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.   

Sauces for Chicken Wings

Buffalo Ranch Sauce:

1/2 c. sour cream

1/3 c. buttermilk

1/4 c. hot pepper sauce

2 T. chopped fresh chives

4 t. chopped fresh dill

3 cloves garlic, minced 

Honey-Mustard Sauce:

1/2 c. coarsely ground mustard

1/2 c. honey

Smoky Barbecue Sauce:

1/2 c. ketchip

1/4 c. mango chutney

2 T. packed brown sugar

2 T. Worcestershire sauce

4 t. white vinegar

1 canned chipotle pepper, finely chopped

Apricot-Lime Sauce:

3/4 c. apricot preserves

2 T. cider vinegar

4 t. reduced-sodium soy sauce

2 t. lime zest

Mix together sauce ingredients and toss with cooked chicken wings.

Makes enough for 12 wings.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 6.

Red Cabbage Slaw

1/2 head red cabbage, cored and finely shredded

1 large carrot, cut into fine julienne

1/4 c. chopped cilantro leaves

1 bunch green onions, diced

1 T. lime juice

1 T. orange juice

1/2 t. pure maple syrup

1 T. extra virgin olive oil

1 garlic clove, peeled and minced

1/2 t. sea salt

1/4 t. white pepper

In a salad bowl, toss together cabbage, carrot, cilantro, and green onions.

In a small bowl, whisk together lime juice, orange juice, maple syrup, olive oil, garlic, salt, and pepper to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.

This makes an amazing topping for tacos. Pair with an avocado dressing or salsa.

Will top 10 tacos.

Adapted from Decolonize Your Diet, p. 135. 

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.

Fiesta Quinoa Salad

1 c. red or tri-color quinoa, rinsed well

1-2/3 c. reduced-sodium vegetable or chicken broth

5 T. fresh lime juice

1 T. extra-virgin olive oil

1/4 t. kosher salt

Freshly ground black pepper

1/2 medium red onion, chopped

Pickled jalapeno slices, diced small, to taste

1 c. fresh or frozen corn, cooked

3/4 c. canned black beans, rinsed and drained

2 small vine tomatoes, seeded and diced

1/4 c. chopped fresh cilantro

Diced avocado (optional) 

In a medium pot over high heat, combine quinoa and broth and bring to a boil. Reduce heat to medium-low, cover, and cook until the broth is completely absorbed, 20-24 minutes. When done, fluff with a fork. Set aside to cool.

In a large mixing bowl, combine lime juice, oil, salt, and black pepper to taste. Mix in the cooked quinoa, onion, jalapeno slices, corn, black beans, tomatoes, and cilantro. Divide among 4 containers or bowls. 

Serves 4.

Adapted from Skinnytaste Meal Prep, p. 89. 

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.

Margarita Quick-Pickled Radishes

8 oz. small red radishes

1/2 c. agave syrup or light-color corn syrup

1/4 c. tequila

1/4 c. lime juice (from 2 limes)

1/2 to 1 jalapeno pepper, finely chopped

1 t. cumin seeds, crushed

Sea salt

Trim radishes and slice them paper-thin; transfer to a medium bowl.

In a small bowl stir together agave, tequila, lime juice, jalapeno, and cumin seeds. Pour tequila mixture over radishes. Cover and chill 3-4 hours or up to 2 days. 

When ready to serve, drain and serve with flaked sea salt.

Use to top tacos, burgers, avocado toast, grain bowls, and salads.

Makes 8 servings.

Adapted from Better Homes & Gardens magazine, May 2024, p. 96. 

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.

Glazed Citrus Cookies

2 c. all-purpose flour

1/4 t. baking soda

1/4 t. salt

1-1/2 sticks (12 T.) unsalted butter, at room temperature

1-1/4 c. granulated sugar

1-1/2 T. finely grated citrus zest, divided, plus 2-3 T. juice (orange, lemon, lime, or grapefruit)

2 large egg yolks

3/4 t. lemon extract

1/4 t. orange extract

1 c. confectioners' sugar, sifted

Whisk the flour, baking soda, and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the granulated sugar and 1 T. citrus zest, and beat until light and fluffy, about 2 minutes. Beat in the egg yolks, one at a time, then beat in the lemon and orange extracts. Reduce the mixer speed to low; add the flour mixture and beat until a soft dough forms.

