Arin Lindauer

Serves 6

Ingredients:
3 cups chicken stock or broth (organic preferred)
1 (28-ounce) can diced tomatoes with juice
1 (4-ounce) can diced green chile
1 (15-ounce) can white beans, drained & rinsed
4 chicken sausages, sliced (I used the spicy Italian ones from Trader Joe’s and removed the pork casing)
1 cup brown rice (I used the frozen, already cooked version from Trader Joe’s)
1 bell pepper, chopped (I used yellow but have used orange in the past too)
1 cup celery, chopped (approximately 4 large celery stalks)
1 small red onion, chopped
1-2 teaspoons Old Bay Seasoning (for a lower sodium version, use cajun seasoning just omit the salt)

Directions:
Toss all ingredients in the Crock Pot (or Dutch oven or stock pot) and cook on HIGH for a MINIMUM of two hours. Soups always taste better the longer they simmer but since the chicken sausages I used were pre-cooked, I was really just waiting for the veggies to soften and the flavors to mingle.

Ingredients

• For the noodles:
• 2 zucchinis with the tops removed
• 1 cup cherry tomatoes halved
• For the pesto:
• 2 avocados
• 15 basil leaves
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 2 T olive oil
• 2 T fresh parsley chopped
• salt to taste

Instructions

• Using a spiralizer, cut your zucchini into ribbons and set aside.
• In a food processor, combine all the ingredients for the pesto and blend well.
• Take about 1/2 cup of the pesto and toss with the tomatoes and noodles.
• Save the remaining pesto for another time or use it as a sandwich spread.

Read more at http://mywholefoodlife.com/2013/10/12/zucchini-noodles-with-avocado-pesto/#lOdJUK2rgVM3wQ4b.99

To save time and make this Asian-inspired meal even simpler than it already is, pre-chop your vegetables and let your chicken marinate in the fridge up to eight hours ahead of time. Then, when you and your loved ones are ready to eat, it’ll take just 10 minutes to get dinner on the table!

By Alison Lewis

Serves: 6
Hands-on time: 20 minutes.
Total time: 1 hour.

INGREDIENTS:

• 1/3 cup low-sodium soy sauce
• 2 tbsp raw honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 tsp crushed red pepper flakes
• 1 1/4 lb boneless, skinless chicken breasts (about 4 breasts), chopped into 1-inch pieces
• 1 medium red bell pepper, cut into 1-inch chunks (about 1 cup)
• 1 medium green bell pepper, cut into 1-inch chunks (about 1 cup)
• 1 small yellow onion, chopped (about 3/4 cup)
• 1/2 fresh pineapple, cut into 1-inch cubes (about 1 3/4 cups)
• 12 sprigs fresh cilantro, chopped (about 1/4 cup)
• 1 1/2 cups cooked brown rice, optional

INSTRUCTIONS:

1. In a small bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes. Place chicken in a large shallow dish. Pour soy sauce mixture over chicken, tossing gently. Cover and refrigerate for at least 30 minutes or up to 8 hours.
2. Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and sauté for 5 minutes or until chicken is cooked through. Add bell peppers and onion and cook for 5 minutes or until vegetables are slightly tender. Add pineapple and cook for 2 more minutes. Sprinkle with cilantro and serve immediately over rice for a complete meal, if desired.

Nutrients per serving (1 1/4 cups sweet & sour chicken): Calories: 161, Total Fat: 1.5 g, Sat. Fat 0.25 g, Monounsaturated Fat: 0.25 g, Polyunsaturated Fat: 0.5 g, Carbs: 17 g, Fiber: 2 g, Sugars: 13 g, Protein: 21 g, Sodium: 404 mg, Cholesterol: 48 mg