Sudoku
Solution on Pg. 4
A Thank-You From Our Founder Happy New Year! “As we ring in the new year, I would like to take this opportunity to thank the staff members who make it possible for our firm to provide estate planning services every day. I’d also like to thank you — and all of our clients — for the trust and confidence you’ve placed in our firm. “You have certainly improved our lives. My team and I wouldn’t be the same people we are today without the close relationships we’ve built with you. I hope through our work, we’ve changed your life for the better as well.
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.
“Cheers to another year of growth and evolution!”
– John Preston
3 800.698.6918
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