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This makes a quick and healthy side dish for a Mediterranean or Greek meal. Makes a lot though (6 cups!) so be prepared for leftovers.

2 tablespoons olive oil
2 cups chopped red onion (1 large)
1 cup chopped yellow bell pepper (about 1)
1 cup chopped red bell pepper (about 1)
2 teaspoons minced garlic
5 1/2 cups diced peeled eggplant (about 1 pound)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can organic diced tomatoes, undrained
Heat oil in a large nonstick saucepan over medium-high heat. Add onion and bell peppers; sauté for 3 minutes. Add garlic, and sauté for 1 minute. Add the eggplant, salt, black pepper, and tomatoes; stir to combine. Cover, reduce heat, and simmer 5 minutes.

Original recipe

This heavily spiced chicken soup is sweet from the apples and mango chutney, but has quite a bit of heat from the jalapeno and crushed red pepper. You can make the chutney ahead of time or use store bought. Serve the soup with a dollop of sour cream or plain yogurt on top to cut the heat and fresh naan (Indian flatbread) on the side.

1 tablespoon vegetable oil, divided
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped peeled Gala or Braeburn apple
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 c. white wine
1/3 cup mango chutney* Recipe Follows
1/4 cup tomato paste
1 c. frozen peas
Chopped fresh parsley (optional)
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.

Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, wine and tomato paste; bring to a boil.

Reduce heat; simmer 8 minutes. Return chicken to pan, add peas.Cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

Yield: 4 servings (serving size: 1 1/4 cups
Calories:236
Fat: 4.8g (sat 0.8g,mono 1.1g,poly 2.3g)
Original Recipe (Cooking Light)


Mango Chutney

1 1/2 cups cubed peeled ripe mango (about 1 medium)
1/3 cup chopped yellow onion
1/3 cup chopped red bell pepper
1/3 cup golden raisins
1/4 cup water
3 tablespoons brown sugar
2 tablespoons fresh lime juice
1 teaspoon diced jalapeño pepper
1 teaspoon white vinegar
1 teaspoon balsamic vinegar
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
Combine all ingredients in a medium saucepan. Cook over medium heat 30 minutes or until thick, stirring occasionally. Remove from heat; mash with a potato masher until desired consistency. Cool completely. Store chutney in an airtight container in the refrigerator up to 2 days.

Yield: 1 1/4 cups (serving size: 2 tablespoons)
Calories: 35
Original recipe (Cooking Light)

IMG_5540_sm.jpgThis is something that I would not have eaten as a kid. However, as an adult who's no longer afraid of lentils, it's really good. We made it first with the Sazon Goya packet, but the msg-ness is a little  too overpowering. Next time, I'll just use the cumin and paprika. Serve as a wrap filling with some cilantro and spicy chili sauce as toppings.

2 sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, coarsely chopped
2 tablespoons olive oil
1 packet Sazon Goya with saffron (1 teaspoon cumin and 1/2 teaspoon paprika)
Salt and pepper
1/2 cup lentils (green)
2 cups water
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Juice of 1 lime
1 red pepper, dice
1/2 cup crumbled queso fresco cheese (optional)
Salt and pepper to taste
Serve with:
cilantro
spicy chili sauce
tortillas
  1. Preheat the oven to 400 degrees.

  2. Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.

  3. Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.

  4. While potatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.

  5. Simmer lentils gently until tender, about 25 minutes.

  6. Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.

  7. Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.
original recipe



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