Line 2 baking sheets with parchment paper. Drop rounded T. of dough about 2" apart onto the prepared pans. Freeze at least 30 minutes or overnight.

Preheat the oven to 375 degrees. Bake the cookies straight from the freezer, 1 pan at a time, until the edges are set and the bottoms are lightly browned, 15-17 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cookies to the rack to cool completely.

Meanwhile, make the glaze: Whisk the confectioners' sugar, 2 T. citrus juice, and remaining citrus 1/2 T. zest in a medium bowl until thick and smooth. (Add 1 more T. citrus juice if the glaze is too thick.) Spread the glaze on the cookies. Let set about 1 hour.

Makes about 24 cookies.

Adapted from Holiday Cookie Cookbook, p. 19.

Spicy Cilantro Lime Sweet Potatoes

6 medium sweet potatoes

1/2 c. unsalted butter, room temperature

Zest and juice of 1 lime

Juice of 1 tangerine

1-2 t. chipotle peppers in adobo, chopped (more or less, to taste)

2 t. smoked paprika

1 large bunch cilantro, chopped and divided

1 t. salt

Preheat oven to 425 degrees. Roast sweet potatoes on a sheet pan until soft, 45-60 minutes. Allow to cool.

When cool, scoop out sweet potatoes and place flesh in a large bowl. Mash together with butter, lime zest, lime juice, tangerine juice, chipotle peppers, paprika, salt, and half of the cilantro.

Place into a baking dish and bake at 400 degrees for 15 minutes for flavors to come together. Garnish with remaining cilantro.

Serves 6-8.

Adapted from Edible Northeast Florida, Nov./Dec. 2021, p. 19. 

Black Bean & Pineapple Salad

1/4 c. fresh lime juice

1 jalapeno, thinly sliced

1/4 small red onion, thinly sliced

2-1/2 c. chopped pineapple

2 15-oz. cans black beans, rinsed

3/4 c. fresh cilantro, chopped

Crumbled cotija cheese, for serving

In large bowl, combine lime juice, jalapeno, and red onion. Let sit, tossing occasionally, until onion begins to soften, 8-10 min. 

Add pineapple, beans, and cilantro, and toss to combine. Sprinkle with cotija cheese before serving.

Serves 8.

Womansday.com, Nov. 2021.

Quinoa-Arugula Salad

1-1/2 c. quinoa

3 c. water

Zest and juice of 2 oranges

Zest and juice of 1 lime

1/4 c. brown rice vinegar

4 c. arugula

1 small red onion, peeled and thinly sliced

1 red bell pepper, seeded and cut into 1/2" pieces

2 T. pine nuts, toasted if desired

Salt and pepper to taste

Rinse the quinoa under cold water and drain. Bring 3 c. water to boil in a pot. Add the quinoa and bring the pot back to a boil over high heat. Reduce the heat to medium, cover, and cook for 15-20 min. or until quinoa is tender. Drain any excess water, spread the quinoa on a baking sheet, and refrigerate until cool.

While the quinoa cools, combine the orange juice and zest, lime juice and zest, brown rice vinegar, arugula, onion, red pepper, pine nuts, and salt and pepper in a large bowl. Add the cooled quinoa and chill for 1 hour before serving.

Serves 4.

Adapted from Forks Over Knives: The Cookbook, p. 61. 

Blueberry-Lime Snack Cake

2 c. plus 1 T. cake flour (all-purpose flour is okay, too)

1-1/2 t. baking powder

1/4 t. baking soda

12 T. unsalted butter, at room temperature

1-1/4 c. plus 1 T. sugar, divided

1/2 t. kosher salt

3 large eggs, at room temperature

1 c. milk, at room temperature

1/4 c. freshly squeezed lime juice

2 T. lime zest

1-1/2 c. blueberries

Preheat the oven to 350 degrees. Lightly grease a 9" cake pan with sides at least 2" tall and line with parchment paper; grease that, too.

