Recipes from our Family Meal Event

On April 27th, we had the pleasure of hosting another Family Meal event at Teacher’s College at Columbia! Thank you to Teacher’s College for hosting us, and to all of our wonderful families and students who came out. We had a wonderful time cooking new, healthy recipes and learning about healthy eating!

In case you missed it, here are a few of the recipes we prepared so you can try them at home!

Corn and Avocado Salsa

You will need:

5 plum tomatoes, seeded and diced (about 3 cups)

1 c diced vidalia onion

1 Jalapeño chile, minced (or to taste)

2/3 c corn

1 avocado, chopped

1 tbsp extra virgin olive oil

juice of 1 lemon

salt to taste

Instructions:

Step 1: Put the diced tomato, onion, corn, jalapeño and cilantro in a large bowl

Step 2: Stir lemon juice with olive oil and salt, and toss into mixture

Step 3: Add the diced avocado, and mix gently until combined

Step 4: Store in the fridge until you’re ready to enjoy!

Energy Bites

You will need:

1 cup dry old-fashioned oats

⅔ cup toasted coconut flakes

½ cup nut butter

½ cup Ground flax seeds (optional)

½ cup chocolate chips

⅓ cup honey

1 tbsp chia seeds (optional)

1 tsp vanilla

Instructions:

Step 1: Combine all ingredients in a bowl

Step 2: Refrigerate the mixture for 30 minutes

Step 3: Form the dough into balls

Step 4: Store in the fridge until you’re ready to enjoy!

Slow Cooker Chili Verde Chicken

You will need:

1.5 lb boneless, skinless chicken thighs

1/4 c chopped onions

1 c tomatillo or green salsa

1 tsp cumin

1 tsp adobo

Cilantro, avocado, lime, and jalapeños for garnish

Instructions:

Step 1: Season the chicken thighs with cumin and adobo.

Step 2: Place onions in the bottom of the slow cooker. Top with the seasoned chicken thighs and salsa.

Step 3: Cover and cook for 4 hours on high, or 8 hours on low. If there is a lot of liquid towards the end, let the mixture cook uncovered for 30 minutes.

Step 4: Shred the chicken with a fork, top with garnishes, and enjoy!