves 6.

Adapted from Better Homes & Gardens magazine, June 2023, p. 95.  

Aoili-Avocado Mayonnaise

1 avocado, halved, seeded, and peeled

1/4 c. mayonnaise

1/4 c. fresh lemon juice

2 cloves garlic, minced

1/2 t. salt

1/4 c. chopped fresh parsley

2 T. snipped fresh chives 

In a medium bowl combine avocado, mayonnaise, lemon juice, garlic, and salt. Coarsely mash and mix together with a potato masher or fork. Stir in parsley and chives.

Spread on a BLT sandwich to make it fabulous, or spoon over grilled steak or fish. 

Makes 1-1/2 c.

Adapted from Better Homes & Gardens magazine, June 2023, p. 95.  

Lemon-Avocado Dressing

2 avocados, halved, peeled, and seeded

6 T. olive oil

6 T. fresh lemon juice

5 T. cold water

1/4 c. packed fresh parsley leaves

1 t. salt

Combine ingredients in a blender. Cover and blend until smooth, scraping down sides and pulsing as needed, 1-2 minutes. Transfer to a bowl. Cover surface of dressing with plastic wrap. Chill up to 2 days.

Serve as a dip for crudites or fruit, or to update a traditional potato salad.

Makes 2 c.

Adapted from Better Homes & Gardens magazine, June 2023, p. 95.  

Wild West Taco Salad

1 c. dry quinoa, rinsed and drained

6 corn tortillas

1 15-oz. can black beans, rinsed and drained

2 c. frozen roasted corn kernels, thawed

16 oz. fresh pico de gallo

2 medium avocados, peeled, seeded, and chopped

2 T. lime juice

1/4 to 1/2 c. chopped fresh cilantro

Chili powder, to taste

Sea salt to taste

Lime wedges

In a medium saucepan, combine quinoa and 2 c. water. Bring to boiling; stir and reduce heat. Cover and simmer 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and uncover.

In a large bowl, combine black beans, corn, pico de gallo, avocados, and lime juice; mix well. 

Stir cilantro into cooled quinoa. Spoon bean mixture and quinoa into bowls. Sprinkle lightly with chili powder and salt. Serve with lime wedges to squeeze over and tortillas as a side.

Makes 9 cups.

Adapted from forksoverknives.com.

Buckwheat Berry Bowl

1 c. cooked buckwheat

1 c. fresh baby greens 

3/4 c. cooked or canned no-salt added white beans, rinsed and drained

1/2 c. fresh blueberries

1/2 c. fresh strawberries, sliced

1/4 c. thinly sliced radishes

1/4 c. chopped avocado

1 T. coarsely chopped toasted pecans

1 T. sliced fresh basil or whole basil leaves

1/2 t. orange zest

1/4 c. orange juice

1 T. white balsamic vinegar

Sea salt and freshly ground black pepper, to taste

In a bowl, combine buckwheat, baby greens, beans, blueberries, strawberries, radishes, and avocado. Top with pecans and basil.

In a small bowl, whisk together orange zest, orange juice, and vinegar. Season with salt and pepper. Drizzle over bowl.

Makes 1 bowl.

Adapted from Forksoverknives.com.  

Black Bean & Pineapple Salsa

1 c. purchased pico de gallo

1 medium avocado, halved, seeded, peeled, and chopped

1/2 c. chopped fresh pineapple

1/2 c. cooked black beans 

2 T. chopped fresh cilantro 

Combine all ingredients in a medium bowl. Serve immediately.

Adapted from Forksoverknives.com.

Citrus-Avocado Salad with Grapefruit Vinaigrette

1.2 c. canola oil

1 t. Dijon mustard

1/2 t. ground coriander

1/4 t. kosher salt

1/4 t. black pepper

1/2 c. plus 1 T. fresh grapefruit juice (from 1 large grapefruit), divided 

3 medium avocados, each cut into 8 wedges

2 medium grapefruits (white, pink, or Ruby Red), peeled, pith removed, and cut crosswise into 1/4" thick slices

1 medium-size orange (navel or Cara Cara), peeled, pith removed, and cut crosswise into 1/4" thick slices

2 medium blood oranges, peeled, pith removed, and cut crosswise into 1/4" thick slices

1/2 t. flaky sea salt

1/4 c. chopped lightly salted pistachios

Whisk together oil, mustard, coriander, salt, pepper, and 1/2 c. of the grapefruit juice in a medium bowl until emulsified. In a separate bowl, gently toss avocados and remaining 1 T. grapefruit juice until evenly coated. 

Arrange grapefruit, orange, and blood orange slices on a platter, overlapping slightly. Place avocado wedges on top of the citrus slices. Sprinkle with flaky sea salt, and drizzle with half of the dressing. Top with chopped pistachios. Serve with remaining dressing.

Serves 4.

Adapted from Southern Living magazine, May 2022, p. 93.

Any-Meal Enchilada Casserole

1-1/2 c. sliced fresh button mushrooms

1 c. chopped onion

1 c. chopped green and/or red bell pepper

3 cloves garlic, minced

1 15-oz. can no-salt-added black beans, rinsed and drained

1 c. frozen whole kernel corn

2 t. chili powder

1 t. ground cumin

1-1/2 c. steamed cubed sweet potato (1/2" cubes)

Sea salt and freshly ground black pepper, to taste

10 6" corn tortillas, cut into quarters

1-3/4 c. fresh salsa

1 avocado, seeded, peeled, and chopped

1/4 - 1/2 c. chopped tomato

1/4 c. chopped fresh cilantro

Lime wedges

Preheat oven to 375 degrees. In a large skillet, cook mushrooms, onion, bell pepper, and garlic over medium heat for 5 minutes, stirring occasionally and adding 1-2 T. water as needed to prevent sticking.

Add beans, corn, chili powder, and cumin. Cook 2-3 minutes or until hot. Carefully stir in sweet potato cubes. Season with salt and pepper.

Spoon half the vegetable mixture into a 3-qt. rectangular baking dish. Top with half the tortilla wedges. Layer remaining vegetable mixture over tortillas and finish with remaining tortilla wedges. 

In a food processor, process salsa until mostly smooth. Spread over enchiladas.

Bake, covered, 25-30 minutes or until bubbly around edges. Sprinkle with avocado, tomato, and cilantro. Serve with lime wedges.

Adapted from ForksOverKnives.com.

Southwest Kale Salad with Datil Honey Dressing

For dressing:

1/3 c. red wine vinegar

1/4 c. olive oil (optional)

2 T. Dijon or whole grain mustard

1 T. Datil Sting Honey

1-2 t. adobo seasoning

For salad:

8 c. fresh kale, chopped

2 c. cooked quinoa

1 c. roasted or fresh corn

1 c. chopped tomatoes

1/4 c. chopped red onion (for less bite, marinate onion in apple cider vinegar for at least 10 minutes)

1/4 c. toasted pumpkin seeds  

1/2 avocado, peeled and cubed

Sea salt, pepper, and garlic powder to taste

To make dressing, add all ingredients to a small jar and shake to combine.

To make salad, layer kale, quinoa, corn, tomatoes, and onion in a large bowl. Top with pumpkin seeds and avocado. Season with salt, pepper, and garlic powder. Serve dressing on the side, or pour over and toss to combine.

Serves 6.

Adapted from Edible Northeast Florida magazine, Nov./Dec. 2021, p. 18.

Turkey Chili with Quinoa

2 lb. lean ground turkey 

2 T. olive oil

2-4 jalapeno peppers

2 large poblano peppers

1 48-oz. container reduced-sodium chicken broth

2 15-oz. cans Great Northern beans, drained and rinsed

1 15-oz. cans navy beans, drained and rinsed

1 12-oz. bottle of beer

1 c. uncooked quinoa

2 medium yellow onions, diced

5 garlic cloves, minced

3 t. kosher salt

3 t. ground cumin

2 t. dried oregano

Cilantro "Pesto"

Toppings: shredded cheddar cheese, sour cream, lime wedges, sliced avocado, diced red bell peppers, cilantro

Cook turkey in hot oil in a large skillet over high heat, stirring often, 10 minutes or until meat crumbles. Transfer to a 6-qt. slow cooker.

Chop peppers, removing the seeds and membranes. Add to slow cooker. Stir in broth, beans, beer, quinoa, onions, garlic, salt, cumin, and oregano. Cover and cook on LOW for 5-7 hours or until chili thickens. 

Serve with Cilantro "Pesto" and desired toppings.

Serves 8-10. 

Adapted from a Southern Living magazine recipe.