2 tsp Canola oil
3 tbsp black bean sauce
2 tbsp of finely chopped shallots
1 tbsp finely chopped garlic
1 tbsp grated ginger
4 boneless skinless chicken breasts (about 6oz each) cut into half inch pieces
¾ cup diced celery
½ cup diced carrot
½ cup diced daikon (reserve 1tbsp for garnish)
½ cup diced re bell pepper (reserve 1 tbsp for garnish)
2tbsp hoisin sauce
8 iceberg lettuce leaves
¼ cup chopped almonds
2 tbsp finely sliced scallions

Heat oil in a 12” heavy bottomed skillet over medium- high heat.
Cook black bean sauce until fragrant, about 30 seconds. Add shallots, garlic and ginger and cook until soft, about 2 minutes. Add chicken and cook about 6 minutes. Add celery, carrot, daikon, bell pepper and zucchini. Cook until slightly soft, 2-3 minutes. Stir in hoisin; season with salt and pepper. Spoon mixture onto lettuce leaves and garnish with almonds, scallions and reserved vegetables.
Calories: 343 per serving, 44.1 g protein. 20.7g carbs
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Ruby Red Grapefruit Salad
-4 Ruby Red grapefruits
-one container blackberries
-1 cup pure cranberry juice
-3/4 cup dried cranberries
-1 tbsp honey
-2 tbsp chopped mint leaves

1.) section and skin grapefruit. slice sections in half or thirds.
2.) rinse and pat dry blackberries before adding.
3.) add cranberry juice
4.) add dried cranberries
5.) add honey
6.) gently mix all above ingredients
7.) add chopped mint leaves, cover and chill overnight
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When my French-Canadian friend Nadine made this for me years ago, I was a little thrown by the concept of cooking in a plastic bag. The smells coming from the kitchen kept my interest and the first bite sealed the deal for me. This dish is a bounty of healthy ingredients cooked in a very healthy way which yields incredible flavor! Feel free to improvise and add other veggies that like.

-Reynolds oven bag

-4 boneless chicken breasts(coarsely chopped into bites)
-3 tbsp olive oil
-1 medium-large red onion(coarsely chopped)
-6-8 garlic cloves(run through garlic press or finely minced)
-2 red/orange/yellow peppers( coarsely chopped into bites)
-2 sweet potatoes(skinned + coarsely chopped into bites)
-6 tbsp basil pesto
-8 or so sprigs of fresh rosemary
-8 or so sprigs of fresh thyme
-3-4 tbsp of fresh flat leaf parsely chopped
-sea salt and pepper to taste

1.) preheat oven to 400 degrees
2.) place oven bag in large rectangle/oval pyrex or ceramic baking dish
3.) add chopped chicken
4.) add olive oil (can simply be drizzled from bottle to loosely coat chicken)
5.) add chopped onion
6.) add pressed garlic
7.) add chopped peppers
8.) add sweet potatoes
9.) add pesto (distributing tbsps evenly around bag)
10.) add rosemary, thyme and parsely
11.) add sea salt and pepper

Make sure all ingredients are gently mixed up well within in bag. Tie bag in a knot getting as much air out as possible. Cook for about an hour.
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Pork Tenderloin with Wine Reduction and Veggies

This recipe is geared towards a large tenderloin…approximately 2lbs. One tenderloin can serve three-four people if nearly a pound. If preparing only one tenderloin, cut the rest of the ingredients in half.

Ingredients:
•pork tenderloin (I bought two packaged together that totaled 1.80lbs)
•2 Tbsp olive oil
•2 red/orange/yellow bell peppers (use two different colors)
•1 red onion
•1 leek
•4 tsp chili powder
•2 tsp salt
•3 tsp pepper
•1 cup red wine
•1/2 cup water
•3 Tbsp balsamic vinegar
•low sodium vegetable bouillon
•1 tsp harissa paste(okay to leave out if not on hand)

Prep:
1.allow pork tenderloins to come to room temperature
2.mix chili powder, salt and pepper(amounts of s+p can be varied to taste) to make rub.
3.rub tenderloins on both sides with chili/s/p mixture and set aside.
4. preheat oven to 350.
5.slice both peppers in small 1/4 inch slices.
6.slice onions in thin slices, then chop.
7.slice leeks in 1/4 slices

1. heat 1 Tbsp olive oil in large skillet over medium-high heat.
2. add sliced onions and sauté until starting to soften.
3. add sliced leeks to onions and continue sautéing.
4. add sliced peppers and continue sautéing until onions and leeks are browning and peppers are softened.
5. remove onions, leeks and peppers from skillet and arrange around the edges of roasting pan/baking dish.
6. add second Tbsp of olive oil to pan and sauté tenderloins until browned on all sides, approximately 2 minutes each side.
7. remove browned tenderloins and place in center of baking dish.
8. de-glaze pan with wine, water, balsamic vinegar and veggie bouillon. Stir until bouillon is dissolved and brown bits are scraped from pan bottom.
9. pour liquid mixture over tenderloins in baking dish.
10. arrange some of veggies on top of tenderloins so all flavors seep in.
11. place baking dish in 350 degree oven and bake uncovered for 1 hour. Both tenderloin and veggies will caramelize nicely.

Slice and serve…enjoy!

Leigh

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Waldorf Salad

3 green apples cubed

2 celery stalks very thin small slices

1 can pinaple crushed

1 can pinaple cubed

1 can pinaple rings (optional for decorating if you want on top of salad)

2 handfuls of walnuts (like 1/3 of a bag) crushed

2-3 tablespoons light mayo

Combine all and mix in a bowl. Decorate with one ring of a pinaple in middle and then berries around if you’d like.

–Sabina
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Tilapia from self.com

Marinade
1 cup nonfat plain yogurt
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1 teaspoon red chili powder
1/2 teaspoon minced jalapeño
1 clove garlic, minced
1/2-inch piece ginger, ground into a paste
1/2 teaspoon salt
Fish
4 tilapia fillets (about 4 oz each)
1 mango, peeled and diced
1 kiwifruit, peeled and diced
1 cucumber, peeled, seeded and diced
1 can (3 oz) hearts of palm, diced
Juice of 1/2 lime, plus slices for garnish
1/2 teaspoon canola oil
PREPARATION
For marinade
Whisk together marinade ingredients in a bowl. Place tilapia in marinade; turn to coat completely. Cover with plastic; refrigerate at least 1 hour.

To cook
Combine mango, kiwi, cucumber, hearts of palm and lime juice in a bowl. Season with salt. Mix gently. Heat a charcoal, gas or electric grill over high heat. Brush grill with canola oil. Remove tilapia from marinade; blot excess with a paper towel. Grill fish, turning once, until cooked through, about 5 to 7 minutes. Garnish each fillet with 2/3 cup hearts of palm salad.

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Silky Cauliflower Soup with Parmesan Cheese

1 head of cauliflower
2 tablespoons extra-virgin olive oil
1 tablespoon of salt
1 small onion, chopped
2 cloves garlic , minced
1 quart low-sodium chicken stock (Add another quart if it’s a large head)
½ cup finely grated parmesan
½ cup of white wine
Puree and serve with parmesan cheese and pepper to taste
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large soup pot, add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover and cook until cauliflower is very soft and falling apart, about 15 minutes. Remove from heat, and using a hand held blender puree in small batches. Return to the pot. (You can also blend in the pot, just be careful with the hot soup)
-Bernadette