One of my favorite ways to meal prep is to cook a meal or two in bulk each week so that I have leftovers to last me for a few days. This makes meal planning seem less daunting and when I get tired of eating leftovers, I can always store them in the freezer for a later day. This yummy stew from NYT Cooking fits these requirements perfectly. Don’t be intimidated by the long ingredient list- this recipe comes together quickly in the instant pot or slow cooker (directions for both included) and only gets better as the days go by.

Adapted from New York Times Cooking 

8 servings (~1 cup per serving) 

Ingredients 

• 2 tablespoon avocado oil 
• 1 large onion, finely chopped 
• 2 celery stalks, chopped 
• 1 carrot, chopped 
• 8 garlic cloves, chopped 
• 2 lbs boneless, skinless chicken thighs 
• 1 1/2 cups chicken stock 
• ½ lemon, juiced 
• 1 teaspoon red-pepper flakes 
• 1 6 oz package fresh (or frozen) spinach 
• 1 14 oz can artichoke hearts, drained (packed in water, not oil- Trader Joe’s carries a great one)
• 1 can white kidney/cannellini beans or chickpeas or great northern beans
• 2 oz parmesan cheese, grated (or other flavorful, salty cheese)
• ½ cup chopped fresh dill 
• 6 scallions, chopped for topping 
• Salt and pepper to taste

Directions 

1. Turn instant pot to saute function and add oil. Add onion, celery, carrot, and garlic and cook until onion is translucent and the veggies have softened. Add salt and pepper to help veggies release water and cook down without burning. (If using slow cooker, cook veggies in a skillet over medium high heat and then add to slow cooker). 
2. Add chicken thighs, stock, and lemon juice. Season with red-pepper flakes. Turn instant pot to pressure cook function and set for 25 minutes. (Or 4 hours on low in the slow cooker). 
3. Allow pressure to release naturally for 10 minutes and then carefully turn valve to venting to release completely. Using a wooden spoon, press chicken against the side of the pot to help it break into bite size pieces. Add artichoke hearts, beans and allow to heat through for about 5 to 10 minutes. (If using frozen spinach, add here as well). If stew is cooling down too quickly in instant pot, turn back to saute on low.
4. Add cheese and dill and stir to combine. Stir in fresh spinach and stir just until wilted.
5. Serve stew topped with chopped scallions. I also like to add 2 tablespoons of greek yogurt (adds ~20 calories) as garnish.

Tip: Stew may thicken as days go by. Gently reheat on the stovetop and add water or more broth to make soupy again.

Nutrition Facts: 262 calories, 10.3g fat, 2.7g sat. fat, 99.8mg cholesterol, 495.8mg sodium, 10.4g total carbs, 3.1g fiber, 30.5g protein