Grilled Chicken and Tri-Color Peppers with Chimichurri Sauce

1 cup(s) parsley, fresh, leaves
1/2 cup(s) cilantro, fresh, leaves
1 clove(s) (large) garlic clove(s), smashed with the side of a knife and peeled
1/4 cup(s) water
1 Tbsp red wine vinegar
2 tsp olive oil
1 tsp fresh lemon juice
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 spray(s) cooking spray
1 pound(s) Chicken, breast, raw, without skin & bone, four 4-oz pieces
1 medium sweet red pepper(s), sliced into 1-inch strips
1 medium orange pepper, sliced into 1-inch strips
1 medium yellow pepper(s), sliced into 1-inch strips


Instructions
In a blender, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper. Blend on high, pulsing, until a smooth sauce is formed; set aside.


Coat a stovetop grill pan with cooking spray; heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove chicken from pan, cover to keep warm and set aside.


Off heat, recoat grill pan with cooking spray and set pan back over medium-high heat. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce. Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving.

Cuban Black Bean Stew with Recaito

Ingredients (use vegan versions):

1 15 oz can Black beans
1 1/2 tablespoon Goya Recaito (or use recipe below)
1 bay leaf

Directions:

Pour can into pot and add recaito and bay leaf. Bring to boil and immediately turn heat down to simmer up to an hour on very low heat.

This is very tasty with the recaito, but it does contain MSG, so you can also make your own.

Recaito recipe:

1/2 bell pepper
1/2 yellow onion
2 cloves garlic
1 aji chili (optional sweet chili)
1 Tbsp. cilantro
1/2 tsp salt

Chop all ingredients and process in blender or food processor until almost mush. This recipe can be doubled or tripled and kept in the freezer. It can be added to many dishes for flavor.

Serves: 4

Black Bean Polenta

2 c dried black beans
8 c Water
3 ts Salt
2 c Polenta(coarse corn meal)
3 c Sliced Green Onion(2 bunch)
4 c Garlic jack cheese grated
1 pt Fresh salsa
1 cn Chopped green chilies(7 oz)


Cook Beans..can be done day before, or quick soak and cook same day..refrigerate.

In a large pot bring 8 cups water to a boil, add salt; add cornmeal slowly, stirring constantly. Cook 20 min or until thick enough to leave sides of pan. Mix in green onion and half of cheese. Pour half of this mixture into an 9"x13" pan. Spread salsa over mixture, then black beans( drained), then chilies, then remaining cheese. Pour rest of polenta on top. Bake at 350 deg for 20 min..let cool before cutting into servings. reheat if necessary before serving.

French Lentil Soup

2 T EVOO
½ t mustard seeds
1 T tarragon
½ t thyme
½ t rubbed sage ( or ¼ t sage powder )
½ t rosemary
½ t coriander
1 large onion
10 cloves garlic
2 large carrots, diced ( around 2 c )
1 large celery stalk, diced ( around ¾ c )
1 bay leaf
Good pinch salt
¼ t white pepper or generous pinch black pepper
2 T apple cider vinegar, golden balsamic vinegar or ¼ c white wine
4 c vegetable stock
3 c cooked lentils
2 T Dijon Mustard
Salt/Pepper to taste
1 c fresh parsley or 1 T dried parsley


Method:
In a heavy bottomed soup pot over medium heat, add the olive oil and spices. When the mustard seeds start to pop add the onion, garlic, carrots, celery, bay and a good pinch of salt/pepper. Saute for at least 15 minutes. Now deglaze with the vinegar or wine. Stir well and then add the vegetable stock, cooked lentils and mustard. Bring to a boil, turn down to a simmer; cover and let cook for 30 minutes. Season with salt/pepper to taste and stir in fresh parsley.

Greek Split Pea Spread

Ingredients
1 cup dried yellow split peas, rinsed
6 cloves garlic, crushed and peeled
3 cups water
1 teaspoon salt, plus more to taste
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
2 tablespoons chopped fresh dill or parsley
1/4 cup chopped scallions

Instructions
1. In a large saucepan, combine split peas, garlic and water. Bring to a boil, skimming off any froth. Reduce heat to low, cover and simmer for 30 minutes.

2. Uncover and simmer, stirring often, until mixture has cooked down to a thick puree, 10 to 20 minutes longer. Remove from heat and stir in 1 teaspoon salt. Press plastic wrap on the surface
and let cool.

3. Transfer pea mixture to a food processor. Add lemon juice and oil; process until smooth. Adjust seasoning with salt and pepper. Scrape into a bowl and stir in dill (or parsley). (The spread will keep, covered, in the refrigerator for up to 4 days or in the
freezer for up to 6 months.) Sprinkle with scallions and serve.

Note: 1/3-1/2 cup of the dip is a serving size.

