bbage, and lots of it! Try Chef Shaun's Chicken and Cabbage Stew - the perfect recipe for soup season! Ingredients: 1 cabbage – thinly sliced 2 tablespoons olive oil 1 large yellow onion– thinly sliced 2 medium potatoes (russet or Yukon gold or other yellow potato) - diced into bite sized pieces 2 lbs. (or one small package) boneless, skinless chicken thighs 1 quart chicken or vegetable stock 1 teaspoon garlic Powder Salt and Pepper to taste 2 teaspoon no salt added Italian seasoning Steps: 1. Season chicken in a large bowl with garlic powder, Italian seasoning, black pepper, and salt. Mix to coat and set aside. 2. In a large pot add olive oil and onions, sauté until the onions are translucent. 3. Add the chicken and brown each side (about 3-4 minutes each side). 4. Remove the chicken, add cabbage and continue to sauté until the cabbage starts to caramelize. Season with garlic powder, Italian seasoning, salt, and pepper. 5. Add chicken back in along with potatoes and stock. Add additional water as needed to fully cover the potatoes. 6. Reduce heat and simmer stew for 30 mins or until the potatoes are soft and chicken falls apart. Taste and adjust seasoning. Chef’s tip- use leftover thanksgiving turkey, chicken, or ham in place of the chicken thighs. Add cooked protein with the potatoes and stock (step 5).

e cozy flavors of the season! Recipe: *Follow package directions for your pancake mix of choice Ingredients 1/3 cup pumpkin pure 1 egg 1/3 cup milk 1 tablespoon oil ½ teaspoon vanilla extract (optional) 1 teaspoon baking powder 1 cup pancake mix ½ teaspoon pumpkin spice (or cinnamon) 1 apple, sliced thinly Maple syrup Directions 1. In one bowl, combine dry ingredients- pancake mix, baking powder, pumpkin spice. 2. In a separate bowl combine wet ingredients- pumpkin pure, milk, egg, vanilla extract. 3. Gently mix wet and dry ingredients together. Let batter sit for 3-5 minutes. 4. While batter is resting, heat skillet over medium-low heat. 5. Grease skillet with a light coating of non-stick spray. 6. Ladle batter onto skillet of any desired size. Gently place apple slices on the surface of the pancake. Cook 2-4 minutes until edges are dry and batter begins to bubble. Flip and cook for an additional 2 minutes or until pancakes are cooked all the way through and golden brown. 7. Serve with maple syrup, granola, or your favorite toppings. Chef’s Tip: 1. Use 1/3 cup of pumpkin pure per 1 cup of dry pancake mix. Since pumpkin pure is dense, use 1 teaspoon of baking powder per 1 cup of dry pancake mix to keep pancakes fluffy.

ing and get dinner on the table in a pinch!

is chicken fajita recipe! Try Chef Shauna's sheet pan trick for a quick and easy cleanup and get dinner on the table in no time! Find the full written recipe on our website: https://americasgrowarow.org/chicken-fajita-sheet-pan/

eggie Pita Pockets with a homemade lemon herb Greek yogurt topping.

sible. Make this delicious soup in 20 minutes or less and let us know in the comments how you customized this dish for your family! Ingredients: Olive oil 1 onion, diced 1- 16oz Ground chicken 1- 6oz can of tomato paste 1 quart chicken stock 1 tsp onion powder 1 tsp garlic powder 1 tbs dried herbs, parsley, oregano, or Salt to taste Black pepper to taste 1 medium sized potato, diced into small cubes 3 stalks of celery, diced 2 carrots, diced 1- 12oz bag of frozen peas Parmesan cheese to top Steps: 1. Add olive oil, minced onion, salt, and pepper to a pot over medium heat. Sauté onion until translucent. Add ground chicken and season with salt, pepper, onion powder, garlic powder, and dried parsley. Add 2 tbs of tomato paste, mix well to coat the meat. 2. Add diced potato, carrots and celery and add chicken stock. Bring to a boil and reduce heat to a simmer. Simmer until potato is cooked through. 3. Add frozen peas for two minutes, or until they are warmed. 4. Top with parmesan cheese and fresh chives or parsley. Chef’s Tip: Add cooked pasta or rice to bottom of the bowl before serving. Ladle hot soup over top, squeeze fresh lemon juice and serve. - 75 families are part of the ComMITT Kit program at the Flemington Area Food Pantry, in partnership with ShopRite, Hunterdon Health, and America's Grow-a-Row, and support provided by The Horizon Foundation for New Jersey. Each month they receive a bag complete with all the ingredients to make a healthy family-friendly meal with Chef Shauna.