TAXES IN RETIREMENT Jan. 9 or 11, 2023, 6:00-7:30pm St Johns River State College 2990 College Drive St Augustine, FL 32084 ESTATE PLANNING Feb. 22, 2023, 11:00-12:30pm or 6:00-7:30pm Thrasher-Horne Center 283 College Drive Orange Park, FL 32065 As always, we invite you, our clients and friends, to attend our one-day course; and we encourage you to bring a guest! Call 904-232-8760 to reserve your seat today! SEATING IS LIMITED. RESERVATIONS ARE REQUIRED. OUR UPCOMING SEMINARS IN JANUARY AND FEBRUARY:
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SLOW COOKER CHICKEN AND WHITE BEAN STEW
Inspired by EatingWell.com
INGREDIENTS
• 4 15-oz cans cannellini beans, drained and rinsed • 6 cups chicken broth • 1 cup chopped yellow onion • 1 cup sliced carrots • 1 tsp finely chopped fresh rosemary • 1 4-oz Parmesan cheese rind
• 2 1-lb bone-in chicken breasts • 4 cups chopped kale • 1 tbsp lemon juice • 1/2 tsp kosher salt • 1/2 tsp ground pepper • 2 tbsp extra-virgin olive oil • 2/3 cup grated Parmesan cheese • 1/4 cup parsley leaves
DIRECTIONS
1. In a 6-quart slow cooker, combine beans, broth, onion, carrots, rosemary, and Parmesan rind. Top with chicken. Cover and cook on low until the beans and vegetables are tender, about 7–8 hours. 2. Remove chicken from slow cooker. On a clean cutting board, let the chicken rest until cool enough to handle, about 10 minutes. Shred the chicken and discard bones. 3. Return chicken to slow cooker and stir in kale. Cover and cook on high until kale is tender, 20–30 minutes. 4. Stir in lemon juice, salt, and pepper. Discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan cheese and parsley.
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