Warm, soothing recipes for the cool, harsh winter. 

Sun-Dried Tomato Stuffed Eggs

Makes 6 servings

Ingredients

4 cups water

6 large eggs

1/3 nonfat plain Greek yogurt

2 ½ tablespoons chopped smoked sun-dried tomatoes (not in oil), divided

1 teaspoon Dijon mustard

1 ½ tablespoons chopped fresh basil leaves, divided

¼ teaspoon fine table salt

1/8 teaspoon freshly ground black pepper

½ teaspoon extra-virgin olive oil

2 tablespoons seasoned breadcrumbs

Directions

1. In a large saucepan, add water and eggs and bring to a boil over high heat.
2. Remove saucepan from heat, cover and let stand for 15 minutes (add 2 minutes if the eggs were not room temperature).
3. Rinse eggs under cold water and peel off shells.
4. Cut each egg in half, separate the whites from the yolks and place each white on a plate and all yolks in a small bowl.
5. To the bowl of yolks, add yogurt, 2 tablespoons sun-dried tomatoes, mustard, 1 tablespoon basil, salt and pepper. Stir until creamy.
6. In a small skillet over medium heat, add oil and breadcrumbs. Stir until breadcrumbs are lightly browned and toasted.
7. Remove from heat and set aside.
8. Fill each egg with approximately 1½ tablespoons of yolk mixture.
9. Garnish with a small piece of sun-dried tomato and sprinkle with basil and toasted breadcrumbs.

Note: This recipe can be made up to 24 hours in advance, but do not add garnish and breadcrumbs until ready to serve.

Nutrition per serving (2 egg halves): Calories 92; Fat 1g; Carbohydrate 4g; Protein 8g.

Recipe from Food and Nutrition Magazine:  https://foodandnutrition.org/september-october-2017/sun-dried-tomato-stuffed-eggs/

Lemon Garlic Chicken & White Beans

Makes approximately 12 servings

Ingredients

1 ½ tablespoons olive oil

3 bone-in chicken thighs, skin and fat removed

4 cloves garlic, sliced

¼ teaspoon dried oregano

1 ½ tablespoons lemon juice, more to taste

1 15 ounce can no salt-added cannellini or other white beans, undrained

½ tablespoon chopped parsley

Freshly ground black pepper, to taste

1/3 teaspoon kosher salt

Directions

1. In a large heavy pot, heat the oil until shimmering hot over medium heat. Sauté the chicken until browned, 3-4 minutes per side.  Remove to a plate.
2. Reduce the heat to low. Add the garlic and sauté until it starts to color, about 1 minute.
3. Stir in the oregano and cook, stirring constantly, for 30 seconds.
4. Stir in the lemon juice and beans with their liquid.
5. Return the chicken and any juices to the pot. Cover and gently simmer until the chicken is tender and cooked through, 15-20 minutes.
6. Stir in the parsley. Season with pepper and up to ¾ teaspoon of salt.

Nutrition per serving (1/2 cup):  Calories 140; Fat 7g; Carbohydrates 11g; Protein 11g.

Recipe from Nutrition Acton Healthletter: March 2017. “Low’n Slow” written by Kate Sherwood