Moroccan Stewed Chicken

submitted by Lani M.

1 lb. boneless/skinless chicken thighs

1 large zucchini, cubed

1 can (16 oz.) garbanzo beans

1 can (14.5 oz.) diced tomatoes

Cilantro, chopped (for garnish)

1/2 T olive oil

1 cup chicken stock or water

1/2 t cayenne pepper

1 t ground cumin

1/2 t ground cinnamon

1) Place oil in a large saute pan or wide pot over medium-high heat.

2) Season chicken with salt and black pepper and cook in pan until browned, 2-3 minutes per side.  Add zucchini and continue cooking, stirring often.

3) When zucchini pieces have browned lightly, add garbanzo beans, tomatoes, chicken stock, cayenne, cumin and cinnamon.  Turn heat to low and simmer until chicken is tender and cooked through, 10-15 minutes.  Season to taste with more salt and pepper; garnish with chopped cilantro.

Makes 4 servings.  Per serving: 424 cal, 15 g fat (3 g sat), 41 g carbs, 614 mg sodium, 7 g fiber, 31 g protein

On the side:

Cook 1/2 cup couscous (I used quinoa instead! Delish!) per package instructions and mix with 2 T golden raisins, 2 T toasted pine nuts, and 1/4 cup chopped cilantro.

Makes 4 servings. Per serving: 51 cal, 1.4 g fat (0 g sat), 11 g carbs, 16 mg sodium, 2 g fiber, 1 g protein

Almond Butter Chocolate Chip Cookies

Submitted by Lani M.

1 C unsalted almond butter
3/4 C Sucanat
1 large egg
1/2 t. baking soda
1/2 t. sea salt
3 oz. dark chocolate (70% cocoa or greater) broken into small pieces

Preheat oven to 350 degrees F. In medium bowl, stir together first 5 ingredients until blended. Stir in chocolate. Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheet for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

Nutrients per cookie: Calories: 110, Total Fat: 8g, Sat. Fat: 1.5g, Carbs: 10g, Fiber: 1g, Sugars: 3g, Protein: 2g, Sodium: 55mg, Cholesterol: 10mg.

Recipe should make 24 cookies so they say; I am lucky to get 24 and that is using a level tablespoon!

I have also substituted cashew butter for almond butter and substituted 1T ground flaxseed + 3T water for the egg and they turned out great….couldn’t tell the difference.

Potato Onion Frittata

Submitted by Lani M.



3/4 pounds of baby potatoes
3 Tbsp. extra virgin olive oil
1 large onion, sliced thinly
Course salt (I use sea salt.) and freshly found pepper, to taste
1/2 cup white cheddar cheese, shredded (I used a KRAFT Mexican mix bag from the store.)
10 large eggs, whisked (I used 5 eggs and 6 egg whites.)
1/2 cup reduced fat sour cream (I used fat free.)
(I also added red peppers and a jalapeno pepper, chopped.)

Preheat oven to 400 degrees. Place potatoes in a small sauce pan and cover with water. Bring to boil. Reduce heat and simmer until tender when pierced, about 5 minutes. Drain and let cool. Cut into 1/4 thick slices. Chop up a red pepper and jalapeno pepper.

Heat oil in an oven-proof, 10" non-stick skillet over medium heat. Cook onions until just translucent, about 2 minutes. Add potatoes and peppers and cook until golden brown.

Whisk together cheese, eggs, salt and pepper. Reduce heat to medium. Pour egg mix in skillet. Dollop with sour cream and swirl into egg mix. Cook until edge is set. Carefully transfer to oven and bake until set - approximately 8-10 minutes.

Invert on plate. Serve warm. (We like to eat it with salsa. Yummy!)

Steamed Tilapia

Submitted by Lani M.



by Tosca Reno

Preheat oven to 350 degrees. Prepare baked dish by coating lightly with olive oil. Place tilapia filets in dish. Arrange lemon slices over fish. Arrange scallions over lemon slices. Dust with sea salt and black pepper. Place in oven and bake for 10 - 12 minutes or until done. Turn off heat in oven. Cover fish with foil and let sit in oven with oven door slightly open until ready to serve.