Vegetarian Chili With Couscous

Jun 23, 2008 - For the perfect autumnal presentation, serve chili in a steamed butternut or acorn-squash "bowl." To make, simply halve the squash, remove seeds, place halves upside-down in a shallow baking dish and microwave on high 5-7 minutes, until fork-tender. Serves: 4 Prep Time: 10 mins. - 0 Comments

Grilled Chicken With Strawberry-Peach Salsa

May 16, 2008 - You can make the salsa separately and serve with pork or with a white fish like halibut. Serves: 4; Prep Time: 22 minutes; Cook Time: 6 to 8 minutes Ingredients: 1 large lemon 3 teaspoons honey 2 teaspoons minced garlic 3 teaspoons extra-virgin olive oil, divided ½ teaspoon salt ¼ teaspoon freshly ground pepper 4 (4-ounce) skinless, boneless chicken breasts, about 1 pound 2 cups diced strawberries 2 ripe medium peaches, peeled and diced ¼ cup minced red onion ½ cup diced red bell pepper 2 teaspoons minced jalapeño chili Directions: Preheat grill or broiler. Zest lemon to make about 1 teaspoon; set aside. - 1 Comment

Sesame Seared Tuna With Vegetable Slaw

Sep 09, 2008 - Now that grilling season has come to a close, head inside and sear up some tuna. It's delicious and high in omega-3 fatty acids that may help reduce your risk for heart disease. Makes 4 servings Ingredients: Vegetable Slaw 2 carrots, peeled 2 parsnips, peeled 2 each green and red bell peppers, cored and seeded 1 small sweet onion 1 jalapeño pepper, cored (and seeded if less heat is desired) 2 tbsp chopped fresh cilantro Vanilla Dressing 3 tbsp sugar Seeds from 1/2 vanilla bean 1/2 cup rice vinegar 1/2 cup nonfat sour cream Sea salt White pepper Sesame Seared Tuna 1/4 cup white sesame seeds 1/4 cup black sesame seeds 1 tbsp wasabi powder (found at Asian grocery stores) Vegetable oil cooking spray 1 tbsp sesame oil 2 pieces tuna loin (about 8 oz each), cut in half Directions: For slaw and dressing Attach grating blade to food processor. - 0 Comments

Healthy Chili Verde

Mar 01, 2008 - Ingredients 1 teaspoon grapeseed or extra virgin olive oil 1/4 teaspoon salt 1/2 teaspoon black pepper, divided 2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces 3 cups chopped onion (about 2) 1/4 cup chopped seeded Anaheim chile 2 tablespoons chopped seeded jalapeño pepper (about 1) 2 garlic cloves, crushed 3 cups fat-free, less-sodium chicken broth 2 teaspoons dried oregano 1 teaspoon ground cumin 1 teaspoon ground coriander 5 (11-ounce) cans whole tomatillos, drained and chopped 1/4 cup chopped fresh cilantro 6 cups hot cooked long-grain rice 8 lime wedges Preparation Preheat oven to 400°. Heat oil in a large Dutch oven over medium-high heat. Sprinkle salt and 1/4 teaspoon black pepper over pork. - 6 Comments