Limey Chicken

By Lola

Juice of 2 limes

1 garlic clove, minced

1/2 teaspoon dried ginger

1/2 teaspoon coriander

4 5-ounce chicken thighs or breasts, skinned

lemon slices for garnish

Preheat oven to 350F.  In a small bowl, combine lime juice, garlic, ginger, and coriander.  Rub mixture onto chicken.  Place chicken in nonstick casserole dish or baking pan and cover.  Bake about 45 minutes or until tender. Serve hot, garnished with lemon slices.

Serves 4.  

I usually only make half of the recipe but still include a whole clove of garlic and it tastes great, but I really like garlic.  :)  There's no need to rub the juice & spices mixture on the chicken, just pouring it over will do just fine, which works great because I really don't like handling raw chicken and don't know many people that do.

Chicken Salpicon

 By Danette

3 skinless, boneless chicken breasts

6 jalapenos, deveined and deseeded

2 tomatoes

1/2 onion

1/4 cup cilantro

1/2 cup white vinegar

1/4 cup oil

1 tsp salt

1 tsp pepper

2 avocadoes, cubed

Cook and shred chicken.  Cube avocado.  Finely chop all other ingredients.  Mix all ingredients together and serve on a bed of lettuce.  Serve with tortilla or pita chips.

Serves approximately 10.

Black Beans and Rice Extravaganza

 ( from Engine 2 Diet)

2 cans black beans, rinsed and drained

1 to 1½ cups water or vegetable stock

1 tablespoon Bragg Liquid Aminos

1 teaspoon chili powder

2 to 3 tomatoes, chopped

1 bunch green onions, chopped

1 can water chestnuts, drained

1 cup corn, fresh, frozen, or canned

2 red, yellow, or green bell peppers, seeded and chopped

1 bunch cilantro, rinsed and chopped

1 avocado, peeled and sliced

3 cups cooked E2 Brown Rice

Salsa or tamari to taste

1.       Heat the beans with water or stock, Bragg’s, and chili powder.

2.       Place the chopped vegetables and cilantro in individual bowls.

3.       To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top.

4.       Add generous handfuls of chopped vegetables, cilantro, and avocado on top of the beans.

5.       Add salsa or tamari to taste.

Yummy Fish Dish

By Shelli

 Fish filets (salmon, tilapia, orange roughy)

lime juice

salt

pepper

garlic powder

onion powder

chili powder (yes, chili powder)

I just put all the above on the fish filets and bake until the fish is flaky.

 Spicy Corn Chili

By Teresa

Quick, easy and delicious, this chili is perfect for a stress-free weeknight dinner. The corn adds a mildly sweet flavor to the spicy sauce. Add a can of pinto or kidney beans for extra nutrition. Lean ground turkey or beef may also be substituted for the chicken.   Other options:  top with sliced avocado or serve with guiltless gourmet tortilla chips

1 tablespoon extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1 1/2 to 2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
Cayenne powder to taste
1 pound ground chicken breast
1 (15-ounce) can tomato sauce
1/2 cup mild or medium salsa
1 (16-ounce) bag frozen corn kernels, or 3 cups fresh corn kernels
Salt to taste
1/3 cup chopped cilantro

Method

In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.

Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.    Tastes even better the next day!

Nutrition

Per serving (about 13oz/357g-wt.): 330 calories (70 from fat), 8g total fat, 1.5g saturated fat, 65mg cholesterol, 810mg sodium, 39g total carbohydrate (6g dietary fiber, 11g sugar), 29g protein