Sift together flour, baking powder, and baking soda, and set aside. Using a handheld mixer, beat the butter, 1-1/4 c. sugar, and salt on high speed until light and fluffy, 4-5 minutes. Reduce the speed to low and beat in the eggs one at a time.

Combine the milk and lime juice (it will curdle, and this is OK) in a measuring cup. With the mixer still on low, add the dry ingredients in three parts, alternating each with the milk mixture. Mix in the lime zest. Use a rubber spatula to scrape the bottom and sides. Pour the batter into the prepared pan, spread it evenly with the spatula, and scatter the blueberries over the top. Sprinkle with the remaining tablespoon of sugar.

Bake until the cake is golden brown on top (the blueberries will sink into the batter) and the cake is beginning to pull away from the sides, 50-55 minutes. Let cool in the pan on a wire rack, then turn out, peel the parchment from the bottom of the cake, and invert onto a serving platter. Cut into wedges and serve warm or at room temperature.

Makes 8-10 servings (1 cake).

Adapted from Yankee magazine, June 2021, p. 42.

Coconut Lime Ice Cream

1 13.5-oz. can coconut milk, chilled overnight

2 limes, zested and juiced

2 large avocados, peeled and pitted

2/3 c. maple syrup

1 T. vanilla extract 

Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve water for another use.

Add coconut cream to a blender with lime zest, lime juice, avocados, maple syrup, and vanilla. Blend on high, scraping down the sides, until well incorporated and smooth.

Transfer mixture to a 9 x 5" loaf pan. Cover tightly and Freeze 4-5 hours or overnight. Let rest on counter 5-10 minutes before serving.

OR

Transfer to an ice cream maker and proceed per directions.

Serves 4-6.

Adapted from CleanEating.com. 

Lentil Walnut Tacos

1-1/2 c. water

1/2 c. red split lentils

1 small red onion divided (slice half; finely chop remaining half)

Juice of 2 limes, divided

1/2 c. raw walnuts, chopped

1 T. extra-virgin olive oil

1 clove garlic, minced

1-1/2 T. taco seasoning

8 6" corn tortillas

1 avocado, peeled, pitted, and sliced

1/4 c. chopped fresh cilantro

In a small saucepan, bring water and lentils to a boil. Reduce to a simmer; cover and cook 5-7 minutes, until tender. Drain and set aside.

Meanwhile, in a small bowl, cover thinly sliced onion with 1/2 of the lime juice. Set aside for at least 10 minutes to quickly pickle the onion.

Heat a medium nonstick skillet on low. Add walnuts and toast for 3 minutes, stirring every 30 seconds. Transfer to a bowl to cool.

In the same skillet on medium-high, heat oil. Add chopped onion and saute for 2 minutes. Add garlic and cook for 1 minute. Add lentils, walnuts, and taco seasoning and stir everything together; saute for 3-4 minutes. Stir in remaining half of lime juice.

Warm corn tortillas. Divide taco mixture among tortillas. Top with quick-pickled onion, avocado, and cilantro.

Serves 4.

Adapted from CleanEating.com.  

Slow Cooker Chicken Tostadas

2 white onions, halved

1-1/2 lbs. boneless, skinless chicken thighs

1 16-oz. jar tomatillo salsa

2 poblano chiles, seeded and cut into 1" pieces (about 2 c.)

1 t. kosher salt, divided

3 large plum tomatoes, diced (2 c.)

3 T. finely chopped fresh cilantro leaves

2 T. fresh lime juice (from 1 lime), plus wedges for serving

8 corn tostadas

2-1/2 oz. queso fresco (fresh Mexican cheese), crumbled (about 1/2 c.)

Chop 1 onion half to measure 1/2 c.; set aside. Chop remaining onion halves into 4 wedges each.

Stir onion wedges, chicken, salsa, poblanos, and 3/4 t. salt in bowl of a 6-quart slow cooker. Cover and cook on low until tender, 4 to 5 hours. Using 2 forks, shred chicken in slow cooker.

Meanwhile, make the pico de gallo: Stir tomatoes, cilantro, lime juice, reserved chopped onion, and remaining 1/4 t. salt in a medium bowl. Cover and refrigerate until ready to use or for up to 12 hours.

