Mango Chicken Skewers

• 1 tsp. lime rind, grated
• 1/4 cup lime juice
• 2 Tbsp. vegetable oil (plus extra to grease grill surface)
• 3 cloves garlic, minced
• 2 tsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 3 chicken breasts, boneless and skinless, cut in 1-inch chunks
• 2 tsp. honey
• 2 mangoes
• 1 sweet red pepper, cored, seeded, and cut into 3/4-inch pieces
• 1 small red or sweet onion, peeled and cut into 1-inch chunks
• Medium bowl
• Large bowl
• 8 skewers
• Brush for marinade

Light charcoal grill or preheat gas grill. In a small bowl, create marinade by whisking together lime rind, lime juice, oil, garlic, chili powder, salt, and cayenne pepper. Place chicken chunks in large bowl. Pour half of marinade over chicken, toss to coat, and let stand for 20 minutes. Stir honey into remaining marinade, cover, and refrigerate until needed. Cut mango flesh from each side of pit. Cut mango flesh in a grid pattern of 3/4-inch squares down to but not through the skin. Gently push skin to turn inside out and cut off the flesh. Alternately thread mango, pepper, onion, and chicken pieces onto each of 8 skewers. Brush with half of the reserved honey marinade. (Discard marinade that chicken soaked in.) Lightly grease grill surface and place kabobs on it over medium-high heat; close lid and grill, turning and basting kabobs once with remaining honey marinade until fruit is softened and chicken is browned and cooked through (with no pink inside) and juices run clear (about 8 minutes). Makes 4 servings (2 skewers each).

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Greek-Style Lemon Chicken Soup

This delicate yet rich-tasting soup is packed with good things: Chicken breasts are poached with vegetables, then rice is cooked in the flavorful broth. At the last minute, the soup is enriched with eggs and fresh lemon juice in traditional Greek fashion.

Ingredients
12 ounces boneless, skinless chicken breasts
1 large onion, thinly sliced
2 celery stalks, chopped
1 large carrot, thinly sliced
6 black peppercorns
Strip of lemon zest
1 small bunch fresh dill or flat-leaf parsley
1/2 cup long-grain white rice
Juice of 1 lemon
2 eggs, beaten
Salt and pepper
Sprigs of fresh dill or flat-leaf parsley

Serves 4

Preparation
1    Place the chicken breasts, onion, celery, carrot, black peppercorns, lemon zest, and dill or parsley into a large saucepan. Add 4 cups water and bring to a boil over medium heat, skimming off any foam that rises to the surface. Reduce the heat, and half-cover the pan with a lid, so the water just bubbles gently. Simmer until the chicken is cooked through, about 15 minutes.
2    Remove the chicken from the pan with a slotted spoon and set aside. Strain the broth through a large sieve into a clean pan, discarding the vegetables and flavorings.
3    Reheat the broth until boiling, then stir in the rice. Simmer gently until the rice is almost tender, about 8 to 10 minutes. Meanwhile, cut or tear the chicken into thin shreds, and mix the lemon juice with the beaten eggs.
4    Add the shredded chicken to the soup. Heat over medium heat until the soup almost starts to boil again. Remove the pan from the heat, and pour in the lemon juice mixture, stirring constantly. Season lightly with salt and pepper. Serve immediately,
garnished with sprigs of dill or parsley.

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Greek Feta Chicken

Recommended by P90X nutritionist Carrie Wiatt

Mediterranean cuisine is considered to be among the healthiest in the world. This Greek chicken dish is not only delicious—it delivers an amazing 33 grams of protein with every serving. So “Greek out” with this easy-to-prepare dish.

• 8 boneless, skinless chicken breast halves
• Nonstick cooking spray
• Glass baking dish
• Medium bowl
• Cookie sheet
• Grill

Marinade:

• 8 oz. plain nonfat yogurt
• 4 tsp. garlic, minced
• 1/3 bunch fresh oregano, chopped
• 1 Tbsp. fresh parsley, chopped
• 1-1/2 tsp. fresh lemon juice
• 1 tsp. ground black pepper

Topping:

• 6 oz. feta cheese, crumbled
• 1 Roma tomato, chopped
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/2 cup sun-dried tomatoes, blanched and chopped
• 1 Tbsp. fresh oregano, chopped
• 1 Tbsp. fresh parsley, chopped

In glass baking dish, whisk together marinade ingredients. Set aside 1/3 cup of marinade to use later for basting; place in sealable container and refrigerate until needed. Add chicken to remaining marinade in baking dish, turn to coat, cover with plastic wrap, and marinate in refrigerator at least 1 hour (or as long as overnight).

