recipes

Heartthrob Salad

A zesty salsa-like mixture of tomato, kalamata olives, and hearts of palm flavors this salad. Hearts of palm, which taste similar to artichoke hearts, come from the cabbage palm tree. Look for jars of hearts of palm near the artichoke hearts in your market.

1 1/2 cups chopped plum tomato
2 tablespoons minced fresh parsley
1 tablespoon chopped pitted kalamata olives
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 small garlic clove, minced
1 (14.8-ounce) jar hearts of palm
1 1/2 cups thinly sliced Bibb lettuce leaves
1 teaspoon grated fresh Parmesan cheese

Place first 9 ingredients in a medium bowl; toss gently to combine. Remove 3 hearts of palm from jar; reserve remaining hearts of palm for another use. Dice 1 heart of palm; add to tomato mixture. Cover and chill at least 2 hours.

Cut remaining 2 hearts of palm in half lengthwise. Arrange 2 hearts of palm halves, 3/4 cup lettuce, and 3/4 cup tomato mixture on each of 2 salad plates. Top each serving with 1/2 teaspoon cheese.


Yield: 2 servings

NUTRITION PER SERVING
CALORIES 66(40% from fat); FAT 2.9g (sat 0.4g,mono 1.5g,poly 0.5g); PROTEIN 2.8g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 378mg; FIBER 2.8g; IRON 2mg; CARBOHYDRATE 9.7g




Chicken with Blueberry-Ginger Chutney
From Cooking Light

The chutney can be served warm, chilled, or at room temperature. Make it first, and chill while the chicken marinates, or prepare the chutney when the chicken is almost done marinating. Compared to fresh, frozen blueberries take about five minutes longer to cook and thicken because they release additional water.

Chutney:
2 cups fresh or frozen blueberries
1/3 cup packed brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
3 tablespoons cider vinegar
1 1/2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
Dash of ground cloves
1 garlic clove, minced

Chicken:
1 1/2 tablespoons olive oil
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
6 (6-ounce) skinless, boneless chicken breast halves
3 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

To prepare chutney, combine first 11 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until thickened, stirring occasionally.

To prepare chicken, combine oil, basil, oregano, chicken, and 3 minced garlic cloves in a large heavy-duty zip-top bag; seal. Marinate in refrigerator for 2 hours, turning occasionally. Remove chicken from bag. Sprinkle 3/4 teaspoon salt and black pepper evenly over chicken.

Heat a large grill pan over medium-high heat. Cook the chicken 5 minutes on each side or until done. Serve with chutney.


Yield: 6 servings (serving size: 1 chicken breast half and about 1/4 cup chutney)

NUTRITION PER SERVING
CALORIES 321(16% from fat); FAT 5.7g (sat 1.1g,mono 3g,poly 0.9g); PROTEIN 40.2g; CHOLESTEROL 99mg; CALCIUM 51mg; SODIUM 511mg; FIBER 1.9g; IRON 2.1mg; CARBOHYDRATE 26.9g

again from cooking light. I took these pics too...