Heart-healthy Chicken Sweet Potato Stew

Chicken Sweet Potato Stew

Ingredients

• 5slices turkey baconchopped
• 1 1/2pounds bonelessskinless chicken breasts
• 3cups organic chicken broth
• 2/3cup sliced green onionswhite and green parts
• 1/4pound sliced mushrooms
• 4 sweet potatoescut into large chunks
• 1 yellow oniondiced
• 1/2 uncooked wild or brown rice
• 1/4cup Red Wine Vinegar
• 1tablespoon minced garlic
• 1tsp Sea Salt
• 1/2tsp black pepper
• 1tsp fresh thyme leaves

Instructions

1. Heat a nonstick skillet over medium heat and cook the turkey bacon for about 5 minutes, until browned. Remove the bacon from the pan and drain on paper towels. 

   Add the chicken breasts and cook for 3 to 4 minutes or until browned on one side. 

   Turn each breast over, add 2 tablespoons of the chicken broth, and cook for an additional 3 minutes. 
2. Put the bacon and chicken in a slow cooker and then add the remaining ingredients. 

   Cook for 3 to 4 hours on high or 6-8 hours on low. 

   Add additional chicken broth to the stew to reach desired consistency. 

Recipe Notes

Adapted from The Fast Metabolism Cookbook

TOMATO BASIL SOUP

Parmesan Tomato Basil Soup This wonderfully easy, creamy Tomato Basil Soup with Parmesan is 1000X better than any canned/carton variety, is bursting with flavor and requires no roasting or chopping!  This Tomato Soup continues to be a family favorite and deserved a photo makeover because everyone deserves this deliciousness in their lives! Servings Prep Time 6-8 8minutes Cook Time 40minutes Servings Prep Time 6-8 8minutes Cook Time 40minutes

Ingredients 4 stalks celerychopped into thirds to fit processor 4 medium carrots, peeledchopped into thirds to fit processor 1/2 large onion, peeled and quartered 3cloves garlic, peeled 3tablespoons butter 2tablespoons olive oil 1/4cup flour 4cups low sodium chicken broth 214 oz. cans fire roasted diced tomatoes with juice 1tablespoon dried basilor 1/4 cup fresh basil, chopped** 1teaspoon dried oreganoor 1 tablespoon fresh oregano 1teaspoon salt 1/2tsp EACH dried parsley, black pepper pinch red pepper flakesoptional 1 bay leaf 1-2cups mil, half and half OR heavy cream*** 1cup freshly grated Parmesan cheese Garnish  freshly grated Parmesan cheese(optional) Instructions Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand). Melt butter in oil in large Dutch oven/soup pot over medium heat. Turn heat to medium high, add minced vegetables and saute for 4 minutes. Sprinkle in flour and continue to cook 1 minute, stirring constantly.  Gradually whisk in chicken broth followed by tomatoes and all seasonings. Add bay leaf. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender. Add Parmesan cheese and whisk to blend. Stir in milk/half and half/cream/milk and gently simmer an additional 15-20 minutes on low, stirring occasionally. Stir in additional chicken broth or cream to reach desired consistency. Remove bay leaf. Season with salt and pepper to taste. You can serve the soup as is if you like the texture or proceed to puree with an immersion blender or working in batches, transfer soup to blender and puree until smooth, being careful to let smoke escape or it will explode. ***Using a blender will give you a MUCH smoother, creamier soup.*** Garnish with freshly grated Parmesan cheese (optional).

Recipe Notes

*I actually prefer dried basil in this recipe as it delivers a more concentrated flavor.
***The higher the fat content, the creamier the soup.
**** I leave a corner of the blender lid open and cover the opening with a paper towel



What to serve with it: 

crusty bread or garlic bread

grilled cheese or Cheesy Pesto Pull Apart Bread

green salad, Wedge Salad,  Cobb Salad or Tomato Cucumber Salad

Perfect Fruit Salad or Winter Fruit Salad

Italian Pasta Salad or Creamy Bacon, Pea Pasta Salad

Lemon Basil Chicken

Avocado, Caprese Chicken Wraps or Caprese Chicken Salad