Using a slotted spoon or tongs, top each tostada with about 3/4 c. chicken mixture, 2 T. pico de gallo, and 1 T. queso fresco. Serve with lime wedges.

Serves 4.

Adapted from Real Simple magazine, May 2021, p. 124.

Salsa Verde Chicken

Nonstick cooking spray

2 lbs. boneless, skinless chicken breasts

2 c. salsa verde

1 14-oz can no-salt-added fire-roasted tomatoes

1 4-oz. can green chiles

1 bell pepper, any color, seeded and chopped

2 t. ground cumin

1 t. dried oregano

Freshly ground black pepper

Toppings: fresh cilantro, avocado slices, lime wedges, lettuce

Spray a 6-qt. slow cooker with cooking spray. Add the chicken, salsa verde, tomatoes, chiles, bell pepper, cumin, oregano, and black pepper. Stir to combine. Cover and cook on low for 5-6 hours.

Remove the chicken and shred it with two forks. Stir the shredded chicken back into the slow cooker. Taste and adjust seasonings.

Serve hot with toppings.

Also good over lettuce or rice, in tacos, or in enchiladas.

Serves 6.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 108. 

Jamaican Jerk Chicken & Black Beans

3-4 lbs. boneless, skinless chicken thighs

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

1 onion, sliced

1 bell pepper, any color, seeded and sliced

1/2 c. water

1/4 c. honey

Juice of 3 limes

4 garlic cloves, minced

1 T. extra-virgin olive oil

1 t. freshly ground black pepper

1 t. allspice

1 t. dried thyme

1/2 t. ground cinnamon

1/2 t. chili powder

Pinch cayenne pepper

Place the chicken, beans, onion, and bell pepper into a 6-qt. slow cooker.

In a small bowl, mix together the water, honey, lime juice, garlic, oil, black pepper, allspice, thyme, cinnamon, chili powder, and cayenne pepper. Pour mixture over the chicken, beans, and vegetables in the slow cooker. Stir to coat. Cover and cook on low for 6-8 hours, until chicken is cooked through.

Serve with other vegetables, coconut rice, and/or baked sweet potatoes.

Serves 6.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 106.       

Lime Couscous Salad with Black Beans & Corn

1 c. couscous

1-1/2 c. boiling water

1 tomato, diced

4 whole scallions, trimmed and chopped

1 15-oz. can black beans, drained

1 14-oz. can corn kernels, drained

2 T. chopped cilantro

1 T. chopped pickled jalapenos

1 T. canola oil

1 t. dried oregano

1/2 t. salt

1/2 t. freshly ground black pepper

Juice of 2 limes

In a medium bowl or saucepan, combine the couscous and boiling water. Cover and let stand for 10 minutes. Fluff the grains with a fork.

In a mixing bowl, combine the couscous with the remaining ingredients and toss together thoroughly. Chill for 15 minutes before serving to allow the flavors to meld. Serve as a side salad or as a filling for a burrito or pita.

Serves 4.

Vegetarian Times Low-Fat & Fast Mexican, p. 42.  

Zesty Corn Soup

2 T. unsalted butter
1/4 c. finely chopped fresh cilantro stems, plus chopped leaves for serving
1 clove garlic, grated
1 10-oz. bag frozen corn
1-1/4 t. kosher salt
3 c. vegetable stock
1/3 c. mayonnaise
1 t. lime zest plus 2 T. fresh juice (from 1 lime), divided
Grated cojita cheese, for serving
Cayenne pepper, for serving

Melt butter in a saucepan over medium heat. Add cilantro stems and garlic; cook, stirring often, until fragrant, about 1 minute. Add corn and salt; stir to coat. Add stock and bring to a boil over high. Reduce heat to low and simmer, undisturbed, until flavors meld, 8-10 minutes.

Meanwhile, stir together mayonnaise and lime zest in a small bowl.

Remove pan from heat. Stir in lime juice and 1 T. lime mayonnaise. Divide into bowls and top with cheese, chopped cilantro, cayenne pepper, and remaining lime mayonnaise.

Serves 4.

Adapted from Real Simple magazine, March 2020, p. 101.