When chicken is done marinating, preheat grill (gas, charcoal, electric, or tabletop electric) and preheat oven to 350 degrees. Discard used marinade. Grill the chicken, basting with unused marinade set aside for this purpose, for 4 minutes on each side, or until juices run clear and center is no longer pink. While chicken is grilling, in medium bowl, mix together topping ingredients. Lightly coat cookie sheet with nonstick cooking spray and arrange chicken on pan. Place 1 rounded tablespoon of topping on each breast half. Bake for 5 to 8 minutes or until cheese is softened. Makes 8 servings.

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Rick Gregor’s Spaghetti Salad

McCormick’s Salad Supreme

Good Seasons Italian Dressing

Spaghetti noodles

Tomatoes

Cucumbers

Red onion

Green pepper

Yellow pepper

Red Pepper

Shredded carrots

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Lemon Chicken for Grill

Ingredients:

1 cup lemon juice

4 tbs cooking oil

3 to 4 tsp garlic powder (or cloves minced)

1 tsp salt

¼ tsp thyme

¼ tsp oregano

¼ tsp pepper

Directions:

Marinate overnight.  Use as baste while grilling chicken.

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Vegetable Chili

Ingredients:

1 zucchini, sliced

1 medium green or red bell pepper, chopped

1 cup chopped onions

½ cup chopped celery

½ cup sliced carrots

2 garlic cloves, minced

¼ cup olive oil

28 oz canned tomatoes, undrained

8oz mild or hot picante sauce

1 ¼ cups water

1 tsp beef-flavor bouillon (or vegetable bouillon)

1 ½ tsp cumin

2 ¼ oz sliced ripe olives, drained

15 oz chili beans, undrained

15 oz garbanzo beans, drained (or a variety of beans, black, white, etc)

½ cup cashews

4 oz shredded Cheddar cheese

Directions:

In large saucepot or Dutch oven, sauté zucchini, green pepper, onions, celery, carrots and garlic in oil until crisp-tender.  Stir in tomatoes, picante sauce, water, bouillon, and cumin.  Bring to a boil; reduce heat.  Cover; simmer 30 minutes, stirring occasionally.  Stir in olives, chili beans and garbanzo beans; simmer until thoroughly heated.  Serve with cashews and cheese.  Makes about 6 servings.

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Fiber One Cookies – 4 Variations

Fiber One Cookies – Makes 8

1 melted Hershey bar

¼ cup peanut butter

1 cup Fiber One

OR

1 ½ cup Fiber One

2 Tbsp reduced fat peanut butter

½ cup butterscotch chips

OR

1 cups Fiber One

2 Hershey bars

¼ cup raisins or craisins

OR

1 cup Fiber One

4 Tbsp butterscotch

2 Tbsp semi sweet chocolate morsels

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Kathy and Robin’s Salsa

Ingredients

30 tomatoes, cored and chopped into 1/2 inch chunks

2 cups chopped onions

2 cups sweet yellow peppers, chopped (or canned yellow pepper rings)

2 cups green peppers, chopped

6 tbs minced garlic

6 tbs cilantro (fresh or dry)

1/4 cup kosher salt

1 cup white vinegar

1 cup jalapeno peppers (if you used jarred peppers, pour in the juice from the jar).

If you are making canned salsa add 3 8-oz cans of tomato paste.

Directions:

For fresh salsa: Chop all ingredients, mix and refrigerate for up to 8 weeks.  Salt and vinegar will make the salsa last a long time.

For canned salsa: Put all ingredients in a big pan (like a turkey roaster). Bring to a good simmer. Stir and let simmer for about 30 minutes. Then pour into canning jars (leave 1/2 inch head room from top of jar). Pour hot water over your new rings and lids. Put lid and ring on jar, tighten down, then put jar in your cannier.  Fill your cannier with water, jars should be sticking out of the water about 1 inch. On medium heat, bring to boil, let pan boil for 15 minutes.Take jars from water, let cool on the counter with a towel over all for 24 hours or so. You will hear the lids pop. If a lid does not pop, tap top with spoon. Most lids will pop within an hour or so.

Enjoy.

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Robin’s Sushi Rice

For rice cooker.

Ingredients:

Rice and water according to individual rice cooker directions for approx 5.5 cups of sushi rice

1/4 cup rice vinegar

1.5 tbs sugar

1 teaspoon salt

Directions:

Rinse rice in water before beginning.

Cook rice in rice cooker.

Combine rice vinegar, sugar and salt in a separate bowl.  Lay the cooked rice out on a sheet of foil and spread it out.  Pour 4 tablespoons of the mixture over the top of the rice and make sure it is all mixed in.  Then, add the rest and mix it well.  As the rice is cooling, squeeze the orange (or other citrus fruits) juice over the mixture.

Roll with seaweed, fish and vegetables!

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