5 Fan Favorite Football Recipes & Some Extra Game Day Snacks

Black Bean Nachos

Black Bean Nachos

Football season is upon us! College Saturdays & NFL Sundays are sacred for many, especially here in New England. Have your Pats jersey washed (or not)? Nail down that lucky spot on the couch? Prepare the same first & second half apps, entrees & ‘sserts as you did for every win last year? Once you can check all of your ritualistic items off the list, you can rest comfortably. Or at least on a full stomach.

Pre-Game in the Snack Zone

If you’re looking to incorporate simple game day snacks that feature a healthy twist, we’ve got coverage. Our Marketplace is chock full of tasty grab & go items that can easily enhance your spread:

We’d like to add more to your plate, in a good way… here are 5 fan favorite recipes that can make game day even more delicious than in years past.

Regulation Time Recipes:

Black Bean Nachos 

 Where else would we kick off? Yes…we know you’re excited for nachos and we are, too! There’s no denying our love of oozy cheese melted over a heap of deliciousness. This vegetarian version of one of America’s favorite football foods turns to black beans for protein and includes pickled jalapenos to add a bit of a kick…pun(t) intended!

Andouille Gumbo

You can count on us to put a regional spin on a recipe straight out of NoLa. And you can thank Bianco & Sons for the sausage in this hearty stew that is brimming with juicy vegetables, aromatic spices, and a thick, flavorful stock.


In keeping with the theme of southern comfort food, we bring to you a mouthwatering Creole tradition: bell pepper, onion, and celery mixed with chicken thighs & spicy Italian sausage. This dish is a literal melting pot of the French and Spanish cultures that form the culinary makeup of Louisiana. So be prepared to take a trip to the Deep South with your taste buds in this filling recipe!

Sloppy Joes  

These may take you back to childhood, but there’s nothing childish about them. So be prepared to roll up your sleeves and amp up your Sloppy Joes with a variety of toppings, sauces and condiments for the ultimate sandwich. Our version doesn’t come on a plastic tray served by a surly lunch lady in a hair net, but it’s quick, easy, and perfectly complemented by a crisp, refreshing beer.

Tex-Mex Mac & Cheese

This comforting dish has it all: the flavors and textures of chili, plus the warm gooeyness of mac & cheese. Ground beef and kidney beans provide the protein for this dish, and the Monterey Jack cheese adds a creamy richness. Add some chili powder for a burst of heat!

What are your favorite game day recipes?


Fall Comfort Food – Chicken Marsala with Polenta

After some prolonged summer weather, fall has reached New England! As the season turns, we’re reviving this space to share more behind-the-scenes glances at Just Add Cooking and our mission to create a sustainable, convenient and eco-friendly way for Boston area families to eat locally. We’ve been hard at work creating new recipes, bringing in even more New England ingredients and updating our packaging, and we’ll be sharing much of it here soon!

Today, we want to kick off fall with one of our new recipes. It’s a twist on a classic, comfort food favorite: Chicken Marsala. Instead of pasta, we’re pairing this dish with polenta. (In our case, locally grown and processed at Four Star Farms in Northfield, MA. We’re sharing the recipe today – enjoy!

Chicken Marsala with Polenta

Chicken Marsala is a classic dish that can be traced back to Sicily, which is where the iconic Marsala wine is produced. This recipe blends the northern and southern regions of Italy by using corn polenta, a northern staple, as the base for this southern Italian dish.



Serves 4
30 Minutes
689 Calories


1 1/4 lb chicken breast
1 1/2 cup polenta
8 oz crimini mushrooms
1/2 cup flour/gluten free flour
4 tbsp olive oil
4 tbsp butter
1/2 cup marsala wine
1 sm bunch fresh parsley
salt and pepper

Cooking Instructions:

1. Get Started
Bring 6 cups of water with 1/2 tsp salt to a boil in a small saucepan. Once boiling, add the polenta in a slow steady stream, whisking constantly. Whisk the the polenta for 2 minutes straight (it will be worth it!) Then reduce the heat to a low simmer and cook for 25 minutes stirring occasionally. Add a little water if the polenta gets too thick.

2. Prepare the Mushrooms
Use a damp towel to wipe any dirt or grit off the mushrooms. Cut the mushrooms into quarters and set aside for later.

3. Pound the Chicken
Place the chicken breasts between 2 sheets of plastic wrap or in a large plastic bag. Using a heavy skillet or rolling pin flatten the chicken breasts to a 1/4-1/2 inch thickness. Spread 1/2 cup flour into an even layer on a plate or in a shallow bowl. Season with salt and pepper. Dredge the flattened chicken in the flour until fully coated.

4. Cook the Chicken
Heat 4 tbsp olive oil in a skillet over medium-high heat. Knock any excess flour off of the chicken breasts and add to the pan. Cook for 2-3 minutes per side until browned and cooked through. Move to a plate and cover with foil to keep warm. You may need to complete this step in batches.

5. Make the Marsala Sauce
Return the skillet to medium heat and melt 2 tbsp butter. Add the mushrooms and cook for 2-3 minutes until browned. Add the marsala wine and cook for another 2 minutes until slightly reduced. Season to taste with salt and pepper, then add the remaining butter and gently simmer for another 2 minutes as the sauce thickens.

