Chicken Chili With Tomatillos

Tomatillos are more closely related to gooseberries than to tomatoes, and they have a tangy flavor with light citrus notes. They form the base of this easy salsa verde, in which chicken and vegetables are cooked. Serves 4 to 6 1 pound tomatillos, husked and rinsed 2 or 3 jalapeño or serrano chilies, seeds and ribs removed, diced (see note) 1 shallot, sliced 1/2 cup firmly packed fresh cilantro leaves 2 tablespoons olive oil 1 large onion, diced 1 red bell pepper, seeds and ribs removed, diced 3 garlic cloves, minced 1 tablespoon ground cumin 1 1/2 pounds boneless, skinless chicken thighs (I used chicken breasts) 2 large sweet potatoes, cut into 1-inch cubes 2 - 3 cups chicken stock 2 small y

Quinoa Frittatas

Ingredients: 1 C. Quinoa 3 large eggs + 3 large egg whites 1 C. Spinach chopped 2tbsp. cilantro ¼ C. Diced Onion 1 ripe avocado ½ C. Shredded Cheese Directions: 1. Bring small pot of 2C. water to boil and add quinoa. Cook until tender. Preheat oven to 350 degrees. 2. Spray inside of muffin tin or line with muffin liners. 3. In large bowl beat together eggs. Fold in remaining ingredients. Pour into muffin tins. 4. Bake for 20-25 minutes or until slightly browned. 5. Cool and Enjoy

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