New Recipes from All You Magazine issue 6 june 17 2011

~Grilled Chicken Salad~

Prep~ 10 mins

Serves~6 

Cost per serving: $4.36 

What You Need~

* 8 cups lightly packed mixed greens*

* Grilled Chicken*

*Grilled Vegetables*

* 4oz. feta crumbled*

* 1 cup drained and rinsed canned chickpeas*

*`12 pitted kalamata olives*

* 3 tbsp balsamic vinegar*

* 2 tsp. Dijon mustard*

* 3/4 cup of extra-virgin olive oil*

* Salt and Pepper*

First Step 

~

1. Place greens in a large,shallow bowl. Arrange grilled chicken and vegetables on top of greens. Scatter feta,chickpeas,and olives on the salad.

2nd Step

~

2.Combine balsamic vinegar and mustard in a small bowl. While whisking constantly,drizzle in olive oil in a steady stream. Season with salt and pepper. . Toss Salad with 1/2 cup vinaigrette. Serve immediately,passing remaining vinaigrette on the side. 

Other info

~

Per Serving: 557 cal~ 44g fat~ 8g salt~ 83mg chol~ 4g fiber~ 33g pro~20g carbs~1,133mg sod

~Stuffed Peppers~

Prep~ 35 mins

Cook` 55 mins 

Serves ~ 6 

Cost per serving~ $1.74

~What you need~

* 3 cups long-grain brown rice*

* 1 15oz can of chickpeas drained and rinsed.*

* Salt and Pepper*

* 5 large bell-peppers(any color) 1seeded and diced*

* 2 tbsp. olive oil*

* 1 med onion,diced*

*2 cloves of garlic diced *

* 1/4 tsp crushed red pepper*

*1 small zucchini,diced*

* 1 15-oz can stewed tomatoes,drained,chopped*

* 8 oz. fresh mozzarella,diced,optional*

1- Stir rice into 6 cups of boiling water. Return to a boil. Reduce heat to low,cover and simmer for 35 mins or under the rice is tender. Remove from heat. Let stand,covered, for 5 mins. Divide rice among three bowls. Toss Chickpeas into remaining rice. 

2- Preheat oven to 350 . Bring a pot of salted water to a boil.Halve 4 bell peppers lengthwise,core and seed. Blanch into boiling water for 3 mins. Remove and put on paper towels to drain.

3-In a skillet ,warm oil over medium-high heat. Saute' onion for 3 mins . Add garlic,red pepper,diced bell pepper and zucchini;saute' for 5 mins .add tomatoes and saute' for 2 mins,toss with rice mixture.Add half of mozzarella if using.

4- Place peppers in a baking dish. Divide filling among peppers. Cover with foil;bake until heated

through for 15 to 20 mins.Remove foil. Top w/ remaining cheese if using; bake until cheese has melted.

for about 5 mins.

per serving 297 cal.7g fat.0mg chol,8g fiber,8g pro,54g carb,765mg sod.