6. Plate the Dish
Finely chop the parsley. Add 1/2 the parsley to the marsala sauce and stir to incorporate. Adjust the polenta seasoning to taste, then divide between 4 plates. Add the chicken on top of the polenta and spoon the marsala and mushroom sauce on top. Garnish with the remaining parsley. Enjoy!

Think this looks delicious? Get recipes and all the New England ingredients you need to enjoy them delivered right to your door each week. Visit www.justaddcooking.com for more information.

500 Calorie Comfort Foods

Sausage Lasagna

As we discussed in a recent blog post, there aren’t many dishes that are more satisfying than comfort foods during the winter months. A frigid night at home is a lot more manageable, and dare we say enjoyable, with a bowl of soup or other comfort food by your side.

This week we wanted to share comfort food recipes that are 500 calories or less (yes, they exist), for both a pleasurable and guilt-free night in. Read on for ideas & enjoy!

Sausage Lasagna

A touch of sweet Italian turkey sausage makes this pasta dish hearty, yet sensible. The cheese layer’s filled with part-skim ricotta and low fat cottage cheese along with some part-skim mozzarella, which helps keep the calories in check at 350 per serving.


  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup dry red wine
  • 1/2 cup chopped fresh basil leaves, plus 2 whole sprigs
  • 2 cloves garlic, minced
  • Pinch crushed red pepper flake
  • 1 (16-ounce) container 1 percent low-fat cottage cheese
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
  • 2 scallions, chopped
  • 1/4 teaspoon freshly grated nutmeg
  • 8 ounces lean sweet Italian-style turkey sausage, casings removed
  • 1/2 cup finely chopped onion
  • 9 sheets no-boil lasagna noodles, 5 1/2-ounces, (recommended: Barilla)
  • 1 1/2 cups part-skim shredded mozzarella cheese, 6 ounces


  1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
  2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
  3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
  4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
  5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.

Slimmed Down Chicken Pot Pie

chicken pot pie

This classic can be lightened up with a few tweaks: low sodium chicken broth, more veggies, and a few sheets of phyllo for the crunchy topping.


  • 2 bone-in skinless chicken breasts (about 1 3/4 pounds)
  • 4 cups chicken broth, low-sodium canned or homemade
  • 2 tablespoons olive oil
  • 3 large carrots, sliced into 1/2-inch rounds, (1 1/2 cups)
  • 8 button mushrooms, quartered
  • 2 ribs celery, sliced into 1/2-inch pieces
  • 1/2 cup halved baby or small turnips, or quartered if large
  • 1 cup frozen pearl onions, thawed
  • 1/4 cup all-purpose flour
  • 1 tablespoon minced parsley
  • 2 teaspoons minced fresh dill
  • 1/2 teaspoon finely grated lemon zest
  • Freshly ground black pepper
  • 3 sheets phyllo dough


  1. Spray 4 (8-ounce) ramekins with olive oil spray and set aside.
  2. Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don’t fret, it finishes cooking in the pie.)
  3. Preheat oven to 400 degrees F.
  4. Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
  5. Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.

Mexican Chicken Stew

mexican stew

With 330 calories per serving, Dave Lieberman’s lightened stew will warm up any week night.


  • 4 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 4 large cloves garlic, roughly chopped
  • 2 jalapenos, seeded and sliced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried cumin
  • 1 (28-ounce) can chopped tomatoes
  • 3 cups shredded cooked chicken
  • Few dashes Worcestershire sauce
  • 3 to 4 cups chicken stock
  • 1 lime
  • 1 cup cooked white rice
  • Sour cream, for garnish
  • Fresh cilantro leaves, for garnish


  1. Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
  2. Bring to a simmer and cook 20 minutes.
  3. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
  4. Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
  5. Ladle into bowls and garnish with sour cream and cilantro.

Winter Comfort Foods: Can They Be Healthy?

potato leek


There are few things more satisfying than comfort foods in the winter. As the temperature continues to drop, these are foods that make a night in that much more enjoyable. Then why do comfort foods get a bad rep? Most likely because they are generally thought to be unhealthy and loaded with calories (think baked potatoes and red meat). A few of our recipes, like Leek and Potato Soup and Chicken Gruyere, accomplish the at-home coziness feeling while still being wholesome. See the recipes below to try the next time you are feeling like a night in. Enjoy!

Read more

Comfort Food Recipe Collection

Welcome to November! As the temperatures drop, we’re all craving something warm and hearty at our table each night. At Just Add Cooking, we cultivate our recipes seasonally, so you’ll be seeing lots of comfort food options arriving in your box each week. We are big believers that if you’re cooking from scratch and using whole foods, it’s OK to use a little cream or butter, which is a great philosophy for delicious, but still wholesome and healthy, comfort food.

So in celebration of those falling temperatures and leaves, we’ve cultivated our Just Add Cooking comfort food recipes into one collection. Check it out here, and look for these options to select for your boxes all winter long!

Chicken Collage

Chicken Comfort Food Recipes

Fish Collage

Fish Comfort Food Recipes

Beef Collage

Beef & Pork Comfort Food Recipes

Vegetarian Collage

Vegetarian Comfort Food Recipes