Chicken Crimini

Ingredients
1.2 lb chicken thighs, boneless, skinless, trimmed of fat
2-3 t extra virgin olive oil
8 oz mushrooms, quartered or sliced
3 scallions, thinly sliced
1 clove garlic, minced
1/2 c low sodium, fat free chicken broth
2 T low fat cream cheese
1/4 t rosemary



Directions
Sprinkle chicken with salt and pepper. In lg skillet, heat 2 t oil. Add chicken and brown. Transfer chicken to plate and add mushrooms, garlic, scallions and if nec 1 more tsp of oil (with thighs, you may not need it). Toss frequently until the mushrooms wilt and give up their juices (3 min). Add broth, cream cheese & rosemary and stir until cheese melts. Return chicken to pan and bring to a simmer until heated through. (With breasts, cover & simmer 5 minutes).
Divide chicken and sauce into 4 portions. I leave a little sauce in the pan and toss around some baby spinach until wilted (2 min).

Makes 4 servings of approx 4 oz chicken each.

Crockpot Italian Chicken

Ingredients
(1) cup chopped carrots
(1) cup chopped onions
(1/2) cup chopped celery
(1) can diced tomatoes
(1) can white kidney beans/northern beans
(1/2) cup chicken broth
(2) lbs chicken breasts
salt
pepper
Italian seasoning




Directions
Combine carrots, onions, celery, beans and chicken broth in crock pot.
Add italian seasoning and stir well.
Lightly salt and pepper chicken breasts and layer on top of vegetables.
Pour can of tomatoes on top.
Cook for 3-4 hours (HIGH) or 7-8 hours (LOW).
Optional: top with parmesean cheese when serving.

Grilled Tomato Relish

2 medium pear-shaped tomatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced or pressed
1⁄4 cup chopped fresh basil or 2 tablespoons dry basil
Pinch salt
Pinch freshly ground black pepper
Basil sprigs (optional)

Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with 1 tablespoon of the oil. When the tomatoes are browned on the bottom (about 3 minutes), turn them over and continue to cook until soft when pressed (about 3 more minutes).

While the tomatoes are grilling, combine the remaining 1 tablespoon of oil, the onion, and garlic in a medium frying pan with a heatproof handle. Set the pan over the coals (or set on the stove over medium-high heat). Cook, stirring often, until the onion is limp and golden (about 10 minutes). Stir in the basil.

When the tomatoes are soft, stir them into the onion mixture, then set the pan aside on a cooler area of the grill (or cover and keep warm on the stove).

Spinach Dip with fresh veggies

Ingredients
1 1/2 cups prewashed baby spinach
1/2 cup 1% or fat-free cottage cheese
1 1/2 teaspoons dried parsley
2 tablespoons regular or low-fat mayonnaise
1 1/2 teaspoons prepared horseradish
1 1/2 teaspoons minced onion
1 tablespoons lemon juice
1/2 teaspoon minced garlic
Ground pepper to taste
Salt to taste
Fresh veggies of choice for dipping (celery sticks, cucumber spears, bell pepper strips, cauliflower and broccoli florets, mushrooms, etc.)

Instructions
Wilt spinach in a microwave oven on high, 2 minutes. Combine spinach with remaining list of ingredients (except the fresh veggies), and blend well in a food processor or blender. Chill and serve with fresh vegetables

Jicama, Tomato, and Black Bean Salad

Ingredients
1 1/2 tablespoons fresh lime juice
1/2 garlic clove, minced
1/4 teaspoon ground cumin
1 1/2 tablespoons extra-virgin olive oil
1/2 (15-ounce) can black beans, rinsed and drained
1/2 small jicama, peeled and chopped
1 plum tomato, chopped
1 1/2 tablespoons diced red onion
1/8 cup chopped fresh cilantro
Salt and freshly ground black pepper


Instructions
Whisk together lime juice, garlic, and cumin in a large mixing bowl; slowly whisk in oil. Add beans, jicama, tomato, onion, and cilantro. Toss to combine, season with salt and pepper, and serve.

Oriental Cabbage Salad

Ingredients

1/4 small head green cabbage
1 1/2 scallions, chopped
1 tablespoons dark sesame oil
1 tablespoons rice wine vinegar
1 tablespoons sesame seeds, toasted

Instructions
Combine the cabbage, scallions, oil, and vinegar. Toss well and chill until ready to serve. Add the sesame seeds and toss again before serving.

Savory Chicken Sauté

Ingredients
2 tablespoons extra-virgin olive oil
2 boneless, skinless chicken breast halves
1/2 large onion, sliced
1 cloves garlic, minced
1/2 tablespoon fresh rosemary leaves, chopped
1⁄4 cup fat-free chicken broth
Pinch salt
Pinch freshly ground black pepper

Instructions
Heat the oil in a large skillet over medium heat. Sauté the chicken breasts in the oil for 4 minutes, then turn them over and add the onion. Cover and cook for 3 minutes longer, stirring occasionally. Add the garlic, rosemary, and broth. Cover and cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally. Season with salt and pepper.

