Low-fat Orange-Pecan Drop Cookies

Ingredients

2 cups unbleached flour
1 cup rolled oats
3/4 cup chopped pecans, lightly toasted
1 teaspoon baking soda
1/4 teaspoon salt
8 oz nonfat cream cheese
2 tablespoons margarine
1/2 cup sugar
1/2 cup orange juice
2 tablespoons nonfat vanilla yogurt
1 egg
1 egg white
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract (essence)
1-1/2 cups confectioners'(icing) sugar

Method

  1. Preheat an oven to 350°F (180°C). Coat 2 large baking sheets with nonstick cooking spray.
  2. In a medium bowl, combine the flour, oats, pecans, baking soda and salt.
  3. In a food processor with the metal blade or in a large bowl, combine the cream cheese, margarine and sugar. Process or stir until smooth. Add half of the orange juice, the yogurt, egg, egg white, orange zest and vanilla. Process or stir until smooth. Gradually add the flour mixture and process or stir until just blended.
  4. Drop about 60 rounded tablespoons onto the prepared baking sheets. Bake until golden at the edges, about 15 minutes.
  5. To make the glaze, in a small bowl, combine the remaining orange juice and the confectioners’ sugar and whisk until smooth. Using a pastry brush, coat the warm cookies with the glaze.
  6. Store in an airtight container at room temperature for up to 1 week.

Makes 60 cookies.

Source: Cooking for Healthy Living

Mexican Chicken with Grilled Avocado Salsa

Ingredients

2 large tomatoes
1 small red onion
2 jalapeno peppers
3 cloves garlic, unpeeled
2 tbsp orange juice
1 tbsp lemon juice
3 tbsp olive oil
salt to taste
4 boneless single chicken breasts, with skin
1 avocado, peeled
2 tbsp chopped fresh coriander

Method

  1. Cut tomatoes and red onion into slices 1/2 inch thick. Cut jalapenos in half and remove seeds.
  2. Place tomatoes, onion, jalapenos and garlic cloves in grill basket or directly on grill and grill for about 2 minutes on each side, with lid down, until vegetables are charred and garlic skin comes off. Remove from grill, cool and chop.
  3. Stir in orange juice, lemon juice and 2 tbsp olive oil. Season with salt.
  4. Chop 1/2 cup tomato mixture finely. Spread 2 tbsp finely chopped mixture under skin of each chicken breast.
  5. Brush chicken with remaining 1 tbsp olive oil. Grill for 5 minutes per side or until juices are clear.
  6. Chop avocado while chicken is cooking and stir into remaining tomato mixture. Stir in coriander.
  7. Slice chicken into 1/2-inch slices and serve with salsa.

Makes 4 servings.

Source: Home for Dinner

Chicken Meatballs with Peppers and Spinach

Ingredients

450 g ground chicken
1/3 cup panko bread crumbs
3/8 cup jarred basil pesto
1/2 tsp salt (optional)
2 tbsp olive oil
1 sweet yellow pepper, seeded and coarsely chopped
3 cloves garlic, pressed or finely grated
2 tsp lemon zest
2 tbsp lemon juice
1/2 tsp ground black pepper
2 bunches spinach (about 400 g total), trimmed

Method

  1. In large bowl, mix together chicken, bread crumbs, 1/4cup of the pesto and the salt (if using).
  2. Firmly roll by 1 tbsp into balls. In large skillet, heat oil over medium heat. Add meatballs. Cook, stirring occasionally, until browned, about 2 minutes.
  3. Add yellow pepper. Cook, stirring occasionally, until meatballs are no longer pink inside, 3 to 6 minutes.
  4. Transfer meatballs and yellow pepper to separate plates.
  5. In same skillet, add remaining pesto, the garlic, lemon juice and pepper. Add half of the spinach. Cover and cook for 1 minute.
  6. Stir, add remaining spinach, cover and cook for 1 minute.
  7. Uncover, stir and continue cooking until spinach is wilted.
  8. Add meatballs and yellow pepper, stir to combine. Stir in lemon zest. Serve with pasta.

Makes 4 servings.

Source: Mediterranean Flavours

Chickpea and Citrus Chicken Salad

Ingredients

1/2 cup orange juice
2 tablespoons plain nonfat yogurt
2 tablespoons lemon juice
2 garlic cloves, crushed with a garlic press
1 tablespoon Dijon mustard
1/2 teaspoon ground pepper
1 tablespoon olive oil
3 cups cooked, diced chicken breast meat
3 cups canned chickpeas (garbanzo beans), rinsed and drained
1 cucumber, peeled and cut into 1/2-inch-thick slices
1 small red (Spanish) onion, chopped
1/2 cup raisins
6 cups mixed salad greens
3/4 cup chopped fresh mint

Method

  1. In a large bowl, whisk together the orange juice, yogurt, lemon juice, garlic, mustard, and pepper. Whisk in the olive oil until well blended.
  2. Add the chicken, beans, cucumber, onion, and raisins, stirring and tossing to coat well.
  3. To serve, divide the salad greens among individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.

Makes 6 servings.

Source: Mayo Clinic

Pickled Green Sandwich

Ingredients

3/4 cup white wine vinegar
1 Tbsp honey
3/4 tsp salt
1 tsp yellow mustard seeds
1/2 tsp crushed red pepper flakes
1 cup thinly sliced red onion
1 cup thinly sliced leek
1/4 cup mayonnaise
2 Tbsp plain yogurt
1/3 cup basil
1/4 cup chopped chives
1 Tbsp fresh lemon juice
pinch of salt
1 large avocado, thinly sliced
8 slices whole grain or gluten-free bread, toasted
4 cups baby greens
1 cup sliced cucumber
2 (7-1/2 oz) pkgs smoked tofu, sliced in half lengthwise

Method

  1. In medium saucepan, bring vinegar, 3/4 cup water, honey, salt, mustard seeds, and red pepper flakes to a boil. Cook until honey and salt have dissolved.
  2. Place onion and leek in bowl, cover with vinegar mixture, and let sit for at least 2 hours. Refrigerate tightly for up to 2 weeks.
  3. In a blender, place mayo, yogurt, basil, chives, lemon juice, and a pinch of salt, and puree until smooth.
  4. Divide and smash avocado on 4 slices of toasted bread. Arrange greens and cucumbers over avocado. Top with tofu and pile on pickled veggies.
  5. Spread remaining 4 bread slices with basil sauce and place on sandwich sauce side down. Slice sandwiches in half to serve.

Makes 4 servings.

Source: Alive magazine