Healthy Recipes

This simple recipe is the perfect meal for a chilly winter day. It is packed with tender vegetables, filled with protein and can be made with chicken or as a vegetarian dish. Serve it with a salad for a quick and healthy meal that the whole family will love.   Yield: 6 servings

• 2 medium yellow potatoes, peeled and diced
• 1 medium yellow onion, diced
• 3 large carrots, peeled and diced
• 1 yellow bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 cups chicken, cooked and cubed (or 1 package firm tofu, drained and cubed)
• 1 Tablespoon olive oil
• 1 Tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 can lowfat chili

1. Preheat oven to 375 degrees.
2. In a large bowl combine all of the vegetables and chicken.
3. Drizzle the olive oil and mix to coat.
4. Add the thyme, salt and garlic powder.
5. Spread the mixture on a baking sheet, and cover well with foil.
6. Bake for 30-40 minutes, until the vegetables are tender.
7. Remove the foil and turn on the broiler.
8. Broil until the vegetables are nicely browned, about 8 minutes.
9. Top each serving with a scoop of warmed chili.

This stew is perfect for a cold winter day. It is packed with antioxidant-rich vegetables and fragrant spices. Serve this stew over a scoop of cooked quinoa or whole grain brown rice. Yield: 6 servings

• 1 1/2 cups plus 3 tablespoons water or vegetable stock, divided
• 1 large size yellow onion, finely chopped
• 2 large size red bell peppers, seeded and chopped
• 2 or 3 garlic cloves, minced
• 1 teaspoon agave nectar or pure maple syrup
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 teaspoon grated or minced fresh ginger
• 1/2 teaspoon saffron
• 2 medium size sweet potatoes or garnet or jewel yams, peeled and cut into 1/2 inch cubes
• 1 can (15oz) diced tomatoes, undrained
• 1 can (15oz) chickpeas drained and rinsed
• Salt and pepper to taste

1. Heat 3 tablespoons water in a soup pot over medium heat.
2. Add onion, peppers and garlic, and cook for 5 minutes. If the water begins to evaporate, add a little more.
3. Stir in the agave nectar, coriander, cinnamon, cumin, ginger and saffron and cook for 1 minute, stirring constantly.
4. Add sweet potatoes, and stir to coat.
5. Stir in tomatoes, remaining 1 1/2 cups water and chickpeas.
6. Bring to a boil, then reduce heat to low.
7. Simmer until sweet potatoes are tender, about 30 minutes.
8. Season with salt and pepper, then serve over quinoa or brown rice.

Nutritional Analysis: One serving equals: 141 calories, 1g fat, 29g carbohydrate, 6g fiber, and 6g protein.

Here's a real food item for you! If asparagus isn't a mainstay in your diet, then it's time you make it one. Asparagus is packed with folic acid, which is necessary for blood cell formation. Fresh squeezed lime makes this dish refreshing and delicious. This recipe only takes 15 minutes, perfect for weekday dinners. Yield: 2 servings

• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 1 shallot, minced
• 1 bunch fresh asparagus spears, tough ends trimmed
• Juice from 1/2 lime
• Salt and pepper, to taste

1. In a large skillet heat the oil over medium heat. Mix in garlic and shallot, and cook for a couple of minutes.
2. Add the asparagus spears, cook until tender, about 5 to 7 minutes.
3. Squeeze lime juice over asparagus and season with salt and pepper.

Nutritional Analysis: One serving equals: 80 calories, 2g fat, 8g carbohydrate, 3g fiber, and 3.5g protein.