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:

Salmon with Mustard and Ginger

From the book, The World's Healthiest Foods :

Salmon with Mustard and Ginger

Prep and Cook Time: 15 minutes

Ingredients:

       8 oz salmon fillet

       2 tsp + 1 TBS lemon juice

       1 TBS extra virgin olive oil

       1 clove garlic, pressed

       1 tsp yellow or Dijon mustard

       1/2 tsp soy sauce

       2 TBS cilantro

       2 TBS grated ginger

       sea salt and pepper to taste

Directions:

1.           To Quick Broil salmon, preheat broiler and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.

2.           Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)

3.           Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

4.           Top salmon 1 TBS lemon juice and the remaining ingredients.

Grilled artichokes

Grilled Garlic Artichokes
 

Rated:
Submitted By: rosiella
Photo By: Shannon Farnsworth
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Servings: 4
"No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting sauce. This is the best way to eat artichokes."
INGREDIENTS:
2 large artichokes
1 lemon, quartered
1/4 cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS:
1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
4. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
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