Corn & Black Bean Quinoa Salad

From Eating Well, Aug. 2013

(h^f = high fiber )

Slow Cooker Vegetarian Chili. Low Salt, Low Sugar

5 tomatoes (chopped)
4 sweet peppers (chopped)
1 jalapeno-style pepper, chopped, seeds removed (optional)
1.5 Cups carrots (chopped)
4 stalks celery (chopped)
2 onions (chopped)
15 oz. canned kernel corn no salt added
15 oz pinto beans no salt added
1 tsp chili powder
2 tsp ground cumin
15 oz. mild chunky salsa
6 bay leaves

Mix together all ingredients into a slow cooker. 
Cover and cook on low heat, about 8 hours.

Top with grated cheese (optional).
Makes 6 servings.

Chicken Thighs/Mandarin-Tomato/CrockPot

8 oz chicken thighs, skin removed, cut into 1" pieces
1 onion, chopped
12 oz. carrots, chopped
14.5 oz diced tomatoes, no salt added
6 oz tomato paste, no salt added
2 cloves garlic, minced
4 mandarins, segmented
1 blood orange, juice and zest
1 TBS dried basil
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp ground pepper
1 tsp Mrs Dash Garlic & herb seasoning
1 tsp sugar
2 TBS lemon juice (optional)

In a slow cooker, combine the chicken, onion, carrots, diced tomatoes, tomato paste, garlic, the mandarin segments, juice of the blood orange, the zest of the blood orange, basil, rosemary, oregano, thyme, ground pepper and Mrs. Dash. Mix thoroughly.

Cover and cook on low heat in the slow cooker for 5-6 hours. Don't let the chicken get too dry. Stir in the sugar and lemon juice (optional). Serve over rice.

Makes four servings.
Nutrition per serving:

Healthy, Easy Blueberry Smoothie

2 Cups Unsweetened Almond milk, vanilla flavor

1 frozen banana

1 Cup Non-Fat Greek yogurt, plain

1 Cup frozen blueberries (or pluots, peaches, mulberries, pitted cherries, etc.)

Blend almond milk, banana and yogurt. Add blueberries. Blend on high speed until mixed thoroughly.

Makes 32 ounces (four servings)

Nutritional data for an 8 oz. blueberry smoothie:

Fisherman's Stew

1 Cup cherry tomatoes

14.5 oz diced tomatoes, no salt added

1 Cup water

10 oz. apple juice

6 oz tomato paste, no salt added

5 oz. diced peppers

5 oz. diced onions

5 oz. diced celery

2 garlic cloves, minced

1 TBS dried basil

2 tsp dried thyme

2 tsp dried rosemary

1 tsp freshly ground pepper

1 tsp Mrs. Dash Garlic & Herb seasoning

2 bay leaves

8 oz small scallops

8 oz. small or medium shrimp, shelled

11 oz. cod or halibut filets, cut into half-inch chunks

4 oz. mushrooms, stems & pieces

In a slow cooker, mix together the tomatoes, apple juice, water, tomato paste, peppers, onions, celery, garlic, basil, thyme, rosemary, ground pepper, Mrs. Dash and bay leaves. Cover and cook on low setting 5-6 hours. Remove bay leaves.

Stir in scallops, shrimp, cod or halibut. Cover and cook on the high setting 20-30 minutes.

Stir in mushrooms.

Serve in soup bowls.

Makes 8 servings.

Nutritional data for 1 serving of Fisherman's Stew:

Super Bowl of Chicken Salsa Chili

14 oz. boneless, skinless, chicken: diced into 1" cubes

5 oz. diced onions

5 oz. diced red/green peppers

2/3 Cup finely chopped garlic or elephant garlic

10 oz can of Rotel Diced Tomato & Green Chili - Original

15 oz can of low salt garbanzo beans

15 oz can of low salt black beans

15 oz can of no salt added kidney beans

16 oz cherry tomatoes

28 oz. tomato puree

1 cup unsalted chicken broth

2 TBS fresh cilantro

1 TBS chili powder

1 tsp cayenne pepper

1 TBS Mrs. Dash garlic & herb seasoning

fresh lime juice to taste

Combine all ingredients in a slow cooker.

Cook on low, 6-8 hours

Makes 8 servings

Nutrition for 1 serving of Super Bowl of Chicken Salsa Chili:

Steamed Halibut with Bok Choy

From: whfoods.org

Prep and Cook Time: 15 minutes
Ingredients:

4 pieces of halibut filet, or steaks, about 5-6 oz each
1 medium onion, cut in half and sliced medium thick
5 cups chopped bok choy, cut into 1/2-inch slices (remove tips of leaves and discard)
2 cups thickly sliced fresh shiitake mushrooms, 1/2-inch thick), stems removed

Dressing
1/3 cup minced scallion
3 medium cloves garlic, pressed
1 TBS finely minced fresh ginger
3 TBS fresh lemon juice
1 TBS soy sauce
1 TBS extra virgin olive oil
salt and white pepper to taste

Directions:
Slice onion, chop bok choy, and press garlic and let them sit for at least 5 minutes.
 

Mix together dressing ingredients in a bowl and set aside.
 

Add 2-inches of water to the bottom of a steamer and bring to a boil.
 

Sprinkle a little salt and white pepper over halibut before steaming. 

Layer the onion, mushrooms, and halibut (in this order) in the steamer basket. Cover, and steam for about 3 minutes. 

Add bok choy and steam for 3 more minutes
 

Serve on a platter with halibut nestled on top of vegetables and drizzle dressing over all of it. 

Serves 4
 
Serving Suggestion: Serve with Seaweed Rice

per serving:

 

Chicken with Figs and Lemon over Rice

(revised from p. 84 "The Best Slow Cooker Cookbook Ever")

11 oz. Chicken Broth, no salt added

3 oz (2 packets) McCormick's Slow Cookers Italian Herb Chicken Recipe Mix

1 tsp ground cinnamon

6 garlic cloves, minced

Grated zest and juice of 1 lemon

1 onion, chopped

8 oz. dried Mission figs, halved

1 pound skinless, boneless chicken breasts or thighs

Parsley for garnish

In a slow cooker, mix together the chicken broth, recipe mix, cinnamon, garlic, and zest & juice of the lemon. Stir in the onion and figs. Push the chicken pieces down into the mixture in the pot.

Cover and cook on the low heat setting about 4 hours. Don't overcook. Chicken should be moist. 

Serve over Trader Joe's organic brown rice. Add a green garnish, such as parsley or cilantro.

Serves 4.

One serving contains: