Healthy Recipe

Recipes this month include a Shrimp and Poblano Chili - great taste for a cold winter dinner; a Quick Collard Greens and Beans Risotto - a perfect light meal; and Grilled Sweet Chili Chicken with Mango-Cucumber Slaw - a great company entree.

Shrimp and Poblano Chili
Yield: 8 servings
Prep: 10 min.
Cook: 25 min.

2 poblano chile peppers, diced
1 tbsp olive oil
4 (16 oz cans) navy beans, undrained
4 cups frozen whole kernel corn
1 cup chicken broth
2 tbsp chili seasoning mix
2 lb medium-size raw shrimp, peeled

1. Saute diced chili peppers in 1 tbsp hot oil in a Dutch oven over medium high heat 2 minutes. Stir in navy beans and next 3 ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes.
2. Stir in peeled shrimp and cook, uncovered, 5 minutes.
3. Put in bowls and add a splash of flavor with fresh lime juice and a sprinkling of chopped cilantro.

From Southern Living, January 2007

Quick Collard Greens and Beans Risotto
Yield: 6 -8 servings
Prep: 20 min.
Cook: 30 min.

4 qts water
1 tbsp salt
1 (16 oz pkg) chopped fresh collard greens, thoroughly washed
1 cup chopped onion
3 large garlic cloves, minced
1 tbsp Enova oil CLICKABLE LINK TEXT
3 cups chicken broth
2 tbsp all-purpose flour
1 (15.5 oz) can cannellini beans, rinsed and drained
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 (3.5 oz) bag Success Rice
1/2 tsp dried crushed red pepper
3/4 cup grated Parmesan cheese, divided
Garnish 1/4 cup chopped fresh parsley

1. Bring 4 qt water to a boil in a large Dutch oven. Add 1 tbsp salt, and stir until dissolved. Add collard greens to Dutch oven and cook 2 minutes or until wilted. Drain greens in colander; rinse with cold water. Drain and pat dry with paper towels. Set aside.
2. Saute onion and garlic in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender.
3. Whisk together chicken broth and flour; add to Dutch oven, and bring to a boil. Add beans, 1/2 tsp salt, pepper, and collard greens. Simmer, uncovered, 5 minutes. Reduce heat to low and stir in rice (removed from bag) and red pepper. Simmer, stirring frequently, 10 minutes or until greens and rice are tender. Remove from heat and stir in 1/2 cup Parmesan cheese.
4. Sprinkle each serving evenly with remaining 1/4 cup cheese and garnish. Serve immediately

From Tracy Schuhmacher, Penfield, NY, Southern Living, January 2007

Grilled Sweet Chili Chicken with Mango-Cucumber Slaw
Yield: 4 servings
Prep: 15 min.
Grill: 12 min.

1/2 cup sweet chili sauce (Maggi Taste of Asia Sweet Chili Sauce)
3 tbsp orange juice
2 tbsp oney
1 tbsp lite soy sauce
1 tsp minced jalapeno pepper*
1 tsp minced fresh ginger
4 boneless, skinless chicken breasts
PAM Original No-Stick Cooking Spray
Mango-Cucumber Slaw (recipe below)
Garnish: optional
2 tbsp chopped roasted peanuts

1. Whisk together first 6 ingredients in a small bowl until blended. Remove and reserve half of sweet chili sauce mixture.
2. Coat cold cooking grate with cooking spray, and place on grill over medium heat (300 to 350 degrees). Lightly spray chicken with cooking spray and place on grate. Grill chicken 6 minutes on each side or until done, basting with sweet chili sauce mixture during last few minutes on each side.
3. Divide Mango-Cucumber Slaw evenly among 4 serving plates, topping each with 1 chicken breast. Drizzle with reserved half of sweet chili sauce mixture, and sprinkle with roasted peanuts if desired.
* 1 tsp sambal oelek may be substituted for minced jalapeno. Sambal oelek is an Indonesian chili sauce that can be found in the ethnic aisle of the supermarket.

Mango-Cucumber Slaw
Yield: 7 cups
Prep: 20 min.
Chill: 1 hr

3 cups thinly sliced napa cabbage (also called Chinese celery cabbage)
2 cups thinly sliced red cabbage
1 rip mango, peeled and cut into thin strips
1/2 cucumber, peeled, seeded and cut into thin strips
1/2 small sweet onion, thinly sliced
1 carrot, shredded
1/2 cup fresh cilantro leaves
3 tbsp rice vinegar
2 tbsp fresh lime juice
3 tbsp vegetable oil
1 tbsp sweet chili sauce
2 tsp granulated sugar
1 tsp toasted sesame oil (look for it in the Oriental food section)

1. Combine first 8 ingredients in a large bowl.
2. Whisk together vinegar and next 5 ingredients until sugar dissolves. Pour over cabbage mixture, toss to coat. Cover and chill 1 hour.

From Edwina Gadsby, Great Falls, MT, Southern Living, January 2007

Posted January 2007 | Permanent Link

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