Tortilla Soup (without the tortillas)

1 tablespoon extra-virgin olive oil
1/2 medium red onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
Pinch cayenne pepper
3 1/2 cups lower-sodium chicken broth
1 can (14.4 ounces) diced tomatoes, with juice
3/4 pound boneless, skinless chicken breasts, cut into 1/2" cubes
3 tablespoons fresh lime juice
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro

Instructions
In a medium saucepan, heat the oil over medium-low heat. Add the onion, garlic, cumin, and cayenne. Cook, stirring often, until the onion is softened, about 4 minutes.

Add the broth and tomatoes and their juice. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the chicken and return to a simmer. Cook until the chicken is cooked through, about 4 minutes.

Remove the pan from the heat and stir in the lime juice. Season with salt and pepper to taste. Ladle the soup into 4 bowls and sprinkle with the cilantro.

Chicken en Papillote

2 boneless, skinless chicken breasts, trimmed of fat
2 teaspoons grainy mustard
1 leek, trimmed, cleaned, and cut into 2 1/2-inch-long julienne strips
1 medium carrot, peeled and cut into 2 1/2-inch-long julienne strips
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
Salt & freshly ground black pepper to taste


Instructions
1. Preheat oven to 400 degrees F. Cut 2 pieces of parchment paper or aluminum foil 12 inches by 16 inches. Fold in half to form an 8-by-12-inch rectangle, then cut into a half-heart shape as you would a valentine.
2. Place a chicken breast in the center of one-half of each opened paper heart. Spread mustard evenly over chicken breasts. Distribute leeks, carrots, and thyme over the chicken. Season with salt and pepper. Seal the packages and place them on a baking sheet.
3. Bake for 10 to 12 minutes, or until the packages are puffed. (Open one package to check that the chicken is no longer pink inside.) Transfer to individual plates and let diners open their own packages.

Chicken Capri

1 cup reduced-fat ricotta cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breast halves
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil
1 cup crushed tomatoes
4 slices reduced-fat mozzarella cheese

Instructions
In a blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend.

Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 12 minutes per side. Place the chicken breasts, side by side, in a large baking dish and allow to cool.

Preheat the oven to 350°F.

Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. Top each chicken breast with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the thickest portion of a breast registers 170°F and the juices run clear.

Chinese-Style Steamed Chicken

Ingredients
4 (6-ounce) boneless, skinless chicken breasts
4 garlic cloves, minced
1 teaspoon minced fresh ginger
4 scallions, chopped
2 tablespoons low-sodium soy sauce
1 teaspoon red pepper flakes
1 (1-pound) head broccoli, cut into florets (3 1/2 to 4 cups

Instructions
Fill bottom part of a steamer with 1" of water; bring to boil.

Toss chicken with garlic, ginger, scallions, soy sauce, and red pepper flakes, coating breasts well. Place chicken in the steamer basket, pouring remaining soy sauce mixture over chicken. Lower basket into water container, reduce to a rapid simmer, and cover with a lid. Steam for 5 minutes.

Turn chicken breasts, add broccoli, cover, and continue steaming until chicken is cooked through and broccoli is tender, 5 to 6 minutes more. Serve hot.

Provençal Chicken Sauté

Ingredients
2 boneless, skinless chicken breasts (1/2-3/4 pounds), trimmed
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon anchovy paste (optional)
1/4 cup reduced-sodium chicken broth
2 tablespoons dry white wine
3/4 cup canned diced tomatoes
2 tablespoons chopped fresh basil
1 tablespoon chopped pitted Kalamata olives


Instructions
1. Season chicken with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and keep warm.

2. Reduce heat to medium. Add remaining 1 teaspoon oil to the skillet. Add onion, garlic and anchovy paste, if using. Cook, stirring, for 1 minute. Add broth, wine and tomatoes; bring to a simmer. Cook until slightly thickened, 4 to 6 minutes.

3. Return chicken and juices to the skillet; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer chicken to a platter or plates. Stir basil and olives into the sauce. Spoon over chicken. Serve immediately.

Stuffed Baked Tomatoes

2 plum tomatoes, halved lengthwise
11/2 ounces shredded part-skim mozzarella cheese (1/4 cup)
1/8 cup roughly chopped fresh basil leaves
1 tablespoon freshly grated Parmesan cheese
1/2 garlic clove, minced
Salt and freshly ground black pepper


Instructions
Heat oven to 400°F.
Scoop out the inside of each tomato half with a melon baller and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and a pinch of salt and pepper.
Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes. Serve warm

Brown Rice and Lentil Casserole

3/4 cup organic lentils
1/2 cup brown rice
1 cup chicken broth
2 cups water
2 tsp italian seasoning 1 tsp garlic
1/2 cup cheddar cheese
2 1/2 cups frozen broccoli florets

1. Mix all ingredients except cheese in baking pan (I use an 11x7).

2. Cover with foil and bake 1 hour 10 minutes at 300 degrees.

3. Uncover, cover with cheese, and bake 20 minutes more, or until cheese is nice and melted. Like most casseroles, it is best to let it sit for a few minutes before cutting into it.

4. Steam broccoli and eat with casserole.

* You can use any combination of liquid here that you like - chicken/veggie broth, water, even tomato sauce. You just want to make sure you have 3 cups total.