Ingredients

• 1 large sweet onion
• 6 cloves garlic
• 1 (15 oz) can lima beans
• 4 slices bacon
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 ½ cups no-salt-added chicken broth (or stock)
• ½ teaspoon kosher salt
• 1 teaspoon pepper
• 1 package fully cooked barbecue (or plain) chicken (15–16 oz)
• 1 (15 oz) package frozen gumbo mix (okra, corn, celery, onions, and sweet red peppers)
• 2 tablespoons chipotle pepper sauce
• ½ cup barbecue sauce
• ⅓ cup apple cider vinegar

Steps

1. Chop onion and garlic. Drain beans. Cut bacon into 1-inch pieces (wash hands). Preheat large stockpot on medium 2–3 minutes. Place bacon in pot; cook 4–5 minutes until crispy. Remove bacon from pot and drain (reserving 2 tablespoons bacon drippings in pot).
2. Add onions to same pot; cook and stir 5 minutes. Stir in garlic; cook 1–2 minutes until fragrant. Stir in beans, tomatoes, broth, salt, pepper, chicken, gumbo mix, pepper sauce, barbecue sauce, and vinegar; simmer 30 minutes until chicken is 165°F. Serve stew topped with bacon.

Ingredients

• 1 large pear
• 1 large, sweet apple
• 5 oz spring mix salad blend
• ¼ cup crumbled feta cheese
• ¼ cup pecan (or walnut) pieces
• 2 tablespoons sweetened, dried cranberries
• ¼ cup lemon vinaigrette

Steps

1. Peel pear and apple if desired; core both, then slice thinly. Place all ingredients in salad bowl (except vinaigrette).
2. Pour in vinaigrette; toss to coat. Serve.