1•888•557•3848
wards.com
10 11
RecipesRecipes
Chipotle Chicken Stew
20 oz. diced tomatoes with chilies 1 tsp. ground cumin
½large onion, chopped 1 tsp. salt
3 chipotle chilies in adobo sauce 1 large zucchini, sliced and quartered
2 Tbsp. adobo sauce 15 oz. black beans, drained
4 cloves garlic 2 lbs. boneless, skinless chicken thighs
1 cup chicken broth shedded cheddar cheese, to taste
1. Wash hands with soap and water. DO NOT rinse raw poultry. To avoid cross
contamination, wash hands and utensils after touching raw poultry.
2. With the chopping blade placed in the bowl, pulse the rst 8 ingredients (do in
batches, if needed) on speed II. Pour this into the pot of your slow cooker.
3. Stir the zucchini and beans into the sauce. Push the chicken down into the
sauce.
4. Cover and cook on HIGH for 3 hours or LOW for 6–7 hours (internal
temperature of the chicken should be 165° F when done).
5. Shred the chicken with 2 forks, top with cheese and serve hot.
Serves 4–6
Roasted Red Pepper Pasta Sauce
24 oz. jar of roasted red peppers, chopped crushed red pepper, to taste
10 fresh basil leaves ½tsp. black pepper
¼cup Parmesan cheese, grated 1 Tbsp. salt
4 cloves garlic 3 Tbsp. olive oil
1 cup half & half
1. Place all ingredients except the olive oil in the blending jar.
2. Lock on the lid and pulse on speed II. (The sauce does not need to be
completely smooth.)
3. Add the olive oil and pulse on speed I until blended.
4. Pour the sauce into a saucepan on stovetop. Heat on medium–low, simmering
for 1 hour. Stir intermittently.
Makes 1 quart
Crowd Pleasing Guacamole
2 avocados 2 Tbsp. lemon juice
½large onion, chopped ½tsp salt
3 cloves garlic 2 Tbsp. chunky salsa (optional)
2 Tbsp. canned jalapenos slices,
1. Put all ingredients in the jar or bowl and pulse on II until desired consistency is
reached.
2. Store in an air-tight container.
Serves 4
Cheddar Broccoli Soup
1 medium sweet onion, chopped 2 large carrots, thinly sliced
5 tablespoons butter, divided salt and pepper, to taste
1 clove garlic, minced ½tsp. smoked paprika
¼ cup our ½tsp. dry mustard
2 cups chicken stock ¼tsp. cayenne pepper
2 cups half & half 8 oz. cheddar cheese, grated
1 bunch broccoli, chopped
1. Finely chop the onion in the chopping bowl, pulsing on speed II.
2. In a saucepan, melt 1 tbsp. butter and sauté the onion over medium heat until
translucent, stirring intermittently.
3. Add the garlic and cook about 30 seconds, stirring constantly. Remove from
heat.
4. Melt 4 Tbsp. butter in a Dutch oven. Stir in the our and cook over medium
heat for 3–5 minutes, stirring constantly, until thickened. Slowly add the stock,
whisking constantly.
5. Slowly add the half & half, whisking constantly. Simmer over low heat for 15–20
minutes to reduce and thicken, whisking intermittently.
6. Finely chop the broccoli and stems in the chopper bowl using speed I.
7. Add the broccoli, carrots, onion and garlic to the Dutch oven with salt & pepper
and other seasonings. Stir well and continue to simmer, stirring intermittently.
8. Simmer 15–20 minutes, then stir in the cheese until melted and incorporated
into the soup.
Serves 4
