It may be six more weeks of winter according to Punxsutawney Phil-
(the groundhog) and if that’s case, then you’ll need some dishes to
combat these conditions and one way to combat it is through
food.
More specifically- Stews.
Here are 2 recipes for hearty and delicious stews.

Recipe No. 1-
Chicken Tortelloni & Veggie Stew!
This stew is full of cheesy pasta and quick-cooking veggies,
and something even better: you can have it on the table in
about 30 mins.
Ingredients:
1 Tbs. of olive oil
1 bag of sliced carrots, (frozen) 16 oz.
2 tsp. of fennel seeds, crushed
2 cloves of garlic, minced
4 cups of low-sodium chicken broth
1 can of tomato sauce, 15 oz.
1 can of diced tomatoes, with basil, 14.5 oz.
1/2 tsp. of salt
1/4 tsp. of black pepper
1 bag of chicken mozzarella tortelloni 20 oz.
1 bag of frozen broccoli, 16 oz.
1/2 cup of chopped parsley
1 cup of Parmesan cheese
To make:
Heat oil in large pot over medium heat. Add the carrots and fennel
seeds; cook 5 min. stirring. Add garlic; cook 30 secs. Add broth, sauce
tomatoes with juices, salt and pepper. Bring to a boil; reduce heat to medium
low. Cover; cook 15 mins. to blend flavors.
Add tortelloni and broccoli, bring to a boil. Cover; over medium heat,
cook until tortelloni are tender, for 5 mins. Stir parsley. Pour into bowls
and sprinkle some cheese on top.
Calories: 370 per serving.

Recipe No. 2-
Corned Beef and Cabbage Stew-
You may not be able to wait until St. Paddy’s day to eat this stew,
so go ahead and make it now, it’s a spin on comfort-food classic,
corned beef, potatoes and cabbage in mustard-spiced broth.
Ingredients:
1 Tbs. of olive oil
1 onion, chopped
2 tsp. of caraway seeds, crushed
4 cups of lower sodium chicken broth
1 (1 1/2 lb.) piece of deli corned beef, cut into
3/4″ chunks
1 lb. of Yukon Gold potatoes, peeled, cut into 3/4″ chunks
3 carrots, diagonal sliced
1/4 cup of spicy mustard
4 cups of green cabbage, cut into 1″ chunks
1/4 cup of chopped parsley
To make:
Heat oil in a large pot over medium heat. Add onion and caraway
seeds; cook until onion is tender and caraway seeds are fragrant,
about 7 to 8 mins. stirring occasionally.
Add broth, then corned beef, potatoes, and carrots. Stir in mustard until
blended into broth. Bring mixture to a boil; reduce heat to medium-low.
Cover pot and simmer stew until vegetables are tender, about 30 mins.
adding cabbage the last 20 mins. of cooking time. Stir in parsley and
serve immediately.
Calories: 310 per serving.

That’s it- 2 recipes for the cold, dark days of Winter.

Sources:
* Taste of Home, Magazine
* Food Network
* Good Old Days, Magazine
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