Green Smoothie

These are full of vitamins and minerals and are so delicious (if you can get past the color!! you will enjoy it-I promise! You can't even taste the spinach....AT ALL!!) Spinach has calcium, protein, lots of vitamin A, iron, vitamin C, antioxidants,etc. etc.

6 oz. pomegranate juice or any juice (cranberry is great too)
6 oz. water
1 cup frozen fruit (Costco has a frozen mango, etc. combo that is good)
2 cups spinach leaves (fresh leaves)
1/8 lemon, including peel (optional)
ice if needed

Don't use the lemon unless you have a really good blender (like a BlendTec or Vitamix). It won't chop it up fine enough. Blend well and drink up!

You can tweak this to find a combination that you love. I tried one today where I used green grapes in place of juice, just spinach and mixed fruit with 1/8 lemon and a little water. It was one of the best ones yet. Kelly Smith says she just mixes frozen spinach with water and then adds in strawberries.

Coconut Chicken Curry-Stove top or Crockpot

This is yet another delicious recipe from Mimi. Mine was a little spicy, but I did add some cayenne pepper to it. The good spicy, you know, where it makes your nose run a little! :) Todd didn't like the potatoes in it (Lisa and I did). I may tweak it next time by adding bamboo shoots and some red or green pepper. I like my peppers a little bit crunchy so I may saute them seperately just until tender and add them in right before serving. Or you could add them in raw for the last 5 minutes or so of simmering Enjoy!

Oh, yes....almost forgot crockpot instructions: Make the recipe right up to the part where you are supposed to simmer it for 30-40 minutes. Put it in the crockpot and cook on low for 4-5 hours.

Coconut Chicken Curry

2 lbs. boneless, skinless chicken breast, cut in 1/2 inch chunks
1 tsp. salt
1/2 tsp. pepper
1 1/2 T. canola oil
2 T. curry powder
1 1/2 tsp. paprika (or substitute cayenne if you like the heat-I put less cayenne in)
1/2 onion, thinly sliced
2 cloves garlic, minced
4 medium red potatoes, cut into chunks
1 (14 oz.) coconut milk (light if you can find it)
1 can stewed or diced tomatoes, Italian style (I put mine in the blender as we don't like chunks)
1 can tomato sauce
1 1/2 T. sugar

Season chicken pieces with salt and pepper. Heat oil, curry and paprika over medium low heat until fragrant, about 2 minutes (don't let it burn). Turn heat to medium and stir in onions and garlic and saute for another 7-9 minutes, until onions are transparent. Add chicken and toss to coat chicken with curry oil. Cook until chicken is no longer pink and nearly cooked through (it will continue to cook in the simmering stage). Add potatoes, coconut milk, tomatoes, tomato sauce, sugar and any other additional ingredients: bamboo shoots (drained) NOT peppers at this point. Stir to combine. Cover and simmer for 30-40 minutes, stirring occasionally until potatoes are cooked. Add red or green peppers, cut in small chunks during last 5 minutes of simmering (or saute them seperately and add in just before serving). Serve over rice.

Serves 10! Makes great leftovers. I've been eating this for lunch all week! 6 pts plus if made with light coconut milk(not including rice).

Turkey Tacos

Ground turkey is usually pretty bland, but the addition of the saucy ingredients make flavor of this taco meat is very yummy! Add cheese, tomato, avacado, sour cream, scallions, lettuce, and other taco toppings.

1 tsp. canola oil
1 onion, minced
2 T. chili powder
3 garlic cloves, minced
1 tsp. oregano
1 lb. ground turkey
1/2 cup tomato sauce
1/2 cup chicken broth
2 tsp. cider vinegar
1 tsp. brown sugar
salt and pepper
8 taco shells, warmed OR
corn tortillas

Heat oil in a skillet over medium high heat . Add onion and cook until softened, about 5 minutes. Stir in the chili powder, garlic, and oregano and cook until fragrant, about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a wooden spoon, until almost cooked through, but still slightly pink, about 2 minutes.

Stir in the tomato sauce, broth, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 4 minutes. Season with salt and pepper to taste. Serve.

Makes 4 servings

Source: America's Test Kitchen Healthy Family Cookbook

Mimi's BBQ Chicken and Black Bean Burritos

1/2 T. olive/canola oil
1 lb. chicken, cut in cubes
1/3 cup bbq sauce
1/2 cup onion, chopped
3 cloves garlic, minced
1 cup black beans (or whole can-your preference)
1/2 cup cheese
1/4 cup sour cream
4 tortillas

In large frying pan, heat oil. Add chicken, onion and garlic and cook until chicken is no longer pink and onion is tender. Add BBQ sauce, black beans and cheese and heat through until cheese is melted. Put about 1/2 cup filling into a tortilla and top with 1 T. sour cream. Roll up and eat.
Makes 4 burritos.

Asian Sesame Chicken and Soba Noodles

1 T. sesame seeds
2.5 oz. Japanese (buckwheat) soba noodles
8 oz boneless, skinless chicken breast cut in bite sized pieces
1 red pepper, sliced
1 1/2 cups broccoli, cut in bite sized pieces
1 tsp. sesame oil
2 T. balsamic vinegar
2 1/2 T. soya sauce
1 1/2 tsp. sugar
1 clove garlic, minced
4-5 green onions, chopped

Toast sesame seeds by putting in a dry frying pan over medium heat. Stir frequently and don't let burn.

Bring big pot salted water to boiling and add soba noodles. Cook for 3-5 minutes and drain. Rinse with cold water and drain well.

Meanwhile, cook chicken in frying pan in about 2 tsp. olive oil. When almost done (still a little pink) add the peppers and broccoli and cook until tender crisp and chicken is done. Remove from heat.

In a bowl, mix sesame oil, balsamic vinegar, soy sauce, garlic, sugar and green onions. Stir well. Toss with noodles and chicken vegetable mixture. Sprinkle toasted sesame seeds on top and serve. Good hot or cold.

2 servings

I didn't have any fresh broccoli, so I made this recipe using frozen stir fry vegetables instead. Recipe comes from http://mimisfitfoods.com/?s=asianMimi's fit foods blog.