Curry Chicken Salad Recipe

Ingredients
1 1/2 pounds boneless and skinless cooked chicken, cooled
1 cup plain yogurt
1/2 cup Dijon mustard
1 1/2 tablespoons curry powder
1/2 tablespoon ground cumin
1/2 teaspoon cayenne pepper, plus more to taste
1/2 cup raisins
Kosher salt and freshly ground black pepper
1/2 cup cashews
Serving suggestion: sandwich bread or salad greens
Directions
Cut chicken into small cubes and set aside.

In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and raisins. Season with salt, pepper and more cayenne, if desired. Mix in the cashews right before serving so they stay crunchy. Serve as a sandwich on bread or on a bed of lettuce as a salad.

Healthy Hazelnut Biscotti Recipe

Nonstick cooking spray
3 T light olive oil
1 egg, lightly beaten
1/3 cup hazelnuts, toasted, skinned and coarsely copped
3/4 c all-purpose flour
1/4 c firmly packed light brown sugar
2 T granulated sugar
1/2 t ground cinnamon
1/2 t baking powder
1/4 t salt

Preheat oven to 350. Spray a cookie sheet with nonstick spray, set aside.

In small bowl, combine the olive oil and egg until well blended.

In large bowl, combine the hazelnuts, flour, sugars, cinnamon, baking powder, and salt. Stir in the egg-oil mixture to form a dough, kneading by hand as needed. Form into a 9 x 2 x 1/2 inch log. Place on prepared pan.

Bake for 20 minutes. Remove from oven and place on wire rack; cool slightly, about 20 minutes. Return to oven and bake an additional 10 minutes. Slice diagonally into 1/2 inch thick slices.
Reduce oven temp to 330 degrees. Bake, cut side down and additional 15 minutes.
Cook completely on wire rack.

Triple-Berry Granola Crisp

1 bag (8 oz) frozen organic blueberries
1 bag (10 oz) frozen organic strawberries
1 bag (10 oz) frozen organic raspberries
1/4 cup sugar
2 tablespoons all-purpose flour
1 1/2 cups organic oats & honey granola
Vanilla reduced-fat ice cream or frozen yogurt, if desired

1. Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, mix frozen berries, sugar and flour until fruit is coated. Bake 20 minutes.
2. Stir. Sprinkle with granola.
3. Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve warm with ice cream.

Chicken with Artichokes and Melted Lemons

Chicken with Artichokes and Melted Lemons

2 teaspoons olive oil
4 Boneless, skinless chicken breasts
2 whole lemons
2 Tablespoons capers with juice
¾ cup chicken stock or canned low sodium chicken broth
1 14 oz. can quartered artichoke hearts, drained
Kosher salt and fresh ground black pepper

Heat an 8" skillet over medium high heat. When the oil is heated, swirl to cover bottom of pan. Add chicken breasts and sear until browned. Turn chicken and brown on other side. Remove chicken breasts to a plate and increase the heat to high. De-glaze the pan with the juice of 1 lemon, scraping up any browned bits into the sauce. Add the stock and bring to a simmer. Thinly slice remaining lemon. Add lemon slices to the pan, reduce the heat to medium and place the chicken breasts on top of the lemon slices. Add the capers, cover, reduce the heat to medium and cook, covered, for 10 minutes. Remove the lid and add the drained artichoke hearts. Cover and continue cooking for 5 minutes or until breasts are cooked through. Remove chicken to a warm plate. Increase the temperature and reduce the sauce to a glaze. Taste the sauce and adjust seasoning with salt and pepper as needed. Just a little salt will reduce the acidity of the lemons, capers and artichokes and balance the flavors. Serve the chicken with the artichoke hearts, capers and melted lemons drizzled with the glaze.

Black Bean Chipotle Burger with Corn Salsa

Corn Salsa:
1 cup frozen corn kernals
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, sedded and diced
2 T diced red onion
2 T sliced fresh chives
salt and freshly ground pepper
dash of tabasco sauce

Black Been Chipotle Burger

Two 15-ox. cans black beans, drained and rinsed
2 T chopped cilantro
1/2 chipotle chile, rinsed and chopped
salt and freshly ground pepper
Cornmeal for coating
3 T low-fat mayo
1-2 t. adobo sauce from chipotle chiles
Nonstick cooking spray
4 whole wheat burger buns
Lettuce leaves and tomato slices

Blance the corn in rapidly boiling salted water until the water returns to a boil. Drain and rinse the corn with cold water. Transfer it to a mixing bowl.
Add the bell peppers, onion, chives and miz.
Season mixture with salt, pepper and Tabasco.

Place half of the beans in a small bowl and mash into smooth paste.
Stir in teh remaining beans along with cilantro and chipotle chile. Season this mixture with salt and pepper.
Form it into 4 patties. Dip each patty in cornmeal to coat it lightly.
Refrigerate the patties on a waxed paper-lined tray for at least 30 minutes.

Coat a nonstick skillet with cooking spray. Heat skillet over a medium flame. Carefully add the bean patties and saute them for about 1 minute. Carefully turn the patties and saute them for 1 minute longer, or until heated through.

Spread the bun botooms with the mayo mixture. Top them with lettuce, tomato and hot bean patties. Top each patty with corn salsa and cover it with the bun top.